Garlic Parmesan Roasted Cauliflower Tacos

$To make garlic Parmesan roasted cauliflower tacos, gather these key items: - 1 medium head of cauliflower, cut into florets - 3 tablespoons olive oil - 4 cloves garlic, minced - 1 teaspoon garlic powder - ½ cup grated Parmesan cheese - 1 teaspoon smoked paprika - Salt and pepper to taste - 8 small corn or flour tortillas - 1 cup shredded red cabbage - 1 avocado, sliced - Fresh cilantro leaves for garnish - Lime wedges for serving These ingredients blend well for a tasty and satisfying meal. The cauliflower brings texture, and the garlic adds a nice kick. You can add some optional ingredients to enhance the taste: - Diced tomatoes for freshness - Jalapeños for heat - Sour cream or Greek yogurt for creaminess - Hot sauce for an extra zing These extras let you customize your tacos. Mix and match to find your perfect flavor. If you need substitutions, here are some ideas: - Swap cauliflower with broccoli or Brussels sprouts - Use nutritional yeast instead of Parmesan for a vegan option - Replace olive oil with avocado oil if desired These swaps cater to different diets while keeping the dish flavorful. Always consider what works best for you and your guests. {{ingredient_image_1}} Start by preheating your oven to 425°F (220°C). This step gets your oven ready for roasting. Next, take a medium head of cauliflower and cut it into small florets. These smaller pieces roast better and cook evenly. In a large bowl, add the cauliflower florets. Pour in three tablespoons of olive oil, then add four minced garlic cloves, one teaspoon of garlic powder, and one teaspoon of smoked paprika. Sprinkle with salt and pepper to taste. Toss everything together until the florets are well-coated in the mixture. Spread the cauliflower evenly on a baking sheet lined with parchment paper. This lining helps with easy cleanup. Place the baking sheet in your preheated oven and roast for 20-25 minutes. Make sure to stir the cauliflower halfway through. This step ensures even cooking and browning. When the florets are golden and tender, take them out of the oven. Sprinkle a half-cup of grated Parmesan cheese evenly on top of the cauliflower. Return the baking sheet to the oven for an additional five minutes. This helps the cheese melt and become slightly crispy. While the cauliflower finishes roasting, warm eight small corn or flour tortillas in a skillet over medium heat. Heat them for 20-30 seconds on each side until they are soft and pliable. Once the cauliflower is ready, it's time to build your tacos. Place a generous scoop of the garlic Parmesan roasted cauliflower on each tortilla. Top with one cup of shredded red cabbage and slices of one avocado. Finish by garnishing with fresh cilantro leaves. Serve with lime wedges on the side for an extra zesty kick. Enjoy your tasty creation! Roasting cauliflower gives it a nice flavor. Start with fresh cauliflower. Cut it into even florets for uniform cooking. Toss the florets with olive oil and seasonings. Use enough oil to coat them, but don’t drown them. Roast at 425°F (220°C) for 20-25 minutes. Stir halfway to help them brown evenly. When they are golden and tender, sprinkle on the Parmesan cheese. Return them to the oven for 5 more minutes. This will make the cheese melty and crispy. To avoid soggy tacos, warm your tortillas first. Heat them in a skillet for 20-30 seconds. This makes them soft but keeps them from breaking. Layer your toppings wisely. Start with the roasted cauliflower, then add cabbage and avocado. Place the cabbage between the cauliflower and the tortilla. This helps absorb moisture. Serve with lime wedges on the side for zest. These tacos go well with many sides. Try a fresh salsa or guacamole for added flavor. A simple salad can also be a great side. If you want more crunch, add some pickled onions. For heat, jalapeños or hot sauce work great. Pair with a light drink, like a sparkling water or a fruity soda. Enjoy your meal! Pro Tips Choose Fresh Cauliflower: Select a cauliflower head that is firm and free from brown spots for the best flavor and texture. Customize Your Spices: Feel free to add other spices like cayenne pepper or cumin to enhance the flavor profile of the roasted cauliflower. Perfectly Warm Tortillas: For an authentic touch, warm the tortillas on an open flame for a few seconds on each side for a slight char. Serving Suggestions: These tacos pair beautifully with a side of black beans or a fresh corn salsa for a complete meal. {{image_2}} You can swap out cauliflower for other veggies. Try roasted broccoli or sweet potatoes. If you want protein, use black beans or chickpeas. These options add flavor and texture. Each choice gives the tacos a unique twist. You can also mix veggies for a fun medley. Experiment and find what you like best. While Parmesan cheese adds a great taste, you can use other cheeses too. Feta cheese brings a salty touch. Cotija gives a crumbly texture. You could even try vegan cheese for a plant-based option. Each cheese changes the flavor profile. Don’t be afraid to mix and match cheeses to find your favorite combo. Adjust the spices to suit your taste. Add cumin for warmth or chili powder for heat. A dash of cayenne pepper can spice it up. You can also drizzle hot sauce over the tacos for extra kick. Want a tangy flavor? Try adding lime juice over the filling. These tweaks make each taco special. Enjoy discovering new flavors! To store leftover tacos, first, separate the filling from the tortillas. This keeps them fresh longer. Place the garlic Parmesan roasted cauliflower in an airtight container. Store it in the fridge for up to three days. Wrap the tortillas in foil or plastic wrap. This prevents them from drying out. When you’re ready to eat, reheat the filling before assembling the tacos again. To reheat, warm the roasted cauliflower in a skillet over low heat. Stir it gently until heated through. You can also use the microwave. Place the cauliflower in a microwave-safe bowl. Heat it for about 1-2 minutes. Check to ensure it’s hot all the way through. For tortillas, warm them in a dry skillet for about 20 seconds per side. This keeps them soft and pliable. You can freeze the garlic Parmesan roasted cauliflower. Let it cool completely before freezing. Place it in a freezer-safe container or bag. It can last up to three months in the freezer. To use, thaw it overnight in the fridge. Reheat it in the skillet or microwave before serving. Avoid freezing the tortillas, as they can become soggy upon thawing. Yes, you can make these tacos vegan. To do this, simply leave out the Parmesan cheese. You can also use nutritional yeast for a cheesy flavor. It adds a nice taste and is great for vegan dishes. If you want to swap out Parmesan cheese, try a few options. Use vegan cheese or nutritional yeast for a dairy-free choice. You can also use pecorino cheese if you prefer a stronger flavor. Grated cashews can work too for a nutty taste. To spice up your tacos, add sliced jalapeños or chili powder. You can use a hot sauce to give it a kick. Try adding diced chipotle peppers for a smoky heat. Adjust the spice to suit your taste. In this article, I shared how to make tasty roasted cauliflower tacos. We looked at key ingredients, step-by-step instructions, and helpful tips. You can easily swap ingredients to fit your taste and needs. These tacos are not just fun to make, but also healthy and satisfying. Experiment with flavors and make them your own. Enjoy your cooking journey!$

Garlic Parmesan Roasted Cauliflower Tacos

Delicious tacos filled with roasted cauliflower, garlic, and Parmesan cheese, topped with fresh vegetables.

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Prep Time 10

Cook Time 25

Total Time 35

Course Main Course

Cuisine Mexican

Servings 4

Ingredients

1 medium head cauliflower, cut into florets
3 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon garlic powder
0.5 cup grated Parmesan cheese
1 teaspoon smoked paprika
to taste salt and pepper
8 small corn or flour tortillas
1 cup shredded red cabbage
1 avocado, sliced
fresh cilantro leaves for garnish
lime wedges for serving

Instructions

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large bowl, toss the cauliflower florets with olive oil, minced garlic, garlic powder, smoked paprika, salt, and pepper until well-coated.
Spread the cauliflower evenly on the prepared baking sheet. Roast in the preheated oven for 20-25 minutes, or until the cauliflower is golden and tender, stirring halfway through.
Once roasted, remove the baking sheet from the oven and sprinkle the grated Parmesan cheese evenly over the cauliflower. Return to the oven for an additional 5 minutes, until the cheese is melty and slightly crispy.
While the cauliflower finishes roasting, warm the tortillas in a skillet over medium heat for about 20-30 seconds on each side until pliable.
Assemble the tacos by placing a generous scoop of the garlic Parmesan roasted cauliflower on each tortilla. Top with shredded red cabbage and sliced avocado.
Garnish with fresh cilantro leaves and serve with lime wedges on the side for an extra zesty flavor.

Notes

Serve with lime wedges for an extra zesty flavor.

Keyword cauliflower, roasted, tacos, vegetarian