Can I use another vegetable instead of cauliflower?

Yes, you can substitute cauliflower with other vegetables like roasted broccoli or sweet potatoes for a different flavor profile. Each vegetable will bring its unique taste and texture, making it a versatile dish.

How spicy are these tacos?

The spiciness level is adjustable based on your taste. The pickled jalapeños provide a moderate heat, but you can reduce or eliminate them if you prefer milder tacos, or add more for an extra kick.

Can these tacos be made vegan?

Absolutely! To make these tacos vegan, replace the crème fraîche with a plant-based yogurt or omit it entirely. You can also skip the cheese or substitute it with a vegan cheese alternative.

What type of tortillas should I use?

Mini corn or flour tortillas work wonderfully with these tacos. They are perfect for holding the flavorful filling, and you can choose based on your dietary preference.

How can I store leftover tacos?

It's best to store leftover roasted cauliflower and toppings separately. Place the cauliflower in an airtight container and refrigerate. Reheat the cauliflower in the oven before reassembling your tacos for a fresher taste.

Roasted Cauliflower and Cheddar Tacos

Ingredients

Scale

½ head Cauliflower
2 tsp Smoky Cumin and Coriander Blend
1 wedge Green Cabbage
1 Spring Onion
10g Pickled Jalapeño Chilli
1 Lime
100g Crème Fraîche
6 Mini Tortillas
50g Shredded Cheddar
20ml (1 tbsp) Olive Oil

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Instructions

Preheat your oven to 220°C fan-forced and prepare a baking tray covered with parchment paper.
Trim the cauliflower and cut it into small florets, also slicing the stem thinly.
Place the cauliflower on the lined baking tray, sprinkle with the smoky cumin and coriander blend, drizzle with olive oil, and season with salt and pepper.
Toss to combine and roast the cauliflower for about 20 minutes, or until it is tender and golden brown.
Meanwhile, remove the core from the cabbage and discard it. Thinly slice the cabbage and spring onion.
Finely chop the pickled jalapeños and zest the lime, then juice half of it. Combine in a bowl with jalapeños, lime zest, juice, and crème fraîche, seasoning with salt and pepper.
Add the cabbages and white parts of the spring onion to the bowl and toss to coat.
Wrap the tortillas in foil and warm them in the oven for about 3-4 minutes.
To serve, cut the remaining lime into wedges and top each tortilla with the creamy cabbage mixture, followed by cheddar and roasted cauliflower.

Notes

Roast cauliflower until golden for maximum flavor; consider substituting crème fraîche with Greek yogurt for a lighter version.

Author: isabella-moreno
Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Baking
Cuisine: Mexican
Diet: Vegetarian

Nutrition

Serving Size: 1 serving
Calories: 300
Sugar: 4g
Sodium: 500mg
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 5g
Protein: 10g
Cholesterol: 30mg