Optional: 1 tablespoon each onion powder and garlic powder
To make the tacos:
¼ cup olive oil
3 cloves of garlic, crushed
1 head of cauliflower, cut into florets
To serve:
8 tortillas, warmed up
1 cup coriander yogurt crema or sour cream
Pickled onions, hot sauce/salsa, chopped coriander, avocado slices
INSTRUCTIONS
Make the taco seasoning: Mix all the spices together in a bowl or jar to make an easy taco seasoning. You can use this spice mix to flavour all types of roast veggies, meat or even soups. Store the seasoning in an airtight jar for upto 6 months.
In a large mixing bowl, add olive oil, crushed garlic, and 2 tablespoons of the taco seasoning. To this add chopped cauliflower florets and toss to coat.
Transfer the cauliflower into a baking sheet and roast in a 200°C oven for 20-30 minutes, until golden brown and charred, and the cauliflower has become tender but with a nice crunch. You can also par-boil the cauliflower before hand to speed up the roasting process. If you don’t have an oven, sauté the cauliflower in a cast-iron skillet over medium-high heat until done.
To serve, warm up tortillas on an open flame or a dry pan. Add a dollop of the coriander crema or sour cream and spread on the tortilla. Top with roasted cauliflower chunks, pickled onions, salsa/hot sauce, avocado slices, or any other condiments you like.
Recipe by Sprig & Vine at http://sprigandvine.in/roasted-cauliflower-tacos/