ROASTED CAULIFLOWER TACOS😍

Holy sh** guys - these might be some of the best tacos I have ever made (and I’ve made A LOT). Idk if it’s the perfectly spiced and charred cauliflower, the melty toasty cheese layer, or the fresh and zingy cilantro crema, but everything comes together to create the most epic bite and flavor bomb in ya mouth that will have you going back for seconds and thirds. Perfect for a Cinco de Mayo celebration, but honestly so good and easy you may just make these every week. I used my air fryer to roast the cauliflower quickly, but I included oven instructions below as well! You’re gonna love these!

Serves 1-2 (makes enough for about 3 tacos).

Ingredients:

For the Roasted Cauliflower:

• 1 head cauliflower, broken into florets

• 2 tbsps avocado or neutral oil

• ½ tsp smoked paprika

• ½ tsp chili powder (ancho preferred)

• ½ tsp garlic powder

• ½ tsp onion powder

• ½ tsp cumin

• Salt to taste

• 2-3 corn tortillas

• ½ cup asadero/Oaxaca cheese (or Jack or mozzarella)

• ¼ cup roasted corn (you can use frozen and just defrost)

• Hot sauce

• Cotija cheese (optional)

For the Cilantro “Crema”:

• ¼ cup plain greek yogurt

• Juice from ½ lime

• 2 tbsps fresh cilantro

• 1-2 tbsps tomatillo salsa (optional)

• Salt to taste

Directions:

For the Roasted Cauliflower Tacos:

• Add the cauliflower florets to a bowl with the avocado oil, smoked paprika, chili powder, garlic powder, onion powder, cumin, and salt to taste. Toss until well coated. If it’s looking dry, add in a bit more oil.

• Either air fry at 400 for 13-15 minutes, shaking halfway through, or roast in the oven on a sheetpan at 450 degrees for about 20-25 minutes, tossing halfway through or until tender.

• Meanwhile, make your cilantro “crema” by adding greek yogurt, lime juice, cilantro, salsa, and a pinch of salt to a blender and blending until smooth. Add water or milk to thin if you like for a looser crema.

• Heat a large nonstick skillet on medium heat and spray with cooking oil. Add the corn tortillas and a thin layer of shredded cheese. You want just enough to lightly cover the tortilla in a thin layer but not too much that the cheese won’t char. 

• Once the cheese has melted, flip and cook for 1-2 minutes or until the cheese is golden brown.

• Top with the cauliflower, corn, cilantro crema, cotija, and any other desired toppings. Serve immediately and enjoy!