Cauliflower Tacos
Recipe adapted from Delish
Prep Time: 15 minutes
Cook Time: 22 minutes
Chill Time: 30 minutes
Yields: 8 Servings
Ingredients
*Ingredients currently available at the Saratoga Farmers’ Market
1/3 cup neutral oil
2 tsp. chili powder
1 tsp. garlic powder
1 tsp. paprika
1/2 tsp. dried oregano
1/2 tsp. ground cumin
2 1/2 tsp. kosher salt, divided
1 large head cauliflower, cut into 2″ florets*
1/2 cup sour cream
3 tablespoons fresh lime juice, divided
1 cup finely sliced red cabbage*
1 cup finely sliced white cabbage*
1/4 small red onion, thinly sliced*
1/4 cup chopped fresh cilantro, plus more for serving*
8 small corn tortillas, warmed
Lime wedges, for serving
Directions
Place a rack in center of oven; preheat to 425°. In a large bowl, whisk oil, chili powder, garlic powder, paprika, oregano, cumin, and 1 1/2 teaspoons salt. Add cauliflower and toss to coat.
Arrange cauliflower cut side down on a foil-lined baking sheet.
Roast cauliflower until tender in the center and deeply browned on the bottom, 25 to 30 minutes. Let cool 5 minutes on sheet.
Meanwhile, in a small bowl, stir sour cream, 1 tablespoon lime juice, and 1/2 teaspoon salt. Cover and refrigerate until ready to use.
In a medium bowl, toss cabbages, onion, 1/4 cup cilantro, and remaining 2 tablespoons lime juice and 1/2 teaspoon salt. Set aside at room temperature until ready to use.
To serve, fill each tortilla with a handful of slaw. Top with 3 to 4 pieces cauliflower and drizzle with crema. Top with more cilantro. Serve with lime wedges alongside.
Storage:
Once roasted, the cauliflower will keep for up to 3 days, stored in an airtight container in the refrigerator. You can also store the lime crema for up to 3 days. The slaw will soften and turn pink over time as the lime juice and salt continue to pickle the cabbage and onion, so although it will still be delicious, it will definitely be different after an overnight in the refrigerator.
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