Roasted Cauliflower Tacos With Lime Green Chile Crema
A perfect meatless Monday meal, cauliflower florets are roasted with chile and cumin to make these roasted cauliflower tacos a perfect meal. Top with a zesty lime green chile crema for a perfect weeknight dinner the whole family will love.
These tacos are healthy, full of flavor, vegetarian, gluten-free (if you use corn tortillas) and delicious!
Raw cauliflower is not a favorite vegetable for many, but when you roast it, it takes on a whole new flavor and makes for amazing recipes. Depending on how you season the cauliflower, you can use it for tacos, soups, top it with lemon and parmesan, use it for curry, stews, and soups or add sweet flavors like dried cranberries and raisins with pine nuts for a delicious side dish.
I like to slice the cauliflower florets into 1/2 slices to maximize the flat surface area of the floret in the pan. This helps with caramelization while the cauliflower is roasting.
Take advantage of the sale of cauliflower at Safeway to make these roasted cauliflower tacos for dinner this week.
Ingredients for Roasted Cauliflower Tacos
- 1 medium cauliflower, cut into thin florets
- 1/2 onion, thinly sliced
- 2 tablespoons olive oil
- 1/2 teaspoon chile powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- black beans drained and rinsed
- 1-2 large cloves of garlic – for sauce*
- tortillas (flour or corn, your choice)
- Garnish: jalapeno, avocado, fresh cilantro, feta or cotija cheese
Roasted Garlic & Lime Green Chile Crema
- 2 oz diced green chiles
- 1/4 of an avocado
- 2 tablespoons sour cream, or sub Greek yogurt, or non-dairy yogurt for vegan
- juice of half a lime
- *roasted garlic clove
- salt and pepper
- 1 teaspoon of olive oil
How to Make Roasted Cauliflower Tacos
Preheat the oven to 425 degrees.
Cut the cauliflower into thinly sliced florets. Arrange in a baking sheet without crowding. Add the sliced onion, again without crowding. The vegetables need room to roast without steaming.
Drizzle the olive oil onto the cauliflower and onion.
In a small bowl, mix the chile powder, cumin, garlic powder, salt, pepper until combined. Sprinkle the seasoning blend over the cauliflower and onions and toss to evenly coat.
Add the peeled garlic cloves to the pan. These will be used for the lime green chile crema sauce.
Roast the cauliflower, onions, and garlic for 15 minutes, then turn the veggies over and roast for another 10 minutes until golden brown and perfectly caramelized.
Make the sauce
In a mini food processor or a blender, combine the diced green chiles, roasted garlic cloves, sour cream, avocado, salt, pepper, lime juice and olive oil. Puree until well combined.
Assemble the tacos
Char the tortillas over a gas flame, or by placing them in a pan over medium-high heat and gently toasting them until slightly charred.
Place the black beans into the tortilla, top with the roasted cauliflower and onions, your choice of garnish and the green chile crema.
I highly recommend thinly sliced cabbage, feta (or vegan feta) cheese, avocado and jalapenos as the garnish for these tacos.
Serve immediately.
Other Recipes using Cauliflower:
Cauliflower Risotto With Asparagus and Mushrooms
Roasted Cauliflower and Red Pepper Soup
Sriracha Grilled Cauliflower Steaks
Roasted Cauliflower Tacos
Equipment
- mini food processor or blender
Ingredients
- 1 medium cauliflower cut into thin florets
- 1/2 onion thinly sliced
- 2 tablespoons olive oil
- 1/2 teaspoon chile powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- black beans drained and rinsed
- 1-2 large cloves of garlic - for sauce*
- tortillas flour or corn, your choice
- Garnish: jalapeno avocado, fresh cilantro, feta or cotija cheese
Roasted Garlic & Lime Green Chile Crema
- 2 oz diced green chiles
- 1/4 of an avocado
- 2 tablespoons sour cream
- juice of half a lime
- *roasted garlic clove
- salt and pepper
- 1 teaspoon of olive oil
Instructions
- Preheat the oven to 425 degrees.
- Cut the cauliflower into thinly sliced florets. Arrange in a baking sheet without crowding. Add the sliced onion, again without crowding. The vegetables need room to roast without steaming.
- Drizzle the olive oil onto the cauliflower and onion.
- In a small bowl, mix the chile powder, cumin, garlic powder, salt, pepper until combined. Sprinkle the seasoning blend over the cauliflower and onions and toss to evenly coat.
- Add the peeled garlic cloves to the pan. These will be used for the lime green chile crema sauce.
- Roast the cauliflower, onions, and garlic for 15 minutes, then turn the veggies over and roast for another 10 minutes until golden brown and perfectly caramelized.
Lime Green Chile Crema
- In a mini food processor, combine the diced green chiles, roasted garlic cloves, sour cream, avocado, salt, pepper, lime juice and olive oil. Puree until well combined.
- Assemble the tacos
- Heat the tortillas by placing in a pan over medium-high heat and gently toasting until slightly charred. Alternatively, you could char the edges of the tortillas over an open flame. The point is to heat the tortilla slightly.
- Place the black beans into the tortilla, top with the roasted cauliflower and onions, your choice of garnish and the green chile crema.
- I highly recommend thinly sliced cabbage, feta cheese, avocado and jalapenos as the garnish for these tacos.
- Serve immediately.
You can get all the ingredients for this recipe at your local Safeway, which also offers curbside pick up and Safeway Home Delivery!
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* Please note – Savings information is based on Colorado pricing and the Safeway Coupon Policy for the Denver Division which includes Colorado, Nebraska, New Mexico, Wyoming and South Dakota. Your market may vary. Prices may vary per location*
