Cinco de Mayo inspired Cauliflower Tacos!

I know, it’s another Cauliflower recipe - but I can’t help but eat it all the time when it’s so versatile and delicious! These tacos are SO, so satisfying and are just as good as any meat-based taco filling - seriously! Personally I love my tacos topped with home-made pico de gallo which is just chopped tomato, onion, cilantro, fresh lime juice, and salt and pepper tossed together, add jalepeño if you want a spice kick! Feel free to add anything else on top that you prefer - these are totally customizable, but the cauliflower filling will get you started!

Pro-tip, crisp up your corn tortillas in a hot oiled panned before serving for extra crunch!

INGREDIENTS:

  • I head of cauliflower, separated into florets

  • Taco seasoning - I love the pre-made packets you can find at any grocery store!

  • Olive Oil

  • Corn Tortillas

  • Pico de Gallo - chopped tomato, onion, cilantro, lime juice, salt & pepper, jalepeno

  • Cilantro

  • Chopped red cabbage for extra color and more crunch!

TO MAKE:

  • Preheat oven to 400 degrees, if using an air fryer preheat for 3 minutes at 400 degrees

  • Toss your cauliflower in olive oil and taco seasoning - just enough to coat every piece!

  • Place cauliflower florets on a baking sheet and put in the oven for about 20 minutes, toss halfway through. If using an air fryer, place florets in basket and set temperature to 400 degrees and cook for 15 - 20 minutes, toss halfway through. You want the pieces to get a little crispy on the edges!

  • While cauliflower is in the oven, heat a pan on medium heat, pour in a thin layer of olive oil, let it get hot. Add tortillas and let both sides get brown and crispy. Remove from pan and keep warm on a plate under a towel.

  • Assemble your tacos with cauliflower, pico de gallo, cabbage, extra cilantro and any other toppings you want! Enjoy!

Tara Redfield