For the Cauliflower:
1 head of cauliflower, cut into bite-sized pieces
1 tablespoon chili powder
1/2 tablespoon cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
olive oil
El Milagro corn tortillas
For the Kale:
Bunch of kale, chopped
1/2 lime juice
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
olive oil
Place cauliflower florets into a bowl and lightly coat in olive oil (or whatever oil you prefer), then stir in spices. Preheat the oven to 350 degrees. Spray a baking sheet or line it with parchment paper. Toss the spiced cauliflower onto the baking sheet and place them in the oven for 10 minutes. After 10 minutes, you’ll want to flip them over and place back into the oven for another 10 or until tender.
In a skillet, you will add a little bit of oil, the kale, and spices. Cook for no longer than 2 minutes.
For heating corn tortillas (and yes, you should always heat your corn tortillas!), we advise heating a skillet pan over medium heat and tossing your tortillas in there one at a time (or two at a time if it’s a big enough pan to still heat them individually!). You’ll flip the tortilla after 20-30 seconds, making sure that the tortilla is lightly browned.
Once the tortillas are ready, you can start building your Cauliflower + Kale tacos. We love adding fresh cilantro, avocado, and fresh salsa to these. There are a lot of amazing vegetarian and vegan-friendly sauces you could add as well, like this Cilantro-Cashew Cream Sauce. So good!