Roasted Cauliflower Tacos bring a delightful twist to taco night with their smoky, caramelized flavor and satisfying crunch. Tender florets, roasted to golden perfection, pair beautifully with zesty toppings and soft tortillas for a meal that’s both wholesome and indulgent. In just 15 minutes of prep and 45 minutes of cooking, you’ll create a dish that’s as vibrant as it is delicious.
Each bite offers a medley of textures—crispy edges, creamy avocado, and a hint of spice—that will leave your taste buds dancing. Perfect for weeknights or gatherings, these tacos are a crowd-pleaser that proves plant-based meals can be bold, flavorful, and utterly irresistible.
What You’ll Need for Roasted Cauliflower Tacos?
- 1 small cauliflower (outer leaves and core discarded, cut into small florets)
- 1 pound red cabbage (thinly sliced, about ½ small red cabbage or 6 cups sliced)
- ¼ cup extra-virgin olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon kosher salt
- 1 recipe Avocado Sauce (store-bought or homemade)
- 12 corn tortillas (warmed)
- Optional toppings: Thinly sliced radishes, sliced serrano peppers, avocado slices, cilantro
How to Make Roasted Cauliflower Tacos
- Preheat the oven to 400°F (200°C).
- Prepare the vegetables: Place the cauliflower florets and sliced cabbage on a large sheet pan. Drizzle with olive oil, then sprinkle with cumin, coriander, and salt. Use your hands to mix everything together and spread it into an even layer.
- Roast the vegetables: Place the sheet pan in the oven and roast, stirring every 15 minutes, until the vegetables are softened and browned in spots, about 45 minutes total. (Alternatively, roast the cauliflower and cabbage separately: cauliflower for 25 minutes and cabbage for 10 minutes.)
- Assemble the tacos: Warm the corn tortillas, then evenly divide the roasted vegetables and Avocado Sauce among them.
- Add toppings: Garnish with optional toppings like radishes, serrano peppers, avocado slices, and cilantro, if desired.
- Serve immediately and enjoy!
Creative Toppings and Sauces to Elevate Your Tacos
While the Avocado Sauce is a star, don’t hesitate to experiment with other options! Try a tangy lime crema (mix 1/2 cup sour cream with 1 tablespoon lime juice and a pinch of salt) or a smoky chipotle mayo for a spicy kick. For toppings, pickled red onions, crumbled cotija cheese, or a sprinkle of toasted pumpkin seeds add extra texture and flavor.
Perfect Pairings for a Complete Meal
These tacos pair beautifully with a side of cilantro-lime rice or a simple black bean salad. For a refreshing drink, serve with a cold glass of hibiscus tea or a zesty margarita. If you’re hosting, consider adding a bowl of tortilla chips and guacamole to start!
Time-Saving Tips for Busy Cooks
To cut down on prep time, use pre-sliced cabbage or pre-cut cauliflower florets from the store. You can also roast the vegetables ahead of time and store them in the fridge for up to 2 days—just reheat in the oven or microwave before assembling your tacos. Warming tortillas in a dry skillet takes just a minute, so don’t skip this step for maximum flavor!
How to Store and Reheat Leftovers?
Store the roasted vegetables and Avocado Sauce separately in airtight containers in the fridge for up to 3 days. To reheat, spread the vegetables on a baking sheet and warm in a 350°F oven for 10 minutes. Assemble your tacos fresh to keep the tortillas from getting soggy.
Recipe Variations to Mix It Up
Swap out the cauliflower for broccoli or Brussels sprouts for a different twist. If you’re not a fan of cabbage, try using shredded kale or even roasted sweet potatoes. For a gluten-free option, use lettuce wraps instead of tortillas. The possibilities are endless—make it your own!
Roasted Cauliflower Tacos
Ingredients
- 1 small cauliflower, outer leaves and core discarded, cut into small florets
- 1 pound red cabbage, thinly sliced (about 1/2 small red cabbage or 6 cups sliced)
- 1/4 cup extra-virgin olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon kosher salt
For Serving
- 1 recipe Avocado Sauce
- 12 corn tortillas, warmed
- Thinly sliced radishes, optional
- Sliced serrano peppers, optional
- Avocado slices, optional
- Cilantro, optional
Instructions
- Preheat the oven to 400°F.
- Place the cauliflower and cabbage on a large sheet pan. Drizzle with the olive oil and sprinkle with the cumin, coriander, and salt. Use your hands to mix everything together and spread it out into an even layer.
- Roast, stirring every 15 minutes, until the vegetables are softened and browned in spots, about 45 minutes. (I roasted my cabbage and cauliflower on two separate sheet pans. I cooked the cauliflower for 25 minutes and the cabbage for 10 minutes. Both ways work!)
- Evenly divide the Avocado Sauce and roasted vegetables among the tortillas. Serve immediately with the radishes, serranos, avocado slices, and cilantro, if using.