Chimichurri Cauliflower Tacos

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Two peas & their pod

Total Time

40 mins

Prep Time

15 mins

Cook Time

25 mins

Rating

(12)

Ingredients

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
1 large head cauliflower, washed and cut into bite-size florets
Kosher salt and black pepper, to taste
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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Preparation

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Step 1

Preheat oven to 400 degrees. Line a large baking sheet with parchment paper or foil and set aside.

Step 2

In a small bowl, stir together chili powder, cumin, smoked paprika, garlic powder, and onion powder.

Step 3

Place the cauliflower in a large bowl and drizzle with olive oil. Toss until well coated. Pour the seasoning mixture over the cauliflower and stir until well coated.

Step 4

Place the cauliflower on the prepared baking sheet in an even layer. Roast for 25 to 30 minutes or until cauliflower is tender. Remove from the oven.

Step 5

To assemble the tacos, top a tortilla with roasted cauliflower, beans, chimichurri sauce, cabbage, pickled red onions, cilantro, and avocado. Serve immediately.

Chef’s notes

You can char the tortillas over a gas flame or turn your oven to broil. Place tortillas on a large baking sheet, then place in the oven for about 30 seconds. Remove from oven, flip the tortillas over, and repeat on the other side. Watch them closely because they will char quickly!

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Seasonal Recipes

Skill Level

other

Chimichurri Cauliflower Tacos

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Chef’s notes

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