These healthy Baked Cauliflower Tacos are incredibly easy to make and are loaded with flavor thanks to spices and delicious avocado crema with jalapeno. Make it as spicy or mild as you like. A new crispy spin on traditional Taco Tuesday night or a meatless Cinco De Mayo recipe.
In a large bowl combine spices, oil and salt and pepper and cauliflower bites. Toss until all the florets are fully coated (more or less).
Arrange the seasoned cauliflower florets in a single layer on a baking sheet lined with parchment paper or aluminum foil. Keep an inch or two in between florets (important as it helps them to crisp up better).
Bake for 20-25 minutes.
Meanwhile combine avocado crema ingredients in a food processor and pulse until smooth.
Assemble the tacos. In a warm tortilla (you can warm up the tortillas wrapped in foil in oven right after the cauliflower is baked. Just for a couple minutes or on the grill) add a thick layer of avocado crema, toppings and roasted spicy cauliflower. Serve while cauliflower is warm.
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NOTES
Nutrition value is without the Avocado Crema.
Store in an airtight container in the fridge for up to 2-3 days.
Reheat. The best is to reheat the cauliflower just once. I’d use an oven or air fryer for this. Or if none is available then just over the stovetop in the skillet with a little butter or ghee.
For even baking, try to cut the florets into similar sizes. Smaller pieces will cook faster.
Baking time: For small cauliflower florets - bake for 15-20 minutes. Medium to large florets - 20-25 minutes.