Cajun-Spiced Cauliflower Tacos
Smoky and savory Cajun-spiced baked cauliflower with a refreshing and citrusy corn salad stuffed in a corn tortilla. This is an ideal spring and summer recipe.
Ingredients
Cajun-Spiced Cauliflower
- 2 tsp olive oil
- 3-4 cloves of garlic, grated
- 2 tsp brown sugar
- 1 tsp smoked, sweet paprika
- 1 tsp Cajun seasoning*
- ¼ tsp salt
- 1 head of cauliflower, cut into florets
Corn Salad
- 1 cup diced tomatoes
- 1 cup corn
- Juice from ½ lime
- Flaky sea salt
Other
- 5-6 corn tortillas
- Sliced avocado
- Fresh cilantro
- Lime wedges
- Cashew crema (optional, but highly recommended)
Instructions
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In a large mixing bowl, prepare the cauliflower marinade. Whisk together the olive oil, grated garlic, brown sugar, paprika, Cajun seasoning, and salt. Add cauliflower florets and toss to coat in the marinade thoroughly. Refrigerate for 30 min to several hours (the longer, the better).
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Preheat the oven to 400F. Line a baking sheet with parchment paper. Spread the cauliflower onto the baking sheet in a single layer. Reserve the bowl with the leftover marinade. Bake cauliflower for 30 minutes, flipping halfway.
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While the cauliflower is baking, prepare the rest of your taco toppings (sliced avocado, fresh cilantro, lime wedges) and corn salsa.
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In the bowl with the leftover marinade, add chopped tomatoes, corn, juice from 1/2 lime, and salt to taste. Stir to combine. Refrigerate until the cauliflower finishes baking.
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Assemble tacos by spooning cauliflower into a corn tortilla, followed by corn salsa and other desired taco toppings.
Recipe Notes
*My favorite Cajun seasoning is Chef Paul's Blackened Redfish Magic.