If you love easy recipes bursting with flavor, these Roasted Cauliflower Tacos are for you. They are healthy, delicious and easy to prepare.
When I opened Julia Turshen’s new cookbook Simply JuliaI landed on a photo of those roasted cauliflower tacos. My first thought? “I want to eat this. “
After trying them I think it’s safe to say you’ll want to eat these cauliflower tacos as well. They’re bursting with flavors of roasted cauliflower with hazelnuts, aromatic spices, and a tangy avocado sauce, and they’re super easy to make, too. Roast the vegetables, prepare the sauce, stuff everything into tortillas, and voila! Dinner is served.
If you are looking for more recipes that combine easy preparation with great flavor, I highly recommend you check out Simply Julia. Recipe after recipe will grab your attention – all hand bagel pies, creamy roasted tomato and orzo soup, pizza white kale – and you’ll find each one easy to make. They’re not all vegetarians, but don’t worry! If you have a dietary restriction, Julia has got you covered. The book is filled with vegan, gluten-free, and low-carb options.
But even better than new recipe ideas, Simply Julia will give you a new friend in the kitchen. Julia’s honest and good-natured writing makes you feel like you’re cooking together, she encourages you all the time. Cauliflower tacos, here we are.
Cauliflower Taco Recipe Ingredients
Like many recipes in Simply Julia, these cauliflower tacos only require a few ingredients:
- Cauliflower, of course! We will roast it until it is nutty and golden.
- Red cabbage – It roasts at the same time as the cauliflower, becoming tender and golden in the oven.
- Cumin, coriander, olive oil and salt – They fill roasted vegetables with an aromatic flavor.
- Avocado sauce – This rich and tangy sauce is super easy to prepare! You just need avocado, cilantro, lime juice, and a little mayonnaise.
- Tortillas – Make your own if you’re ready, or use your favorite store-bought corn tortillas.
- And whatever bindings you like! I topped my cauliflower tacos with avocado slices, radishes, cilantro, and serranos slices. Diced onions, pickled jalapeños, or even a hint of hot sauce would also be great.
Find the full recipe with the measurements below.
How to make cauliflower tacos
Did I mention that this cauliflower taco recipe is easy to make? 🙂 Here is how it goes:
First, roast the vegetables. Julia roasts the cauliflower florets and cabbage together on a baking sheet. I tweaked the recipe and put them on separate baking sheets, adding the baked cabbage halfway through the cauliflower cooking time. Either way works! Whether you use one or two baking sheets, toss the vegetables with the spices, olive oil and salt before putting them in the oven.
While the vegetables are roasting, prepare the sauce. You can assemble it in a food processor or crush it by hand. It will be bigger if you crush it yourself, but it will still be delicious.
Finally, assemble and eat! Fill the tortillas with a scoop of avocado sauce, roasted vegetables and fixings of your choice.
Serving suggestions for cauliflower tacos
These cauliflower tacos would be perfect for all kinds of occasions:
More Favorite Taco Recipes
If you like these roasted cauliflower tacos, take a look Simply Julia! In the meantime, indulge yourself with these other vegetarian taco recipes:
Roasted Cauliflower Tacos
- 1 Small cauliflower, outer leaves and core discarded, cut into small florets
- 1 grind Red cabbage, thinly sliced (about 1/2 small red cabbage or 6 cups sliced)
- ¼ Chopped off extra virgin olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon kosher salt
- 1 Recipe Avocado sauce
- 12 corn tortillas, warmed up
- Thinly sliced radish, optional
- Sliced serrano peppers, optional
- Avocado slices, optional
- Coriander, optional
Preheat the oven to 400 ° F.
Place the cauliflower and cabbage on a large baking sheet. Drizzle with olive oil and sprinkle with cumin, cilantro and salt. Use your hands to mix everything up and spread it in an even layer. Roast, stirring every 15 minutes, until the vegetables are softened and golden in spots, about 45 minutes. (I roasted my cabbage and cauliflower on two separate baking sheets. I cooked the cauliflower for 25 minutes and the cabbage for 10 minutes. Both ways work!)
Divide the avocado sauce and roasted vegetables evenly among the tortillas. Serve immediately with the radishes, serranos, avocado slices and cilantro, if using.