Roasted Cauliflower Tacos With the Works Recipe
Prep Time:
45 minutes
Cook Time:
40 minutes
Servings:
12 Tacos
Ingredients
  • 2 large poblano peppers
  • 1 large cauliflower, leaves and core removed, cut into small florets
  • ¼ cup avocado oil
  • 2 ½ teaspoons sea salt, divided
  • 2 teaspoons chile powder
  • 2 teaspoons smoked paprika
  • 1 teaspoon cumin seeds
  • 2 large cloves garlic, minced
  • 1 cup chopped raw walnuts
  • 3 tablespoons brine-packed capers, drained
  • 1 large lime, halved
  • 1 cup finely shredded red cabbage
  • ¼ cup thinly sliced red onion
  • 1 tablespoon red wine vinegar
  • 1 large avocado
  • ½ cup sour cream
  • ¼ cup cilantro leaves
  • 1 small jalapeño, stem and seeds removed, chopped
  • ¼ teaspoon freshly ground black pepper
  • 12 corn tortillas
  • ½ cup crumbled queso fresco
Directions
  1. Roast the poblano peppers over a flame on a gas stovetop or use a grill to blacken and blister the skins on all sides.
  2. Transfer the peppers to a heat-proof bowl and cover tightly with plastic wrap to seal in steam. Let sit for 10 minutes.
  3. Remove the stems and seeds from the peppers and scrape off the charred skins with a sharp knife. Cut peppers into small dice.
  4. Preheat oven to 425 F.
  5. Toss the chopped poblanos and cauliflower with the avocado oil on a large baking sheet.
  6. Roast the mixture for 20 minutes.
  7. Meanwhile, combine 1 teaspoon of the sea salt with the chile powder, smoked paprika, cumin seeds, and garlic in a small bowl.
  8. Remove the baking sheet with cauliflower and poblanos from the oven and add the walnuts and capers.
  9. Sprinkle the chile powder mix over the sheet pan and stir to coat. Squeeze the juice of ½ a lime over top.
  10. Return the baking sheet to the oven and roast for 15 minutes longer, until the cauliflower is softened and the spices are fragrant, stirring once or twice.
  11. While the vegetables finish roasting, combine the cabbage, red onion, red wine vinegar, and ½ teaspoon of the salt in a medium bowl. Set aside.
  12. Remove the pan from the oven and tent with foil to keep warm.
  13. In a food processor, combine the avocado, sour cream, ¼ cup cilantro, jalapeño, black pepper, remaining 1 teaspoon sea salt, and juice from the remaining ½ lime.
  14. Process the mixture until smooth.
  15. Warm the tortillas by placing them in a hot skillet for 10 to 15 seconds per side.
  16. Assemble the tacos: Start by laying out two warmed tortillas.
  17. Top each tortilla with some of the roasted cauliflower filling.
  18. Add some of the cabbage slaw on top of the cauliflower.
  19. Add a spoonful of the avocado sauce. Alternatively, transfer the sauce to a ziplock bag, trim off the tip of one bottom corner, and pipe the sauce on each taco.
  20. Sprinkle on the queso fresco.
  21. Finish with a garnish of fresh cilantro leaves, if desired.
  22. Serve tacos on a platter or individual plates.