Roasted cauliflower tacos with avocado, queso fresco, and a tangy lime slaw.
Ingredients
- 1 headcauliflower, cut into florets
- 2 tablespoonsolive oil
- 1 teaspooncumin
- 1/2 teaspoonchili powder
- 1/4 teaspoongarlic powder
- 1/2 headgreen cabbage, shredded
- 1carrot, shredded
- 1/4 cupcilantro, chopped
- 2 tablespoonslime juice
- 1 tablespoonolive oil
- 1 teaspoonhoney
- 8corn tortillas
- 1avocado, sliced
- 1/2 cupcrumbled queso fresco
Instructions
- 1
Preheat the oven to 400°F. Toss the cauliflower florets with the 2 tablespoons olive oil, cumin, chili powder, and garlic powder. Spread on a baking sheet and roast for 20 to 25 minutes, tossing halfway, until tender and browned.
- 2
In a medium bowl, combine the shredded cabbage, carrot, cilantro, lime juice, 1 tablespoon olive oil, and honey. Season with salt and pepper.
- 3
Warm the tortillas according to package instructions. Top with the roasted cauliflower, avocado slices, cabbage slaw, and crumbled queso fresco.