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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.

Cauliflower tacos with pickled red onion.
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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

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Cauliflower tacos with pickled red onion.

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!
Roasted chickpeas and cauliflower on a tray.
The more dry you can get your chickpeas before baking, the crispier they’ll be! I like to dab them with paper towels.
Pickled red cabbage in a mason jar.
Start the cabbage slaw first so it has time to marinate (this can be made up to 1 week in advance).
Avocado creme in a food processor.
The avocado sauce it packed with flavor and makes the color of these tacos so vibrant!

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.

Chickpea cauliflower tacos with pickled red onion.
Chickpea cauliflower tacos with pickled red onion.
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Roasted Cauliflower Tacos With Avocado Sauce

4.86 from 42 ratings
By: Sarah Bond
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Servings: 4 servings (2 tacos each)
After making this recipe for years, I can confirm these 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. Top your cauliflower tacos with a quick red cabbage slaw and homemade avocado sauce. Dinner is done in 45 minutes!

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

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Instructions 

  • Slaw: Combine all of the Slaw ingredients in a non-metal bowl and set aside. Stir every once in a while.
    A glass jar filled with bright pink pickled red cabbage, perfect as a topping for cauliflower tacos, set against a solid blue background.
  • 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.
    Avocado creme in a food processor.
  • Sauce: Meanwhile, combine all Sauce ingredients in a food processor until smooth.
    Roasted chickpeas and cauliflower on a tray.
  • 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.
    Cauliflower tacos with pickled red onion.

Notes

Storage: Any leftover taco filling will last in the fridge in an airtight container for up to 4 days. Pop it in the oven or air fryer to reheat it to crispy. Store leftover sauce and cabbage in seperate mason jars or similar for up to 4 days in the fridge.

Nutrition

Serving: 2tacos | Calories: 557kcal | Carbohydrates: 57.9g | Protein: 13.1g | Fat: 33.7g | Sodium: 530mg | Fiber: 16.7g

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!
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4.86 from 42 votes (15 ratings without comment)

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63 Comments

  1. Bridget says:

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

    Reply
    1. Sarah says:

      So happy to hear, Bridget!! 😀

  2. 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! 😊

    Reply
    1. Sarah says:

      Aw so great to hear, Tracy!! 😀

  3. Barb says:

    5 stars
    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!

    Reply
    1. Sarah says:

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

  4. Kathy says:

    5 stars
    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!

    Reply
    1. Sarah says:

      Yay!! So happy to hear Kathy! 😀

  5. Derek says:

    4 stars
    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.

    Reply
    1. Sarah says:

      Thanks for the tip, Derek! 😀

  6. Cindy says:

    5 stars
    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.

    Reply
  7. GW says:

    5 stars
    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.

    Reply
    1. Sarah says:

      😅 So happy to hear it!

  8. Petra says:

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

    Reply
    1. Sarah says:

      So happy to hear it! Enjoy! 😀

  9. Jessica Janeway says:

    QUESTION. I HATE CHICKPEAS WITH A CHILDISH PASSION. WHAT’S A GOOD SUBSTITUTE?

    Reply
    1. Sarah says:

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

  10. D p says:

    Really enjoyed the recipe.
    One problem came up. Chickpeas got lil chewy after roasting. Did I do something wrong?

    Reply
    1. Sarah says:

      They can get chewy when cooked too long. Next time just take them out a little earlier 😀