Roasted Cauliflower Tacos

Roasted with salsa, this cauliflower has amazing texture and flavour, making it a delicious meatless filling for tacos. 

Products you'll need:

PACE® Chunky Medium Salsa

PACE® Chunky Medium Salsa

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Ingredients

  • 4 cups (1 L) small cauliflower florets
  • 1 1/2 cups (375 mL) PACE® Chunky Medium Salsa
  • 2 tbsp (30 mL) olive oil
  • 4 tsp (20 mL) lemon juice
  • 8 each corn tortillas, warmed
  • 1 each ripe avocado, halved, pitted, peeled and sliced 
  • 1 cup (250 mL) prepared coleslaw mix
  • 1/2 cup (125 mL) sour cream
  • 1/2 cup (125 mL) finely crumbled feta cheese
  • 2 each green onion, finely sliced

Directions

  1. Preheat oven to 425˚F (220˚C). In large bowl, toss together cauliflower, 1/2 cup (125 mL) salsa, olive oil and lemon juice. Arrange in single layer on parchment paper–lined baking sheet; roast for 15 to 20 minutes or until golden brown and tender. 
  2. Divide cauliflower among tortillas. Top with avocado, coleslaw mix, sour cream, cheese, green onions and remaining salsa.

Recipe tips

  • Substitute flour or multi-grain tortillas for corn tortillas
  • This roasted cauliflower also makes a great side dish, or addition to burritos, quesadillas or nachos.

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NUTRITIONAL INFORMATION

Amount Per Serving
Calories 450
Fat 26 g
Cholesterol 40 mg
Sodium 1030 mg
Carbohydrate 45 g
Dietary Fibre 8 g
Protein 13 g
Calcium 28 %DV

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