Roasted cauliflower tacos are seasoned with a hint of cumin and packed with chickpeas. The prep for these tacos is mostly for the toppings – which are the best part!! Creamy chipotle mayo adds a little spice, quick-pickled red onions give tang to each bite and, of course, avocado, cheese and cilantro.
It’s not any one thing in this taco that makes it awesome, it’s the combination of everything. Each ingredients plays it’s own special part in this taco.
All you need is 25 minutes to produce a taco night that’s guaranteed to become part of your taco recipe arsenal.
How to Make Cauliflower Tacos
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Step 1: Make Quick Pickled Onions
Quite possibly my favorite topping for anything from avocado toast to tacos. Quick-pickled red onions add so much tang!
Prepare the onions first to give them time to pickle. Or make them in advance to save time. They’ll last about a month in the fridge and get pinker as they continue to pickle!
>>Prepare the Quick Pickled Red Onion recipe here.
Step 2: Roast Cauliflower and Chickpeas
Start by chopping the cauliflower florets into small pieces. They have to fit in a taco, so small bits are better here. Toss with avocado oil, cumin, a few pinches of kosher salt and a few grinds of pepper. Roast the cauliflower by itself for the first 10 minutes.
Then toss in the chickpeas for the remaining 5 minutes. This will heat the chickpeas without drying them out.
Step 3: Make Chipotle Mayo
This stuff is just good on everything. Burritos, tacos, egg sammies, veggie sandwiches, potatoes….
It takes just a few minutes to make, so you’ll have plenty of time to do this while roasting the cauliflower.
>>Grab the chipotle mayo recipe here.
There will be extra chipotle mayo after making these tacos. The good news is that it stores forever (just as long as regular mayo does) in the fridge.
Step 4: Assemble
These cauliflower tacos are really all about toppings. Spread, top, fill, top again…deliciousness awaits friends.
And don’t forget to give your tortillas a little char on each side if you have a gas cooktop. You can also warm them in a pan. No one likes a cold tortilla!
Healthy + flavorful, these cauliflower tacos are just another reason to eat more tacos!
as if we needed a reason
Roasted cauliflower tacos are seasoned with a hint of cumin and packed with chickpeas. The prep for these tacos is mostly for the toppings – which are the best part!! Creamy chipotle mayo adds a little spice, quick-pickled red onions give tang to each bite and, of course, avocado, cheese and cilantro.
- 2 cups cauliflower (about 1 small/medium head)
- 1 Tbs avocado oil
- 1/4 tsp cumin
- salt and pepper
- 1 15oz can chickpeas, rinsed and drained (pat dry with paper towel)
- 1/4 cup chopped cilantro
- 1 recipe chipotle mayo
- 8 small flour tortillas, charred
- 1 pickled red onion
- 1 cup shredded Mexican cheese
- 1 avocado, diced
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Heat oven to 400°F.
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Make quick-pickled onions (recipe here). Set aside.
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Place cauliflower florets on rimmed baking sheet. Toss with 1 Tbs avocado oil, 1/4 tsp cumin, a few pinches Kosher salt and pepper. Toss to coat. Roast cauliflower for 10 minutes.
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Make chipotle-mayo (recipe here). Set aside.
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After 10 minutes, add the chickpeas to the cauliflower. Roast for 5 additional minutes.
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Assemble tacos. On charred tortillas, smear about 2-3 tsp chipotle mayo, a sprinkle of cheese, and cauliflower/chickpea mixture. Top with diced avocado, quick-pickled onions and cilantro.
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