Crispy Cauliflower Tacos [with all the Fixins!]
These cauliflower tacos are seasoned and roasted to perfection and paired with all the fixings for a delicious (and vegan!) taco recipe. Perfect for Meatless Monday and Taco Tuesday!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Bake
- Cuisine: Mexican
- Diet: Vegan
Ingredients
Scale
For the Roasted Cauliflower:
- 1 large head of cauliflower (roughly the 6 cups), chopped into florets
- 2 tbsp avocado oil
- 1 tsp ground chili powder
- 1 tsp paprika
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp dried oregano
- 1/2 tsp salt
- optional: pinch of cayenne pepper
For the Tacos:
- 12 corn tortillas
- 1 1/2 cups homemade guacamole
- 1 1/2 cup homemade pico de gallo
- 1 cup shredded purple cabbage
- 1–2 fresh limes, cut into wedges
Instructions
- Preheat oven to 425 degrees F. Line baking sheet with parchment paper or a silicone mat.
- In a large bowl toss your cauliflower florets with your avocado oil and all the spices + herbs.
- Spread out your marinated cauliflower on the baking sheet and bake for 25-30 minutes (flipping halfway through) or until crispy and golden brown.
- While cauliflower is roasting make guacamole and pico de gallo.
- Heat up tacos on stove top or in the microwave.
- Assemble tacos with roasted cauliflower, guacamole, pico de gallo , shredded cabbage and a squeeze of lime juice. Feel free to add any topping suggestions listed above.
- Cauliflower can be made up to 5 days in advance and stored in the fridge. I’d recommend making the guacamole fresh and assembling tacos just before eating.
Find it online: https://www.thehealthymaven.com/cauliflower-tacos/