Recipe: Roasted Cauliflower Tacos

Recipe: Roasted Cauliflower Tacos

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Kelli Foster
Mar 21, 2017
(Image credit: Lauren Volo)

What these veggie tacos lack in meat, they make up for in big, bold flavors. Bite after bite your tastebuds are treated to a medley of textures and tastes that hit all the high points you expect. From the lightly charred and spiced cauliflower florets to the crispy, tangy pickled cabbage, to the cool avocado-yogurt crema, this is how to tackle Taco Tuesday, veggie-style.

Vegetarian Cauliflower Tacos: Watch the Video

Rely on Make-Ahead Magic for a Faster Dinner

While the roasted cauliflower and toppings are certainly easy enough to pull together on the spot for a weeknight dinner, this recipe comes with packed with make-ahead potential. Which is precisely why I keep this recipe in regular rotation in my meal plan when I have a packed schedule, with just a tiny window of time for dinner prep.

Pickled cabbage takes as little as 10 minutes to prepare, and because it's so hearty and durable, it can be made up to a week in advance. Consider making a double batch to give your lunch salad a pop of color and tangy flavor. As for the roasted cauliflower and avocado-yogurt sauce, both can be made a day ahead, with the florets quickly reheated in the oven before assembling the tacos.

(Image credit: Lauren Volo)

Roasted Cauliflower Tacos

Serves 4 to 6

For the pickled red cabbage:
1 cup distilled white vinegar
1 cup water
1 tablespoon granulated sugar
1 teaspoon kosher salt
1/4 small head red cabbage, cored and shredded

For the cauliflower:
1 medium head cauliflower (about 2 1/2 pounds)
2 tablespoons olive oil
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon unsalted garlic powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

For the tacos:
2 medium avocados, halved and pitted
1/2 cup plain Greek yogurt
1/2 cup chopped fresh cilantro, divided
Finely grated zest of 1/2 medium lime
Juice of 1/2 medium lime
8 to 12 small corn tortillas, warmed

Make the pickled red cabbage: Place the vinegar, water, sugar, and salt in a medium saucepan. Bring to a boil over medium-high heat, stirring occasionally to dissolve the sugar. Place the cabbage in a medium, heatproof bowl and pour the vinegar mixture over the top. Stir to submerge the cabbage as much as possible. Let it sit while you prepare the cauliflower, then drain and discard the liquid.

Roast the cauliflower: Arrange a rack in the middle of the oven and heat to 425°F. Place a rimmed baking sheet in the oven while it is heating.

Core the cauliflower and cut it into small 1-inch florets that don't have any stem attached. Place the cauliflower in a medium bowl, add the remaining ingredients, and toss to combine.

Remove the hot baking sheet from the oven, transfer the cauliflower onto the sheet, and spread into an even layer. Roast until browned in spots but still crisp-tender, stirring halfway through, about 20 minutes total.

For the tacos: While the cauliflower is cooking, scoop the avocado in a medium bowl and mash. Stir in the yogurt, 1/4 cup of the cilantro, lime zest, and juice; set aside.

When the cauliflower is ready, drain off the liquid from the pickled cabbage. To assemble, fill the tortillas with the pickled cabbage and cauliflower, then top with the avocado mixture and remaining 1/4 cup cilantro.

Recipe Notes

  • Make ahead: The cauliflower can be roasted and the avocado-yogurt topping can be made up to 1 day in advance. Store in separate airtight containers in the refrigerator. Reheat the cauliflower in a 350°F oven before assembling. The pickled red cabbage can be made, drained, and stored in an airtight container in the refrigerator up to 1 week in advance.
  • Storage: Leftover cabbage can be stored in an airtight container in the refrigerator for up to 2 weeks. Leftover cauliflower can be stored in an airtight container in the refrigerator for up to 1 week. Leftover avocado-yogurt topping can be stored in an airtight container in the refrigerator for up to 4 days.
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