40mBaja Cauliflower Tacos
Vegetarian Baja-style tacos with oven-roasted cauliflower, warm corn tortillas, crisp cabbage-carrot slaw, and a sour cream-lime sauce. Fresh whole limes keep the sauce bright and tangy.
- Cuisine
- Baja Mexican
- Energy
- 296 calories per serving
- Protein
- 7.6 g per serving
- Carbs
- 39.7 g per serving
- Fat
- 14.6 g per serving
- Sodium
- 643 mg per serving
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Cook this recipe
- cauliflower florets-1.5 lb
- packaged corn tortillas-8 each
- green cabbage-8 oz
- carrots-4 oz
- fresh limes-3 each
- sour cream-0.5 cups
- olive oil-2 tbsp
- chili powder-1 tsp
- kosher salt-1 tsp
- water-1 tsp
- ground cumin-0.5 tsp
- garlic powder-0.5 tsp
Preheat the oven to 425°F. Cut any large cauliflower florets into bite-size pieces, thinly shred the green cabbage and carrots if needed, zest 1 lime, juice 2 limes, and cut the remaining lime into wedges.
Keep fingers clear of knife and grater blades when cutting or shredding the vegetables.
On the sheet pan, toss the cauliflower with olive oil, chili powder, cumin, garlic powder, and 1/2 teaspoon kosher salt until evenly coated. Spread into a single layer.
Roast the cauliflower for 22 to 25 minutes, flipping once halfway through, until the edges are deeply browned and the stems are tender when pierced.
Use oven mitts for the hot sheet pan and tongs to flip the cauliflower.
In a mixing bowl, toss the green cabbage, carrots, 2 tablespoons fresh lime juice, and 1/4 teaspoon kosher salt. Massage lightly for 30 seconds, then let the slaw sit until slightly softened.
In a small bowl, whisk the sour cream, lime zest, 1 tablespoon fresh lime juice, and remaining 1/4 teaspoon kosher salt until smooth and creamy. Add 1 teaspoon water if needed for a drizzleable sauce.
Warm the packaged corn tortillas in a dry skillet over medium heat for 20 to 30 seconds per side until soft and pliable. Keep them stacked under a clean towel.
Use tongs to turn and move the hot tortillas.
Fill each tortilla with roasted cauliflower and cabbage-carrot slaw. Drizzle with the sour cream-lime sauce and serve with fresh lime wedges.
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