The best tacos I have ever tasted come from the classic Baja taco stands in Mexico! The Mexicans know how to make the best tacos, fresh salsas, dips, and sauces.
A classic Mexican taco starts with your choice of meat or refried beans in a corn tortilla and served with a side platter of fresh salsa, cabbage, lime, cilantro, guacamole, lime, and hot sauces.
This roasted cauliflower taco recipe is inspired by the classic Baja taco flavors with a unique twist. Roasted cauliflower seasoned with Mexican spices is used instead of meat as the base to make the best healthy cauliflower tacos ever!
The roasted cauliflower tacos are then served with Mexican salsa, creamy cabbage smashed avocado, cilantro then topped with a squeeze of fresh lime and the classic Mexican valentino hot sauce.
I have also made this exact recipe with shredded chicken instead of roasted cauliflower and I must say the chicken tacos are just as tasty.
To make chicken tacos simply sub the cauliflower for a chicken breast that is first boiled until fully cooked then shredded with a fork and spiced with the same Mexican seasoning and olive oil.
I don’t love cooking with meat but enjoy making these vegan cauliflower tacos which is an excellent source of plant-based protein.
Cauliflower is a cruciferous vegetable that is a great liver cleansing food along with the cabbage, cilantro, and vegetables which are all used to make these healthy roasted cauliflower tacos.
You can also use all the ingredients to make a Mexican style roasted cauliflower taco bowl using rice instead of a corn tortilla to make this cauliflower taco recipe even healthier.
But the choice is yours. I love the roasted cauliflower tacos the authentic Mexican way served in a heated corn tortilla with all the trimmings!
1 small head cauliflower
2 tbsp olive oil
2-3 tbsp store-bought Mexican seasoning spice
Fresh Tomato Salsa
4 medium tomatoes
2 red peppers
¼ cup onion
Freshly squeezed lime juice from ½ lime
Salt and pepper to taste
Creamy Cabbage Slaw
2 cups shredded red cabbage
2 tbsp Greek yogurt (or vegan mayo for vegan cauliflower tacos)
½ tsp cumin powder
freshly squeezed juice from ¼ of a lime
Guacamole
1 avocado mashed
½ cup of chopped cilantro to garnish
Valentino hot sauce or Tapatio hot sauce to serve
1 packet of corn tortillas
This cauliflower taco recipe makes enough for approximately 4 people.
To make these cauliflower tacos start by roasting the cauliflower in the oven. Cut the cauliflower in half and cut out the center using a small knife. Use your hands to further break the cauliflower down then chop into smaller chunks. I prefer to dice the cauliflower into very small chunks to allow more coverage for the Mexican seasoning.
Place the chopped cauliflower onto a baking tray lined with baking paper and drizzle 2 tbsp of olive oil over the cauliflower then give a good stir with your hands or a spoon to fully coat all the cauliflower.
Sprinkle the cauliflower with 2 tbsp of store-bought Mexican seasoning spice mix, give another stir then bake the cauliflower in the oven for ½ an hour at 180 degrees Celsius.
While the cauliflower is baking make the fresh tomato salsa by finely dicing the tomatoes, onion and red onion. Place into a bowl and then season with salt and pepper to taste and fresh lime juice from ½ a lime.
In another bowl make the creamy cabbage slaw by using a knife to thinly slice the cabbage. Mix the sliced cabbage with 2 tbsp Greek yogurt and cumin for a healthy Mexican cabbage slaw.
To make the super simple guacamole simply mash up 1 avocado into a bowl using a fork. You can always season with some lime, salt, and cumin as well.
Finely dice up ½ cup of cilantro to serve on top of the roasted cauliflower tacos as a garnish.
Right before serving warm up the corn tortillas in a pan to slightly warm and brown the corn tortillas.
Once the cauliflower is done cooking you are ready to make these delicious roasted cauliflower tacos!
Everyone eating these cauliflower tacos can make their own by starting with guacamole on the bottom of the corn tortilla then topped with the roasted cauliflower, fresh tomato salsa, creamy cabbage slaw, cilantro a squeeze of fresh lime juice and a Mexican hot sauce such as valentino or Tapatio to taste.
Enjoy eating these healthy cauliflower tacos that are bursting with fresh Mexican flavors! I know I do 😊
You may also enjoy the following recipes
Roasted Cauliflower Tacos
Equipment
- Baking tray
Ingredients
- Roasted Cauliflower
- 1 small head cauliflower
- 2 tbsp olive oil
- 3 tbsp mexican seasoning spice from storebought packet
- Salsa
- 4 tomatoes
- 2 red peppers
- ¼ cup onion
- ½ lime freshly squeezed
- Cabbage Slaw
- 2 cups shredded cabbage
- 2 tbsp greek yogurt (or vegan mayo)
- ½ tsp cumin powder
- Sides
- 1 avocado smashed
- ½ cup cilantro
- 1 packet corn tortillas
Instructions
- Finely dice cauliflower into small chunks. Drizzle with olive oil and mexican seasoning spice mix. Bake the Cauliflower for 30 minutes at 180° C.
- Finely dice tomato, red pepper, onion and place in bowl with ½ lime freshly squeezed. Season with salt and pepper to taste.
- Shred 2 cups red cabbage and mix in a bowl with yogurt, cumin and ¼ lime squeezed.
- Mash 1 avocado in a small bowl by its self. Chop ½ cup cilantro to serve.
- Warm corn totillas in a hot pan prior to serving.
- Make individual cauliflower tacos once cauliflower is done bakink by filling each corn tortilla with all the toppings.
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