May 18, 2024


Free For All Food

This Roasted Cauliflower Tacos Recipe Is A Veganuary Lifetime Saver

No matter if you are a lifelong vegetarian or vegan, or trying out a system-based diet regime for the 1st time, Tex-Mex food stuff ought to be a standard component of your weekly menu. That is mainly because it is straightforward to swap protein-packed beans for the meat in dishes like burritos, fajitas and tacos.

However, hitting the beans challenging each and every time can start out to get old, so if you are on the lookout for a new spin then look at roasted cauliflower. This cauliflower taco recipe is scrumptious and uncomplicated to make, and either serves four, 3, two or 1, dependent on how quite a few of the 12 tacos you want to maintain to you.

The recipe is from Saskia Gregson-Williams, a former ballet dancer who now runs an on line exercise session studio and vegetarian recipe useful resource named In a natural way Sassy.

Roasted Cauliflower Tacos Recipe

Substances (Serves Four)

For the tacos

  • 1 small cauliflower head, chopped into bite-dimension items
  • 1tbsp coconut oil, melted
  • 1tsp ground cumin
  • 1tsp chilli powder
  • 1tsp smoked paprika
  • ½tsp garlic powder
  • ½tsp black pepper
  • ½tsp sea salt
  • ½ head purple cabbage, shredded
  • 12 little corn tortillas

For the corn salsa

  • 2 cups cooked sweet yellow corn, cut off the cob
  • 2 little tomatoes, seeded and diced
  • ½ cup purple onion, diced
  • 1 jalapeño, diced
  • 2tbsp chopped coriander
  • Juice of 1 lime
  • ½tsp salt

For the guacamole

  • 2 avocados, peeled and pitted
  • Juice of 1 lime
  • 1 garlic clove, minced


  1. Preheat your oven to 200℃/gasoline 6. Divide the cauliflower among two huge baking trays. Insert the coconut oil, cumin, chilli powder, paprika, garlic powder, black pepper and salt. Toss to mix. Roast until eventually golden brown and tender, about 20 to 25 minutes.
  2. When the cauliflower is roasting, make the corn salsa. Location all the ingredients in a large bowl. Stir to blend well. Spot in the fridge until finally ready to use.
  3. To make the guacamole, mash the avocados in a medium bowl. Stir in the lime juice and garlic.
  4. To serve, heat the corn tortillas in the microwave. Fill with roasted cauliflower and prime with corn salsa and guacamole. Garnish with shredded purple cabbage and additional fresh new coriander if ideal. Provide with lime wedges.