Low Sodium Cauliflower Tacos
Discover a wholesome twist on taco night with these Low Sodium Cauliflower Tacos! Perfect for health-conscious foodies, this recipe combines oven-roasted cauliflower florets coated in a smoky blend of cumin, chili powder, and garlic powder for a bold, zesty flavor without the extra salt. Nestled in warm corn tortillas and topped with crisp red cabbage, creamy avocado, and fresh cilantro, each bite is a vibrant explosion of textures and colors. Ready in just under 45 minutes, these guilt-free tacos are not only heart-healthy but also completely satisfying. Whether you're looking to reduce sodium intake or simply crave a veggie-packed taco alternative, this dish is a flavorful crowd-pleaser that won't disappoint.
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Recipe Information
Ingredients
- 1 medium head Cauliflower
- 2 tablespoons Olive oil
- 1 teaspoon Cumin powder
- 1 teaspoon Chili powder
- 0.5 teaspoon Ground coriander
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh lime juice
- 8 small Corn tortillas
- 1 large Avocado
- 1 cup Red cabbage
- 0.25 cup Fresh cilantro
- 3 medium Radishes
- 0.5 teaspoon Onion powder
- 0.5 teaspoon Garlic powder
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Cut the cauliflower into small florets and place them in a large mixing bowl.
Drizzle the olive oil over the cauliflower florets, ensuring they are well coated.
In a small bowl, mix together the cumin powder, chili powder, ground coriander, black pepper, onion powder, and garlic powder.
Sprinkle the spice mixture over the cauliflower, tossing to evenly coat all the florets.
Spread the seasoned cauliflower onto the prepared baking sheet in a single layer.
Roast in the preheated oven for 20-25 minutes, or until the cauliflower is tender and slightly crispy, stirring halfway through cooking.
While the cauliflower is roasting, prepare the toppings by thinly slicing the red cabbage, slicing the radishes, and dicing the avocado. Chop the fresh cilantro.
Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, until pliable.
Once the cauliflower is done roasting, squeeze the fresh lime juice over the top and toss to coat.
Assemble the tacos by placing a portion of roasted cauliflower onto each warmed tortilla.
Top with sliced cabbage, radishes, avocado, and a sprinkle of cilantro.
Serve immediately and enjoy your low sodium cauliflower tacos!
Nutrition Facts
Calories |
1295 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.3 g | 85% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1264 mg | 55% | |
| Total Carbohydrate | 163.2 g | 59% | |
| Dietary Fiber | 43.1 g | 154% | |
| Total Sugars | 18.8 g | ||
| Protein | 29.3 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 348 mg | 27% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 3165 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
