Quick and easy roasted cauliflower tacos in under 30 minutes
I’m obsessed with roasted cauliflower. I eat it on its own, or any way that I can.
Last week, nearly every night, it was on tacos. And over the course of the week, I came up with a simple little recipe that is delicious.
These tacos are flavorful, colorful, and densely packed with various nutritious plant-based foods like cabbage, corn, onions, and of course, roasted cauliflower.
The recipe below can be followed as is, but as always, if there’s something you don’t have, find a way to use what you’ve got!
That said, there are certain ingredients I don’t recommend going without. Sour cream, salsa and lime are a must when making these, so do be sure to have those on hand before you get started.
You may notice that this recipe isn’t exactly protein heavy, so if that’s a must for you, go ahead and add some black beans on the taco or mix hemp seeds (3 tbsp has roughly 10 grams of protein!) into the sour cream or salsa. Just remember: when it comes to plant-based protein (or any type of food, really), the less processed, the better for your body and the better you’ll feel.
That’s all!
Enjoy these, and don’t forget to share your favorite way to prepare these tacos in the comments section below!
Quick and easy roasted cauliflower tacos
Prep Time: 10 minutes | Cooking Time: 25-30 minutes
Yields: 3 tacos
Ingredients:
2 cups of cauliflower florets, chopped
2 tsp avocado oil
3 soft shell tortillas (I like these grain-free tortillas, which are made with coconut and cassava flour)
1/4 small red onion, thinly sliced
1/2 cup fresh or frozen corn
1 tsp chili lime powder
2 cups of purple cabbage, thinly sliced
3 tbsp plant based sour cream (homemade or a minimally processed store-bought version such as kite hill)
3 tbsp salsa
pinch of salt
1/2 a lime
handful of chopped cilantro
Directions
Preheat oven to 385 degrees. Line a baking pan with parchment paper, layout cauliflower and toss in avocado oil, using your hands to make sure it’s evenly coated. Place in the oven for 20-25 minutes (the smaller the pieces, the faster they will cook and easier it will be to hold them in the tacos)
While the cauliflower is in the oven, sauté the corn and onions with chili lime powder, on a medium heat, for about 5-7 minutes. Stir frequently, and set aside once fully cooked.
Warm the tortillas. I like to use my gas stove to do this; put the burner on a very low heat, and then put the tortilla right on top for 10-15 seconds on each side - use tongs to lay and flip the tortilla and be very careful. A safer way to to this is to heat them in the stove for a few minutes or warm them in the microwave using a quick reheat setting.
Once you have warmed the tortillas, start to build your tacos. First, put a tablespoon of sour cream on each, followed by a layer of purple cabbage, then the seasoned corn and onions. Next, remove the cauliflower from the oven and transfer to tacos. Top with a pinch of salt, a tablespoon of salsa, squeeze of lime juice and cilantro on each taco.
Note: This recipe makes 3 tacos, which is enough for roughly one person. If you’d like to make more, just double or triple the amount of each of the ingredients.
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