Recipe: Roasted Cauliflower Tacos with Jalapeño Crema

Attention: meat lovers no longer have a monopoly over tacos. Artisan taco shops are popping up all over the nation, incorporating a variety of different diets and cuisines into this classic dish. We always try to keep up with the trends, so for today’s edition of Meatless Monday, we have a recipe for roasted cauliflower tacos (with a colorful twist!)

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Roasted Cauliflower Tacos with Jalapeño Crema

Original # of Servings: 1

Total Time: 30 minutes

Active Time: 15 minutes


  • purple cauliflower – 1/4
  • cauliflower – 6 tablespoon
  • jalapeno – 1/4
  • greek yogurt – 1 ounce
  • fresh cilantro – 1 tablespoon
  • garlic – 3/4 teaspoon
  • radicchio – 4 tablespoon
  • extra virgin olive oil – 3/4 teaspoon
  • hard taco shell – 1
  • lime juice – 1 1/8 teaspoon
  • cumin – 1/4 teaspoon
  • salt – 1/8 teaspoon
  • black pepper – 1/8 teaspoon


  1. Preheat oven to 450 degrees.
  2. Roughly chop cauliflower into bite size pieces and toss with olive oil, cumin, garlic, salt, and pepper
  3. Cook on a sheet pan for 15- 20 minutes or until cauliflower is golden brown and tender.
  4. Remove seeds from jalapeño and roughly chop.
  5. Add jalapeño, lime juice, yogurt, and cilantro to a blender and puree.
  6. Thinly slice radicchio.
  7. Assemble tacos with cauliflower, radicchio, and drizzle with jalapeño sauce.

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