Description
These crispy smoky cauliflower tacos are loaded with roasted cauliflower, melty cheese, and smoky taco spices. A gluten-free, vegetarian dinner that’s easy, family-friendly, and perfect for weeknights.
Ingredients
Scale
- 1/2 head of cauliflower, chopped into 1/2 inch pieces
- 2 tablespoons olive oil, divided in 1/2
- 1-3 tablespoons of All Purpose Mexican Spice Blend
- 1 cup grated or crumbled cheese
- 8-10 corn tortillas
Instructions
- Preheat your oven to 425F.
- Place the chopped cauliflower on a baking sheet tray. Drizzle with 1 tablespoon olive oil and toss to coat. Sprinkle the spice blend and toss to coat. When your oven is hot, roast the cauliflower for 15 minutes or until the edges are slightly browned.
- Remove the cauliflower from the oven to let cool slightly.
- Heat up a skillet over medium heat and swirl in 1 tablespoon olive oil. Add 2 tortillas to the pan, giving them an inch or two between them. Spoon a small amount of the roasted cauliflower onto one side of each of the tortillas. Sprinkle with cheese. Use a spatula to fold the opposite side of the tortilla (the side that doesn’t have the cauliflower on it) onto the cauliflower – basically fold it in half to create a taco. Let cook until the underside is browned. Carefully flip over and cook for about 2 more minutes.
- Remove and repeat. Enjoy right away.
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Roasting
- Cuisine: Mexican