Go Back
- 1 head of cauliflower, cut into bite-sized florets - 2 tablespoons olive oil - 1 teaspoon smoked paprika - 1 teaspoon ground cumin - 1/2 teaspoon garlic powder - 1/2 teaspoon onion powder - Salt and pepper to taste - 8 small corn tortillas - 1 avocado, sliced - 1/2 cup red cabbage, shredded - 1/4 cup fresh cilantro, chopped - 1 lime, cut into wedges - 1/4 cup tahini sauce (store-bought or homemade) For this recipe, the main star is the cauliflower. I use a whole head and cut it into small florets. This size helps the cauliflower roast evenly. I toss the florets in olive oil and season them with smoked paprika, ground cumin, garlic powder, and onion powder. The right amount of salt and pepper adds flavor. These spices give the cauliflower a warm and smoky taste. Next, I prepare the tortillas. I use small corn tortillas because they hold the filling well. They are soft and add a nice texture. For the toppings, I slice fresh avocado, shred red cabbage, and chop cilantro. These toppings add color and crunch to the tacos. Lastly, I serve the tacos with lime wedges and tahini sauce. The lime adds brightness, while tahini gives a creamy finish. This combination creates a flavorful and easy dish. Each bite is a mix of textures and tastes that everyone will enjoy. {{ingredient_image_1}} Start by preheating your oven to 425°F (220°C). Line a baking sheet with parchment paper. This helps the cauliflower roast evenly and prevents sticking. In a large bowl, mix the bite-sized cauliflower florets with olive oil, smoked paprika, ground cumin, garlic powder, onion powder, salt, and pepper. Toss well until every piece is coated. Spread the seasoned cauliflower florets evenly on the prepared baking sheet. Roast them in the oven for about 25 to 30 minutes. Stir the cauliflower halfway through to ensure even roasting. You will know they are done when they are tender and golden brown. Look for a nice caramelization on the edges for the best flavor. Once the cauliflower is ready, it’s time to build your tacos. Warm the small corn tortillas in a pan over medium heat until they are soft and pliable. Start with a tortilla, then layer on the roasted cauliflower. Add sliced avocado and shredded red cabbage for crunch. Drizzle tahini sauce over the top and sprinkle with fresh cilantro. Serve the tacos with lime wedges on the side to add a burst of flavor. Enjoy every bite! To get the best flavor and texture from your cauliflower, choose a fresh head. Cut it into bite-sized florets. This helps it cook evenly. Toss the florets with olive oil and spices. Use smoked paprika and cumin for a warm, earthy taste. Adjust the spices to fit your taste. Add more paprika for a smoky kick or less for a milder flavor. Always season with salt and pepper. This simple step makes a big difference. Warm your corn tortillas before filling them. You can heat them in a pan or directly on the stovetop. This keeps them soft and easy to fold. For a great presentation, layer the ingredients neatly. Start with roasted cauliflower, then add avocado and cabbage. Drizzle tahini sauce on top for a creamy finish. Fresh cilantro adds color and flavor. Serve with lime wedges for a zesty touch. Get creative with your toppings. Try adding sliced jalapeños for heat or diced tomatoes for freshness. You can also use different sauces, like a zesty salsa or creamy yogurt. If you want more protein, consider adding black beans or grilled chicken. These options make the tacos even more filling and delicious. Pro Tips Choose the Right Cauliflower: Select a head of cauliflower that is firm and heavy for its size, with tightly packed florets and no dark spots. Make it Extra Crispy: For even crispier cauliflower, increase the oven temperature to 450°F (230°C) and roast for a few extra minutes, keeping a close eye to prevent burning. Customize Your Toppings: Feel free to add additional toppings like pickled jalapeños or a dollop of Greek yogurt for extra creaminess and flavor. Serve Immediately: For the best texture, assemble and serve the tacos right after roasting the cauliflower to enjoy the contrast between the warm filling and fresh toppings. {{image_2}} You can make this dish vegan by using plant-based ingredients. Corn tortillas are naturally vegan, so they work great. For the sauce, you can use tahini or a vegan yogurt. Try adding toppings like black beans, corn, or diced tomatoes. These add more flavor and nutrition. If you need gluten-free options, look for corn or rice tortillas. These let you enjoy the tacos without worry. You can also add tasty sides like guacamole or salsa. These will enhance your meal and keep it gluten-free. Do you like spicy food? Add some heat with chili powder or cayenne pepper. You can mix these with the cauliflower before roasting. For more heat, top your tacos with jalapeños or spicy salsa. These options give your tacos a nice kick! To keep your roasted cauliflower fresh, store it in an airtight container. Place it in the fridge within two hours of cooking. This keeps the flavors intact. Roasted cauliflower stays good for about three days. If you want to enjoy it longer, consider freezing. Reheat your cauliflower in the oven for the best texture. Set the oven to 350°F (175°C). Spread the cauliflower on a baking sheet. Heat for about 10-15 minutes. If you want a quick method, use the microwave. Just heat in short bursts to avoid sogginess. Make sure all ingredients are heated through, especially the tortillas. To save time, roast a larger batch of cauliflower. You can use it for tacos or salads. Store it in the fridge for up to three days. For longer storage, freeze it in portions. Place roasted cauliflower in a freezer bag and remove as much air as possible. It can last up to three months in the freezer. For roasting, I recommend using fresh, firm cauliflower. Look for a head that is bright white with no brown spots. Organic cauliflower is great if you want to avoid pesticides. You can also use colored varieties, like purple or orange, for fun. They all roast well and taste delicious. Yes, you can prep this dish in advance! You can chop the cauliflower and mix the seasonings the day before. Store them in the fridge until you are ready to roast. You can also warm the tortillas and slice the toppings ahead. Just keep them in airtight containers to stay fresh. You can easily make these tacos your own! Here are some ideas: - Add black beans or lentils for more protein. - Try different toppings like diced tomatoes or jalapeños. - Swap tahini sauce for salsa or a yogurt sauce. - Use different herbs, like parsley or mint, instead of cilantro. The options are endless! This blog post covered all you need to make tasty cauliflower tacos. We talked about the key ingredients like cauliflower, tortillas, and sauces. You learned how to roast the cauliflower for the best flavor. I shared tips for assembly and tricks for great taste. Remember, you can customize your tacos with different toppings and make them vegan or gluten-free. Storing and reheating properly keeps them fresh for later. Enjoy your cooking and let your creativity shine in your taco-making!

Roasted Cauliflower Tacos

Delicious and healthy tacos filled with roasted cauliflower and fresh toppings.
Print Recipe Pin Recipe
Course Main Course
Cuisine Mexican
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 head cauliflower, cut into bite-sized florets
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon onion powder
  • to taste salt and pepper
  • 8 small corn tortillas
  • 1 avocado, sliced
  • 0.5 cup red cabbage, shredded
  • 0.25 cup fresh cilantro, chopped
  • 1 lime, cut into wedges
  • 0.25 cup tahini sauce (store-bought or homemade)

Instructions
 

  • Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  • In a large bowl, toss the cauliflower florets with olive oil, smoked paprika, ground cumin, garlic powder, onion powder, salt, and pepper until well-coated.
  • Spread the seasoned cauliflower evenly on the prepared baking sheet and roast in the oven for 25-30 minutes, or until tender and golden brown, stirring halfway through.
  • While the cauliflower is roasting, warm the corn tortillas in a pan over medium heat or directly on the stovetop until soft and pliable.
  • Once the cauliflower is done, remove it from the oven and assemble the tacos. Start with the corn tortilla, then layer on the roasted cauliflower, sliced avocado, and shredded red cabbage.
  • Drizzle tahini sauce over the top and sprinkle with fresh cilantro.
  • Serve the tacos with lime wedges on the side for an extra burst of flavor.

Notes

Feel free to customize toppings to your liking.
Keyword cauliflower, healthy, tacos, vegetarian