Crispy Oven-Roasted Cauliflower Tacos

Crispy cauliflower tacos with fresh toppings
Crispy cauliflower tacos with fresh toppings

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)

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Ingredients

  • 1 large cauliflower, cut into florets
  • 8 small tortillas
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1 cup shredded cabbage
  • 1 avocado, sliced
  • Lime wedges and salsa, to serve
  • Salt and black pepper

Instructions

  1. Heat oven to 220°C (425°F) and line a baking tray.
  2. Toss cauliflower with olive oil, cumin, paprika, garlic powder, salt and pepper.
  3. Roast 25–30 minutes, turning once, until browned and tender at the edges.
  4. Warm tortillas and prepare cabbage, avocado, salsa and lime.
  5. Fill tortillas with roasted cauliflower and toppings; finish with lime juice and serve.

Check ingredient labels for allergens. Follow safe food-handling practices and verify meat or seafood is safely cooked before serving.

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Prep: 15 min

Cook: 25 min

Total: 40 min

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

  1. Heat oven to 220°C (200°C fan). Line a large tray with baking paper.
  2. Toss cauliflower with olive oil, cumin, paprika, coriander, garlic powder and salt until evenly coated.
  3. Spread florets across the tray with space between them. Roast 20–25 minutes, turning once, until browned at the edges and tender.
  4. Mix yogurt with lime juice and a pinch of salt. Toss shredded cabbage with a squeeze of lime.
  5. Warm tortillas in a dry pan or according to packet instructions; keep covered with a clean towel.
  6. Fill tortillas with roasted cauliflower and cabbage. Drizzle with lime-yogurt sauce and add coriander or avocado if using.