Vegan Roasted Cauliflower Tacos
User Reviews
5
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Prep Time
5 mins
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Cook Time
30 mins
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Total Time
35 mins
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Servings
6 tacos
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Calories
135 kcal
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Course
Main Course
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Cuisine
Mexican
Vegan Roasted Cauliflower Tacos
Description
Vegan Roasted Cauliflower Tacos start with cauliflower chopped into florets tossed in olive oil and a spice blend of chili powder, garlic powder, cumin, cayenne pepper, and salt. Roasting at 400°F caramelizes the edges and crisps the florets while keeping them tender inside. The off-heat assembly involves soft corn tortillas filled with roasted cauliflower along with shredded carrots, lettuce or cabbage, and chopped cilantro. Additional toppings can be added, ranging from sliced fresh jalapeños to corn salsa or guacamole that introduce freshness, sweetness, and creaminess.
The tacos accommodate a variety of vegan sauces such as hot sauce, salsa, salsa verde, or blends of vegan sour cream with sriracha for heat and richness. The balance of spicy, roasted vegetables with crunchy and creamy toppings creates a satisfying combination in every bite. Toasting the tortillas before assembly can add extra texture if preferred.
The meal can be prepared in about 30 minutes, with roasting time overlapping topping and sauce preparation. Using infused olive oils can enhance the aroma and flavor subtly without overpowering the natural taste of the cauliflower. This recipe embraces simple roasting and well-chosen toppings for a complete vegan taco experience.
Ingredients
- 1 cauliflower chopped into florets, head
- 3 TBSP olive oil
- ½ tsp chili powder
- ½ tsp garlic powder
- ½ tsp cumin
- 1/4-1/2 tsp cayenne pepper
- ⅛ tsp salt to taste
- 2 carrot grated/shredded
- 1 cup lettuce shredded or cabbage
- ¼ cup cilantro chopped leaves
- 6-9 corn tortilla soft
OPTIONAL TOPPINGS:
- jalapeños sliced fresh
- corn fresh, or corn salsa
- cabbage shredded or slaw
- guacamole
SAUCE OPTIONS:
- hot sauce Mexican style
- salsa
- salsa verde homemade or store-bought
- Pico de Gallo
- sriracha
- vegan sour cream mixed with Sriracha
- sriracha mixed with vegan ranch dressing
- avocado pureed with cilantro, lime, and Greek yogurt
Instructions
- Pre-heat oven to 400 F.
- Whisk together oil, chili powder, garlic powder, cumin, cayenne pepper, and salt, pour over cauliflower florets and toss to coat.
- Spread out cauliflower evenly on a baking sheet and roast for 30-35 minutes on the center rack.
- While your cauliflower roasts, chop/grate your veggies and toppings and whisk together your sauces.
- For extra crispy tacos feel free to toast your tortillas in the oven or on a skillet, or serve them up as is if you like 'em soft! Both ways are fabulous.
- Line up your tortillas, stuff them with your veggies, pile with a few of your favorite taco toppings and drizzle with sauce, and stuff. yo. face! Enjoy!
Notes
- The entire dish can be prepared in just over 30 minutes, utilizing the roasting time to prep other ingredients.
- To add more flavor, infused olive oils like harissa or chipotle can be used to coat the cauliflower.
- Toast tortillas for an added crispy texture or serve soft according to preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6tacos
Amount Per Serving
Calories 135 kcal
% Daily Value*
| Calories | 135kcal | 7% |
| Carbohydrates | 15g | 5% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Sodium | 84mg | 4% |
| Potassium | 186mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 4220IU | 84% |
| Vitamin C | 10.3mg | 11% |
| Calcium | 34mg | 3% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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