Cauliflower Tacos with Feta Cream

Cauliflower Tacos with Feta Cream

Combining the earthy and zesty flavors of our Chile Negro & Hibiscus Sauce with roasted cauliflower is a naturally balanced combination. Not to mention that the nutty texture of the sauce helps to create a light crispy texture on the cauliflower for extara bite. Don't limit the cauliflower to a taco filling; use on its own as a side dish or add to a hearty quinoa bowl. Buen Provecho!


  • 1 Cauliflower Head – cut into small florets
  • 2 tablespoons Olive Oil
  • Salt & Pepper
  • ½ cup SALSAOLOGY Chile Negro & Hibiscus Sauce
  • 8 Corn Tortillas, warmed

For Feta Crema:

  • 1 cup Feta Cheese – crumbled
  • 1 cup Mexican style Crema, Sour Cream, or Plain Greek Yogurt


  • 1 cup Red Cabbage, thinly sliced
  • 1 bunch Cilantro, washed and roughly chopped
  • Avocado Slices


  1. Preheat oven to 425°F or the high roast setting. In a bowl, combine the cauliflower florets with olive oil and season to taste with salt and pepper. Add SALSAOLOGY Chile Negro & Hibiscus Sauce to cauliflower bowl and combine to coat the florets well.  Transfer cauliflower to baking sheet and roast in oven until cooked through, for approximately 20-30 minutes.
  2. Meanwhile make Feta Crema. In a small bowl combine crema with crumbled feta cheese and whisk together. Set bowl aside and keep leftover cheese for extra garnish, if desired.
  3. Once cauliflower is cooked, transfer back to bowl.  Assemble tacos by placing cauliflower in center of warm tortilla, top with cabbage, cilantro, avocado and a drizzle of feta crema.


Serves 6 - 8 tacos

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