Cauliflower Tacos with Lime Crema

Instructions

1. Step 1

   Heat the oven to 220°C and set a rimmed baking sheet nearby.

   Cookware: oven, rimmed baking sheet

2. Step 2

   Combine the cauliflower, vegetable oil, chili powder, cumin, smoked paprika, garlic powder, and salt in a large mixing bowl. Toss until the florets are evenly coated.

   Ingredients used: 700.0 gr Cauliflower, 6.0 gr Chili Powder, 2.0 gr Garlic Powder, 4.0 gr Ground Cumin, 4.0 gr Salt, 3.0 gr Smoked Paprika, 30.0 ml Vegetable Oil

   Cookware: Large Mixing Bowl

3. Step 3

   Spread the seasoned cauliflower in a single layer on the baking sheet. Roast at 220°C until it begins to brown.

   Timer: 15 min (fixed)

   Cookware: oven, rimmed baking sheet

4. Step 4

   Turn the cauliflower with a spatula, then continue roasting until deeply browned at the edges and tender in the center.

   Timer: 10 min (fixed)

   Cookware: oven, rimmed baking sheet, spatula

5. Step 5

   Whisk the sour cream, lime juice, garlic, water, and remaining salt in a small mixing bowl until smooth and pourable.

   Ingredients used: 4.0 gr Garlic, 30.0 ml Lime Juice, 2.0 gr Salt, 180.0 ml Sour Cream, 15.0 ml Water

   Cookware: Small Mixing Bowl, whisk

6. Step 6

   Prepare the red cabbage, avocado, and cilantro, then arrange them for serving.

   Ingredients used: 2.0 piece Avocado, 15.0 gr Cilantro, 150.0 gr Red Cabbage

   Cookware: Chef Knife, cutting board

7. Step 7

   Warm the corn tortillas in a dry skillet over medium heat, turning once, until soft and pliable.

   Timer: 4 min (fixed)

   Ingredients used: 8.0 piece Corn Tortilla

   Cookware: skillet

8. Step 8

   Fill each warm tortilla with roasted cauliflower. Add the prepared cabbage, avocado, and cilantro, then finish with lime crema and serve immediately.