Veggie-based, real food, cauliflower taco filler. Serve with homemade corn tortillas, on its own as a nutritious snack, or with a meal as a side.
Preheat the oven to 425.
Place the cauliflower florets on a sheet pan lined with parchment paper. Sprinkle the oil and seasonings (chili powder, cumin, oregano, garlic, and salt) over the cauliflower. Toss to combine the ingredients. Make sure the cauliflower has plenty of room on the sheet pan (no overcrowding).
Bake the cauliflower for 35-45 minutes, turning the cauliflower half way through to ensure even baking and crisping, until soft and crisp on the edges.
Remove the cauliflower from the oven, and squeeze the lime juice over the cauliflower.
Spoon the cauliflower into corn tortillas, and serve with shredded cabbage (or slaw), sour cream, avocado or guacamole, lime juice, and/or cilantro. The cauliflower also pairs well with black beans (in the Instant Pot for a quick dinner), for either a side, taco bowl, or taco filler. Or, serve the cauliflower as a side dish.
The serving size suggests 4 people. This equals out to about 1 cup of cauliflower per person and factors in all the toppings that will piled on with the cauliflower (making for a hearty dinner). If you're feeding a hungry crowd, you could definitely double this recipe, or serve the cauliflower with another hearty option, like: black beans, rice, lime-cilantro quinoa, or even chicken. Just make sure you use a large sheet pan so the cauliflower isn't overcrowded on the pan.