Roasted Cauliflower Veggie Tacos

Roasted Cauliflower Tacos
Mark Boughton Photography/Styling by Teresa Blackburn
  • Yield: 6 servings


6 flour tortillas
5 radishes
Juice of 1 lime
1head cauliflower
2tablespoons olive oil
1teaspoon ground cumin
1/2teaspoon paprika
Salt and pepper
Shredded lettuce
Sliced Avocado
Shredded Monterey Jack cheese
Hot sauce


1. Toast tortillas lightly on each side under the broiler, then wrap in foil to keep warm while you make the filling.

2. Preheat oven to 375°F.

3. Cut radishes into 8 wedges each. Toss with lime juice.

4. Put florets from cauliflower head on a rimmed baking sheet and drizzle with olive oil. Sprinkle with cumin, paprika, salt and pepper. Toss to combine.

5. Roast until golden brown, about 20 minutes.

6. Serve in tortillas topped with radishes, shredded lettuce, sliced avocado, shredded Monterey Jack cheese and hot sauce.