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An easy recipe for roasted cauliflower tacos. They’re jam-packed with flavor, texture, and they’re the best way to get your veggies in.
The last time my family was all together, we made these roasted cauliflower tacos with jicama carrot slaw and they were one of the best things I’ve ever eaten.
Granted, I had been eating out a lot and vegetables rarely made an appearance on my plate, so my body was craving some veg, but they were a hit with everyone, so I know you’re going to love them, too!
These tacos are super fresh, veggie-packed, filling, and full of texture with lots of crisp and crunchy elements.
Ingredients
Tacos
- cauliflower
- chickpeas (or garbanzo beans)
- taco seasoning
- avocado oil
Jicama Carrot Slaw
- jicama
- carrot
- cilantro
- olive oil
- lime juice
- dijon mustard
- maple syrup
- salt & pepper
Extras
- tortillas – corn or flour
- guacamole (optional, but recommended)
How to Make Roasted Cauliflower Tacos
Step 1
Preheat your oven to 450ºF.
Open the can of chickpeas, rinse, and drain. Place the rinsed chickpeas on a clean tea towel and set them aside. Wash the cauliflower and place it right side up on a cutting board. Trim off any leaves, and cut the head of cauliflower into 1/4-1/2 inch slices (like you would a loaf of bread) making sure to discard any of the tough core.
Step 2
Gently towel dry the chickpeas to remove as much excess water as you can (if any skins fall off, just discard them). Spread the cauliflower pieces and the chickpeas onto your baking sheets and then drizzle the oil on them followed by the taco seasoning. Mix it all up with your hands until the pieces are well coated.
Step 3
Spread the chickpeas and cauliflower into an even layer on your baking sheets and place in the oven for 25 minutes. While the cauliflower cooks, make the slaw. To a large bowl, add the grated carrots and jicama along with the chopped cilantro. Mix well before adding the dressing and then toss again to combine.
Step 4
After the 25 minutes are up, flip over the cauliflower pieces and stir the chickpeas before placing them back in the oven for another 10-15 minutes.
Step 5
Heat your tortillas up, smear on some guacamole, and top with the roasted chickpeas and cauliflower followed by the slaw. Add a squeeze of fresh lime juice and enjoy!
Make It Your Way: Ingredient Substitutions
Please remember that recipes are just a starting point.
How can you make these roasted cauliflower tacos using what you already have? Here are some ideas…
- No chickpeas? ➝ use another type of white beans or you could try lentils if you’re feeling adventurous (French, brown or green are ideal)
- Can’t find jicama? ➝ you can also use daikon radish, water chestnuts, or Asian pear (although this option will be sweeter so omit the maple syrup)
- Hate cilantro? ➝ leave it out
- No limes? ➝ substitute lemon juice instead
- No maple syrup ➝ use raw honey or granulated sugar
Helpful Tips
Don’t omit the beans
This source of plant-based protein is what helps make these tacos filling, so it’s important to keep some type of bean or lentil in the mix.
Dry the chickpeas
Removing the excess water helps them crisp up in the oven.
How to Reheat the Tacos
To reheat the tacos, add the cauliflower and chickpeas back on a baking sheet in the oven (or a toaster oven) at 400ºF for about 10 minutes. This helps re-crisp the chickpeas.
More Recipes You’ll Love
Please let me know how your tacos turn out in the comments!
Roasted Cauliflower Tacos with Jicama Carrot Slaw
Ingredients
Tacos
- 1 large head cauliflower
- 1 can chickpeas, drained and rinsed
- 3 tbsp avocado oil or olive oil
- 1 tbsp taco seasoning
Slaw
- 1 small jicama, peeled and grated
- 2 large carrots, peeled and grated
- 1/2 cup cilantro, roughly chopped
- 2 tbsp olive oil
- 2 tbsp lime juice + more for garnish
- 1 tsp dijon mustard
- ¾ tsp maple syrup
- salt & pepper, to taste
Extras
- tortillas
- guacamole
- lime wedges
Instructions
- Preheat your oven to 450ºF.
- Open the can of chickpeas, rinse, and drain. Place the rinsed chickpeas on a clean tea towel and set them aside. Wash the cauliflower and place it right side up on a cutting board. Trim off any leaves, and cut the head of cauliflower into ¼-½ inch slices (like you would a loaf of bread) making sure to discard any of the tough core.
- Gently towel dry the chickpeas to remove as much excess water as you can (if any skins fall off, just discard them). Spread the cauliflower pieces and the chickpeas onto your baking sheets and then drizzle the oil on them followed by the taco seasoning. Mix it all up with your hands until the pieces are well coated.
- Spread the chickpeas and cauliflower into an even layer on your baking sheets and place in the oven for 25 minutes. While the cauliflower cooks, make the slaw. To a large bowl, add the grated carrots and jicama along with the chopped cilantro. Mix well before adding the dressing and then toss again to combine.
- After the 25 minutes are up, flip over the cauliflower pieces and stir the chickpeas before placing them back in the oven for another 10-15 minutes.
- Heat your tortillas up, smear on some guacamole, and top with the roasted chickpeas and cauliflower mixture followed by the slaw. Add a squeeze of fresh lime juice and enjoy!
- Serves 4-5 people.
Notes
- How can you make these roasted cauliflower tacos using what you already have? Here are some ideas…
- No chickpeas? ➝ use another type of white beans or you could try lentils if you’re feeling adventurous (French, brown or green are ideal)
- Can’t find jicama? ➝ you can also use daikon radish, water chestnuts, or Asian pear (although this option will be sweeter so omit the maple syrup)
- Hate cilantro? ➝ leave it out
- No limes? ➝ substitute lemon juice instead
- No maple syrup ➝ use raw honey or granulated sugar
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