Chop the cauliflower into florets. Toss with the Mazola Corn Oil, smoked paprika, chili powder, cumin, garlic powder, salt, and lime juice.
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.
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.
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.
Smoked Paprika and Lime Cauliflower Tacos https://www.threeolivesbranch.com/smoked-paprika-and-lime-cauliflower-tacos/ November 7, 2018