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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!

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.

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!
Roasted Cauliflower Street Tacos

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) bell peppers, sweet potatoes, 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. 

More of our favorite vegetarian 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!
Roasted Cauliflower Street Tacos
4.67 from 6 votes
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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
Cuisine Mexican
Keyword cauliflower tacos, street 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 Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 tacos
Calories 557 kcal
Author Live Eat Learn

Ingredients

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

Instructions

  1. Slaw: Combine all of the Slaw ingredients in a non-metal bowl and set aside. Stir every once in a while.

  2. Baking 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.

  3. Sauce: Meanwhile, combine all Sauce ingredients in a food processor until smooth.

  4. 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.

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.

Thanks so much for dropping by and for making easy vegetarian recipes like these Roasted Cauliflower Tacos possible!

This Roasted Cauliflower Street Tacos recipe with quick cabbage slaw and avocado cream sauce are a quick and delicious way to load up on veggies this Taco Tuesday! They're the perfect fast meal for Meatless Monday or any vegetarian weeknight dinner. #tacotuesday #vegetarianrecipes #veganrecipes #tacos #cincodemayo #tacorecipes #vegetariantacos #vegetarian #vegan

Comments (19)

  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 🙂

  6. Stacey says:

    This recipe was great and super flavorful.

    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!!

    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!

    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.

    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! 😀

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