Roasted Cauliflower Tacos with Smoky Paprika Slaw and Lime Crema

Ingredients

• •1 medium head of cauliflower, cut into small florets
• •2 tablespoons olive oil
• •1 teaspoon smoked paprika
• •1/2 teaspoon cumin
• •1/2 teaspoon garlic powder
• •1/2 teaspoon chili powder
• •Salt and pepper to taste
• •6 small corn tortillas
• •2 cups shredded red cabbage
• •1 medium carrot, shredded
• •2 tablespoons mayonnaise
• •1 tablespoon apple cider vinegar
• •1 teaspoon smoked paprika (for the slaw)
• •1/3 cup sour cream
• •1 lime, juiced and zested
• •1 tablespoon chopped fresh cilantro, plus more for garnish
• •Hot sauce, optional for serving

Instructions

1. 1

   Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

2. 2

   In a large mixing bowl, toss the cauliflower florets with olive oil, smoked paprika, cumin, garlic powder, chili powder, salt, and pepper until evenly coated.

3. 3

   Spread the seasoned cauliflower florets in a single layer on the prepared baking sheet and roast for 25-30 minutes, flipping halfway through, until golden brown and tender.

4. 4

   While the cauliflower is roasting, prepare the smoky paprika slaw by combining the shredded red cabbage, shredded carrot, mayonnaise, apple cider vinegar, and smoked paprika in a medium bowl. Mix well and set aside.

5. 5

   To make the lime crema, whisk together the sour cream, lime juice, lime zest, and chopped cilantro in a small bowl. Taste and adjust seasoning if needed.

6. 6

   Warm the corn tortillas on a dry skillet over medium heat for 30 seconds on each side, or until pliable.

7. 7

   Assemble the tacos by layering roasted cauliflower, smoky paprika slaw, and a drizzle of lime crema onto each tortilla. Garnish with additional cilantro and a dash of hot sauce, if desired.

8. 8

   Serve immediately and enjoy your roasted cauliflower tacos with smoky paprika slaw and lime crema!