Roasted Cauliflower Tacos

Recipe from https://www.delish.com/cooking/a45715713/roasted-cauliflower-tacos-recipe/

Looking to spice up taco night? Call in the roasted cauliflower. Loaded with crisp cabbage slaw and drizzled with a tangy lime crema, these richly spiced cauliflower tacos promise to shake up your weeknight dinner routine for good.

The cauliflower:
Tossing the cauliflower florets in a concentrated taco-spiced oil and roasting at high heat toasts all those spices as well as caramelizing the cauliflower. Arrange the florets cut side down for maximum contact with the pan, and don’t disturb them until they’ve been roasting for at least 25 minutes. Much like searing a steak in a pan on the stove, ultimate caramelization (and flavor) comes from letting the cauliflower roast, untouched, for as long as possible.

The filling:
Besides that richly seasoned main filling, every top-notch taco has two other key components: a vibrant vegetable topping to provide brightness and crunch, and a cool, creamy sauce to bring everything together. Here we’ve gone for a double-cabbage slaw simply dressed with lime juice and salt and a lime crema, which is just a fancy way of saying lime-spiked sour cream. Sounds simple—and it is!—but with something like a taco, it doesn’t pay to get too complicated.

The tortillas:
Corn tortillas are my go-to for tacos. White or yellow corn work equally well, but whichever you choose, make sure to warm them so they’re pliable. A quick trip to the microwave works in a pinch, but if you have time, I highly recommend a brief sear in a dry, screaming hot cast-iron pan. The light char really enhances the flavor of the corn.

Storage:
Once roasted, the cauliflower will keep for up to 3 days, stored in an airtight container in the refrigerator. You can also store the lime crema for up to 3 days. The slaw will soften and turn pink over time as the lime juice and salt continue to pickle the cabbage and onion, so although it will still be delicious, it will definitely be different after an overnight in the refrigerator.

Ingredients:

1/3 c. neutral oil

2 tsp. chili powder

1 tsp. garlic powder

1 tsp. paprika

1/2 tsp. dried oregano

1/2 tsp. ground cumin

2 1/2 tsp. kosher salt, divided

1 large head cauliflower, cut into 2" florets

1/2 c. sour cream

3 tbsp. fresh lime juice, divided

1 c. finely sliced red cabbage

1 c. finely sliced white cabbage

1/4 small red onion, thinly sliced

1/4 c. chopped fresh cilantro, plus more for serving

8 small corn tortillas, warmed

Lime wedges, for serving

Directions:

Step 1

Place a rack in center of oven; preheat to 425°. In a large bowl, whisk oil, chili powder, garlic powder, paprika, oregano, cumin, and 1 1/2 teaspoons salt. Add cauliflower and toss to coat. Arrange cauliflower cut side down on a foil-lined baking sheet.

Step 2

Roast cauliflower until tender in the center and deeply browned on the bottom, 25 to 30 minutes. Let cool 5 minutes on sheet.

Step 3

Meanwhile, in a small bowl, stir sour cream, 1 tablespoon lime juice, and 1/2 teaspoon salt. Cover and refrigerate until ready to use.

Step 4

In a medium bowl, toss cabbages, onion, 1/4 cup cilantro, and remaining 2 tablespoons lime juice and 1/2 teaspoon salt. Set aside at room temperature until ready to use.

Step 5

To serve, fill each tortilla with a handful of slaw. Top with 3 to 4 pieces cauliflower and drizzle with crema. Top with more cilantro. Serve with lime wedges alongside.