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Ingredients
- 1 cauliflower, cut into small florets
- 8 corn or flour tortillas
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp kosher salt
- 1 lb tomatillos, husked and rinsed
- 1 jalapeño
- 1/4 white onion
- 1/2 cup cilantro
- 1 lime
Instructions
Prepare the tomatillo salsa by combining its chopped/roasted ingredients with lime and a pinch of salt; let stand while the filling cooks.
Season the cauliflower with cumin, chili powder, and salt.
Roast cauliflower at 425°F for 20–25 minutes until browned and tender.
Warm tortillas in a dry skillet until pliable.
Fill tortillas with the hot filling, spoon salsa over each, and serve immediately.
Nutrition per serving
215
Calories
6g
Protein
38g
Carbs
5g
Fat
Chef's Notes & Storage
Tip: Customize seasonings to taste. Always verify ingredient labels if you have allergies.
