Cauliflower Tacos

• portions: 4 servings
• temps actif: 15 minutes
• temps total: 50 minutes

Ingrédients

1/3 c. 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 c. sour cream

3 tbsp. fresh lime juice, divided

1 c. finely sliced red cabbage

1 c. finely sliced white cabbage

1/4 small red onion, thinly sliced

1/4 c. chopped fresh cilantro, plus more for serving

8 small corn tortillas, warmed

Lime wedges, for serving

Instructions

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.

Nutrition

• Calories: 402
• Lipides Totaux: 26 g
• Lipides Saturés: 5 g
• Acides Gras Trans: 0 g
• Cholestérol: 17 mg
• Sodium: 864 mg
• Glucides Totaux: 30 g
• Fibres Diététiques: 9 g
• Sucres Totaux: 8 g
• Protéines: 9 g