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Smoky Cauliflower Tacos w/ Goat Cheese Lime Yogurt

Cauliflower is one of my favourite vegetables because it takes on the flavour of absolutely anything. When roasted correctly and for a long time it becomes so flavourful and melt in your mouth buttery. This may seem a little heavy on the oil, spices, and garlic but the key is to make this cauliflower so satisfying that you will not be missing out on fatty cuts of meat in these tacos! The goat cheese in the lime yogurt is optional but I love the richness and tang it adds. These are hearty but not heavy and sure to be a weeknight favourite. Be sure to make the pickled onions and guacamole from the database and have chips on the side for dipping and crunch!!! My guacamole recipe is in the staples recipe section!

Serves 4

Prep: 10 min

Cook: 40

Total: 50



  • 1 very large head of cauliflower or 2 medium, cut into bite sized pieces

  • 1/4 cup olive or avocado oil

  • 1 tbsp smoked paprika

  • 2 tsp cumin

  • 2 tsp garlic powder

  • 1 tsp regular paprika

  • 3 garlic cloves, roughly smashed

  • salt and freshly ground black pepper

  • 1 cup full fat greek style yogurt, or cashew garlic aioli for vegan option

  • 1/4 cup crumbled goats cheese, room temp (optional)

  • 1 lime, juiced

  • 1 clove garlic, grated

To serve

  • Soft tortillas (I like fresh corn ones or siete cassava tortillas)

  • Pickled onions

  • Guacamole or sliced avocado

  • Cilantro

  • Radishes

  • Lime wedges



Pre heat oven to 425'

Line a large baking sheet with parchment paper.

Toss cauliflower with oil, smoked paprika, regular paprika, cumin, garlic powder, the 3 smashed garlic cloves and lots of salt and pepper. I'd say at least 1/2-3/4 tsp of salt! Space evenly so the cauliflower caramelizes and chars rather than steams. You want it crispy and charred.

Bake for 30-40 minutes until tender.

Meanwhile, while roasting you can make your crema (or aioli) guacamole, pickled onions, and prep your radishes and cilantro.

To make crema, whisk yogurt, goat cheese, shredded garlic clove, lime juice, and a good pinch of salt.

To serve, char your tortillas over a gas flame or heat in a skillet or in the oven. Smear crema down on tortilla, top with cauliflower, and desired toppings.


This cauliflower is so good on top of a salad or as the main in a taco bowl.

Add more protein to the meal by throwing in a can of drained + rinsed chickpeas or black beans for the last 10 mins of roasting the cauliflower.

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