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After making this recipe for years, I can confirm these foolproof roasted cauliflower tacos are quick to make and packed with flavor. They’re filled with good-for-you ingredients, like chopped roasted cauliflower and crispy baked chickpeas.
save this recipe!Scrambling for an easy and fan-favorite dinner? Look no further than these cauliflower tacos!
This low-effort meal dresses up nutritious cauliflower and protein-packed chickpeas as flavorful street tacos. The deliciousness doesn’t stop there. We’re talking pickled red cabbage and guac! Dinner is done in 45 minutes!
Reader rating
“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.” —Angela
Here’s what you’ll need
- Quick Slaw: A quick pickled red cabbage adds crunch to these tacos and helps to balance out the spice. You could also use pickled onions or even pickled jalapeños here!
- Avocado Crema: This quick version of our avocado crema is a blend of avocado, garlic, and seasonings. You can also use vegan queso in place of or in addition to the avocado sauce.
- Vegetarian Taco Filling: We’re using a combination of spiced cauliflower and chickpeas, roasted until crispy!
more taco topping ideas
The sky’s the limit when it comes to taco pairings! I like to serve dishes that can be served both on or next to the tacos.
- Mexican Street Corn Salad: The corn adds a sweet note that compliments the tangy cabbage slaw.
- Nopales (Cactus Paddles!): With a crunch like bell peppers, they add a nice bite to tacos.
- Pico De Gallo: What street tacos aren’t good with pico de gallo?
Roasted Cauliflower Tacos With Avocado Sauce
Ingredients
Cabbage 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
Chickpea Cauliflower Taco Filling
- 1 medium head cauliflower
- 1 15-oz can chickpeas, drained and patted dry, 425g,
- 2 Tbsp olive oil, 30 mL
- 1 Tbsp chili powder
- 2 tsp smoked paprika
- ½ tsp salt
- ¼ tsp cumin
Avocado Sauce
- 1 avocado
- 1 clove garlic, minced
- ¼ cup extra virgin olive oil, 60 mL
- 1 Tbsp lime juice
- 2 Tbsp cilantro
- salt and pepper, to taste
To serve
- 8 small flour tortillas, or corn
Instructions
- 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°F (204°C). Toss together all Taco Filling ingredients.Spread onto a 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.
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
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.
So true! It’s no wonder they are so filling 🙂
Thanks Liz!! I’d love to hear how it goes!! 🙂
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!
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! 🙂
This was absolutely amazing. Thanks for this great recipe!
Would smoked paprika be good in place of the regular paprika?
Hey Bonnie, yep that would work! I’ve tried it a few times and it adds a totally new dimension that I love 🙂
This recipe was great and super flavorful.
So happy you liked it, Stacey! 😀
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!!
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 😀
Just finished gorging myself on your Portobello gyros – yummy!
Hahah, so happy you liked them Angela!! 😀
We had taco day at work last week and I made these for my vegetarian friends and they loved them! Thanks for the recipe.
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!!
Simple and delish! I will definitely be making this again. Thank you!
So happy you liked it, Amanda! 😀