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Roasted cauliflower tacos topped with red cabbage and cilantro yogurt crema on a plate with lime wedges
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Cauliflower Tacos with Cilantro Yogurt Crema

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings
Calories: 320kcal

Ingredients

  • 1 large head cauliflower, cut into 1-inch florets
  • 2 tablespoons extra -virgin olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 8 small corn tortillas
  • 1/2 cup plain Greek yogurt
  • 1/4 cup fresh cilantro, finely chopped
  • 1 tablespoon lime juice, freshly squeezed
  • 1 cup red cabbage, thinly shredded
  • 4 radishes , thinly sliced
  • 1 lime , cut into wedges

Instructions

  • Preheat a convection oven to 425°F (220°C) and line a heavy-gauge baking sheet with parchment paper.
  • In a large mixing bowl, combine cauliflower florets with olive oil, cumin, smoked paprika, chili powder, garlic powder, and salt; toss until surfaces are uniformly coated.
  • Spread the cauliflower in a single layer on the baking sheet and roast for 20 minutes, rotating the pan halfway through, until edges exhibit dark caramelization.
  • In a small bowl, whisk together the Greek yogurt, cilantro, and lime juice until the consistency is smooth; adjust salt to taste.
  • Heat a cast-iron skillet over medium-high heat and toast each corn tortilla for 30 seconds per side until pliable and slightly charred.
  • Construct each taco by placing 1/8 of the roasted cauliflower into a warm tortilla, topping with shredded cabbage and radish slices, and drizzling with 1 tablespoon of cilantro yogurt crema.
  • Serve immediately with lime wedges on the side.