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Cauliflower, a member of the cruciferous vegetable family, is not only low in calories but also high in fiber. This makes it an excellent choice for those looking to maintain a healthy weight while still enjoying a hearty meal. In a one-cup serving of raw cauliflower, you’ll find just about 25 calories, making it easy to incorporate into a variety of dishes without the guilt.

Crispy Cauliflower Taco Boats

Discover the delightful world of Crispy Cauliflower Taco Boats, a perfect blend of flavor and nutrition that makes plant-based eating exciting. This recipe showcases the versatility of cauliflower, transformed into crispy, golden bites and topped with fresh ingredients like black beans, avocado, and tangy veggies. Not only is this dish satisfying and delicious, but it also packs a nutritional punch. Follow our step-by-step guide to create your own tasty taco boats, perfect for any occasion!
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Ingredients
  

1 medium head of cauliflower, cut into small florets

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon ground cumin

½ teaspoon garlic powder

½ teaspoon onion powder

Salt and freshly cracked black pepper, to taste

8 small corn tortillas

1 cup canned black beans, rinsed and drained

1 cup corn kernels (fresh or frozen)

½ cup cherry tomatoes, diced

½ avocado, diced

½ cup fresh cilantro, finely chopped

1 lime, cut into wedges

½ cup feta cheese or cotija cheese, crumbled (optional)

Hot sauce, for serving (optional)

Instructions
 

Prepare the Cauliflower:

    Preheat your oven to 425°F (220°C). In a spacious mixing bowl, combine the cauliflower florets with olive oil, smoked paprika, cumin, garlic powder, onion powder, salt, and pepper. Toss until the cauliflower is evenly coated with the seasoning mixture.

      Roast the Cauliflower:

        Transfer the seasoned cauliflower onto a baking sheet and spread it out in a single even layer. Roast in the preheated oven for 25-30 minutes, until golden brown and crispy. Make sure to toss the cauliflower halfway through cooking for even browning.

          Warm the Tortillas:

            While the cauliflower is roasting, take 8 small corn tortillas and wrap them in aluminum foil. Place them in the oven during the last 10 minutes of the cauliflower’s cooking time to warm them up and achieve a pliable texture.

              Assemble the Taco Boats:

                Once the cauliflower is perfectly roasted, remove it from the oven. Carefully take the warm tortillas out of the foil. To create taco boats, gently fold each tortilla in half or keep them flat, using a taco holder for easy assembly.

                  Fill the Boats:

                    Begin by adding a base layer of black beans at the bottom of each tortilla. Pile on a generous portion of the crispy roasted cauliflower, then top with corn, diced cherry tomatoes, and avocado for a burst of freshness and flavor.

                      Garnish and Serve:

                        Finish by sprinkling the assembled tacos with fresh cilantro and crumbled cheese if desired. Serve the taco boats with lime wedges and a side of hot sauce for those who like a kick.

                          Enjoy Your Meal:

                            It's time to dive into these delightful crispy cauliflower taco boats that are bursting with flavor and packed with nutrients!

                              Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4