Baja Cauliflower Tacos

Cuisine

Baja Mexican

Servings

4

Total time

40 min

Prep

15 min

Cook

25 min

Difficulty

medium

Ingredients

• 1.5 Pound Cauliflower florets - 1 1/2 pounds, Cut any large florets into bite-size pieces before roasting.
• 8 Each Packaged corn tortillas - 8 (6-inch tortillas), 6-inch tortillas.
• 8 Ounce Green cabbage - 8 ounces (thinly shredded), thinly shredded
• 4 Ounce Carrots - 4 ounces (shredded), shredded
• 3 Each Fresh limes - 3 (medium), Zest 1 lime, juice 2 limes, and cut the remaining lime into wedges.
• 0.5 Cup Sour cream - 1/2 cup
• 2 Tablespoon Olive oil - 2 tablespoons
• 1 Teaspoon Chili powder - 1 teaspoon
• 0.5 Teaspoon Ground cumin - 1/2 teaspoon
• 0.5 Teaspoon Garlic powder - 1/2 teaspoon
• 1 Teaspoon Kosher salt - 1 teaspoon, Divided among roasted cauliflower, slaw, and sauce.
• 1 Teaspoon Water - 1 teaspoon, if needed for a drizzleable sauce, Add only if needed to thin the sauce.

Instructions

1. Preheat and prep

   1. *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.

2. Season the cauliflower

   2. 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*.

3. Roast the cauliflower

   3. 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*.

4. Make the slaw

   4. 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*.

5. Whisk the sauce

   5. 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*.

6. Warm the tortillas

   6. 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.

7. Assemble and serve

   7. Fill each tortilla with *roasted cauliflower* and *cabbage-carrot slaw*. Drizzle with the sour cream-lime sauce and serve with *fresh lime wedges*.