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Chef Claudia Sandoval

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Oven Roasted Cauliflower Tacos Watch video

Oven Roasted Cauliflower Tacos

  • Serving for: 4 to 6

Ingredients

For Tacos:

1 large cauliflower head 

2 tablespoons TAJÍN®

1 teaspoon pepper

1/4 cup grapeseed oil

12 corn tortillas

For Topping:

1 cup Oaxacan Crema 

1 medium tomato, chopped

1/2 cup cilantro, chopped

1 jalapeño, sliced

2 limes, cut into wedges

Preparation

Preheat oven to 400F

1. Begin by breaking apart cauliflower florets into equal pieces. If florets are too large cut into halves or quarters. 

2. Place florets in a large bowl and coat with oil. Sprinkle salt, pepper, and chile powder and toss to coat evenly. 

3. Place coated cauliflower florets in a shallow baking dish or cookie sheet and place in preheated oven. Roast cauliflower for 30-45 minutes.

4. Meanwhile, preheat a skillet or comal to warm tortillas on medium-high heat. Heat each tortilla for 30-40 seconds on each side and place in a kitchen towel or tortilla warmer to keep warm until ready to serve. 

5. To plate, place 2-3 pieces of cauliflower on each tortilla and top with chopped cilantro, tomato , jalapeño and crema kisses.

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