Spicy Sriracha Cauliflower Tacos Flavorful and Easy

Ingredients

• 1 medium head cauliflower, cut into florets
• 2 tablespoons olive oil
• 2 tablespoons Sriracha sauce
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• to taste salt and pepper
• 8 small corn tortillas
• 1 cup red cabbage, finely shredded
• 1 medium avocado, sliced
• 1 4 cup fresh cilantro, chopped
• as needed lime wedges for serving

Instructions

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, combine the cauliflower florets with olive oil, Sriracha, smoked paprika, garlic powder, cumin, salt, and pepper. Toss well until all the florets are evenly coated with the spice mixture.
3. Spread the cauliflower on a baking sheet in a single layer. Roast in the preheated oven for about 25-30 minutes, or until the cauliflower is tender and lightly browned, stirring halfway through cooking.
4. While the cauliflower is roasting, warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side until pliable.
5. To assemble the tacos, place a generous amount of roasted cauliflower on each tortilla. Top with shredded red cabbage, slices of avocado, and a sprinkle of fresh cilantro.
6. Serve immediately with lime wedges on the side to squeeze over the tacos for added freshness.