Cauliflower Tacos with Sriracha Carrot Hummus

Makes 4 servings

Product used in this recipe


½ head cauliflower, washed and cut into bite-sized florets
1 T olive oil
Salt and pepper to taste
8 corn tortillas
¼ head purple cabbage, washed and julienned
1 C shredded carrot
4 T chopped cilantro
8 T Lantana Sriracha Carrot Hummus
2 limes, cut into wedges
Guacamole (optional)


Preheat oven to 400 degrees
Place cauliflower florets on a baking sheet, drizzle with olive oil and season with salt and pepper. Toss until well-coated and roast in preheated oven for 20 minutes, or until lightly browned.
To assemble tacos, place 4-5 cauliflower florets in each tortilla, then sprinkle with cabbage, carrot and cilantro.
Transfer hummus to a squeeze bottle. Drizzle each taco with 1 T hummus.
Serve with lime wedges and guacamole, if desired.

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