07/04/2026
🌮 Cauliflower tacos are the kind of meal that surprises you in the best way — packed with flavor, satisfying, and so easy to love.
1/3 cup 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 cup sour cream
3 Tbsp. fresh lime juice, divided
1 cup finely sliced red cabbage
1 cup finely sliced white cabbage
1/4 small red onion, thinly sliced
1/4 cup chopped fresh cilantro, plus more for serving
8 small corn tortillas, warmed
Lime wedges, for serving
Directions
Step 1
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.
Step 2
Roast cauliflower until tender in the center and deeply browned on the bottom, 25 to 30 minutes. Let cool 5 minutes on sheet.
Step 3
Meanwhile, in a small bowl, stir sour cream, 1 tablespoon lime juice, and 1/2 teaspoon salt. Cover and refrigerate until ready to use.
Step 4
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.
Step 5
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.
