Properly charred tacos and plenty of roasted cauliflower make this recipe one of our cauliflower favourites from Ree Drummond. Adding lots of crispy fresh veggies such as radishes and cabbage really liven up the crunch factor.
Related: The Pioneer Woman’s Chicken Enchiladas
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Preheat the oven to 450ºF. Coat a baking sheet with cooking spray.
Toss together the red and green cabbage with the juice of 1 lime. Season with salt and pepper and set aside.
In a large bowl, mix together the olive oil, chipotle puree, cumin, onion powder, garlic powder, 1 teaspoon of salt and a pinch of pepper. Toss the cauliflower florets in the spice mixture until well coated. Place in a single layer on the prepared baking sheet. Roast until well browned, 20 to 25 minutes. While the cauliflower roasts, make the avocado crema.
Place the avocado, chopped cilantro and the juice of the remaining lime in a bowl. Season with salt and pepper and use a fork to mash until the mixture is smooth.
Heat the tortillas by placing in a dry pan over medium heat for a few seconds, until soft and pliable. Place a few cauliflower florets in each tortilla. Drizzle with the avocado crema and top with the cilantro leaves, cabbage and radishes. Add hot sauce, if desired.
Put on a platter and garnish with lime wedges and cilantro leaves.