Roasted Cauliflower Tacos Recipe
Pickled cabbage, red onion, cilantro, jalapeño lime crema.
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Ingredients
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Taco Filling
Pickled Cabbage
Jalapeño Lime Crema
Taco Assembly
Method
Roasting the Cauliflower
- 1
Prepare the Cauliflower
Preheat your oven to 425°F (220°C). Remove the leaves from the cauliflower and cut it into small florets.
- 2
Season and Roast
In a mixing bowl, combine the cauliflower florets with olive oil, cumin, smoked paprika, salt, and black pepper. Toss until evenly coated. Spread the cauliflower on a baking sheet and roast for 25-30 minutes, or until golden brown and tender, tossing halfway through.
Pickling the Cabbage
- 3
Prepare the Brine
In a medium saucepan, combine apple cider vinegar, sugar, salt, and water. Bring to a simmer over medium heat, stirring until the sugar and salt dissolve.
- 4
Pickle the Cabbage
Place the shredded red cabbage in a heatproof bowl. Pour the hot brine over the cabbage and let it sit for at least 30 minutes, or refrigerate for up to a week.
Making the Jalapeño Lime Crema
- 5
Blend the Ingredients
In a blender, combine sour cream, jalapeño (seeds removed for less heat), lime juice, and salt. Blend until smooth and creamy. Adjust seasoning to taste.
Assembling the Tacos
- 6
Warm the Tortillas
Warm corn tortillas in a dry skillet over medium heat for 30 seconds on each side until pliable.
- 7