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Three roasted cauliflower tacos on a wooden board with charred florets, purple cabbage, and a lime crema drizzle on top

Roasted Cauliflower Tacos with Lime Yogurt Crema

Chili-lime roasted cauliflower piled into warm corn tortillas with cabbage slaw and avocado-yogurt crema, under 300 calories for two tacos.
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Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican-Inspired
Calories: 290
Ingredients Method Notes

Ingredients
  

Roasted Cauliflower
  • 1 cauliflower, cut into small florets medium head, about 700 g
  • 1.5 tbsp olive oil
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
Cabbage Slaw
  • 2 cups shredded purple cabbage
  • 1/4 cup cilantro, chopped
  • 2 tbsp lime juice divided
Avocado Crema
  • 1/2 cup plain nonfat Greek yogurt
  • 1/2 ripe avocado
  • 1 garlic clove peeled
  • pinch salt
Toppings and Tortillas
  • 8 small corn tortillas (6-inch)
  • 1/4 cup pickled red onion
  • 1/4 cup crumbled cotija cheese optional
  • lime wedges for serving

Method
 

Roast the Cauliflower
  1. Heat the oven to 220 C / 425 F and line a sheet pan 33 x 46 cm / 13 x 18 inch with parchment.
  2. Toss cauliflower florets with olive oil, chili powder, cumin, smoked paprika, garlic powder, and salt in a large mixing bowl until every piece is coated.
  3. Spread the florets in a single layer on the sheet pan, leaving space between pieces so they don't steam.
  4. Roast for 25 to 28 minutes, flipping once halfway through, until the edges are deeply charred and the cauliflower is tender when pierced with a fork.
Make the Slaw and Crema
  1. While the cauliflower roasts, toss the cabbage with 1 tbsp lime juice and the chopped cilantro in a mixing bowl. Set aside.
  2. Blend the Greek yogurt, avocado, garlic clove, remaining 1 tbsp lime juice, and a pinch of salt in a small food processor until smooth. A fork works fine if you mash it well.
Warm and Assemble
  1. Warm the tortillas in a dry 10-inch skillet over medium heat, 20 to 30 seconds per side, until pliable and lightly charred in spots.
  2. Fill each tortilla with roasted cauliflower, then top with slaw, avocado crema, pickled red onion, and cotija cheese.
  3. Serve right away with lime wedges on the side.

Notes

  • Cut florets uniform in size so they roast at the same rate
  • Don't skip flipping the pan halfway through roasting
  • Warm tortillas right before filling, not ahead of time
  • Store toppings separate from cauliflower to avoid sogginess