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Roasted Cauliflower Tacos
Recipe Intro From ambikas

A delicious and hearty vegetarian option.

This recipe was featured in our Vegan Weekly Meal Plan Newsletter - Looking for dinner ideas? Sign up here!

taco tuesday is my new favorite holiday roasted cauliflower + pinto beans + cabbage slaw -@ambikas


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  • 1 medium head of cauliflower, cut into small florets
  • 2 tablespoons lime juice
  • 1 tablespoon oil, optional
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon mexican oregano
  • 1/4 teaspoon cayenne
  • For the slaw
  • 2 cups purple cabbage
  • 2 tablespoons lime juice
  • 1 tablespoon coconut sugar or sweetener of choice
  • 1/4 teaspoon salt, to taste
  • Beans of choice (I used pinto beans)
  • Corn tortillas
  • Cilantro, salsa, avocado, lime juice, other taco toppings of choice


  • Step 1

    Preheat oven to 400 degrees.

  • Step 2

    Toss cauliflower with lime juice and optional oil, if desired. 

  • Step 3

    Combine spices in separate bowl and then toss with cauliflower. Roast cauliflower for about 30 minutes, or until cooked through and slightly crispy - toss once halfway through. 

  • Step 4

    For the slaw: Massage cabbage with lime juice, salt, and sugar. Refrigerate for at least 20 minutes.

  • Step 5

    To assemble: Layer beans, cabbage slaw, and cauliflower in corn tortillas. Top with salsa, avocado, and other condiments of choice. Enjoy!