Roasted Cauliflower Tacos

By lorik

Ingredients

• For the pickled red cabbage:
• 1 cup distilled white vinegar
• 1 cup water
• 1 tablespoon granulated sugar
• 1 teaspoon kosher salt
• 1/4 small head red cabbage, cored and shredded
• For the cauliflower:
• 1 medium head cauliflower (about 2 1/2 pounds)
• 2 tablespoons olive oil
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon unsalted garlic powder
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• For the tacos:
• 2 medium avocados, halved and pitted
• 1/2 cup plain Greek yogurt
• 1/2 cup chopped fresh cilantro, divided
• Finely grated zest of 1/2 medium lime
• Juice of 1/2 medium lime
• 8 to 12 small corn tortillas, warmed

Details

Servings 4
Adapted from thekitchn.com

Preparation

Step 1

Make the pickled red cabbage: Place the vinegar, water, sugar, and salt in a medium saucepan. Bring to a boil over medium-high heat, stirring occasionally to dissolve the sugar. Place the cabbage in a medium, heatproof bowl and pour the vinegar mixture over the top. Stir to submerge the cabbage as much as possible. Let it sit while you prepare the cauliflower, then drain and discard the liquid.

Roast the cauliflower: Arrange a rack in the middle of the oven and heat to 425°F. Place a rimmed baking sheet in the oven while it is heating.
Core the cauliflower and cut it into small 1-inch florets that don't have any stem attached. Place the cauliflower in a medium bowl, add the remaining ingredients, and toss to combine.

Remove the hot baking sheet from the oven, transfer the cauliflower onto the sheet, and spread into an even layer. Roast until browned in spots but still crisp-tender, stirring halfway through, about 20 minutes total.

For the tacos: While the cauliflower is cooking, scoop the avocado in a medium bowl and mash. Stir in the yogurt, 1/4 cup of the cilantro, lime zest, and juice; set aside.

When the cauliflower is ready, drain off the liquid from the pickled cabbage. To assemble, fill the tortillas with the pickled cabbage and cauliflower, then top with the avocado mixture and remaining 1/4 cup cilantro.

Recipe Notes
Make ahead: The cauliflower can be roasted and the avocado-yogurt topping can be made up to 1 day in advance. Store in separate airtight containers in the refrigerator. Reheat the cauliflower in a 350°F oven before assembling. The pickled red cabbage can be made, drained, and stored in an airtight container in the refrigerator up to 1 week in advance.

Storage: Leftover cabbage can be stored in an airtight container in the refrigerator for up to 2 weeks. Leftover cauliflower can be stored in an airtight container in the refrigerator for up to 1 week. Leftover avocado-yogurt topping can be stored in an airtight container in the refrigerator for up to 4 days.

Per serving, based on 4 servings. (% daily value)
Calories 496 Fat 26.3 g (40.4%) Saturated 5 g (24.8%) Carbs 57.9 g 19.3%)
Fiber 17.6 g (70.5%) Sugars 12.5 g Protein 14.4 g (28.8%) Cholesterol
4.8 mg (1.6%) Sodium 1144.2 mg (47.7%)