These Roasted Cauliflower Tacos are super delicious and so easy to make! Loaded with Mexican-spiced roasted cauliflower, crispy chickpeas, and tons of fresh veggies, they are ready in under 30 minutes for an epic weeknight meal!
Let's talk about tacos - we eat A LOT of them! Along with tofu taco meat tacos and vegan taco bowls, these tasty cauliflower tacos are a favorite, backpocket recipe in our weekly rotation. I think you'll love them too!
One of the most common questions I hear from newbie vegan (plant based) eaters is: Do you have an easy, vegan recipe that's filling, protein rich, and tastes good? Ahhh, yes! I always recommend these roasted cauliflower tacos to try. They are quick and simple to make and healthy and hearty enough to satisfying all eaters.
Why these Veggie Tacos?
Here's just a few reasons why everyone loves these vegetarian tacos:
- Quick and easy: Ready in under 30 minutes, these veggie tacos are perfect for busy weeknight meals. Simple for taco Tuesday, meatless Monday, and every other day too!
- Affordable: Made with inexpensive, wholesome pantry and fridge ingredients.
- Healthy: These tacos are super healthy - packed with veggies, healthy fat, and plant protein.
- Extra flavorful: Tons of flavor from the seasoned meatless taco filling, tangy coleslaw, and plenty of extra toppings.
- Toothsome: Lots of texture and super substantial, they are satisfying for meat lovers, vegans, vegetarians, plant based, and kids love them too!
- Special diet and allergy friendly: Easily oil-free, gluten free, soy free, nut free, whole 30, dairy free, meat free, and refined sugar free.
Along with the star ingredients: cauliflower and chickpeas, you'll need just a handful of ingredients:
- For the cauliflower chickpea base: Cauliflower roasted until nutty and crispy with chickpeas for extra plant protein.
- Tangy slaw: Shredded cabbage, vegan mayo and Dijon mustard, pickle juice/pickled jalapeno juice or white vinegar, sugar/maple syrup, salt, pepper, sriracha sauce.
- Optional taco toppings: I make these cauliflower tacos with sliced/diced avocado. red onion, cilantro, and fresh lime.
- Taco seasoning: A blend of Mexican spices brings a fiesta of flavors. Make a batch of my homemade taco seasoning blend in advance to keep on hand for quick taco nights!
- Tortillas: I use warm flour tortillas, but corn tortillas are a delicious gluten free option.
Substitutions & Optional Toppings
There are lots of extra topping options, and we love them ALL! Are you a taco minimalist or do you like them over stuffed like we do? Either way, these tacos are easy to customize - here's a few ideas:
- Guacamole: If your family is obsessed with guacamole like ours is, swap out avocado slices for a scoop of guacamole.
- Plant protein: Swap out the chickpeas for black beans or any beans you have on hand.
- Slaw: I like to add shredded Brussel sprouts, kale or spinach (whichever I have on hand) to the slaw to boost up the nutrients.
- Extra serving of veggies: Add grilled corn or an easy mango corn salsa, pickled red onions, radish or jalapeno slices or some shredded romaine for extra crunch.
- Tomatoes: Chopped tomatoes (I like cherry tomatoes) or pico de gallo (homemade or store bought) are a nice addition.
- Make it cheesy: Sprinkle with a handful of vegan cheese shreds on top (or melt it on the tortillas as you toast them).
- Dairy free sauce options: For extra saucy tacos add a drizzle of Tex-Mex dressing, a swirl of creamy chipotle sauce or a dollop of vegan romesco sauce. The sauces keep well in the fridge for 7-10 days.
How to Make Cauliflower Tacos
These tacos taste like you fussed, but you didn't! It's the perfect, nourishing weeknight meal when you don’t have much time to cook. (For extra time savings, see make-ahead shortcut tips below!)
Let's get into the details:
- Taco seasoning: Mix the spices together in a medium bowl add the oil and lime juice to create a paste.
- Prep the cauliflower and chickpeas: Cut or break the cauliflower into bite-size florets. Add the cauliflower florets and chickpeas to the bowl and toss to coat with the seasoning mix.
- Oven time: Arrange in a single layer on the prepared baking sheet and roast for 25-30 minutes (stirring after 15 minutes). The ideal texture is cauliflower that's tender on the inside with crispy edges on the outside.
- Prepare the toppings: While the cauliflower is roasting, make the creamy slaw and place in the fridge. Prep any other taco toppings of choice.
- Assemble and dig in!: I like to warm the tortillas then fill with the roasted cauliflower mixture, a scoop of slaw, and any toppings. Drizzle with sauce, a sprinkle of chopped cilantro, and a squeeze of fresh lime juice.
Helpful Taco Tips
If we were making these cauliflower tacos together in your kitchen, these are some of the tips I would share:
- Roasting tip: Large cauliflower florets take longer to cook than chickpeas so cut the cauliflower smaller or put the chickpeas on a separate baking sheet and add them to the oven after ~10 minutes.
- Heat the tortillas: Warm flour tortillas on a hot dry skillet or griddle for ~20 seconds per side making them soft (pliable) and also slightly toasty.
- Make ahead option: To save time, chop up the cauliflower, make the slaw dressing, and any optional sauces/drizzles a day or two ahead of time and store in the fridge in separate containers.
- Million Dollar Tip: waste free! Save the trimmings, stems, leaves, and small bits of cauliflower in a bag or container in the fridge or freezer. They are perfect for adding to homemade veggie broth, vegan pasta dishes, and veggie soup!
How to Toast Tortillas for Tacos
Gas stove: This method is perfect for lightly charring the edges. Toast the tortilla directly over a medium/low flame. Use tongs to rotate and flip the tortilla until it's lightly charred on the edges. Be vigilant with this method as the tortillas cook fast and the edges can catch fire/burn easily (been there, done that).
Stove Top: Preheat a dry griddle or skillet over medium-high heat. Toast for 15-20 seconds per side until the tortillas are soft, pliable, and have a few golden spots.
Storing and Reheating Tacos
- Storing & Reheating: Store leftovers in their own containers in the fridge for 4 or 5 days. Tip: Avocado/guacamole is best served fresh.
- Reheating Leftovers: Reheat the cauliflower in the microwave, in a skillet over medium heat or in the air fryer just until warmed through.
Our Favorite Taco Recipes
We're not just a Taco Tuesday or Cinco de Mayo taco loving family, we eat them any day of the week. If you love them too, here's a few vegan tacos to try next:
- Simple Delicious Vegan Tacos (2 ways)
- Vegan Baja Fish Taco
- Easy Vegan Taco Bowl
- Sweet Summer Corn Tacos
- Vegan Shawarma
- check out more cauliflower recipes that taste incredible!!!
If you tried these vegan Roasted Cauliflower Tacos or any other recipe on the blog, please let me know how you liked it by leaving a rating and review below! Be sure to follow along on Instagram and Pinterest for more delicious vegan recipes.
JOIN US SUNDAY MORNINGS: Sign up for my weekly NEWSLETTER!
Easy Roasted Cauliflower Tacos (vegan + gf)
Rate this recipe!
Baked Cauliflower and Chickpeas
- 1 medium cauliflower head, broken into florets
- 1 can chickpeas, drained, rinsed, patted dry
Spice Blend (OR 1-2 tablespoons Taco Seasoning Blend)
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 tablespoon chili powder
- ½ teaspoon red pepper flakes
- ½ teaspoon kosher salt (more to taste)
- 1 large juicy lime (~ 2 tablespoons)
- 1 tablespoon olive oil
- 1-2 tablespoons water (to make a loose paste)
- 2-3 cups slaw mix or shredded cabbage*
- 3 tablespoons Vegenaise (vegan mayo)
- 1 teaspoon Dijon mustard
- 3-4 tablespoons pickle juice (or white vinegar)
- ¼ teaspoon salt (to taste)
- ¼ teaspoon coarse black pepper (to taste)
- ¼ - ½ teaspoon sugar or maple syrup
- 1 tablespoon sriracha sauce
- 1 avocado, sliced
- 6-8 slices red onion
- cilantro, chopped
- 4-6 tortillas, 6"
- Preheat oven to 400º FLine baking sheet with parchment paper.
- Cauliflower: Rinse, pat dry, and cut or break the cauliflower into bite-size florets and place in large bowl with the chickpeas.
- Mix the taco spices: Whisk together spices* plus lime juice, oil, and water in a small bowl to make a loose paste. Stir into the cauliflower and chickpeas to combine.
- Roast in the oven: Arrange the cauliflower/chickpeas in a single layer on the prepared baking sheet and bake on center rack for ~25-30 minutes (stirring after 15 minutes). The cauliflower should be tender (not mushy) with crispy edges.
- While the taco filling is in the oven, make the coleslaw. Use a bag of shredded cabbage from the grocery store or thinly slice ½ cabbage.
- Whisk coleslaw dressing ingredients together, taste and adjust as necessary. Toss with the cabbage to incorporate. Store in fridge to chill.
- Warm flour tortillas on a dry skillet over medium-high heat (both sides) for ~20 seconds until soft and pliable.
- Layer the cauliflower-chickpea mixture, slaw, avocado, and onion slices on the tortillas. Serve with a sprinkle of chopped cilantro and lime wedge.
This recipe is from simplyceecee.co food blog. All images and content are copyright protected. Please do not use my images or republish this recipe without prior permission. Thank you.