Cauliflower Tacos with Creamy Slaw
User Reviews
5
57 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
254 kcal
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Course
Main Course
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Cuisine
Mexican
Cauliflower Tacos with Creamy Slaw
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Cauliflower Tacos with Creamy Slaw pair roasted, spiced cauliflower florets with a tangy tahini-lime cilantro slaw served in corn tortillas. The cauliflower is seasoned with garlic, cumin, smoked paprika, and salt, baked until golden and crisp. The slaw adds a creamy texture and fresh herbal brightness complementing the roasted vegetables. These tacos offer a plant-based option with layered flavors and contrasting textures.
Description
The recipe involves cutting cauliflower into florets then tossing them in olive oil and a spice blend of garlic powder, cumin, smoked paprika, and salt. Optionally, arrowroot or corn starch can be added to enhance crispiness during baking at 400ºF for 20 to 25 minutes until golden. The creamy slaw is prepared by whisking tahini, lime juice, garlic, salt, maple syrup, and water to desired consistency, then tossing with shredded cabbage and chopped fresh cilantro.
The cauliflower's warm, smoky spices and crunchy roasted edges balance with the cool, smooth, and tangy tahini cilantro slaw. Served in corn tortillas, the tacos deliver a satisfying combination of savory and fresh flavors and varied textures.
These tacos are suitable for gluten-free diets if corn tortillas or alternative vegetable-based shells are used. The recipe yields eight tacos, and nutrition estimates apply per taco.
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Ingredients
Roasted Cauliflower Tacos
- 1 pound cauliflower , cut into florets
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon cumin ground
- 1/2 teaspoon smoked paprika
- 3/4 teaspoon salt
- 1 tablespoon arrowroot starch (or corn starch; optional)
Creamy Cilantro Slaw
- 2 tablespoons tahini I use Artisana brand, raw
- 1 tablespoon lime juice
- 1/4 teaspoon garlic powder (or 1 clove, finely minced)
- 1/2 teaspoon salt
- 1/2 teaspoon maple syrup
- 12 ounces cabbage about 3 cups, shredded
- 1/4 cup cilantro tightly packed, freshly chopped
- 8 corn tortillas , for serving
Instructions
- Preheat the oven to 400ºF and cut the cauliflower into small pieces so they will cook quickly and evenly. In a large bowl, toss the cauliflower in the olive oil.
- In a small bowl, mix together the garlic powder, cumin, smoked paprika, and salt. Shake the mixture over the cauliflower and toss well. For extra-crispy cauliflower, you can sprinkle on the arrowroot or corn starch last, and toss again until you no longer see white powder. (This is optional-- the cauliflower is delicious either way.)
- Arrange the seasoned cauliflower on a large baking sheet, spreading the pieces out as much as possible. (Don't crowd the pan, or the cauliflower will steam instead of getting crispy.) Bake at 400ºF for 20 to 25 minutes, until the cauliflower is golden.
- While the cauliflower is cooking, in a large bowl combine the tahini, lime juice, garlic, salt, maple syrup, and 1 tablespoon of water. Mix well with a whisk, and add more water, just 1 tablespoon at a time, until the mixture looks creamy. (You shouldn't need more than 2 tablespoons of water total.)
- Add in the shredded cabbage and cilantro, and stir well, until the veggies are evenly coated in the dressing. Set the bowl aside to let the slaw marinate, for at least 10 mintues before serving.
- To prepare the corn tortillas, you can spray them with olive oil on both sides, and arrange them in a single layer on a large baking sheet. (You may have to do this in batches-- I can only fit 4 tortillas per pan.) Place the tortillas in the oven to warm up on the bottom shelf for about 5 minutes, while the cauliflower finishes roasting. The shells will crisp up as they cool, so be sure to fold them over quickly after removing them from the oven, before they firm up.
- Serve each taco shell with a generous portion of the creamy slaw, topped with a few pieces of roasted cauliflower. You can add any other toppings you like, such as sliced avocado or green onions, but the flavor is delicious even without any extras. Store leftover cauliflower and slaw in separate airtight containers in the fridge for up to 3 days.
Notes
- Use corn tortillas or other gluten-free shells like cassava, coconut, brown rice, or almond flour tortillas to keep the recipe gluten-free.
- Alternatively, thinly sliced jicama can serve as a vegetable-based taco shell for a fresh option.
- Nutrition information provided applies to one of eight tacos using corn tortillas, and is an estimate only.
Nutrition Information
Show Details
Calories
254kcal
(13%)
Carbohydrates
39g
(13%)
Protein
8g
(16%)
Fat
10g
(15%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
5g
(25%)
Sodium
804mg
(34%)
Potassium
647mg
(14%)
Fiber
8g
(32%)
Sugar
6g
(12%)
Vitamin A
221IU
(4%)
Vitamin C
87mg
(97%)
Calcium
120mg
(12%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 254 kcal
% Daily Value*
| Calories | 254kcal | 13% |
| Carbohydrates | 39g | 13% |
| Protein | 8g | 16% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 804mg | 34% |
| Potassium | 647mg | 14% |
| Fiber | 8g | 32% |
| Sugar | 6g | 12% |
| Vitamin A | 221IU | 4% |
| Vitamin C | 87mg | 97% |
| Calcium | 120mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
57 reviews
Excellent
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