Soy-Free Cauliflower Tacos
Dive into the vibrant flavors of these Soy-Free Cauliflower Tacos, a plant-based delight that's perfect for any taco night! Roasted cauliflower florets, seasoned with a smoky blend of chili powder, cumin, paprika, and garlic powder, take center stage in this gluten-free and vegan-friendly recipe. Paired with creamy avocado slices, crunchy red cabbage, tangy lime juice, and fresh cilantro, these tacos offer a dynamic mix of textures and bold flavors. Nestled in warm corn tortillas, they make for a quick, healthy, and satisfying meal, ready in just 40 minutes. Whether you're catering to dietary restrictions or simply exploring taco recipes without soy, these cauliflower tacos are sure to be a crowd-pleaser!
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Recipe Information
Ingredients
- 1 medium head Cauliflower
- 3 tablespoons Olive oil
- 1 teaspoon Chili powder
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 8 small Corn tortillas
- 1 large Avocado
- 1 Lime
- 0.5 medium Red onion
- 0.5 cup Fresh cilantro
- 1 cup Red cabbage
- 1 tablespoon Fresh lime juice
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 cauliflower with olive oil and toss to coat evenly.
In a small bowl, mix together the chili powder, cumin, paprika, garlic powder, salt, and black pepper.
Sprinkle the spice mixture over the cauliflower and toss again until all florets are well-coated.
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 lightly browned, stirring halfway through.
While the cauliflower is roasting, prepare the taco toppings: thinly slice the red onion, shred the red cabbage, and chop the fresh cilantro. Cut the avocado into slices and lime into wedges.
Warm the corn tortillas in a skillet over medium heat for about 30 seconds on each side or until pliable.
Assemble the tacos by placing a portion of the roasted cauliflower into each tortilla.
Top with avocado slices, red onion, red cabbage, and a sprinkle of cilantro.
Drizzle each taco with fresh lime juice and serve with additional lime wedges on the side.
Nutrition Facts
Calories |
1449 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.6 g | 103% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 7.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2010 mg | 87% | |
| Total Carbohydrate | 171.5 g | 62% | |
| Dietary Fiber | 45.8 g | 164% | |
| Total Sugars | 19.8 g | ||
| Protein | 30.3 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 369 mg | 28% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 3275 mg | 70% | |
*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.
