Name: Sriracha Cauliflower Tacos with Tangy Yogurt Sauce
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 large head cauliflower, cut into florets (~6 cups); 2 tbsp olive oil; 1/4 cup sriracha sauce; 1 tsp smoked paprika; 1/2 tsp garlic powder; Salt and pepper to taste; 1 cup plain Greek yogurt; 2 tbsp lime juice (plus extra wedges for serving); 1/2 tsp honey; 1/4 cup chopped fresh cilantro, plus extra for garnish; 8 small flour tortillas (taco size); 1 cup shredded red cabbage

Sriracha Cauliflower Tacos with Tangy Yogurt Sauce

miradu

These Sriracha Cauliflower Tacos deliver bold flavor and vibrant color, perfect for a Californian weeknight dinner. Roasting the cauliflower with sriracha and smoked paprika brings out caramelized edges and a deep, spicy warmth. A tangy cilantro-lime yogurt sauce cools the heat, while crunchy red cabbage adds freshness and crunch. Wrapped in soft flour tortillas, these tacos are balanced for flavor, texture, and visual appeal. They’re quick to make and easy to love, with a healthy twist that doesn’t sacrifice bold taste. Serve with lime wedges for an extra citrusy kick.

Ingredients

Instructions

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large bowl, toss the cauliflower florets with olive oil, sriracha, smoked paprika, garlic powder, salt, and pepper until evenly coated.
Spread the cauliflower onto the prepared baking sheet in a single layer. Roast for 25-30 minutes, tossing halfway, until golden and tender with crisp edges.
While the cauliflower roasts, combine Greek yogurt, lime juice, honey, and cilantro in a small bowl. Mix until smooth. Season with a pinch of salt.
Warm the flour tortillas in a dry skillet or microwave until soft and pliable.
To assemble: Place a generous scoop of roasted sriracha cauliflower on each tortilla. Top with shredded red cabbage, a drizzle of tangy yogurt sauce, and extra cilantro.
Serve immediately with lime wedges on the side.