Embrace a burst of flavor with these Chimichurri Cauliflower Tacos, where vibrant, tangy chimichurri meets the hearty, satisfying texture of roasted cauliflower. This dish offers a creative twist on traditional tacos, packing them with wholesome ingredients and bold flavors that promise to delight even the most discerning palates.Ideal for a casual dinner or a festive gathering, these tacos are not only visually appealing but also packed with nutrition. The combination of spices and fresh toppings brings out a symphony of flavors, making it a perfect option for those seeking a delicious, plant-based alternative in their taco night rotation.
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Ingredients for the cauliflower:
1 large head cauliflower, washed and cut into bite-size florets
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 tablespoon olive oil
Kosher salt and black pepper, to taste
Ingredients for the tacos:
Corn tortillas, charred or warmed
15 oz can black beans or pinto beans, rinsed, drained, and warmed
Chimichurri sauce
Red cabbage, thinly sliced
Pickled red onions
Cilantro, chopped
Avocado, chopped
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Instructions:
Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil and set aside.
In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, and onion powder.
Place the cauliflower in a large bowl and drizzle with olive oil. Toss until well coated. Sprinkle the seasoning mixture over the cauliflower and toss until evenly coated.
Spread the cauliflower in an even layer on the prepared baking sheet. Roast for 25-30 minutes or until tender and lightly charred. Remove from the oven.
To assemble the tacos, place some roasted cauliflower on each tortilla. Top with warmed beans, a drizzle of chimichurri sauce, red cabbage, pickled red onions, cilantro, and avocado. Serve immediately.
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Kcal: Approx. 350 kcal per serving
Servings: 4