Roasted Cauliflower Tacos

Quick Answers

How to Make Roasted Cauliflower Tacos

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Heat the oven to 220°C / 430°F (200°C / 390°F fan). Toss the cauliflower with the oil, chilli powder, cumin, paprika, garlic powder and salt on a large baking tray and spread it in a single layer. Roast for 25 minutes, turning once, until golden at the edges and tender.

   Mark done Start 25 min timer

2. Meanwhile, blend the avocado, 2 tbsp lime juice, water and salt until smooth.

   Mark done

3. Toss the cabbage with the remaining 2 tbsp lime juice. Warm the tortillas in a dry pan for 20 seconds on each side.

   Mark done

4. Fill the tortillas with the cauliflower and cabbage, drizzle with the avocado cream and scatter with the cilantro.

   Mark done

A Few Pointers

• Use two trays if the cauliflower will not fit in a single layer.
• If the florets brown before they soften, lower the oven by 20°C and roast a little longer.
• Make the avocado cream just before serving so it stays green.

Ingredient Swaps

• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.

Serve It With

Lime wedges · A bowl of black beans · Sliced radishes

Leftovers and Storage

Keeps in the fridge for up to 3 days, without the tortillas and avocado cream.

What's in a Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.