For 2 or 3
Recipe from Good and Cheap by Leanne Brown

Roasted veggies are always delicious, but there’s something magical that happens to cauliflower in the oven. It gets so crispy and nutty, and that flavor is brought out even more with the spices here. This is one of my favorite ways to use roasted cauliflower other than eating it straight. It’s a delicious change from the usual vegetable taco offerings. Just look at all those crunchy bits!

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Ingredients

1 head cauliflower, cut into small pieces
2 cloves garlic, unpeeled
1 tbsp butter, melted 
1 tsp smoked paprika
½ tsp cayenne pepper
salt and pepper
6 tortillas
½ cup cheese, grated
½ salsa or sauce of your choice

Preparation

  1. Turn the oven to 400 F.

  2. In a medium-sized roasting pan, arrange the cauliflower pieces and the unpeeled cloves of garlic. Pour the butter over the cauliflower and then sprinkle the spices over top. Use your hands to thoroughly coat the cauliflower with butter and spices.

  3. Bake for 45 minutes to 1 hour, depending on how crispy you like the florets. Squeeze the roasted garlic throughout and trash the skins.

  4. Warm up the tortillas. Place two to three tortillas on each plate and fill with a generous serving of cauliflower. Sprinkle the grated cheese over top and drizzle with salsa or sauce of your choice. Enjoy!


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