Sheet Pan Cauliflower Tacos Recipes
SHEET PAN CAULIFLOWER TACOS
Veggie-based, real food, cauliflower taco filler. Serve with homemade corn tortillas, on its own as a nutritious snack, or with a meal as a side.
Provided by Kristin Marr
Categories Main Course Side Dish Snack
Time 50m
Number Of Ingredients 10
Steps:
- Preheat the oven to 425.
- Place the cauliflower florets on a sheet pan lined with parchment paper. Sprinkle the oil and seasonings (chili powder, cumin, oregano, garlic, and salt) over the cauliflower. Toss to combine the ingredients. Make sure the cauliflower has plenty of room on the sheet pan (no overcrowding).
- Bake the cauliflower for 35-45 minutes, turning the cauliflower half way through to ensure even baking and crisping, until soft and crisp on the edges.
- Remove the cauliflower from the oven, and squeeze the lime juice over the cauliflower.
- Spoon the cauliflower into corn tortillas, and serve with shredded cabbage (or slaw), sour cream, avocado or guacamole, lime juice, and/or cilantro. The cauliflower also pairs well with black beans (in the Instant Pot for a quick dinner), for either a side, taco bowl, or taco filler. Or, serve the cauliflower as a side dish.
Nutrition Facts : Calories 91 kcal, Carbohydrate 8 g, Protein 3 g, Fat 5 g, Sodium 497 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
SHEET PAN CAULIFLOWER TACOS
A meatless cauliflower and chickpea taco filling that is cooked on a sheet pan for easy clean-up.
Provided by Kirbie
Categories Main Dishes
Time 40m
Number Of Ingredients 16
Steps:
- Preheat oven to 400°F. Line a large baking sheet with foil (I used a half-sheet pan).
- In a small bowl, add chili powder, cumin, garlic powder, paprika, salt, pepper. Whisk together until evenly mixed.
- In a large bowl, add cauliflower. Drizzle with olive oil. Mix cauliflower until it is evenly coated in oil. Sprinkle the seasoning over cauliflower and mix until cauliflower is evenly coated in the seasoning. Add in chickpeas and give them a quick mix in the seasoning (they don't need to be as thoroughly coated; because of their small surface area they will get salty quickly if overseasoned).
- Pour cauliflower chickpea filling onto foil lined sheet pan. Spread out the cauliflower and chickpeas so there is only a single layer of ingredients. Place sheet pan into oven and cook for about 25-30 minutes, until cauliflower is soft.
- To warm up your tortillas, you have several options. You can wrap a stack of them in foil and add them to the oven about 5 minutes before your cauliflower filling is cooked. You can also lay them out on another sheet pan and cook for about 4-5 minutes in the oven. This should soften the tortillas and give them a little bit of color (as seen in prep photo above). To add even more color to your tortillas (which is what you see for the final assembled tacos in the photos), you can heat them over an open flame. I heat mine directly on my gas stove burner (heating each tortilla individually over medium heat, just a few seconds on each side).
- When taco filling is ready, assemble tacos with a few spoonfuls of filling and your choice of toppings. I added avocado slices, a little bit of bell pepper, red cabbage, cotija cheese, lime juice and cilantro.
Nutrition Facts : ServingSize 0.25 of recipe, Calories 300 kcal, Carbohydrate 36.6 g, Protein 12 g, Fat 14.1 g, SaturatedFat 2.1 g, Sodium 619.4 mg, Fiber 11.7 g, Sugar 8.4 g, UnsaturatedFat 10.6 g
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