Roasted Curried Cauliflower Tacos with Pineapple Salsa
Made with simple ingredients, these roasted curried cauliflower tacos are healthy and delicious! Thank goodness it’s Taco Tuesday!
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Ingredients
- 3 tablespoons olive oil
- 1 tablespoon curry powder
- 1 cauliflower, cut into small florets
- Pineapple salsa, click for the recipe
- 8 8- inch corn tortillas, warmed
- Sour cream, optional for serving
Instructions
Prep:
- Preheat oven to 375°F and lightly grease or spray a 9x13 baking dish.
- Make the pineapple salsa in a large bowl and refrigerate until ready to serve.
Season:
- In a large bowl, combine the olive oil and curry powder. Add the cauliflower florets and toss to combine. Transfer the cauliflower to a 9 x 13-inch baking dish.
Roast:
- Roast cauliflower for about 30 minutes, until the tops begin to turn golden brown, tossing after about 20 minutes.
Serve:
- Prior to serving, warm the tortillas.
- Fill the tortillas with the roasted cauliflower and pineapple salsa. Top with sour cream, if using.
Notes
Short on time? Make your pineapple salsa ultra-fast by combining the fresh pineapple with store-bought pico de gallo instead!
Nutrition
Serving: 2 tacos | Calories: 256kcal | Carbohydrates: 33g | Protein: 6g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 69mg | Potassium: 557mg | Fiber: 7g | Sugar: 3g | Vitamin A: 16IU | Vitamin C: 69mg | Calcium: 84mg | Iron: 2mg
