cauliflower tacos

These Roasted Cauliflower Tacos with quick slaw and avocado cream sauce are a quick and delicious way to load up on veggies this Taco Tuesday!

Roasted Cauliflower Street Tacos

red cabbage (220 grams)

Tbsp apple cider vinegar (45 mL)

lime (juiced)

tsp honey (or sugar

salt

cauliflower (350 g, chopped)

chickpeas (425 grams, strained and patted slightly dry)

Tbsp olive oil (30 mL)

Tbsp chili powder

paprika

cumin

avocado

garlic (minced)

olive oil (60 mL)

lime

Tbsp chopped parsley

Salt and pepper

flour tortillas (or corn)

Slaw: Combine all of the Slaw ingredients in a non-metal bowl and set aside. Stir every once in a while.

Bake Filling: Preheat oven to 400 degrees F (204 C). Toss together all Cauliflower Filling ingredients. Lay on a parchment-lined baking sheet and bake for 30 minutes, or until slightly browned and crisp.

Sauce: Meanwhile, combine all Sauce ingredients in a food processor until smooth.

Assemble: Spoon filling evenly onto 8 tortillas. Top with a heaping spoonful of slaw and avocado sauce. Serve immediately or store separately until ready to eat.

Learn how to bake Bang Bang Cauliflower Tacos skinny style with this fun and flavorful recipe!

Skinny Bang Bang Cauliflower Tacos

eggs

brown rice flour

all purpose flour

panko breadcrumbs

salt + pepper

mayo

sweet chili sauce

Sriracha

lime juiced

honey

rice vinegar

Tortillas or flatbread

green cabbage (shredded)

purple cabbage (shredded)

cherry tomatoes (halved)

chopped cilantro

onions (chopped)

Sriracha (for topping (optional))

Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper and set aside.

Set up a station with 3 large bowls. In the first bowl sift together the brown rice flour and all purpose flour. In the second bowl, beat together the 3 eggs. Finally, in the last bowl add the panko bread crumbs with a generous pinch of salt and pepper.

Working in batches place some of the washed and still wet cauliflower in the flour bowl first. Toss to coat. Pick up the cauliflower (hands work best here) and shake off any excess flour. Gently place the coated cauliflower in the egg and toss to coat. Finally (again, hands work best), pick up the cauliflower and coat with the panko breadcrumbs.

Place each cauliflower floret on the prepared baking sheet in a single layer. Repeat until all cauliflower has been coated and prepared.

Place the prepared cauliflower in the oven and bake for 15 minutes, or until the tops are slightly golden. Remove, flip the cauliflower and continue to bake an additional 5-10 minutes, or until golden all over. Remove from the oven and allow to cool.

While the cauliflower cooks in the oven, prepare ingredients for the tacos- shred the cabbage, halve the tomatoes and chop the cilantro and green onions.

Finally, in a medium bowl, whisk together the ingredients for the sauce, and season to taste as needed. Store prepared sauce in the refrigerator until ready to serve.

Build your tacos :) Start with a small layer of sauce followed by cabbage, bang bang cauliflower, more sauce, green onions and cilantro, tomatoes and (if you like things really spicy) extra Sriracha.

First prepare the cauliflower

Smoky, roasted cauliflower tacos with a spicy chipotle romesco sauce! An easy (30 minutes!) and flavorful plant-based meal that's versatile, healthy, and so satisfying!

Roasted Cauliflower Tacos with Chipotle Romesco

cauliflower ((chopped into bite-sized pieces // smaller pieces roast more quickly!))

avocado oil

tsp cumin

tsp chili powder

tsp smoked paprika

tsp sea salt

small-medium garlic ((skin on))

almonds

tomatoes

garlic

Tbsp olive oil ((or sub water))

lime,

tsp sea salt ((plus more to taste))

Tbsp maple syrup ((plus more to taste))

chipotle peppers

corn tortillas

Lime juice / wedges

Fresh cilantro ((optional))

red cabbage ((optional))

Pepitas ((optional))

Sliced avocado ((optional))

Preheat oven to 400 degrees F (204 C) and add cauliflower to 2 large baking sheets (use more baking sheets if increasing batch size). Add oil (or omit/sub water), cumin, chili powder, paprika, and salt. Toss to combine and roast on the bottom rack for 20-25 minutes or until golden brown and tender.

To a separate baking sheet, add raw almonds and the 4 unpeeled garlic cloves (amount as original recipe is written // adjust if altering batch size). Roast on the center rack for 10-12 minutes, checking at the 8 minute mark. If the almonds are dark brown and cracking, remove from the oven to avoid burning, but continue cooking garlic until light golden brown and slightly softened. Remove from oven and set aside.

While cauliflower finishes roasting, add drained, fire-roasted tomatoes to a high-speed blender along with almonds, roasted garlic (peeled), raw garlic (peeled), oil (or water), lime juice, paprika, cumin, salt, maple syrup, and chipotle peppers in adobo sauce.

Blend on high until creamy and smooth, scraping down sides as needed. Taste and adjust flavor as needed, adding more lime for acidity, garlic for kick/zing, salt for saltiness, paprika or cumin for smokiness, maple syrup to offset heat/add sweetness, or chipotle peppers for more heat.

To serve, warm tortillas in the microwave or in the oven directly on the still-warm oven racks until pliable. Then add 1-2 Tbsp of the romesco sauce and a generous portion of cauliflower. Serve as is or garnish with lime juice/wedges, cilantro, cabbage, and/or pepitas (optional).

Best when fresh. Store leftover sauce in the refrigerator up to 1 week (or 1 month in the freezer), and the cauliflower in the refrigerator up to 3 days. Reheat cauliflower in a 350-degree F (176 C) oven until warm (best when fresh).

https://www.youtube.com/watch?v=HdCxNxYOnVE

Smoky, roasted cauliflower tacos with a spicy chipotle romesco sauce! An easy (30 minutes!) and flavorful plant-based meal that's versatile, healthy, and so satisfying!

Full Recipe: https://minimalistbaker.com/roasted-cauliflower-tacos-with-chipotle-romesco/

Who exactly invented the taco? It’s still a bit of a mystery! But a professor who has spent much time researching the topic theorizes that tacos were invented by Mexican silver miners in the 18th century. Tacos became popular throughout Mexico and were introduced to the US by Mexican immigrants in the 19th century. 

Romesco is a delicious sauce that's believed to have originated in Spain in the 16th century.
 
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Roasted Cauliflower Tacos | Minimalist Baker Recipes

These Mexican inspired cauliflower tacos are full of flavor and incredibly easy to make. With roasted cauliflower, cabbage slaw and a creamy vegan cilantro lime crema, these tacos are bound to impress!

Baked Cauliflower Tacos

cauliflower

tbsp oil (I used avocado)

onion powder

garlic powder

tsp salt

raw cashews

water

cilantro

tbsp lime juice (about 1 lime)

salt (or

purple cabbage

tbsp lime juice (about 2 limes)

tortillas corn

instant pot black beans

cilantro lime rice

Pico de gallo

soak cashews

Add the cashews to a bowl and cover with boiling water. Set aside to soften.

preheat

Preheat the oven to 400 degrees Fahrenheit.

chop cauliflower

Chop the cauliflower into medium/small florets. I like them on the smaller side because they soften more easily, which I prefer in tacos. If you like more of a crunch, keep them slightly larger.

toss with seasonings

Add to a bowl and toss with the oil. Add in all seasonings and toss until well coated.

roast

Add to a baking sheet lined with parchment paper and roast for 25-30 minutes or until they start to brown on top. I usually do 25 minutes, then turn off the oven and let them sit for 5 minutes so they don&#039;t burn. All ovens are different!

make slaw

While the cauliflower is roasting, add all ingredients for the slaw to a large mixing bowl. Toss well to combine. I like to use a mandolin to finely shred the cabbage.

make crema

Once the cashews have softened (about 30 minutes), add to a high speed blender with all remaining crema ingredients. Start with 1/2 cup of water and add more to adjust to your desired consistency. I usually do 3/4 cup total, but it depends on your blender.

taste

assemble and serve

Assemble the tacos with a base of cauliflower, then layer on the slaw, pico de gallo, avocado and the cilantro lime crema. Serve with a side of cilantro lime rice and black beans. Enjoy!

These cauliflower tacos with breaded cauliflower, refried beans and silky Yum Yum sauce are all about one thing: big flavor!

Cauliflower Tacos with Yum Yum Sauce

recipe Crispy Breaded Cauliflower

vegetarian refried beans (or Easy Refried Black Beans

red cabbage, shredded

limes (1

Yum Yum Sauce (use vegan mayo

cilantro,

Make the Crispy Breaded Cauliflower (about 40 minutes total; use the remaining time to complete the steps below.)

If using purchased refried beans, taste and if needed, mix with 1/2 teaspoon cumin and/or a pinch or two kosher salt. (Or, you can make our Supremely Simple Refried Black Beans but for this recipe we preferred using storebought so we could focus on the cauliflower!)

Thinly slice the cabbage, enough for 2 cups. Mix it with 2 tablespoons lime juice and a pinch or two of salt. Allow it to stand at room temperature until serving.

Warm the tortillas, or char them by placing them on grates above an open gas flame on medium heat for a few seconds per side, flipping with tongs, until they are slightly blackened and warm.

To serve, place refried beans in a tortilla, top with cabbage, breaded cauliflower, Yum Yum sauce, and cilantro. Serve with lime wedges to spritz prior to serving. (If you have leftover cauliflower, you can reheat them in a 350F oven for 10 minutes, flipping once.)

Chili lime Cauliflower Tacos made with roasted cauliflower, chili powder, fresh lime, black beans and avocado. A vegan take on Taco Tuesday!

Chili Lime Cauliflower Tacos

cauliflower,

limes

salt and pepper

onion, thinly sliced

bell pepper, thinly sliced

(or about 1 cup soaked from dried) black beans

whole grain soft tacos

Optional: Your favorite fire roasted salsa, cilantro.

Preheat oven to 400 degrees. Toss cauliflower, oil,...

Preheat oven to 400 degrees. Toss cauliflower, oil, juice of one lime, chili lime seasoning and a pinch of salt and pepper in a large a bowl. Spread cauliflower on a lightly oil baking sheet and roast 15 minutes, then stir and roast another 10 minutes or until cauliflower is browned on all sides.

In the meantime, heat small amount of olive...

In the meantime, heat small amount of olive oil in large pan and cook onion and bell pepper until it begins to soften. Add drained black beans, a pinch of chili lime and a squeeze of lemon.

To make tacos: Add onion, bell pepper and black...

To make tacos: Add onion, bell pepper and black bean mixture to taco with cauliflower and a slice of avocado and topped salsa. Enjoy!

These roasted cauliflower tacos are seriously the best. Roast cauliflower with lots of spice and add homemade cilantro lime tahini sauce, avocado, pickled red onions, and fresh herbs. 

Roasted Cauliflower Tacos with Cilantro Lime Tahini Sauce (Vegan, Gluten Free)

red onion, sliced

apple cider vinegar

maple syrup

tsp taco seasoning

Salt

Pepper

tahini

hot sauce

garlic, chopped

cilantro leaves

avocado,

cilantro, chopped finely

The night before (if possible), prepare the pickled red onion. Stuff onion slices into a 12-16 oz mason jar. Add vinegar, water, and maple syrup to a saucepan and bring to a boil. Remove from heat and carefully pour hot liquid over the onions in the jar. Cover and place in the fridge.

Preheat oven to 450F. Line a baking sheet with parchment paper.

Toss cauliflower in avocado oil, spices, and a generous shake of salt and pepper. Spread out on baking sheet and roast for 20-25 minutes, flipping halfway through.

While cauliflower is in the oven, prepare the sauce. Add all sauce ingredients to a blender or food processor. Blend until well combined, smooth, and creamy.

Heat tortillas over the open flame of a gas stove top burner. Pay careful attention as not to burn them, and flip once you see a few bubbles &#8211; about 1-2 minutes per side. 

Top each tortilla with 4-5 cauliflower pieces, pickled red onions, sliced avocado, and a big drizzle of cilantro lime tahini sauce. Enjoy warm.

These Crispy Cauliflower Tacos with Chipotle Crema are the BEST tacos I&#039;ve ever made! They are served with a healthy kale cabbage slaw for an irresistible taco dish!

Crispy Cauliflower Tacos with Chipotle Crema

AP gluten free flour

almond milk

black pepper

red pepper flakes

bread crumbs

kale (shredded)

carrots (shredded)

purple/red cabbage (shredded)

raw cane sugar

salt black pepper

extra virgin olive oil

vegan greek yogurt

lime juice

tsp garlic

chipotle chili in adobo (finely minced)

6 " inch soft taco shells

avocado (sliced)

cilantro (chopped)

Preheat oven to 450 degrees.

Prepare a baking sheet by lining it with a silicone baking sheet or parchment paper, NOT foil.

Remove florets from the cauliflower (aka don't use the stem).

Chop the cauliflower into smaller pieces to resemble the size of wings.

In a separate bowl, whisk all the batter ingredients together EXCEPT the bread crumbs. Place the bread crumbs in a bowl. Line it up beside the batter bowl.

Toss the cauliflower in the mixture one at a time, shaking off excess batter. Then, dip the cauliflower into the breadcrumbs to coat, then place onto the baking sheet. Repeat until all of the wings are coated.

Bake for 22 minutes.

While baking, prepare the ingredients for the sauce by whisking together.

Remove from oven. You can stop here, and serve the wings sauceless with sauce on the side. The wings will be crispy this way. Alternatively, coat the wings in the sauce. With a pastry brush, brush the sauce onto the wings. Bake for another 5 minutes for the sauce to soak into the wings.

Remove from oven and serve immediately. Enjoy!

Tacos

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Top 21 cauliflower tacos recipes from across the web

The most viewed cauliflower tacos recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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The most viewed cauliflower tacos recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine