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Cauliflower Tacos with Creamy Slaw
5 from 57 votes

Cauliflower Tacos with Creamy Slaw

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.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 4
Calories: 254 kcal
Course: Main Course
Cuisine: Mexican

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

    Cup of Yum
  1. 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.
  2. 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.)
  3. 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.
  4. 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.)
  5. 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.
  6. 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.
  7. 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

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: 4 Serving

Amount Per Serving

Calories 254

% 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.