Roasted Cauliflower Tacos With Avocado Sauce
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!
Servings: 4 servings (2 tacos each)
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.
Video
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
