Smoked Paprika and Lime Cauliflower Tacos
Servings Prep Time
12tacos 10minutes
Cook Time
Servings Prep Time
12tacos 10minutes
Cook Time
  • 2pounds cauliflower
  • 1/4cup Mazola Corn Oil
  • 2Tablespoons smoked paprika
  • 2 limes
  • 1/2teaspoon chili powder
  • 1/2teaspoon ground cumin
  • 1/2teaspoon garlic powder
  • 1/2teaspoon salt
  • plain Greek yogurtfor topping
  • salsasfor topping
  • avocadofor topping
  • lime wedgesfor topping
  • 1large jicama(or taco shells of choice)
  • 6cups kalechopped (2 small bunches) (or spinach)
  • 2Tablespoons Mazola Corn Oil
  • 4cloves garlicminced
  • 1/2cup vegetable stock
  • 1/2teaspoon salt
  1. Preheat oven to 450F.
  2. Chop the cauliflower into florets. Toss with the Mazola Corn Oil, smoked paprika, chili powder, cumin, garlic powder, salt, and lime juice.
  3. Spread the cauliflower out on a silicone lined baking sheet.  Roast in the oven at 450F for approximately 10-15 minutes until tender.  Toss once during cooking.
  4. While the cauliflower is roasting, heat 2 Tablespoons Mazola Corn Oil in a large skillet over medium heat.  Add the chopped kale, garlic, vegetable stock, and salt.  Cook until the kale is tender to preference, approximately 5 minutes.
  5. Prepare the tacos by slicing the jicama into very thin slices. This is best done with a mandolin.  Serve the tacos by layering the kale, cauliflower, and toppings on each jicama slice.  Use your favorite toppings such as plain Greek yogurt in place of sour cream, salsas, avocado, lime, and cilantro.