Best Roasted Cauliflower Tacos Recipe
Roasted Cauliflower Tacos are perfect for anyone seeking a delicious, nutritious, and easy-to-make meal. Perfect for vegans and gluten-free diets, these tacos pack a flavorful punch with each bite, blending the bold tastes of spices, the richness of avocado sauce, and the satisfying texture of roasted cauliflower.
Why You Will Love Making Roasted Cauliflower Tacos
Roasted cauliflower tacos are not just a treat for your taste buds; they’re a joy to prepare! Here are a few reasons why:
- Quick and Easy: With simple ingredients and straightforward steps, these tacos come together in no time.
- Healthy and Wholesome: Loaded with veggies, spices, and a burst of flavor, they’re both nutritious and delicious.
- Versatile: Easily customizable with your favorite toppings and sauces to suit any palate.
- Perfect for Any Occasion: Whether it’s a casual weeknight dinner, a fun meal prep, or entertaining guests, these tacos fit the bill.
- Vegan and Gluten-Free: A great option for those following vegan or gluten-free diets without sacrificing flavor.
- Family Friendly: Even the pickiest eaters will be won over by the colorful veggies and savory spices.
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to Make Roasted Cauliflower Tacos with Step-By-Step Instructions
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
Making this roasted cauliflower taco recipe is a breeze, and the result is a deliciously satisfying meal. Follow these simple steps to create your own taco feast.
Preparing the Vegetables and Oven
Begin by heating your oven to 400°F (200°C) and lining a baking sheet with parchment paper or aluminum foil for easy cleanup. Next, chop the cauliflower into small, even florets for quick roasting. Thinly slice the red onion and bell pepper, and mince the garlic cloves. This ensures that everything cooks evenly and gets that perfect blend of flavors and textures.
Seasoning the Mix
In a large bowl, combine the cauliflower florets, bell pepper, onion, garlic, smoked paprika, dried oregano, ground cumin, sea salt, and a drizzle of neutral oil (like light olive oil). Toss everything together until the veggies are well-coated with the oil and seasonings.
Roasting to Perfection
Spread the seasoned vegetables on the prepared baking sheet in an even layer. Place in the oven and roast for about 15-17 minutes. You’re aiming for the cauliflower to be tender and lightly golden brown, with a bit of a crispy edge for that perfect texture.
Preparing the Cabbage Slaw
While the veggies are roasting, prepare the slaw. Thinly slice the red cabbage and jalapeno (removing seeds for less heat if desired), and chop the cilantro. Toss these with lime juice in a medium bowl, adjusting the lime to taste.
Assembling the Tacos
Heat a large pan or griddle over medium-low heat. Lightly oil the pan and warm the tortillas for about a minute on each side, or until they’re just a bit crispy and golden.
Now, place a scoop of the roasted vegetable mixture onto each tortilla. Top with the spicy cabbage slaw. Serve immediately for the best flavor and texture, along with your favorite taco toppings.
Recipe Notes and Expert Tips
To get the most out of your roasted cauliflower tacos, keep these tips in mind:
- Make it Spicier: For extra heat, increase the amount of jalapeños in the slaw, add a diced chili or chili powder to the vegetable mix before roasting, or serve with a spicy hot sauce.
- Freshness Counts: Use fresh lime juice for the slaw for the best flavor. It really makes a difference!
- Can I use frozen cauliflower for this recipe? Yes, you can use frozen cauliflower. Just make sure to thaw it completely and pat it dry to remove excess moisture before seasoning and roasting.
- Customize Your Toppings: Feel free to add other toppings like avocado slices, vegan sour cream, or a sprinkle of fresh cilantro to personalize your tacos.
- For Extra Crispiness: If you love your veggies extra crispy, broil them for the last 2-3 minutes of roasting. Just keep a close eye to prevent burning.
- Use Parchment Paper: Lining your baking sheet with parchment paper not only helps with cleanup but also prevents sticking without the need for too much oil.
- Heat Your Tortillas: Warming the tortillas before assembling the tacos makes them more pliable and enhances their flavor.
- Can I make the slaw without cilantro? Yes, if you’re not a fan of cilantro, you can simply omit it from the slaw or substitute it with parsley for a different but still delicious flavor profile.
- Are these tacos suitable for a keto diet? While cauliflower is keto-friendly, corn tortillas are not. Substitute the corn tortillas with a keto-friendly option like low-carb tortillas, cheese tortillas, or lettuce wraps.
- Leftover Ideas: If you have leftover cauliflower mix, it’s great in a salad, as a side dish, or for meal prep for the next day.
How to Store Leftover Roasted Cauliflower Tacos
Leftovers? Great! Here’s how to keep your tacos fresh and tasty:
- Cauliflower: Keep the roasted cauliflower and vegetable mix in an airtight container in the refrigerator. It should stay good for up to 3 days.
- Cabbage Slaw: The slaw can also be refrigerated in a separate airtight container. For the best texture, consume within 2 days.
- Reviving Tortillas: If you have leftover tortillas, store them in a zip-lock bag at room temperature. They’ll stay fresh for a few days. Reheat on a pan for a minute on each side to bring back their warmth and flexibility.
- Reheating the Mix: When you’re ready to enjoy your tacos again, reheat the cauliflower mix in the oven at 350°F (175°C) for about 10 minutes or until heated through. This helps to maintain its delicious roasted texture.
What to Serve with Roasted Cauliflower Tacos
Pairing your roasted cauliflower tacos with the right sides and accompaniments can turn a simple meal into a feast. Here are some delicious ideas:
Avocado Crema
A smooth and creamy avocado sauce can add a rich, velvety layer to your tacos. Simply blend ripe avocado with lime juice, garlic, and a touch of salt until smooth. This sauce brings a cool, refreshing contrast to the spicy and savory flavors of the tacos. Guacamole with chips is also a great idea!
Quick Pickled Red Onions
Quick pickled red onions add a bright, tangy crunch that complements the roasted vegetables beautifully. Thinly slice red onions and marinate them in a mixture of apple cider vinegar, water, sugar, and salt for at least an hour. The vibrant pink hue they turn is as appealing to the eye as it is to the palate.
Cilantro Lime Rice
For those looking for a more filling meal, cilantro lime rice is a perfect side. Its fresh, citrusy flavor balances the rich spices of the tacos, and it’s a great way to turn your taco night into a substantial dinner.
More Healthy Recipes You Will Love
- Mexican Lettuce Wraps
- Vegan Veggie Wraps
- Vegan Cashew Queso
- Cauliflower Nuggets
- Gochujang Cabbage Steaks
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Roasted Cauliflower Tacos Recipe
Ingredients
- ¾ pound cauliflower florets cut small
- 1 red bell pepper medium, sliced
- ½ red onion medium, sliced
- 2 cloves garlic minced
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 ½ teaspoon ground cumin
- ¾ teaspoon sea salt
- 2 tablespoons neutral oil divided
- 10 corn tortillas medium, about 6 inches
For the cabbage slaw:
- 2 cups red cabbage shredded
- 1 jalapeno large, sliced
- ½ cup cilantro leaves wash, dried, and chopped
- 1 lime juiced
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil.
- Cut cauliflower into small, evenly-sized florets. Mince the garlic and thinly slice the onion. Slice the bell pepper into thin strips.
- In a large bowl, combine cauliflower, bell pepper, onion, garlic, oregano, paprika, cumin, salt and oil. Toss to coat.¾ pound cauliflower florets, 1 red bell pepper, ½ red onion, 2 cloves garlic, 1 teaspoon smoked paprika, 1 teaspoon dried oregano, 1 ½ teaspoon ground cumin, ¾ teaspoon sea salt, 2 tablespoons neutral oil
- Spread vegetable mixture in an even layer on the prepared baking sheet.
- Roast in the oven for 15-17 minutes, until cauliflower is tender and lightly browned.
For the slaw:
- Finely slice the cabbage and add to a medium bowl.2 cups red cabbage
- Halve the jalapeno lengthwise and remove seeds and ribs if less spice is desired. Slice into thin half-circles, about 1/8 inch thick. Add to the cabbage.1 jalapeno
- Wash and dry the cilantro leaves. Chop finely and add to the cabbage.½ cup cilantro leaves
- Add 2 tablespoons of lime juice to the slaw, taste, and adjust as needed, then set aside until serving.1 lime
To assemble:
- Heat a large pan or griddle over medium-low. Add oil, spreading it around to evenly coat the pan.
- Cook the tortillas 1 or 2 at a time for about 1 minute per side until just a little colored and crispy in spots. Repeat with remaining tortillas, adding more oil as needed.10 corn tortillas
- Scoop 3-4 cauliflower florets and some other roasted vegetables onto each tortilla.
- Top with spicy cabbage slaw and serve immediately.
Notes
- Make it Spicier: For extra heat, increase the amount of jalapeños in the slaw, add a diced chili or chili powder to the vegetable mix before roasting, or serve with a spicy hot sauce.
- Freshness Counts: Use fresh lime juice for the slaw for the best flavor. It really makes a difference!
- Can I use frozen cauliflower for this recipe? Yes, you can use frozen cauliflower. Just make sure to thaw it completely and pat it dry to remove excess moisture before seasoning and roasting.
- Customize Your Toppings: Feel free to add other toppings like avocado slices, vegan sour cream, or a sprinkle of fresh cilantro to personalize your tacos.
- For Extra Crispiness: If you love your veggies extra crispy, broil them for the last 2-3 minutes of roasting. Just keep a close eye to prevent burning.
- Use Parchment Paper: Lining your baking sheet with parchment paper not only helps with cleanup but also prevents sticking without the need for too much oil.
- Heat Your Tortillas: Warming the tortillas before assembling the tacos makes them more pliable and enhances their flavor.
- Can I make the slaw without cilantro? Yes, if you’re not a fan of cilantro, you can simply omit it from the slaw or substitute it with parsley for a different but still delicious flavor profile.
- Are these tacos suitable for a keto diet? While cauliflower is keto-friendly, corn tortillas are not. Substitute the corn tortillas with a keto-friendly option like low-carb tortillas, cheese tortillas, or lettuce wraps.
- Leftover Ideas: If you have leftover cauliflower mix, it’s great in a salad, as a side dish, or for meal prep for the next day.
Storage & Reheating
- Cauliflower: Keep the roasted cauliflower and vegetable mix in an airtight container in the refrigerator. It should stay good for up to 3 days.
- Cabbage Slaw: The slaw can also be refrigerated in a separate airtight container. For the best texture, consume within 2 days.
- Reviving Tortillas: If you have leftover tortillas, store them in a zip-lock bag at room temperature. They’ll stay fresh for a few days. Reheat on a pan for a minute on each side to bring back their warmth and flexibility.
- Reheating the Mix: When you’re ready to enjoy your tacos again, reheat the cauliflower mix in the oven at 350°F (175°C) for about 10 minutes or until heated through. This helps to maintain its delicious roasted texture.
