Roasted Cauliflower Tacos with Creamy Slaw

Roasted Cauliflower Tacos with Creamy Slaw

Get ready for a unique and flavorful taco experience with these vegan spring cauliflower tacos. The cauliflower is roasted with smoked paprika and cumin until tender and charred, and then paired with a tangy slaw made with vegan mayonnaise, Dijon mustard, and apple cider vinegar. Top it off with some sliced avocado, crumbled vegan feta cheese, and fresh cilantro for a delicious and satisfying meal. Don't forget to squeeze a lime wedge over each taco for a burst of citrus flavor!

Course Lunch or Dinner

Cuisine Amercan, Mexican

Keyword cauliflower taco recipe

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 314kcal

Ingredients

For The Cauliflower

1 head of cauliflower cut into small florets
1 tablespoon olive oil
1 teaspoon smoked paprika
½ teaspoon cumin
Salt and pepper to taste

For The Slaw

2 tablespoons vegan mayonnaise
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
Salt and pepper to taste
2 cups shredded red cabbage

To Assemble

16 small tortillas or 8 regular-sized tortillas corn or flour
1 avocado sliced
¼ cup red onion sliced
½ cup crumbled vegan feta cheese homemade or store-bought
½ cup chopped fresh cilantro
Lime wedges for serving

Instructions

Preheat the oven to 400°F (200°C).
In a large bowl, toss the cauliflower florets with olive oil, smoked paprika, cumin, salt, and pepper until coated.
Spread the cauliflower in a single layer on a baking sheet and roast for 30-45 minutes, or until tender and lightly charred.
While the cauliflower is roasting, prepare the slaw. In a medium bowl, whisk together the vegan mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper until well combined. Add the shredded red cabbage and toss to coat.
Warm the tortillas in a dry skillet or in the oven. If using small tortillas, stack two tortillas together for a more sturdy taco.
To assemble the tacos, spoon some of the slaw onto each tortilla, then top with a generous amount of roasted cauliflower. Add slices of avocado, red onion, crumbled vegan feta cheese, and chopped cilantro. Squeeze a lime wedge over each taco before serving.

Notes

When chopping the cauliflower, make sure to cut it into very small, bite-sized pieces. This creates a better texture, reduces moisture, and helps keep it from falling out of the taco as you eat it.

Nutrition