By Rissa Miller, Senior Editor Vegan Journal

Makes 8 tacos

Fill your Tuesday tacos with this seasoned baked veggie filling! 

1 Tablespoon low-salt Mexican seasoning blend

1 teaspoon cumin

1 teaspoon oregano

1/2 teaspoon smoked paprika

2-3 cloves garlic, minced

1 head cauliflower, cut into large chunks

1 purple onion, sliced

Non-stick cooking spray

8 taco shells or small tortillas to serve

Taco fixings such as lime wedges, chopped peppers, salsa, guacamole, shredded lettuce, sliced radish, shredded cabbage, fresh cilantro or parsley, vegan cheddar shreds, or vegan sour cream

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or aluminum foil. If using foil, spray lightly with non-stick spray.

In a small bowl, combine Mexican seasoning, cumin, oregano, and smoked paprika. Add minced garlic.

Spread cauliflower and sliced onion on the prepared baking sheet and lightly spray with non-stick cooking spray. Sprinkle the seasoning-garlic mixture on the vegetables and massage to thoroughly coat.

Bake about 20 minutes, stirring once about half way through cooking time. Allow to cool until you can comfortably touch it and transfer to a cutting board. Roughly chop the cauliflower until it will fit into taco shells or tortillas.

Fill taco shells or tortillas with baked cauliflower mixture and load on your favorite toppings!