Cauliflower shines in tacos: A vegetarian twist on a classic

Tacos are one of the most popular Mexican dishes in the world. They are based on a characteristically folded, crispy tortilla with filling. Usually, it's meat and vegetables, but in my version, the star is delicious cauliflower. This tasty proof shows that vegetarian cuisine can be delightful.

Perfect as a snack for a game or movie, a tasty lunch, or a warm dinner. In addition to cauliflower, the tortilla also features coleslaw made from red cabbage and a light sauce based on natural yogurt and garlic.

They are eagerly chosen by both vegetarians and dedicated meat lovers. They are light, healthy, and, above all, very tasty.

Ingredients

• 1 cauliflower,
• olive oil,
• 1 teaspoon sweet paprika,
• 1 teaspoon granulated garlic,
• 1 teaspoon salt.

Additionally:

• 1/2 red cabbage,
• 1/2 bunch of fresh parsley,
• juice from 1 lemon,
• 1 teaspoon salt,
• 6 mini tortillas.

Sauce:

• 140 grams Greek yogurt,
• 1 clove garlic.

Preparation:

Step 1. Separate the cauliflower into smaller florets and place them in a bowl. Add olive oil and sprinkle with sweet paprika, granulated garlic, and salt. Mix well to coat the cauliflower florets evenly.

Step 2. Line a baking sheet with parchment paper and spread the seasoned cauliflower. Place in an oven preheated to 190°C (375°F) for about 15 minutes.

Step 3. Shred the red cabbage and place it in a bowl. Add chopped parsley and squeeze the lemon juice, ensuring no seeds fall in. Season with salt and mix well. In a separate bowl, combine the natural yogurt with crushed garlic.

Step 4. Heat the mini tortillas in a dry pan. Spread the garlic sauce on them, and add the cabbage coleslaw and pieces of roasted cauliflower.

Step 5. Fold the tortilla in half. Garnish with chopped parsley or fresh cilantro, and serve. Enjoy!