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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