This post contains affiliate links.
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!
These tacos were so delicious!!! We chose to use the juice from two limes and forego the vinegar with the red cabbage and it worked great. I love the avocado sauce. It was all so fresh and tasty. We also added a drained can of fire roasted corn to the chickpea mixture. 😋 Great leftover, too!
I’m so happy to hear it, Melanie! Enjoy! 😀
I love these tacos!! I didn’t have the ingredients for the slaw and I’m excited to make that tomorrow and eat the leftovers. Thank you 😊
I’m so glad to hear they were a hit, Darlene! Happy eating!
What a beautiful and delicious recipe! Wasn’t so sure about the cabbage, since I’m not usually a fan, but I’m so glad I used it. I’ll definitely be making this regularly!
I’m so thrilled to hear that you loved it Brittany, happy eating!
Wonderful!!! Made as written. Even my husband who is a meat and potatoes kind of guy said he’d have that every week!
Thanks for the sweet review Janie, happy you both enjoyed the tacos!
These were absolutely delicious. Even my 95-year-old mother gobbled them down!
Love hearing this, thanks so much for sharing that Tove!
I LOVED THIS RECIPE! My sister said it’s the best thing I’ve ever made. Made it for 3 non-vegans. They all loved it. I love how simple it is. I made a double batch, and I’m so glad I did. The quick pickled cabbage is NOT something to skip omg it’s so yummy. I did cabbage and red onion mixed together in a mason jar with the ingredients listed. Let it sit in the fridge until the food was ready and kept shaking the jar every 15 min or so to allow the sugar/vinegar to mix into everything. Doubled this too and ate it on avocado toast for a week after! so yummy. The avocado sauce was so good. I had fresh jalapeno on the side as a topping for the tacos too. Went to a local mexican restaurant for fresh tortillas and homemade hot sauce. And it all came together perfectly. I also made sauteed onions and bell peppers on the side as another filling. I like my tacos falling apart with lots of yummy goodness and this was exactly that. Recipe was so simple. Have already shared with friends. Can’t wait to make this again. I wish I could post my photo of it! My sister thought no way it’ll be as pretty as the photo from the website and it WAS!!!! Love the colors. MAKE THIS!!!
What amazing feedback, thanks so much Layla! So glad you all enjoyed the tacos!