Vegan Cauliflower Tacos

Instructions

1. Step 1

   Preheat the oven to 220°C.

   Timer: 10 min (fixed)

   Cookware: oven — 220°C preheat

2. Step 2

   Toss the cauliflower in the mixing bowl with vegetable oil, ground cumin, chili powder, and 3.0 gr salt until evenly coated, reserving the remaining one-quarter of the salt for after the lime is added.

   Parallel with step: 1

   Ingredients used: 600.0 gr Cauliflower, 6.0 gr Chili Powder, 4.0 gr Ground Cumin, 3.0 gr Salt, 30.0 ml Vegetable Oil

   Cookware: mixing bowl

3. Step 3

   Spread the seasoned cauliflower in one layer on one 30 x 40 cm baking sheet and roast at 220°C for 25 minutes, turning once, until tender with browned edges. Transfer the roasted cauliflower to the mixing bowl.

   Timer: 25 min (fixed)

   Cookware: baking sheet — single layer, mixing bowl, oven — 220°C

4. Step 4

   Warm the corn tortilla in batches in the skillet over medium heat for about 5 minutes total, turning as needed, until each tortilla is softened and pliable. Transfer the softened tortillas to the empty baking sheet.

   Timer: 5 min (scalable)

   Ingredients used: 8.0 piece Corn Tortilla

   Cookware: baking sheet — holding, skillet — medium heat

5. Step 5

   On the cutting board, use the chef's knife to slice the avocado and chop the cilantro; keep both ready for assembly.

   Cookware: Chef Knife, cutting board

6. Step 6

   Fill each softened corn tortilla with roasted cauliflower, then top with avocado and cilantro. Cut and juice both lime over the tacos, then add the remaining 1.0 gr salt to adjust the seasoning.

   Ingredients used: 2.0 piece Avocado, 15.0 gr Cilantro, 2.0 piece Lime, 1.0 gr Salt

   Cookware: baking sheet — assembly surface, Chef Knife, cutting board, mixing bowl — holding roasted cauliflower