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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.

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.

Ingredients

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
Lime
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

Directions

  • 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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