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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!

Cauliflower tacos with avocado sauce and red cabbage

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.

Cauliflower tacos with avocado sauce and red cabbage - 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!

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.

Chickpeas and cauliflower in a bowl

What vegetables are good for tacos?

Aim for a mix of crunchy and soft vegetables for the perfect vegetarian tacos. Roasted cauliflower provides filling crunch, while chickpeas are a bit softer and meatier. You can also use sliced portobellos (similar to how we do it in this Portobello Gyros), pulled “pork” oyster mushrooms (like in these tacos), sweet potatoes (like in these Sweet Potato Black Bean Tacos, bell peppers, zucchini…wherever the wind takes you!

Roasted Cauliflower Street Tacos

How do you make vegetarian tacos?

The key to the perfect vegetarian tacos is to keep the flavor high! Being completely plant-based does not mean your tacos have to fall behind in flavor.

Choose your vegetable and season it well (cumin, smoked paprika, and chili powder are all perfect on vegetarian tacos!) And don’t forget to add a killer sauce, like the herby avocado sauce we’re using in these Roasted Cauliflower Tacos (or change it up with this dreamy cashew queso!)

Cauliflower tacos with avocado sauce and red cabbage on tortillas

More of our favorite easy vegetarian tacos

Roasted Cauliflower Street Tacos

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!
Print Pin Rate
Course: Main Dishes, Sandwiches and Wraps
Cuisine: Mexican
Keyword: cauliflower tacos, street tacos, vegan tacos, vegetarian tacos
Diet: Dairy-Free, Gluten-Free, Vegan, Vegetarian
Occasion: 4th of July, Birthdays, Cinco de Mayo, Game Day
Time: 45 minutes or less
Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Servings: 8 tacos
Calories: 557kcal
Author: Sarah Bond
4.75 from 20 votes


Quick 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
Roasted Cauliflower Taco Filling
  • 3 cups cauliflower 350 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
Avocado 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


  • Slaw: Combine all of the Slaw ingredients in a non-metal bowl and set aside. Stir every once in a while.
  • Bake Filling: Preheat oven to 400 degrees F (204 C). Toss together all Cauliflower Filling ingredients. Lay on a parchment-lined baking sheet and bake for 30 minutes, or until slightly browned and crisp.
  • Sauce: Meanwhile, combine all Sauce ingredients in a food processor until smooth.
  • Assemble: Spoon filling evenly onto 8 tortillas. Top with a heaping spoonful of slaw and avocado sauce. Serve immediately or store separately until ready to eat.


Serving: 2tacos | Calories: 557kcal | Carbohydrates: 57.9g | Protein: 13.1g | Fat: 33.7g | Sodium: 530mg | Fiber: 16.7g
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Hi, I’m Sarah!

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Comments (37)

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Recipe Rating

  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!4 stars

    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!4 stars

  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 🙂

  6. Stacey says:

    This recipe was great and super flavorful.5 stars

    1. Sarah says:

      So happy you liked it, Stacey! 😀

  7. Angela says:

    I can’t say enough about how much I love this recipe. I’ve made it several times and even my die hard meat eaters enjoy it.

    Thank you!!5 stars

    1. Sarah says:

      Aw I’m so happy to hear that, Angela!! Have you tried the Chickpea Gyros or Portobello Gyros? They’re also some of my favorite sandwich-y/taco-y recipes that meat eaters seem to really like 😀

  8. Angela Pungello says:

    Just finished gorging myself on your Portobello gyros – yummy!5 stars

    1. Sarah says:

      Hahah, so happy you liked them Angela!! 😀

  9. J says:

    We had taco day at work last week and I made these for my vegetarian friends and they loved them! Thanks for the recipe.5 stars

    1. Sarah says:

      Taco day?! I want to work where you work 😀 So happy they liked them and thanks so much for dropping back in to let us know!!

  10. Amanda says:

    Simple and delish! I will definitely be making this again. Thank you!

    1. Sarah says:

      So happy you liked it, Amanda! 😀

  11. Bridget says:

    This were absolutely delicious and easy to make! This recipe is a keeper – thank you!

    1. Sarah says:

      So happy to hear, Bridget!! 😀

  12. Tracy says:

    My teenage son found this recipe and made them for the family…now they’re a household favorite and he makes them often! 😊

    1. Sarah says:

      Aw so great to hear, Tracy!! 😀

  13. Barb says:

    Love these! However, I don’t think you need near as much oil as the recipe calls for, in the sauce or the filling. Try cutting it back, I don’t think you’ll be disappointed!5 stars

    1. Sarah says:

      Thanks for the tip, Barb! 😀 You could also try spray oil for even coverage that uses less oil.

  14. Kathy says:

    We made these again tonight and they are just soooo good!! I am always looking for recipes my whole family will enjoy and this one ticks all the boxes!5 stars

    1. Sarah says:

      Yay!! So happy to hear Kathy! 😀

  15. Derek says:

    I added just a pinch of sugar to the slaw and sauce to offset the bitterness. Otherwise, excellent! I want to experiment with some substitutes in the sauce to change off the flavors.4 stars

    1. Sarah says:

      Thanks for the tip, Derek! 😀

  16. Cindy says:

    Love your recipes. I’m not vegan but am on a no carb diet. Your recipes are super helpful getting more veggies involved. Love, love the eggplant bacon in my salads..Thx a million.5 stars

    1. Sarah says:

      So happy to hear, Cindy!! Not sure if you’ve seen this, but I have a post of all low carb vegetarian dinners here, and you can find all of our low carb recipes here. Enjoy!

  17. GW says:

    Oh my gosh. I tried this and commented on it four years ago and am coming around to it again. I guess Ive just become a fan of your cooking style.5 stars

    1. Sarah says:

      😅 So happy to hear it!

  18. Petra says:

    LOVE learning new recipes especially vegetarian as my son’s girlfriend is one. Thank you for besingt creative5 stars

    1. Sarah says:

      So happy to hear it! Enjoy! 😀

  19. Jessica Janeway says:


    1. Sarah says:

      Ha! You could just leave them out of this recipe and use a bit more cauliflower in its place 😀