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Roasted Cauliflower Tacos

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.

Course dinner, Lunch
Cuisine American, Mexican
Keyword tacos, Veggie tacos
Prep Time 10 minutes
Cook Time 15 minutes
Servings 8 tacos
Calories 330 kcal


  • 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


  1. Heat oven to 400°F.

  2. Make quick-pickled onions (recipe here). Set aside.

  3. 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.

  4. Make chipotle-mayo (recipe here). Set aside.

  5. After 10 minutes, add the chickpeas to the cauliflower. Roast for 5 additional minutes.

  6. 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.

Nutrition Facts
Roasted Cauliflower Tacos
Amount Per Serving (1 g)
Calories 330
* Percent Daily Values are based on a 2000 calorie diet.