califlower tacos

Quick and easy, cauliflower tacos are oil-free, roasted in homemade taco seasoning, topped with avocado cilantro cream, pickled red onions, and microgreens.  These cauliflower tacos take Taco Tuesday to a new level!

Cauliflower Tacos

head organic cauliflower; cut into bite-sized florets

Tablespoons chili powder

red pepper flakes

cayenne pepper

oregano

smoked paprika

Tablespoons cumin

garlic powder

onion powder

sea salt

Tablespoon black pepper

avocado

cilantro

lime juice

garlic

Sriracha (Optional)

pickled red onions

sour cream

tomatoes

onion

micro-greens

Preheat oven to 425 degrees

Place cauliflower florets on a baking sheet lined with parchment paper or a silicone baking mat

Generously sprinkle taco seasoning on cauliflower florets

Roast for 25 minutes

Cauliflower

Combine all ingredients in a high-speed blender.

Place in an airtight container and refrigerate until ready to use.

Avocado Cilantro Cream

In the Microwave, put five or fewer tortillas on a microwavable plate and cover them with a damp paper towel.

Microwave in 30-second bursts until they are warmed through. Repeat in batches of five tortillas until all your tortillas are warm.

In the oven, wrap a stack of five or fewer tortillas in a packet of aluminum foil and put it in a pre-heated 350° oven for 15-20 minutes, until heated through.

You can do multiple packets of five tortillas, each all at the same time.

Corn Tortillas (warm)

Place a warmed tortilla on a plated roasted cauliflower.

Add avocado cream sauce.

Sprinkle with cilantro.

Serve with sliced limes on the side.

Serving

Another delicious vegan sheet pan recipe paying tribute to the versatile Mexican cuisine!

Buffalo Chickpea Cauliflower Tacos

cauliflower

oz chickpeas (1 can, drained and rinsed)

olive oil

hot sauce (vegan)

maple syrup

lime (juiced)

tortillas

vegan feta (optional,

vegan Caesar dressing

fresh cilantro (chopped)

Preheat the oven to 400°F.

Add the cauliflower and chickpeas to a large skillet with the olive oil. Cook over medium heat, covering and stirring occasionally, until the cauliflower is fork-tender and lightly golden, about 10 minutes.

Add the hot sauce, maple syrup, and lime juice. Stir well and continue cooking for a few minutes, until everything is evenly coated and slightly caramelized.

Using a potato masher or the back of a sturdy spatula, gently mash the mixture so it’s broken down and textured but not completely smooth. You want it roughed up with plenty of little craggly bits for crisping.

Line a large sheet pan with parchment paper or lightly grease it. Arrange 12 small tortillas on the pan. Spoon about 2 tablespoons of the buffalo chickpea cauliflower mixture onto one half of each tortilla. Sprinkle with vegan feta if using, then fold the tortillas over and press down gently to seal. Lightly spray or brush the tops with oil so they crisp up in the oven.

Place a second sheet pan directly on top to weigh them down and prevent the tortillas from lifting while baking.

Bake for about 10 minutes. Remove the top sheet pan, then switch the oven to broil on high and cook for another 3 to 5 minutes, watching closely so they don’t burn, until the tortillas are golden and crispy.

Serve drizzled with vegan caesar dressing and topped with chopped cilantro and a squeeze of fresh lime juice.

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Cauliflower Tacos

Buffalo Chickpea Cauliflower Tacos

Top 2 califlower tacos recipes from across the web

The most viewed califlower tacos recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cauliflower Tacos

Buffalo Chickpea Cauliflower Tacos

The most viewed califlower tacos recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine