We had these several weeks ago for a quick meal — everything can be made ahead and reheated for dinner, which is what we did — that we decided that we’d make them again, and turn the recipe into a post, so others can try Cauliflower tacos, too. The real key here is seasoning and roasting the cauliflower, which brings out a lot of nutty flavor, turning a somewhat bland vegetable into an outstanding vegetable.
We didn’t follow any recipe; basically, we played everything by ear, but we have roasted cauliflower before, so it wasn’t really anything new to us. Still, we consider this to be a 100% Scratchin’ It original recipe.
Since this is intended for tacos, and we know that people like a whole variety of toppings on their tacos (we went with black beans, grated cheese, and shredded kale, because that’s what we had on hand and ready), we’re going to show you just the cauliflower roasting, although we will say that these are best with Scratched Tortillas, which are easier to make than you might imagine. We did.
Okay, these are your tacos, so break out what you like on them: Salsa Verde, Pico de Gallo, Jalapenos, Sour Cream, Frioles Refritos. And don’t forget tortillas. If you’re up for some serious scratchin’, we provide recipes for all of these. Or use what you have on hand.
Of course, feel free to mix up the spices according to your tastes. We only have cumin seeds, so we toasted them for 5 minutes before grinding. If you have cumin powder, that’s fine. If you want spicy, add some sort of red pepper.
Procedure in detail:
Preheat oven to 450°F. Line two baking sheets with parchment for easy cleanup. Trust us on this; if you don’t want to be scrubbing baking pans for 15 minutes, parchment is required. We buy it online in large rolls and wouldn’t do without.
Mix spices. In a large bowl, stir the oil and spices into a thick slurry. Feel free to taste and adjust by dipping a cauliflower floret into the mix and popping it into your mouth.
Toss cauliflower. Add the cauliflower and toss until it’s evenly coated, and little to no spice slurry remains on the bottom of the bowl.
Roast. Divide the spicy cauliflower between the two prepared pans, spreading it into a single layer, if possible. Roast for 45 minutes, stirring about halfway through, or until nutty brown with a few black crispy spots. While it’s roasting, prepare your other taco ingredients and make tortillas (or, at least, heat up the tortillas).
Build tacos. You know how: scoop up cauliflower, add cheese, beans, lettuce, and whatever else you like.
We really like these tacos; the cauliflower and beans have a texture that’s somewhat like rice and beans, but is a little spicy. And, it really is easy to roast cauliflower. The hardest part is breaking it down into the small florets. Don’t be tempted to skimp and use larger pieces, as they won’t brown as well, and browning’s what adds the great taste. Easy five stars.