Grilled tortillas are filled with seasoned, roasted cauliflower, fresh slaw, and homemade lime crema. These are the meat and dairy-free tacos of your wildest dreams!
Preheat your oven to 400 °F (204 °C) and lightly grease a rimmed baking sheet with olive oil spray.
Add the olive oil, chili powder, garlic powder, onion powder, cumin, paprika and salt to a large bowl. Stir until a paste forms.
Add the cauliflower and toss to combine.
Place the cauliflower on the sheet pan (making sure not to overcrowd the pan) and roast for 30-35 minutes, or until the cauliflower is golden brown and crisp. Make sure to stir the cauliflower halfway through roasting so it doesn't burn.
For the Slaw:
Add the smashed garlic clove, minced shallot, apple cider vinegar, lime juice, and olive oil to a medium bowl. Set aside for 10 minutes.
Remove the garlic clove and add the cabbage, green onion, and cilantro. Mix well and season with salt and pepper to taste. Set aside until ready to use.
For the Lime Crema:
Combine all of the ingredients in a small bowl. Season with salt to taste. Set aside until ready to use.
Assembly:
Fill a grilled tortilla with roasted cauliflower and top with lime crema, slaw, and any additional toppings. Enjoy immediately.
The cauliflower, slaw, and crema can be stored in separate air tight containers in the fridge for up to two days.