Cauliflower Carnitas Tacos with Roasted Tomato and Pepita Salsa Recipe

Canteen Chef Brandon Cantrell Cauliflower. This simple and often overlooked vegetable is actually an incredible superfood ready to provide all kinds of fiber, vitamins, and other benefits to keep you feeling healthy and energized. Cauliflower supports heart health, fights inflammation, keeps your gut doing what it should, and is even known to combat cancer. Working this superfood into a meal isn’t hard either. Our Chef, Brandon Cantrell, has put together an easy and delicious recipe for cauliflower tacos you and your friends will love, and your body will thank you for.

Cauliflower Tacos

Cauliflower Carnitas Tacos with Roasted Tomato and Pepita Salsa

Servings 12 Tacos

Ingredients
  

Carnitas

  • 2 small heads cauliflower cut into bite sized pieces
  • 4 Tbsp olive oil
  • 3 tsp ground cumin
  • 2 tsp ancho chile powder
  • 2 tsp smoked paprika
  • 1 tsp kosher salt

Salsa

  • 2 cloves garlic peeled
  • 1/2 cup toasted pepitas
  • 2 chipotle pepper in adobo
  • 1/4 cup fresh cilantro
  • 1/2 cup yellow onion diced
  • 2 large tomatoes wedged
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp ground cumin
  • 1 Tbsp lime juice

Serving

  • 12 corn tortillas warmed
  • 12 lime wedges
  • 1 cup fresh cilantro
  • 1 cup shredded red cabbage
  • 1/2 cup radish thinly sliced
  • 1 avocado sliced

Instructions
 

Carnitas

  • Preheat oven to 450ºF
  • Add cauliflower to 2 large baking sheets
  • Add oil, cumin, chile powder, paprika, and salt. Toss to combine.
  • Roast on the bottom rack for 15-20 minutes or until golden brown and tender

Salsa

  • On a lightly oiled baking sheet, combine all garlic, onion, tomato, salt, and pepper and mix well
  • Roast at 450 degrees for 10-15 minutes or until slightly charred
  • Remove from oven and sprinkle with cumin immediately, stir to combine
  • Let mixture cool to room temperature and transfer to a blender
  • Add the remaining ingredients and blend on high until smooth

Serving

  • Divide salsa on the tortillas and spread to cover
  • Top with roasted cauliflower
  • Garnish with cilantro, cabbage, radish, and avocado
  • Serve with a lime wedge

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