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Carolina Eats
Carolina Eats

From home cooking to farm-to-table cuisine, the Upstate is a place for foodies. You can enter your favorite recipes during our quarterly Carolina Eats Recipe Sweepstakes presented by Ingles. All submitted recipes will be published here for everyone to enjoy.

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Spicy Roasted Cauli Tacos

This recipe was submitted by Gail Richards of Chesnee, SC, the winner of the Carolina Eats March Hoops Recipe Sweepstakes presented by Ingles.


For the Cauliflower

1 head of Cauliflower
1 tbsp Olive Oil
1 tbsp Butter (softened)
1 tbsp Agave or Honey

For the Spice Mix

1 tsp Chili Powder
1/2 tsp Smoked Paprika
1/2 tsp Paprika
1 tsp Cumin
1 tsp Onion Powder
1 tsp Garlic Powder
* Cayenne Pepper (optional)
* Ground Pepper (optional)
* Sea Salt

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For the Tacos

Soft Tortillas
Pico de Gallo
Sour Cream
Arugula or Shredded Lettuce

For Chili- Lime Aioli Sauce

1/3 cup mayonnaise
1 tbsp olive oil
2 tsp garlic powder
½-1 tsp sriracha salt or sauce
½ tsp ground black pepper
½ tsp cayenne pepper (optional)
½ tsp smoked paprika or plain paprika
1/2-1 tbsp Agave or honey
Heavy Cream


  • Cut Cauliflower into florets then place in a large sealable bowl or gallon sized Ziplock bag.
  • Add olive oil, softened butter, and agave/honey.
  • Mix well to coat the cauliflower and let marinate 20-30 minutes.
  • Preheat oven to 450 and line a large baking sheet with parchment paper.
  • Spread the florets onto the lined baking sheet and bake for about 25 minutes or roast until charred slightly
  • While the cauliflower is cooking, prepare your desired taco fillings and dressing.
  • Mix all ingredients together. Mixture will be thick.
  • Use heavy cream to thin mixture to make it pourable.
  • Build the taco, top with Aioli Sauce and enjoy!

View more from the Carolina Eats Cookbook.

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