Chili Lime Cauliflower Tacos
I love how these tacos burst with flavor and are so satisfying, even without any meat. The chili-lime seasoning brings everything to life, making them a delightful meal any day of the week.
There’s something about the combination of chili and lime that just makes my taste buds dance!
I remember the first time I made these tacos for a gathering; everyone was raving about them, and I felt so proud to share a dish that's not only vibrant but also packed with nutrients.
Plus, cauliflower is such a versatile veggie that soaks up all those wonderful flavors!
If you’ve got a head of cauliflower just hanging out in your fridge, let’s turn it into something special.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Cauliflower is such a great base for these tacos, and it’s so good for you! If you're not a fan of cilantro, try using fresh parsley instead. And make sure to taste your seasoning as you go; everyone's spice tolerance is a little different! You can also use store-bought taco seasoning if you’re short on time.
Tips & Notes
- •I love to add a sprinkle of nutritional yeast for a cheesy flavor!
- •If you want a bit more heat, throw in some diced jalapeños when you roast the cauliflower.
Recipe Variations
- •Sometimes I’ll add black beans for extra protein and fiber.
- •You could also use roasted sweet potatoes instead of cauliflower for a different kind of sweetness.
Storage & Freezing
These tacos are best enjoyed fresh, but if you have leftovers, store the roasted cauliflower in an airtight container in the fridge for up to 3 days. Just reheat and assemble the tacos when you're ready!
Frequently Asked Questions
Can I make these ahead of time?
You can roast the cauliflower ahead of time, just reheat it in the oven or a skillet before serving. The tortillas are best warmed just before eating.
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I love how these tacos burst with flavor and are so satisfying, even without any meat. The chili-lime seasoning brings everything to life, making them a delightful meal any day of the week.
Ingredients
Instructions
- 1
Preheat your oven to 425°F (220°C). It’s important to get it nice and hot for roasting.
- 2
In a large bowl, toss the cauliflower florets with olive oil, chili powder, cumin, garlic powder, and salt. Make sure every piece is well coated.
- 3
Spread the seasoned cauliflower on a baking sheet lined with parchment paper, making sure they’re in a single layer.
- 4
Roast in the oven for about 20-25 minutes, or until the cauliflower is tender and slightly crispy on the edges. Give them a stir halfway through.
- 5
While the cauliflower is roasting, warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, until they’re pliable.
- 6
Once the cauliflower is done, remove it from the oven and drizzle with fresh lime juice.
- 7
Assemble your tacos by placing a generous scoop of the roasted cauliflower on each tortilla. Top with avocado slices, cilantro, red onion, and a dollop of vegan vegan sour cream if using.
- 8
Serve immediately and enjoy every bite!
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