These Roasted Cauliflower Tacos are a vibrant, flavor-packed plant-based meal perfect for everyday cooking.
Rich in fiber and loaded with vitamins, they offer satisfying texture and taste without heavy calories.
Featuring wholesome cauliflower and cabbage roasted to perfection, topped with creamy avocado sauce, this recipe delivers plant-based protein, healthy fats, and an easy, quick dinner option everyone will enjoy.
Roasted Cauliflower Tacos
Equipment
- 1 large sheet pan
- 1 sharp knife
- 1 cutting board
- 1 mixing bowl
- Measuring spoons (1 tsp, ¼ cup)
- Tongs or Spatula
Ingredients
- 1 small cauliflower head trimmed, cut into small florets
- 1 pound red cabbage thinly sliced (about ½ small head or 6 cups)
- ¼ cup extra-virgin olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon kosher salt
For Serving:
- 1 batch Avocado Sauce see recipe
- 12 corn tortillas warmed
- Thinly sliced radishes optional
- Sliced serrano peppers optional
- Avocado slices optional
- Fresh cilantro leaves optional
Instructions
- Prepare the Vegetables: Begin by trimming the cauliflower: remove any outer leaves and the tough core. Cut the cauliflower into small, evenly sized florets to ensure they roast evenly. Next, prepare the red cabbage by removing the outer leaves and slicing it thinly into strips, about 1/8-inch thick. Uniform slices help the cabbage soften and caramelize beautifully in the oven.
- Season the Vegetables: Place the cauliflower florets and sliced cabbage into a large mixing bowl or directly onto a sheet pan. Drizzle generously with ¼ cup of extra-virgin olive oil to coat the vegetables evenly. Sprinkle 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, and 1 teaspoon of kosher salt over the vegetables. Using clean hands or tongs, gently toss everything together until each floret and cabbage slice is fully coated with oil and seasonings. This ensures even roasting and a rich, aromatic flavor.
- Arrange for Roasting: Transfer the seasoned vegetables into an even layer on a large baking sheet. Avoid overcrowding the pan — this allows the vegetables to roast rather than steam, producing crisp edges and deep flavor. If necessary, use two sheet pans to give each vegetable enough space.
- Roast the Vegetables: Place the sheet pan(s) in a preheated oven set to 400°F (200°C). Roast for about 45 minutes, stirring every 15 minutes to ensure even browning. If using two sheet pans, roast the cauliflower for about 25 minutes and the cabbage for around 10 minutes. The cauliflower should be tender with golden brown spots, and the cabbage should be softened and slightly caramelized. Roasting intensifies the natural sweetness and flavor of the vegetables.
- Prepare the Serving Ingredients: While the vegetables roast, prepare your toppings and sides. Warm the corn tortillas on a dry skillet or directly over a flame for a few seconds per side until pliable and slightly charred. Prepare optional toppings such as thinly sliced radishes, serrano peppers, avocado slices, and fresh cilantro leaves. This step enhances both flavor and presentation.
- Assemble the Tacos: Once the vegetables are roasted to perfection, remove them from the oven. Evenly distribute the roasted cauliflower and cabbage among the warmed tortillas. Spoon a generous amount of creamy Avocado Sauce over each taco, ensuring every bite is flavorful and moist.
- Add Fresh Toppings: Add optional toppings as desired. Thinly sliced radishes add crunch and a peppery bite, serrano peppers bring heat, avocado slices add creaminess, and fresh cilantro offers a burst of herbal freshness. Customize to taste and dietary preference.
- Serve Immediately: Serve the tacos immediately while warm to enjoy their full flavor and texture. These Roasted Cauliflower Tacos pair beautifully with a fresh side salad, black beans, or lime wedges for extra zest. They also make a great make-ahead meal option for meal prepping — simply store the roasted vegetables separately and assemble when ready to eat.
Notes
- Roasted cauliflower and cabbage work best when cut into uniform pieces to ensure even cooking.
- You can roast both vegetables together or separately depending on your preferred texture. Cauliflower may require slightly longer roasting than cabbage.
- Adjust spices to your taste — smoked paprika, chili powder, or garlic powder can add extra depth of flavor.
- Warm tortillas just before serving to keep them pliable and prevent drying.
- Optional toppings can be mixed and matched based on seasonal produce and personal preference.
Chef’s Secrets: Perfect Roasting Techniques
Achieving the perfect roasted vegetables requires attention to detail.
Make sure your oven is preheated to the correct temperature — around 400°F — before placing the vegetables inside.
Tossing the cauliflower and cabbage with oil and spices ensures maximum flavor penetration and even browning.
Avoid overcrowding the pan to allow airflow and crisp edges.
Roasting time can be adjusted slightly depending on vegetable size and oven performance.
For an extra burst of flavor, add a squeeze of fresh lime juice over the vegetables before serving.
This step enhances freshness and balances the spices beautifully.
Serving Suggestions: Creative Taco Ideas
These Roasted Cauliflower Tacos are versatile and pair well with a variety of accompaniments.
Serve them with a side of black beans or a fresh Mexican-style slaw for a complete, balanced meal.
For added protein, top with grilled tempeh, beans, or tofu.
Add creamy elements like sour cream or vegan yogurt for richness, or sprinkle with cotija cheese for a tangy twist.
Fresh lime wedges and pickled jalapeños can bring brightness and spice, creating a vibrant taco experience that’s customizable to every palate.
Storage Tips: Keep Tacos Fresh Longer
To maintain freshness, store roasted cauliflower and cabbage separately from tortillas and toppings.
Place them in airtight containers in the refrigerator for up to three days.
Reheat vegetables in a hot oven or skillet rather than a microwave to preserve texture and flavor.
Store tortillas wrapped in foil or a kitchen towel to keep them soft and pliable.
Fresh toppings such as radishes, avocado, and cilantro should be prepared just before serving for best taste and texture.
This method makes it easy to assemble tacos when ready to eat without compromising quality.
Frequently Asked Questions
1. Can I make this recipe gluten-free?
Yes — corn tortillas are naturally gluten-free, making this dish a safe and delicious option for gluten-sensitive diets. Ensure any additional toppings or sauces are also gluten-free to maintain the integrity of the meal.
2. How can I make this recipe spicier?
To increase heat, add sliced serrano peppers or sprinkle chili powder or cayenne pepper over the cauliflower before roasting. You can also serve with hot sauce for a customizable spice level.
3. Can I prepare this recipe ahead of time?
Absolutely. Roast the cauliflower and cabbage up to three days in advance and store them in airtight containers. Assemble the tacos just before serving to keep tortillas fresh and toppings crisp.
4. What are good substitutions for cauliflower?
If cauliflower isn’t available, you can substitute broccoli florets, Brussels sprouts, or a mix of root vegetables such as sweet potatoes and carrots. Adjust roasting time accordingly.
5. Can I freeze the roasted vegetables?
Yes — roasted cauliflower and cabbage freeze well. Store in airtight containers or freezer bags for up to two months. Reheat in the oven to maintain crispness before serving.
