cauliflower tacos

Roasted Cauliflower Tacos w/ Blood Orange-Avocado Salsa

Last week during yoga, my instructor, M, and I were talking about the start of the New Year and the grey, gloomy days we’ve been having lately. “It makes me feel like I need citrus,” she mentioned, a little offhand, but her comment stuck with me. Citrus does seem like the right year to start the year–something bright and sunny tasting, light and healthy. Something to keep your resolutions on track for at least a few days.

While I’m too lazy to make resolutions (that I won’t keep), I’m not too lazy to roast cauliflower and make tacos, chop avocado and orange for a salsa. Cauliflower isn’t exactly a winter vegetable (it’s peak season is summer and early fall), but there’s something about it that I readily associate with winter since it lends itself so well to roasting and soups.

These tacos are about easy as you can get–simply roast the cauliflower and prepare the salsa. Serve with chips, a side salad, really whatever floats your boat, and you’re good to go with a light, simple weeknight meal.

What are your favorite uses for citrus, other than just eating as-is? I’m looking for some more unique ways to incorporate fruits into our meals so savory preparations are more up my alley than sweet ones.

Roasted Cauliflower Tacos with Blood Orange-Avocado Salsa

1 2 lb head cauliflower
Olive oil
2 tsp chili powder
1 tsp ancho chili powder
1 tsp cumin
1 tsp salt

2 blood oranges
2 avocados
6 scallions
2 tsp lime juice
1/2 tsp salt

12 tortillas

Preheat the oven to 400 degrees Fahrenheit.

Remove the leaves of the cauliflower and cut into bite-sized florets. Place in a bowl and add the chili powders, cumin, and salt. Drizzle 2 tsp of olive oil on the cauliflower and toss to thoroughly coat the cauliflower. Add more olive oil as necessary.

Line a baking sheet with parchment paper (or silpat–love love love my silpat) and arrange the cauliflower in a single layer on the baking sheet. Roast for 7-10 minutes, flip, and roast another 5-7 minutes until browned. You want the cauliflower to not be mushy and completely roasted through, a little texture is good.

While the cauliflower is roasting, cut the avocados into small dice. Cut the oranges into small dice as well, removing the peel and any tough white ribs. Slice the white and light green parts of the scallions into rounds.

Add the avocados, blood oranges, and scallions to a small bowl, sprinkle with 1/2 tsp salt, and drizzle with 2 tsp lime juice. Lightly stir and toss to combine (you want the avocado to retain its cube form).

Warm the tortillas and make the tacos, layering salsa on top of the cauliflower.

Serves 4

15 Responses to “Roasted Cauliflower Tacos w/ Blood Orange-Avocado Salsa”
  1. Caitlin says:

    this looks perfect! it’s funny, i was in whole foods yesterday leering at the grapefruit and thinking how much i needed them in my life. i like to add them, or any fruit really, to my salads. and i was also in a “mexican” food mood last night and made myself a huge mexican-inspired salad with tons of salsa and jalapeno. i’m with you on thinking of cauliflower as a winter vegetable ;) maybe because they’re white, haha.

  2. Monika says:

    This looks absolutely delicious! I also associate cauliflower with winter.

    During the colder/darker months, I make a big family-sized citrus smoothie every morning. It always includes: two oranges or one grapefruit, one lemon (Meyer lemons are in the market right now, eeeeee!), a handful of pineapple and some agave to sweeten. Sometimes I’ll add a frozen banana or two if we want something more creamsicle-ish.

  3. Renae says:

    Yum! What a great combination of flavors…and everything is better wrapped in a tortilla!

  4. Leigh says:

    I WANT THIS. (sorry, I’m not feeling especially verbose today. Only hungry.)

  5. Eileen says:

    These tacos sound perfect–citrus and avocado salsa is obviously a classic for good reason, right? Otherwise, how about citrus in salads? I was thinking about making a bitter greens/radicchio salad with grapefruit supremes and a dijon vinaigrette…

    • Jes says:

      I love your Continental twist on things–radicchio never gets used enough in our house. Great idea pairing it with citrus to balance the bitterness. Mmm, can totally see that working.

  6. These sound great! I have been on a citrus kick lately, too…eating 1-2 tangerines a day!

  7. These tacos sound outstanding, and so simple! I eat cauliflower literally every day so I was immediately drawn to this recipe. Your photographs are beautiful, as well!

  8. chow vegan says:

    Yum, those tacos look awesome! I was just thinking that cauliflower must not be a winter veggie as the ones I’m seeing at the farmers market are so much smaller now and cost more. :-)

  9. Roasted cauliflower is the best! I do it the same way. Tonight I had more roasted romanesco. So goood.

    Lately I’ve been making an orange-ginger marinade for tofu (or soy curls!) with a cup of freshly-squeezed oj, loads of freshly-shaved ginger, tamari, sesame oil, sugar, pepper sauce, chili garlic, or pepper flakes, cider vinegar… that sorta thing. Baked and then chilled.

  10. Mel says:

    This looks so pretty and I bet it tastes as good as it looks! Although I’m a huge fan of citrus, orange flavours are my least favourite in savoury foods. I’m interested to give blood oranges a try now though. I always associate cauliflower with winter too!

  11. I agree 100% on the citrus thing – citrus and other sour fruits are way at the top of my list right now too. And I bet the nutty tender texture of the cauiflower is just chewy enough to make that a killer wrap… want!

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