Smoky roasted cauliflower tucked into warm tortillas with crunchy cabbage and a quick lime-yogurt sauce.
Prep: 15 minutes Cook: 25 minutes Total: 40 minutes Yield: 4 servings (8 tacos)
Ingredients
- 1 large (about 700 g) cauliflower, cut into small florets
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon ground coriander
- 1/2 teaspoon garlic powder
- 3/4 teaspoon fine salt, or to taste
- 8 small corn or flour tortillas
- 150 g shredded red or white cabbage
- 120 g plain yogurt
- 1 tablespoon lime juice, plus wedges to serve
- a small handful, optional fresh coriander leaves
- 1, optional avocado, sliced
Instructions
- Heat oven to 220°C (200°C fan). Line a large tray with baking paper.
- Toss cauliflower with olive oil, cumin, paprika, coriander, garlic powder and salt until evenly coated.
- Spread florets across the tray with space between them. Roast 20–25 minutes, turning once, until browned at the edges and tender.
- Mix yogurt with lime juice and a pinch of salt. Toss shredded cabbage with a squeeze of lime.
- Warm tortillas in a dry pan or according to packet instructions; keep covered with a clean towel.
- Fill tortillas with roasted cauliflower and cabbage. Drizzle with lime-yogurt sauce and add coriander or avocado if using.
Tips and substitutions
- Cut florets to a similar size so they roast evenly.
- For a vegan version, use unsweetened plant-based yogurt.
- Use two trays if needed; crowding prevents browning.
Storage and reheating
Store roasted cauliflower, cabbage and sauce separately in covered containers in the refrigerator for up to 3 days. Re-crisp cauliflower in a hot oven or air fryer and assemble tacos just before eating.
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