Roasted Cauliflower Street Tacos

Happy Halloween, friends! I celebrated this weekend with a visit to a haunted castle, a Harry Potter movie marathon, and by introducing the Dutch to candy corn. So even though I didn’t dress up **sigh**, I still think it was a productive Halloweekend.

But I’m making up for my lack of costume by dressing up cauliflower and chickpeas as a delicious street taco, because taco Tuesday deserves a comeback, and the amount of takeout dinners the tulip-man and I eat is proportional to the number of hours I’m on a train each day (rapidly increasing), and everyone knows tacos are a minimal effort, maximum tastiness weeknight kinda dinner. So let’s taco.

Roasted Cauliflower Street Tacos

The tulip-man likes to poke fun at my obsession with chickpeas. “Chickpeas? Again??” he’ll ask as he hovers over my latest creation. But since my discovery of the Chickpea Gyro, which took Pinterest (and my weekly dinner line-up) by storm, it’s been true chickpea love. So today, we’re incorporating them into these Roasted Cauliflower Street Tacos, making these tacos ultra-filling and extra-delicious.

Roasted Cauliflower Street TacosRoasted Cauliflower Street TacosRoasted Cauliflower Street Tacos

Roasted Cauliflower Street Tacos
4 from 2 votes

Roasted Cauliflower Street Tacos

These Roasted Cauliflower Street Tacos with quick slaw and avocado cream sauce are a quick and delicious way to load up on veggies this Taco Tuesday!
Cuisine Dairy-Free, Gluten-Free (Options), Vegan (Options), Vegetarian
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4
Calories 557 kcal
Author Live Eat Learn



  • ¼ of a large red cabbage 2 cups, 220g, thinly sliced
  • 3 Tbsp apple cider vinegar 45 mL
  • Juice of 1 lime
  • 1 tsp honey or sugar for vegan alternative
  • ¼ tsp salt


  • ½ of a large cauliflower 2 1/2 cups, 312 g, chopped
  • 1 15- oz can chickpeas 425g, strained and patted slightly dry
  • 2 Tbsp olive oil 30 mL
  • 1 Tbsp chili powder
  • 2 tsp paprika
  • ½ tsp salt
  • ¼ tsp cumin


  • 1 ripe avocado
  • 1 clove garlic minced
  • ¼ cup good olive oil 60 mL
  • Juice of ½ lime
  • 2 Tbsp chopped parsley
  • Salt and pepper to taste

To serve

  • 8 medium tortillas or GF alternative


  1. Combine all of the Slaw ingredients in a non-metal bowl and set aside. Stir every once in a while.
  2. Gently combine all of the Cauli-Filling ingredients. Lay onto a parchment paper-lined baking sheet and bake at 400 degrees F (204 C) for 30 minutes, or until slightly browned and crisp.
  3. While filling bakes, combine all Sauce ingredients in a food processor until smooth.
  4. To serve, spoon Cauli-Filling evenly onto 8 tortillas. Top with a heaping spoonful of slaw and avocado sauce. Serve immediately or store fillings separately until ready to eat.
Nutrition Facts
Roasted Cauliflower Street Tacos
Amount Per Serving (2 g)
Calories 557 Calories from Fat 303
% Daily Value*
Total Fat 33.7g 52%
Cholesterol 0mg 0%
Sodium 530mg 22%
Total Carbohydrates 57.9g 19%
Dietary Fiber 16.7g 67%
Protein 13.1g 26%
* Percent Daily Values are based on a 2000 calorie diet.

Roasted Cauliflower Street Tacos

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Comments (9)

  1. GW says:

    Brilliant and since cauliflower is a fairly complete protein source with 8g per 100 or so calories, you are getting protein, quality fat from the avocado and a reasonable vitamin profile. Please keep th cauliflower posts coming.

    1. Sarah says:

      So true! It’s no wonder they are so filling 🙂

  2. Ohhh I love this recipe so much! Can’t wait to try soon 🙂

    1. Sarah says:

      Thanks Liz!! I’d love to hear how it goes!! 🙂

  3. Michelle says:

    These were so good! I made a few changes like omitting the oil in the sauce and decreasing the apple cider vinegar, but they came out awesome. I never had chickpeas in a taco. I didn’t know what I was missing!

    1. Sarah says:

      SO happy to hear, Michelle!! Yea they’re definitely really adaptable, so I”m glad you found a way that fits for you 🙂 And chickpeas on sandwiches/taco/gyros/everything are the BEST! 🙂

  4. Dawn says:

    This was absolutely amazing. Thanks for this great recipe!

  5. Bonnie says:

    Would smoked paprika be good in place of the regular paprika?

    1. Sarah says:

      Hey Bonnie, yep that would work! I’ve tried it a few times and it adds a totally new dimension that I love 🙂

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