Crispy Chermoula Cauliflower Tacos
Serving Size 4
Ingredients
- 3 tablespoons Olive oil
- 3 tablespoons SupHerb Farms Fusions® Chermoula
- 1 large Cauliflower (about 2 1/2 lb) — cut into florets
- 1/4 teaspoon Salt and pepper
- 8 Small corn tortillas
- 1/2 cup Sour cream
- 1 small Avocado — sliced
- 1 cup Pico de gallo salsa — drained
- 1 cup Red cabbage — shredded
- 1/2 cup Feta cheese — crumbled
Categories
- Categories: African, Latin, Mexican, Moroccan
- Ingredients: Entrees, Plant-Based, Plant-Forward, Small Plates, Tacos, Vegetarian
Preparation
- Whisk olive oil with SupHerb Farms Fusions® Chermoula; toss with cauliflower florets to coat. Season with salt and pepper.
- Transfer to parchment paper-lined rimmed baking sheet. Roast in preheated 400°F oven for about 30 minutes or until tender and browned.
- Meanwhile, stack tortillas and wrap in foil. Place directly on rack in oven for about 10 minutes or until warmed through.
Top each tortilla with some of the cauliflower florets. Add sour cream, avocado, salsa, cabbage and cheese.
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