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In the world of cooking, each ingredient plays a crucial role in creating the perfect balance of flavors and textures. The star of our Spicy Cauliflower Tacos is, of course, the cauliflower itself. When roasted, cauliflower develops a nutty flavor and crispy texture that is both satisfying and hearty. The spices used in the seasoning—cumin, smoked paprika, and chili powder—add depth and heat, elevating the dish to new heights.

Spicy Cauliflower Tacos with Slaw

Discover the vibrant world of Spicy Cauliflower Tacos with Slaw, a plant-based dish that brings together bold flavors and nutritious ingredients. Roasted cauliflower pairs perfectly with a crunchy slaw, creating a delightful balance of spice and freshness. This recipe is not only satisfying but also versatile, allowing for customization with different toppings. Perfect for anyone looking to enjoy a delicious and healthy meal, these tacos are a feast for the senses!
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Ingredients
  

For the Spicy Cauliflower:

1 medium head of cauliflower, cut into small florets

2 tablespoons olive oil

2 teaspoons smoked paprika

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon cayenne pepper (adjust for spice preference)

Salt and pepper to taste

Juice of 1 lime

For the Slaw:

2 cups green cabbage, finely shredded

1 cup red cabbage, finely shredded

1 large carrot, grated

1/4 cup fresh cilantro, chopped

1 tablespoon apple cider vinegar

1 tablespoon agave syrup (or honey)

Salt and pepper to taste

For Assembly:

8 small corn tortillas

Avocado slices (for topping)

Lime wedges (for serving)

Extra fresh cilantro (for garnish)

Instructions
 

Preparation of the Cauliflower:

    - Preheat your oven to 425°F (220°C).

      - In a large mixing bowl, combine the cauliflower florets with olive oil, smoked paprika, ground cumin, chili powder, garlic powder, onion powder, cayenne pepper, along with salt and pepper. Toss well to ensure all the florets are evenly coated with the spices.

        Roasting the Cauliflower:

          - Spread the well-seasoned cauliflower in a single layer on a baking sheet lined with parchment paper for easier cleanup.

            - Roast in the preheated oven for 25–30 minutes. Be sure to flip the cauliflower halfway through cooking to promote even roasting, until the florets are tender and exhibit a slightly charred appearance.

              Making the Slaw:

                - In a large bowl, mix together the shredded green cabbage, red cabbage, grated carrot, and chopped cilantro.

                  - In a separate small bowl, whisk together the apple cider vinegar, agave syrup, and a pinch of salt and pepper to form the dressing.

                    - Drizzle the dressing over the slaw mixture and gently toss until everything is well combined. Taste the slaw, and adjust the seasoning as needed.

                      Heating the Tortillas:

                        - To warm the corn tortillas, place them in a dry skillet over medium heat. Heat each tortilla for about 30 seconds on each side until they are pliable. Alternatively, you can wrap the tortillas in a clean kitchen towel and microwave them for 20–30 seconds to warm them.

                          Assembling the Tacos:

                            - Take a warmed tortilla and add a generous portion of roasted cauliflower to the center.

                              - Pile on a handful of slaw, add a few slices of avocado on top, and sprinkle with extra fresh cilantro for added flavor.

                                - Finish by squeezing fresh lime juice over the assembled taco, and serve with lime wedges on the side for a zesty kick.

                                  Prep Time, Total Time, Servings: 20 minutes | 50 minutes | 4 servings

                                    - Presentation Tips: Serve the tacos on a vibrant platter, with extra slaw and limes arranged around them for an inviting look. Add sliced jalapeños for a pop of color and heat!