Miso Roasted Cauliflower Tacos with Avocado Crema & Lime Slaw

Tangy, sweet, spicy, crunchy, this veggie asian-inspired taco is so full of flavours. Warm tortillas are first slathered with an avocado and cilantro crema (if you don't like cilantro, basil would be a great option too), then filled with cauliflower pieces that have been roasted in a sweet and spicy umami miso marinade, and topped with lime-marinated red cabbage and carrot for a nice crunch. Don’t skip the garnishes: scallions, sesame seeds, more cilantro and green apple juliennes.

I chose to skip the usual corn tortillas to make my own brown rice version here, so you’ll get a recipe for homemade rice tortillas below if you feel extra adventurous. The trick is to use a tortilla press or to make sure to roll them thin enough with a rolling pin so that they have the soft, delicate texture we're looking for in a tortilla.

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Notes on the recipe: If you don't like cilantro, basil would be delicious in here too. Feel free to omit the green apple if you don't have it. I like eating these tacos with brown rice tortillas to complement the asian flavours, but you could very well use any kind of tortillas.

Miso Roasted Cauliflower Tacos, Avocado Crema & Lime Slaw

For the miso roasted cauliflower

• 1 large head cauliflower, cut into small florets

• 2 tbsp miso paste (I use white but red would work too)

• 1 tbsp sesame oil

• 1 tbsp tamari (or soy sauce, or shoyu sauce)

• 1 tbsp rice vinegar

• 2 tbsp maple syrup

• 1 large garlic clove, minced

• 1-2 tsp dried chili flakes (optional - I like it spicy so I used 2 tsp)

For the avocado-cilantro crema

• 1 large avocado, pitted

• 1/4 cup packed fresh cilantro + more to garnish (if you don't like cilantro, you can use basil as a substitute)

• 1 tbsp fresh lime juice

• Pinch of sea salt + freshly ground black pepper, to taste

For the lime slaw

• 2 cups shredded red cabbage (about 1/4 large cabbage)

• 1 cup shredded carrot (about 1 medium carrot)

• Juice and zest of 1 lime (about 3 tbsp juice and 1/2 tbsp zest)

• 1 tbsp rice vinegar

• 1/4 tsp sea salt

For the tacos

• 1 green apple, julienned

• Minced scallions

• Fresh cilantro

• Sesame seeds

• Warm tortillas of your choice (see below for homemade brown rice tortillas)

• Lime wedges, to serve

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Prepare the cauliflower

1. Preheat the oven to 400°F. In a small bowl, whisk together the miso paste, sesame oil, tamari, rice vinegar, maple syrup, garlic and chili flakes. Place your cauliflower florets in a large bowl and drizzle the sauce on top. Using your hands, toss well until all the pieces are coated with the marinade.

2. Place on a rimmed baking sheet and roast in the oven for 25-30 minutes, tossing occasionally, until tender. If you like your cauliflower a bit more browned (I do), roast for a couple more minutes at the broil setting to finish it up.

Make the lime slaw

1. While the cauliflower is in the oven, prepare your vegetables. Shred thinly, using a sharp knife or a mandoline. Place the shredded cabbage and carrot in a medium-sized bowl. Add the lime juice, lime zest, rice vinegar and sea salt and mix to combine. Let it marinate until ready to eat.

Make the avocado crema

1. Scoop the flesh of the avocado and place it in your food processor (or you can use a hand blender). Add the fresh cilantro, lime juice and sea salt and blend until smooth and creamy. Taste and adjust seasoning if needed.

Assemble

1. Just before ready to serve, julienne the green apple, chop the scallions and cilantro and warm the tortillas.

2. Spread a generous portion of the avocado cream on each tortilla. Add the miso roasted cauliflower and lime slaw. Garnish with green apple juliennes, scallions, fresh cilantro leaves and sesame seeds. Serve with lime wedges and enjoy immediately.

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Notes on the recipe: Make sure you roll the dough thin enough, otherwise the texture won't be as soft and delicate as it should be. These tortillas are best eaten fresh and warm. 

Homemade Brown Rice Tortillas

Makes 8-10 tortillas

Ingredients

• 2 cups brown rice flour

• 1/2 cup arrowroot flour (also known as arrowroot powder or arrowroot starch)

• 2 tbsp olive oil

• 1/2 tsp sea salt

• 1 cup warm water

Instructions

1. In a large bowl, whisk together the brown rice flour, arrowroot flour and sea salt. Add the olive oil and warm water and mix well with a wooden spoon. Then knead the dough with your hands until you are able to form a ball. If the dough is too sticky, add a bit more flour. If it's too dry, add a bit more water. Divide the dough into 8 or 10 equal-sized parts (depending on the desired size for your tortillas).

2. If you have a tortilla press, use it to form the tortillas. Otherwise, roll the dough between two pieces of parchment paper with a rollin pin. Roll as thin as you can. Trim the edges with a knife to form round tortillas if you like. You might want to cover the other pieces of dough with plastic wrap while you are rolling the tortillas to prevent drying. Repeat with the remaining dough.

3. Warm a cast iron skillet over medium-high heat. Once warm, add the first tortilla. Cook for about 3 minutes and then flip. Cook for 2 more minutes. Some parts of the tortilla should be slightly golden. Don't overcook. Place on a plate and cover with a dry cloth while you cook the remaining tortillas. This will create some steam and will make the tortillas softer. Keep covered until ready to serve.