Cut the cauliflower into small 1 inch florets. When cutting the cauliflower, first remove all the excess outer layer of thick stems, leaves and trim the main stem. Then cut the cauliflower starting from the bottom of the stem so florets almost start to fall off. This will make sure that you have a minimal crumbly mess. Then cut the florets into smaller 1-inch pieces.
Place the cauliflower in a large mixing bowl and add turmeric, salt, black pepper, and oil. Mix well and spread evenly in a single layer on a parchment-lined baking tray. Roast cauliflower in a preheated oven at 400 degrees for 15 to 20 minutes or until the cauliflower starts to turn golden brown on the edges.
Sauce - Here are 2 of my favorite sauce recipes that like to serve with these tacos:
1. Cilantro jalapeño sauce AKA Crack Sauce from one of my favorite blogs thechutneylife
2. Homemade Chipotle Mayo. To make this simply add mayo, water, lime juice, salt, chili powder, and chipotle chili to a blender and blend until smooth. I use canned chipotle chili in adobo sauce and pick out just the chilies. I add 1 to 2 chiles in this recipe but you can add more or less depending on the spice level you like. If you do not have canned chipotle chili you can also use 1 to 2 teaspoons of chipotle chili powder.
Make the cabbage slaw by mixing red cabbage, green cabbage, red onions, carrots, and cilantro in a bowl. Add some fresh lime juice to brighten up the flavors.
Assemble the tacos
Next, warm the tortillas either on a pan, grill or directly on the stovetop. I prefer the stovetop method as it results in slightly charred but smokey tortillas. Using tongs hold the tortilla directly on the flame and cook each side for 10 to 15 seconds.
To assemble the tacos, place 2 to 3 spoonful of roasted cauliflower on the tortilla. Add cabbage slaw, avocados, pickled onions, and drizzle the spicy sauce on top. Serve immediately with a squeeze of fresh lime.
Canned Chipotle peppers can be substituted with 1 teaspoon smoked paprika and ½ teaspoon chipotle powder
These vegetarian tacos can be easily made vegan by using vegan mayo for the sauce
For a gluten-free version use corn tortillas
Cauliflower can be roasted ahead of time. It stays good in the refrigerator for 3 to 4 days
Chipotle mayo can be made ahead of 2 to 3 days. If you do not have chipotle chili in adobo sauce substitute with 1 teaspoon of smoked paprika and 1 teaspoon of chipotle chili powder.
How to make Pickled Onions:
Thinly slice 1 large red onion, I use a mandolin for this. Add the onions to a glass jar.
In a medium bowl mix 1 cup hot water, ½ cup apple cider vinegar, 1 teaspoon salt, and 1 tablespoon sugar. Mix until the sugar dissolves.
Pour over sliced onions. Refrigerate. Tastes better the next day so make ahead and they stay good for 3 to 4 days.