Roasted cauliflower tacos with lime slaw
Spiced cauliflower roasts until crispy and caramelized, then gets tucked into warm tortillas with a crunchy lime slaw.
- 45 min total
- 20 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $2.16 a serving
- 380 calories
- Vegan
- Gluten-free
- Dairy-free
Dolly says: Most of the time here is hands-off, so you can sit down while it cooks.
Ingredients
For 4 servings.
- 1 head cauliflower
- 3 cups coleslaw mix
- 2 limes
- ¼ cup cilantro, chopped
- 12 corn tortillas
- 1 avocado, sliced
- 1 tsp hot sauce (optional)
From your pantry
- 3 tbsp olive oil, divided
- 1½ tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp garlic powder
- 1 tsp salt, divided
Each serving has about 380 calories, 9 g protein, 52 g carbs and 18 g fat, and costs about $2.16 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No coleslaw mix? Green cabbage or red cabbage works.
- No limes? Lemons work.
- No cilantro? Fresh parsley works.
- No corn tortillas? Flour tortillas work.
- No avocados? Guacamole works.
- No hot sauce? Sriracha works.
Steps
Tap an underlined word for a quick explanation.
the oven to 425°F and line a with .
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Parchment paper. Parchment paper is a nonstick, oven-safe paper for lining pans. Food lifts right off and cleanup is easy, but don’t swap in wax paper or put parchment under the broiler.
How you’ll know: It lies flat in the pan, and the food slides off when you lift it.
Pull off the leaves, cut the cauliflower in half through the stem, then cut the florets away from the and into bite-size pieces.
Core. Coring means cutting out the hard center of things like apples, peppers or cabbage. That center is tough and woody, so it’s the part you throw away.
How you’ll know: What’s left is all tender flesh, with no hard, pale center.
Dolly’s tip: Keep the cut side flat on the board so it can’t rock. Smaller florets roast faster and get more crispy edges.the florets on the with 2 tablespoons olive oil, the chili powder, cumin, smoked paprika, garlic powder and ¾ teaspoon salt. Spread them into one layer.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
for 25 to 30 minutes, stirring once halfway, until tender and deeply at the edges.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Brown. Browning means cooking until the outside turns brown, which is where a lot of savory flavor comes from. Give food room and time without stirring, or it steams and stays gray.
How you’ll know: The food looks brown rather than gray, and the kitchen smells toasty and savory.
Timer: 25 min
Dolly’s tip: Those dark edges are the best part. Pale cauliflower just needs a few more minutes.While it roasts, the cilantro and it in a bowl with the coleslaw mix, the juice of one lime, 1 tablespoon olive oil and ¼ teaspoon salt.
Chop. Chopping means cutting food into bite-size pieces that don’t need to be neat. Keep them roughly the same size so everything cooks evenly.
How you’ll know: Your pieces are about half an inch and roughly alike, even if none of them are pretty.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Dolly’s tip: The lime softens the cabbage as it sits, so the slaw gets better while you wait.the avocado and cut the second lime into wedges.
Slice. Slicing means cutting food into flat pieces of about the same thickness. Even slices cook evenly, so none are raw while others burn.
How you’ll know: Lay a few side by side: they’re close to the same thickness from one end to the other.
Warm the tortillas one at a time in a dry over medium heat, about 30 seconds a side, and stack them in a clean towel.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Medium heat
Dolly’s tip: Cold corn tortillas crack. Warm ones fold.Fill each tortilla with cauliflower, a pile of slaw and some avocado, and serve with lime wedges and hot sauce.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
