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With mild flavor and malleable texture, cauliflower is an extremely versatile ingredient that can help make many recipes vegetarian-friendly. I give my classic tacos, typically made with pork, the vegetarian treatment by replacing the filling with crispy roasted cauliflower. Before baking, I coat the cauliflower florets in a mix of garlic, chili and cumin for a savory meat-like flavor and roast until tender. To go with the soft and smoky cauliflower, I make a spicy slaw of crunchy carrots and crisp cabbage. The combination of flavors and textures makes these vegetarian tacos truly crave-worthy and will satisfy even the most dedicated meat-eaters.
Time: 1 hour
Makes: 6 tacos
Ingredients:
6 tortillas
1 head of cauliflower, cut into small pieces
2 tablespoons of olive oil
1 tablespoon of lime juice
1 teaspoon of chili powder
1/4 teaspoon of garlic powder
1/2 teaspoon of cumin
1 teaspoon of salt
1/2 teaspoon of pepper
For the Spicy Slaw
1/2 head of green cabbage
1 large carrot
1/4 cup of mayonnaise
1 teaspoon of Dijon mustard
1 teaspoon of apple cider vinegar
1 teaspoon to 1 tablespoon of hot sauce (depending on your spice tolerance)
salt and pepper, to taste
Toppings:
Cilantro
Sliced Avocado
Sliced Jalapeño
Directions: 
Measure out all ingredients for the roasted cauliflower and spicy slaw. Preheat your oven to 400°F.
Line a 9×13 cookie sheet with aluminum foil and arrange the cauliflower pieces on it in one even layer. Pour over the olive oil, lime juice, spices, salt and pepper. Toss to coat. Place in the preheated oven and roasted for 30 – 35 minutes, flipping the pieces occasionally.
While the cauliflower roasts, make the spicy slaw. Using a box grater, shred the cabbage and carrots and add to a bowl. In a separate bowl, whisk together the mayonnaise, mustard, apple cider vinegar, hot sauce, salt and pepper. Taste to adjust seasoning. Pour the dressing over the cabbage and carrots and toss to combine.
The cauliflower is finished cooking when it is golden brown and fork tender.
To assemble your tacos, place a pile of slaw on the tortilla and top with cauliflower, avocado, jalapeño, cilantro or whatever toppings you prefer!
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Cauliflower Tacos with Spicy Slaw
- Total Time: 1 hr
- Yield: 6 Tacos 1x
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Pin RecipeDescription
The combination of flavors and textures makes these vegetarian tacos truly crave-worthy and will satisfy even the most dedicated meat-eaters.
Ingredients
TACOS
- 6 tortillas
- 1 head of cauliflower, cut into small pieces
- 2 tablespoons of olive oil
- 1 tablespoon of lime juice
- 1 teaspoon of chili powder
- 1/4 teaspoon of garlic powder
- 1/2 teaspoon of cumin
- 1 teaspoon of salt
- 1/2 teaspoon of pepper
SPICY SLAW
- 1/2 head of green cabbage
- 1 large carrot
- 1/4 cup of mayonnaise
- 1 teaspoon of Dijon mustard
- 1 teaspoon of apple cider vinegar
- 1 teaspoon to 1 tablespoon of hot sauce (depending on your spice tolerance)
- salt and pepper, to taste
TOPPINGS
- Cilantro
- Sliced Avocado
- Sliced Jalapeño
Instructions
Measure out all ingredients for the roasted cauliflower and spicy slaw. Preheat your oven to 400°F.
Line a 9×13 cookie sheet with aluminum foil and arrange the cauliflower pieces on it in one even layer. Pour over the olive oil, lime juice, spices, salt and pepper. Toss to coat. Place in the preheated oven and roasted for 30 – 35 minutes, flipping the pieces occasionally.
While the cauliflower roasts, make the spicy slaw. Using a box grater, shred the cabbage and carrots and add to a bowl. In a separate bowl, whisk together the mayonnaise, mustard, apple cider vinegar, hot sauce, salt and pepper. Taste to adjust seasoning. Pour the dressing over the cabbage and carrots and toss to combine.
The cauliflower is finished cooking when it is golden brown and fork tender.
To assemble your tacos, place a pile of slaw on the tortilla and top with cauliflower, avocado, jalapeño, cilantro or whatever toppings you prefer!
