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Roasted Cauliflower Tacos they're topped with a vegan lime-coriander cream sauce for a plant-based, gluten-free lunch or dinner recipe. You won't even miss the meat when you load roasted corn tortillas with crispy baked cauliflower tossed in a delicious homemade taco seasoning!
Do you want some others healthy cauliflower recipes? You can also enjoy this cauliflower with garlic puree, whole roasted cauliflower, cauliflower soup.
Roasted Cauliflower Tacos
Currently living in Austin, Texas, and living in San Antonio for over 4 years, the country's taco city! …
Tacos have a very special place in my heart.
If I left him alone to a food group for the rest of my life, it would definitely be …
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Be it the most typical Tacos al Pastor, the steak fajitas a la frying pan or the shredded chicken tacos …
Or the not so normal and loaded with sweet potato and Brussels sprouts, blackened fish or this roasted cauliflower.
I'm almost certain it could exist by wrapping my favorite fillings in a delicious corn tortilla.
Vegan dinner recipe
Most people believe that a meal is not complete without at least 4-5 ounces of meat.
Recently, however, I have been inadvertently eating completely vegetarian, and sometimes even vegan, for a few days at a time.
With delicious recipes like these roasted cauliflower tacos or this hearty chickpea curry, you almost forgot you haven't eaten meat all day!
So if you want to get on the plant-based train, hop aboard and cook these roasted cauliflower tacos for your first vegan dinner.
I promise, with all the delicious taco seasoning flavors, you won't even miss the meat!
While there is more than the average amount of ingredients in this recipe, you probably already have a large majority of them on hand.
If not, they are very easy to find at your local supermarket.
- Cauliflower – A HUGE cauliflower head is cut into bite-size florets before roasting in the oven. You should make sure you end up with about 4-5 cups of cauliflower after chopping.
- Seasonings – A mixture of seasonings (cumin, chili powder, garlic powder, paprika, cayenne pepper and coriander) is used to give this recipe its delicious flavor.
- Petroleum – Olive oil or avocado oil is used to cover the cauliflower, so that it is very crispy when baked in the oven.
- Lime and coriander sauce – A vegan cream sauce is prepared consisting of coriander, fresh lime juice and coconut cream. (See more information below).
- Tortillas – Corn tortillas are my personal preference. You can lightly toast them over an open gas flame on the stove (be careful with this!) Or place them in the oven for a few minutes to heat them up.
- Feel free to use flour tortillas if you are not on a gluten free diet.
- Coverage – Add grated red cabbage, sliced avocado, and additional fresh cilantro just before serving.
The recipe below will list the spices that make up the taco seasoning mix.
If you've already prepared the homemade taco seasoning recipe found here on the site, you can substitute 1 tablespoon along with 1/2 teaspoon of salt and the mentioned coriander.
You don't have much time? You can always buy store-bought taco mix packages. Be sure to adjust the amount of salt you add accordingly.
These cauliflower tacos were born out of small culinary creativity after making a large batch of this roasted cauliflower.
The process for roasting cauliflower for these tacos is very similar to the one you'll see in the previous post.
Step by step instructions:
- Preheat oven at 425 degrees.
- Cut cauliflower in bite-size florets.
- Add cauliflower flowers and oil in a large bowl. Mix until cauliflower is well covered.
- Whisk in a small bowl, cumin, chili powder, paprika, garlic powder, cayenne pepper, coriander, salt, and black pepper.
- Sprinkle seasoning mixture over cauliflower. Mix to combine.
- Line a large baking sheet with parchment paper. Add cauliflower and spread in a single layer.
- To bake cauliflower in preheated oven for 25-30 minutes, turning it in half or until crisp and tender.
Lime and coriander cream sauce
While the cauliflower is roasting in the oven, it is a good time to start preparing the vegan coriander and lime sauce.
For this, you can use a mini-prep food processor or a high-speed blender.
Add all the ingredients to the bowl or cup and process for 30-60 seconds.
Be sure to scrape down the sides every 10-15 seconds to make sure it blends evenly.
Chill the sauce in the refrigerator until ready to serve the tacos.
Lime and coriander sauce will keep well when stored in an airtight container for up to 4-5 days.
Serving Vegan Tacos
Once the cauliflower is toasted until crisp and tender, it's time to start putting together our tacos.
For this, you can use corn tortillas, if it is gluten-free, or flour tortillas.
Some different topping options you can try include:
- Grated cabbage – Red or green cabbage will work just as well and give a wonderful crisp and freshness. Red cabbage is my preference as it adds a touch of bright color.
- Sliced avocado – Thinly sliced avocado adds a nice creaminess to balance out the crispness of the cauliflower.
- Additional coriander – If you are a coriander lover like me, more coriander is always better!
- Red or Sweet Onions – Lime and coriander sauce adds a little spice to fresh garlic, but you can always add extra red onions or sweets!
What do you do if you have leftover roasted cauliflower tacos?
There are some tips for storing and reheating vegans:
- Store All your ingredients separately.
- Place roasted cauliflower, cilantro lime cream sauce, and chopped ingredients in separate containers in the refrigerator.
- Reheat Place the cauliflower on a large baking sheet in a 300 degree oven for 10-12 minutes.
- Cook's tip: don't microwave it! You will end up with soaked cauliflower and not crisp.
- Wait until serving day to cut the avocado, chop the coriander and toast the tortillas.
Sides to serve
Some may believe that tacos are a meal on their own, ahem, totally me!
But if you want to round out your meal, here are some awesome taco dishes you can try:
Roasted cauliflower tacos with lime and coriander sauce
Roasted cauliflower tacos are topped with a vegan lime-coriander cream sauce for a plant-based, gluten-free lunch or dinner recipe.
1 large head of cauliflower cut into florets
3 tablespoon olive oil
1 teaspoon cumin
½ teaspoon chili powder
¼ teaspoon paprika
¼ teaspoon garlic powder
⅛ teaspoon cayenne pepper *
¼ teaspoon coriander
1 teaspoon salt
¼ teaspoon black pepper
Lime and coriander cream sauce
⅔ coconut cream cup
½ cup coarsely chopped coriander, packed
1 tablespoon freshly squeezed lime juice
1 small garlic clove, crushed
¼ teaspoon salt
6 6 lightly toasted corn tortillas
finely minced red cabbage
Very finely chopped coriander
Preheat oven to 425 degrees.
Cut cauliflower into bite-size florets.
Add cauliflower flowers and oil to a large bowl. Mix until cauliflower is well covered.
Whisk the cumin, chili powder, paprika, garlic powder, cayenne pepper, coriander, salt, and black pepper in a small bowl.
Sprinkle the seasoning mixture over the cauliflower. Mix to combine.
Line a large baking sheet with parchment paper. Add cauliflower and spread in a single layer.
Bake the cauliflower in the preheated oven for 25-30 minutes, turning it in half or until crisp and tender.
Vegan lime and coriander cream sauce
While the cauliflower is roasting, add the ingredients for the coriander and lime cream sauce to the bowl of a mini-prep food processor or high-speed blender.
Process for 30-60 seconds, or until smooth. Be sure to scrape down the sides every 10-15 seconds to ensure an even mix. Serve cauliflower tacos with grated cabbage, sliced avocado, extra coriander, and the lime-coriander cream sauce. Enjoy!
- Nutritional data are calculated. without any dressing, with a corn tortilla and 1.5 tablespoons of sauce in each taco. (You will have some leftover sauce).
- You can also substitute cumin, chili powder, paprika, garlic powder, cayenne pepper, 1/2 tsp. salt and black pepper for 1 tablespoon. of mixture to season homemade tacos.
- Optional: Just before serving, lightly toast the corn tortillas by placing them over an open gas flame for 10-15 seconds on each side.
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