These Roasted Cauliflower Tacos with quick slaw and avocado cream sauce are a quick and delicious way to load up on veggies this Taco Tuesday!

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.

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 Tacos, making these tacos ultra-filling and extra-delicious.

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Roasted Cauliflower Street Tacos

These Roasted Cauliflower Tacos with quick slaw and avocado cream sauce are a quick and delicious way to load up on veggies this Taco Tuesday!

Course Main Dishes, Sandwiches and Wraps

Diet Dairy-Free, Gluten-Free, Vegan, Vegetarian

Occasion 4th of July, Birthdays, Cinco de Mayo, Game Day

Time 45 minutes or less

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 8 tacos

Calories 557 kcal

Author Live Eat Learn

Ingredients

Slaw

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

Cauli-Filling

• 2.5 cups cauliflower 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

Sauce

• 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 flour tortillas or corn

Instructions

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 tacos)

Calories 557 Calories from Fat 303

% Daily Value*

Total Fat 33.7g 52%

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.

Helpful products for these Cauliflower Tacos

This post contains affiliate links, which means if you buy something from that link I may earn a commission, at no extra cost to you. Thanks for supporting Live Eat Learn and for making these easy vegetarian recipes possible!