Orange‑Garlic Roasted Cauliflower Tacos with Spicy Brown Rice

These Orange‑Garlic Cauliflower Tacos bring a fresh, citrusy kick to your dinner table. Packed with protein and fiber, they're quick to make and perfect for busy weeknights. The sweet roasted cauliflower pairs beautifully with a fragrant, spicy brown rice base.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 head cauliflower, cut into florets (≈500 g)
• 2 tbsp olive oil
• Zest of 1 medium orange
• 1 tbsp fresh orange juice
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp chili powder (adjust to taste)
• Salt & pepper, to taste
• 1 cup uncooked brown rice
• 2 cups water or low‑sodium vegetable broth
• 1 cup shredded carrots (optional, for crunch)
• 1 cup chopped fresh cilantro
• Juice of 1 lime
• ¼ cup sliced almonds, toasted (optional)
• 3-4 small corn or flour tortillas

Instructions

1. Preheat oven to 425 °F (220 °C). Toss cauliflower florets with olive oil, orange zest and juice, garlic, cumin, paprika, chili powder, salt and pepper. Spread on a parchment‑lined baking sheet and roast 20‑22 min, stirring halfway, until golden and tender.
2. While cauliflower roasts, rinse brown rice. In a medium saucepan, bring 2 cups water or broth to a rolling boil. Add rice, reduce heat, cover and simmer 20 min until tender and the liquid is absorbed.
3. In a bowl, combine the roasted cauliflower with chopped cilantro, lime juice, optional shredded carrots and toasted almonds. Toss gently to coat.
4. Warm tortillas: place each on a dry skillet for about 20 s per side or microwave covered for 15 s.
5. Spoon a heaping layer of the cauliflower mixture into the center of each tortilla, then add a dollop of cooked brown rice on top.
6. Fold the sides in and roll the tortilla snugly. Repeat with remaining tortillas.
7. Let tacos rest 2 min before serving to allow the flavors to meld.
8. Serve immediately with extra lime wedges, chopped cilantro, or a drizzle of a quick lime‑citrus vinaigrette (just whisk 2 tsp honey, 1 tsp Dijon, 2 tbsp olive oil and 1 tbsp lime juice).
9. If desired, garnish each taco with a pinch of toasted almonds for added crunch.

Chef's Note

Pro tip: Use a sheet pan for the cauliflower to ensure an even, crispy edge—just flip once halfway through roasting.

Make-Ahead Tips

You can refrigerate the roasted cauliflower and cooked rice separately for up to 2 days. Reheat in the microwave or on a skillet before assembling tacos.

Substitutions

Swap the cauliflower for tofu cubes to increase plant‑based protein.,Use quinoa or cauliflower rice instead of brown rice if you prefer a lower‑carb version.,Add chickpeas or a scoop of protein powder to the cauliflower mix for an extra protein punch.