If I had to choose my favourite spice, smoked paprika would definitely be a contender.
I love how it bring the most amazingly deep smoky, slightly sweet flavour to everything that crosses its path.
As my friend Clotilde says, ‘it’s like the phantom of chorizo’.
I also adore cauliflower.
So it was only a matter of time for me to come up with the idea to roast cauliflower with some smoked paprika and finish it all with Mexican accompaniments.
And call it a cauliflower taco bowl.
It’s hard to go past a good bowl.
This one is especially delicious.
Smoky Cauli Taco Bowls
- 1/2 large cauliflower (800g / 28oz)
- 2 teaspoons smoked paprika
- 1 large avocado or 8 tablespoons sour cream
- 1 bunch coriander (cilantro) or parsley
- hot sauce to taste
- 1 handful roast hazelnuts or cashews
- Turn your oven on to 200C (430F). Chop cauli into bite sized pieces and place in a large baking tray. Combine smoked paprika wiht 3 tablespoons extra virgin olive oil in a small bowl. Season extra generously with salt (cauli loves salt). Drizzle the spiced oil over the cauliflower and toss to coat (hands work best here).
- Roast cauliflower for 20-25 minutes, stirring after 15 minutes.
- When the cauliflower is browned around the edges and no longer crunchy, divide between two bowls.
- Top with avocado / sour cream, herbs, hot sauce and nuts. Enjoy asap. If you feel like getting cheffy like I did for the photo shoot, spread the sour cream or avocado over the base of your bowls before topping with the cauliflower and flavourings.
WINE MATCH: A crisp Pinot Gris, Soave or a cold Dos Eqquis beer.
NET CARBS: 14g/serve
Cauliflower Taco Bowl Variations & Substitutions
Keto / ultra low carb – skip the nuts and serve with extra avocado.
dairy-free – choose the avo option.
nut-free – replace nuts with cooked lentils, beans or chickpeas. Or some crumbled feta or goats cheese.
more substantial (carb lovers) – serve with warm tortillas or pita bread.
more substantial (low carb) – extra avo, use avo AND sour cream, more nuts.
Low FODMAP – replace cauliflower with diced sweet potato. Take the sour cream option. And use macadamias as your nuts.
different vegetables – add a sliced onion to the cauliflower (I usually do when I’m not counting the number of ingredients I use). Root veg would all be good, broccoli, zucchini or eggplant. Some red capsicum (bell peppers) would also work.
different protein – this is a fairley low protein dish. Feel free to add cooked beans, chickpeas or lentils. Cooked chorizo or sausages will be lovely. Or some cooked chicken or fish.
Waste Avoidance Strategy
cauliflower – ungrated cauli will keep for weeks in a plastic bag in the fridge. Can be frozen but the texture isn’t as good when defrosted.
smoked paprika / hot sauce / hazelnuts or cashews – keep them in the pantry.
avocado – use for another meal. Don’t freeze.
sour cream – keeps for weeks in the fridge.
coriander – best to use for another meal. Can be frozen but will wilt when defrosted.
parsley – will keep in the fridge wrapped in a plastic bag for a few weeks. Can be frozen or make a parsley oil by packing the leaves into a clean jar and covering with extra virgin olive oil.
Yes! Just cook as per the recipe but keep everything separately. Leftover roast cauliflower will keep in the fridge for up to 2 weeks or can be frozen. To serve, warm cauli in a pan with a little oil. Then serve as per recipe.
More Simple Cauliflower + Taco Recipes
- Fish Tacos with Easy Coriander Hot Sauce
- Taco Tuesday Bowls
- Cauliflower ‘Colcannon’
- The Salamino Cauliflower ‘Pizza’
- Roast Cauli Soup with Bacon & Blue Cheese
- Roast Cauli with Meatballs & Tahini Sauce
- Chunky Cauli & Sausage Soup
- 7 Simple Ideas for Cauliflower
- The Best Cauliflower Substitutes
Have fun in the kitchen!