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You are here: Home / Dinner / Roasted Cauliflower Tacos [Vegan & Gluten Free]

Roasted Cauliflower Tacos [Vegan & Gluten Free]

April 20, 2015 By Liz 34 Comments Note: This post may contain affiliate links.

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This past Sunday was spent getting things in order. I cleaned the house from top to bottom and got a lot of meal prep done for the week. Having things ready to go makes lunch packing and weeknight dinners so easy. I picked up some cauliflower to make this cauliflower tabbouleh but I decided to save some of it for roasting. Cauliflower is so versatile that I thought… why not throw it in a taco? So that’s exactly what I did.

vegan and gluten free cauliflower tacos

Cauliflower doesn’t have much flavor on it’s own, but once it’s roasted with the right blend of spices, it’s delicious! If you wanted a lower carb version of this recipe, you could use romaine lettuce leaves in place of taco shells!

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Roasted Cauliflower Tacos

  • Author: Liz Thomson
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 2 1x
  • Category: Vegan
  • Cuisine: Mexican
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Description

This recipe makes about 6 tacos, which should be plenty to feed 2 people!


Scale

Ingredients

  • 3 cups of cauliflower pieces (roughly 1/3 of a large head)
  • 2 tbsp olive oil
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp chili powder
  • 1/4 tsp dried cilantro (or pinch of fresh)
  • 1/8 tsp salt
  • 6 corn tortillas
  • 1 avocado
  • 1/4 cup shredded purple cabbage
  • 1/2 cup of salsa or pico de gallo

Instructions

  1. Preheat the oven to 400.
  2. In a large bowl, combine the oil and spices.
  3. Add the cauliflower pieces and toss until coated.
  4. Spray a large cookie sheet with non-stick spray and spread the cauliflower out across the sheet in a single layer.
  5. Bake for 30-35 minutes, stirring occasionally.
  6. To assemble the tacos, put salsa on the bottom of the corn tortillas. Top with avocado and cabbage. Add the cauliflower as soon as you remove it from the oven.

Did you make this recipe?

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vegan cauliflower tacos

It was a fun twist on our usual black bean tacos. You could certainly add other toppings to this (like cheese and sour cream) if that’s more your style, but I liked these as is. If you’re curious about using corn or flour tortillas then you might like this post which compares corn tortillas vs. flour tortillas.

These roasted cauliflower tacos are packed with healthy ingredients and delicious flavor! They're vegan & gluten free and only take a few minutes to assemble!

What’s your favorite taco topping?

Filed Under: Dinner, Gluten Free

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Reader Interactions

Comments

  1. Laura @MotherWouldKnow

    January 28, 2016 at 5:56 pm

    9 months or so since you posted it and cauliflower is now the “it” vegetable. How prescient you were:) Love these tacos, they are so cute.

    Reply
  2. Lisa Huff @ Snappy Gourmet

    June 7, 2015 at 3:16 pm

    Love the idea of using cauliflower instead of meat!

    Reply
  3. Amanda @ Diary of a Semi-Health Nut

    April 21, 2015 at 3:59 pm

    Wow those look tasty! Were they filling? I’m a meat eater so naturally I can’t imagine cauliflower being a substitute for meat lol!

    Reply
  4. Rach @ This Italian Family

    April 21, 2015 at 2:36 pm

    Those tacos look SO good! I’m not normally a big vegan eater, but WOW they look yummy!

    Reply
  5. Felicia @ Ingredient1

    April 21, 2015 at 12:34 pm

    Would never have thought to use cauliflower in veggie tacos – great idea! As for favorite topping – we’d have to say either Steve’s Paleo Goods Siracha Sauce or any of the White Girl brand salsas!

    Reply
  6. Kacey @ The Cookie Writer

    April 21, 2015 at 11:29 am

    Roasted cauliflower makes everything better, and these tacos sound amazing! Cannot wait to give it a try!

    Reply
  7. Faith (An Edible Mosaic)

    April 21, 2015 at 11:15 am

    These look delicious! I love the flavor and texture combo going on – roasted cauli with avocado sounds fabulous!

    Reply
  8. heather @french press

    April 21, 2015 at 10:59 am

    I love roasted cauliflower, and I bet it would be SO good on a taco –

    Reply
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