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Two roasted cauliflower tacos with red cabbage and cilantro on a white plate.

Roasted Cauliflower Tacos Recipe

Mandy Applegate
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.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine Mexican
Servings 10 tacos
Calories 106 kcal

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.

Nutrition

Calories: 106kcalCarbohydrates: 17gProtein: 3gFat: 4gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gSodium: 203mgPotassium: 256mgFiber: 3gSugar: 3gVitamin A: 750IUVitamin C: 46mgCalcium: 49mgIron: 1mg
Keyword roasted cauliflower tacos
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