Taco Tuesdays have been a crowd favourite for decades! And if you want to try something new, these tangy and smoky roasted cauliflower tacos are your right choice. This easy to make and the plant-based option will leave you saying “delicious” Also Read - Organic Food Store

Ingredients

For the cauliflowers

1 Medium head cauliflower (about 2 1/2 pounds)

2 Tablespoons olive oil

2 Teaspoons chili powder

1Teaspoon kosher salt

1/2 Teaspoon freshly ground black pepper

For the tacos:

8 Small corn tortillas, warmed

1 Pickled onions (sliced)

½ Cup mint mayonnaise

15 Pieces of jalapenos 

Procedure

1. Preheat the oven to 425°F with a rack in the middle. While the oven is heating up, place a rimmed baking sheet inside.
2. Remove the core from the cauliflower and chop it into little 1-inch florets with no stems.
3. Use olive oil, Kashmiri Lal Mirch, chili flakes, salt, and black pepper to make a dressing, and coat your cauliflower in it
4. Remove the preheated baking sheet from the oven and place the cauliflower on top. Roast until browned in places for approximately 20 minutes overall. Let it remain a mix of soft and crispy.
5. Make homemade soft taco shells or purchase hard shell tacos from your nearby stores.
6. To the shells, add the roasted cauliflower with mint mayonnaise, pickled red onions, and jalapenos. Add lime juice for a tangy punch.
7. Top it with red chili sauce for the extra spice and garnish with coriander
8. Serve hot and enjoy with your family

You can store the cauliflower in an airtight container in the refrigerator for up to 1 week! So, second servings on the next day? You are ready! Try out these delicious roasted cauliflower tacos today.

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