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Taco night has long been a favorite tradition in many households, offering a fun and interactive way to enjoy a variety of flavors and textures. However, if you're looking to switch things up while still keeping that beloved taco essence, these Crispy Cauliflower Taco Boats are the perfect solution. This vibrant dish combines the satisfying crunch of roasted cauliflower with the endless possibilities of toppings, offering a deliciously healthy alternative to traditional tacos. As plant-based meals continue to gain popularity, these taco boats not only embrace the trend but also showcase the versatility and richness of cauliflower.

Crispy Cauliflower Taco Boats

Discover the deliciousness of Crispy Cauliflower Taco Boats, a fun twist on taco night! These colorful, plant-based delights feature roasted cauliflower, rich in vitamins and fiber, nestled in warm tortillas or lettuce wraps. With endless topping options, you can easily customize each taco to suit every taste. Perfect for gatherings or a casual weeknight, these tasty creations are healthy, satisfying, and a true celebration of flavors that everyone can enjoy!
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Ingredients
  

1 medium head of cauliflower, cut into small florets

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon cumin

½ teaspoon garlic powder

½ teaspoon onion powder

Salt and pepper, to taste

8 small corn tortillas

1 cup black beans, rinsed and drained

1 cup corn kernels (fresh or frozen)

½ cup cherry tomatoes, diced

½ avocado, diced

½ cup fresh cilantro, chopped

1 lime, cut into wedges

½ cup feta or cotija cheese, crumbled (optional)

Hot sauce, for serving (optional)

Instructions
 

Prepare the Cauliflower: Preheat the oven to 425°F (220°C). In a large bowl, toss the cauliflower florets with olive oil, smoked paprika, cumin, garlic powder, onion powder, salt, and pepper until evenly coated.

    Roast the Cauliflower: Spread the cauliflower onto a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, or until the cauliflower is golden brown and crispy, tossing halfway through for even cooking.

      Warm the Tortillas: While the cauliflower is roasting, wrap the corn tortillas in aluminum foil and place them in the oven for the last 10 minutes of the cauliflower’s cooking time. This will warm them up and make them pliable.

        Assemble the Taco Boats: Once the cauliflower is done roasting, remove it from the oven. Carefully remove the warm tortillas from the foil. To form the taco boats, gently fold the tortillas in half or use them as a base (you can also use a taco holder).

          Fill the Boats: Start with a layer of black beans at the base of each tortilla. Add a generous amount of roasted cauliflower on top, followed by corn, diced cherry tomatoes, and avocado.

            Garnish and Serve: Sprinkle with fresh cilantro and crumbled cheese (if using). Serve the taco boats with lime wedges and hot sauce on the side for those who enjoy a bit of spice.

              Enjoy Your Meal: Dig in and enjoy these crispy cauliflower taco boats that are packed with flavor and nutrients!

                Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4