Cauliflower Tacos with Cabbage Slaw

These Vegan Roasted Cauliflower Tacos are filled with roasted cauliflower and onion, guacamole, and a simple cabbage slaw. This taco recipe is perfect for Taco Tuesday and makes for the best simple vegan dinner!

Course dinner

Cuisine Mexican

Keyword cabbage slaw for tacos, cauliflower tacos, roasted cauliflower, vegan taco recipe, vegan tacos, vegetarian taco recipe

Prep Time 15

Cook Time 20

Total Time 35

Servings to 8 tacos

Author Rachel Conners

Ingredients

For the cauliflower

1 large head cauliflower chopped
1 medium yellow onion sliced
2-3 tablespoons avocado oil or olive oil
1½ teaspoons cumin
1 teaspoon smoked paprika
1 teaspoon oregano
½ teaspoon sea salt plus more to taste
½ teaspoon garlic powder
Cayenne to taste, depending on your heat tolerance

For the cabbage slaw

3 cups sliced cabbage from about ¼ large head or ½ small head
¼ cup toasted pepitas
1 lime juiced
1 tablespoon olive oil
Salt to taste

For the guacamole

2 medium ripe avocados mashed
1 lime juiced
Salt to taste

To serve

About 6-8 corn tortillas use almond flour tortillas or cassava tortillas for grain-free
Lime wedges
Fresh cilantro

Instructions

For the cauliflower

Heat the oven to 425°F. Prepare a large baking sheet by covering it with a sheet of parchment paper.
Add the chopped cauliflower and sliced onion to a large bowl or place right on the baking sheet. Drizzle with oil, and toss to coat the veggies.
1 large head cauliflower, 1 medium yellow onion, 2-3 tablespoons avocado oil
Add all of the spices, and use your hands to massage all of the spices into the cauliflower and onion, until completely coated. Move over to the baking sheet if not already there.
1½ teaspoons cumin, 1 teaspoon smoked paprika, 1 teaspoon oregano, ½ teaspoon sea salt, ½ teaspoon garlic powder, Cayenne
Bake for 20 to 25 minutes, or until golden brown and crispy.

For the cabbage slaw:

While the cauliflower is in the oven, prepare the cabbage slaw. Add the sliced cabbage to a large bowl. Add the lime juice, olive oil, and salt. Mix to coat, and taste, adding more salt and lime as needed. Add the pepitas.
3 cups sliced cabbage, ¼ cup toasted pepitas, 1 lime, 1 tablespoon olive oil, Salt

For the guacamole:

Mash the avocados in a bowl. Add the lime juice and salt and mix to combine. Taste, and add more salt and lime as necessary.
2 medium ripe avocados, 1 lime, Salt

To assemble:

Char the tortillas over a gas burner or on a pan until heated. Spread with guacamole, and then add the cauliflower mixture. Top with cabbage slaw. Enjoy immediately.
About 6-8 corn tortillas, Lime wedges, Fresh cilantro

Notes

To make ahead: if you want to make this ahead of time, you can prepare the cauliflower and cabbage slaw a day ahead of serving. Just store the cauliflower filling and the cabbage slaw in separate containers in the refrigerator. If you have any leftover cauliflower taco filling, it's super easy to make these again as leftovers the next day, too!