This recipe for smoked cauliflower tacos has been on the regular rotation around here. By regular I mean at least twice a week. They are that good and that easy to make.
Cauliflower has become my meat substitute when I am cooking vegetarian food as I find it hearty and filling. Not to mention it is so versatile since it pairs well with so many different seasonings.
For this recipe I like to use the homemade taco seasoning I shared recently but you can use whatever is your favorite if you don’t feel like making it. Our recipe is really good and there is not an added salt or sugar; just saying! To add the smokiness I add some smoked paprika to the cauliflower just before roasting. I like the cauliflower to be really golden and slightly caramelized. Again, if you like yours to be a little less roasted then go for it.
I keep the toppings super simple for these tacos; pickled red onions, avocado slices, radishes with cilantro, and a sprinkle of Mexican cheese.
I also use small tortillas. Some brands call them sliders. If you use regular sized tortillas, not the type for burritos, this recipe will only make 4 tacos. The slider-sized makes 6, which is perfect for two people. If there are more people enjoying these tacos, just double up the recipe. You may have to roast the cauliflower a little longer.
Smoked Cauliflower Tacos
** makes 6 tacos if you use small tortillas which is what we tend to favor. If you use larger tortillas it will only make 4; by larger, I do not mean the burrito sized.
1 1/2 pounds cauliflower, cut into bite-sized pieces
1 1/2 tablespoons olive oil
2 teaspoons taco seasoning
1 teaspoon smoked paprika
1/2 of the pickled red onion recipe
1 large avocado, cut into slices
8 radishes, thinly sliced
1/3 cup cilantro, finely minced
juice from 1/2 lime
6 smallish corn tortillas
Preheat the oven to 425.
Prepare the pickled red onions and set aside. The longer they sit, the better.
Prepare the radishes – combine the radishes, cilantro, and juice from 1/2 lime, stir and set aside as well.
Place the cauliflower, taco seasoning, and paprika in a large mixing bowl. Drizzle the olive oil over the top and mix well using your hands. Place onto a baking sheet.
Slide into the oven and roast for 15 minutes. Stir. If the cauliflower seems a little dry, drizzle a little olive oil over the top. Roast for another 10 – 20 minutes; depending on how caramelized and toasty you like the cauliflower.
Heat the tortillas the way you normally do. I like to char them over an open flame.
Place a small amount of cauliflower on each tortilla, then top with pickled onion, the radish mixture, avocado slices, and a sprinkle of cotija cheese.