I guarantee you’re going to love these turmeric roasted cauliflower tacos. Every bite leaves you wanting more. The tender roasted cauliflower is so flavorful and delicious topped with cilantro, cabbage slaw, avocado, and your choice of chipotle mayo or cilantro jalapeño mayo. Served on slightly charred, warm smokey tortillas it’s perfection!
I recently visited Austin for a conference and was introduced to cauliflower tacos. I was pleasantly surprised to find out that they were not only incredibly delicious but also hearty.
After coming back I couldn’t wait to try to make them for the boys. I wanted to create a recipe that was tasty and filling but also simple. So I decided to use my roasted cauliflower recipe that happens to be our family’s favorite side dish. We all agreed that the cauliflower was a perfect base for the tacos. The addition of turmeric not only enhanced the flavors but also gave a nice nutritional boost.
When I served the turmeric roasted cauliflower as tacos the boys were so content with the taste and texture. We dressed them up with a simple slaw and spicy sauce and they wiped up the entire dinner in no time.
I have tried to keep the recipe super easy with only a few ingredients that you can find in your pantry or fridge. It’s great for a weeknight meal that your family is going to love or for entertaining guests. On either occasion one thing is for sure… this is a crowd pleaser!
Instructions
How to make the best cauliflower tacos, step by step recipe:
Step 1 – Cut the Cauliflower into small florets
Cut the cauliflower into small 1 inch florets. When cutting the cauliflower, first remove all the excess outer layer of thick steams and leaves and trim the main steam. Then starting from the bottom of the stem so florets almost start to fall off. This will make sure that you have a minimal crumbly mess. Then cut the florets into smaller 1-inch pieces (photos 1 – 2).
Step 2 – Roast the Cauliflower
Place the cauliflower in a large mixing bowl and add turmeric, salt, black pepper, and oil. Mix well and spread evenly in a single layer on a parchment-lined baking tray. Roast cauliflower in a preheated oven at 400 degrees for 15 to 20 minutes or until the cauliflower starts to turn golden brown on the edges (photos 3 – 4).
Step 3 – Make the sauce
I have 2 favorite sauce recipes that I like to serve with these tacos.
- Cilantro jalapeño sauce AKA Crack Sauce from one of my favorite blogs thechutneylife
- Homemade Chipotle Mayo – To make this simply add mayo, water, lime juice, salt, chili powder, and chipotle chili to a blender and blend until smooth. I use the canned chipotle chili in adobo sauce and pick out just the chilies to use for this sauce. I add 1 to 2 chiles in this recipe but you can add more or less depending on the spice level you like. If you do not have canned chipotle chili you can also use 1 to 2 teaspoons of chipotle chili powder (photos 7 – 8).
Step 4 – Crunchy Toppings
I love to add crunchy cabbage slaw by mixing red cabbage, green cabbage, red onions, carrots, and cilantro in a bowl. Add some fresh lime juice to brighten up the flavors (photos 9 – 10).
Step 5 – Warm tortillas and assemble
Next, warm the tortillas either on a pan, grill or directly on the stovetop. I prefer the stovetop method as it results in slightly charred but smokey tortillas. Using tongs hold the tortilla directly on the flame and cook each side for 10 to 15 seconds. Then assemble the tacos the way you like them, starting with the roasted cauliflower. I love to top mine with colorful cabbage slaw, avocados, pickled onions, and spicy sauce. No cheese, and you won’t even miss it! Serve immediately.
Serving
Here are some sides dishes that I would recommend to serve with these flavorful tacos:
Tips
- These vegetarian tacos can be easily made vegan by using vegan mayo for the sauce
- For a gluten-free version use corn tortillas
- Cauliflower can be roasted ahead of time. It stays good in the refrigerator for 3 to 4 days
- Chipotle mayo can be made ahead 2 to 3 days. If you do not have chipotle chili in adobo sauce substitute with 1 teaspoon of smoked paprika and 1 teaspoon of chipotle chili powder.
Pickled Onions
I also like to make ahead some pickled onions to serve with tacos. Here is my quick recipe:
- Thinly slice 1 large red onion, I use a mandolin for this. Add the onions to a glass jar.
- In a medium bowl mix 1 cup hot water, ½ cup apple cider vinegar, 1 teaspoon salt, 1 tablespoon sugar. Mix until the sugar dissolves.
- Pour over sliced onions. Refrigerate. Stays good for 3 to 4 days.
Did you enjoy this easy and healthy recipe? Here are more recipes you will love for quick weeknight meals or weekend entertaining:
- Chicken Tinga Tacos
- Spinach and Mushroom Quesadillas
- Black Bean and Corn Quesadillas
- EASY Chicken Burger with Indian spices
- Chicken Lettuce Wraps
- Tofu Lettuce Wraps
- Pulled Chicken Sandwiches
- Vegetarian Kati Rolls
★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.
Turmeric Roasted Cauliflower Tacos with Chipotle Mayo
Ingredients
- 1 cauliflower head cut into 1-inch florets (1½ pounds cut or 5 cups)
- 1½ teaspoons kosher salt
- ½ teaspoon ground black pepper
- ¾ teaspoon ground turmeric
- ¼ cup olive oil
Chipotle Mayo
- ½ cup mayo use vegan mayo for vegan tacos
- 1 tablespoon water
- 2 teaspoons lime juice
- ⅛ teaspoon kosher salt more to taste
- ½ teaspoon chili powder
- 2 canned chipotle peppers **
Slaw
- 1 cup red cabbage finely chopped
- 1 cup green cabbage finely chopped
- ½ cup red onion thinly sliced
- 2 carrots grated
- ¼ cup cilantro finely chopped
- 2 teaspoons lime juice fresh
To Serve:
- 10 small corn tortillas
- 1 avocado cubed
- lime wedges
Instructions
- Cut the cauliflower into small 1 inch florets. When cutting the cauliflower, first remove all the excess outer layer of thick stems, leaves and trim the main stem. Then cut the cauliflower starting from the bottom of the stem so florets almost start to fall off. This will make sure that you have a minimal crumbly mess. Then cut the florets into smaller 1-inch pieces.
- Place the cauliflower in a large mixing bowl and add turmeric, salt, black pepper, and oil. Mix well and spread evenly in a single layer on a parchment-lined baking tray. Roast cauliflower in a preheated oven at 400 degrees for 15 to 20 minutes or until the cauliflower starts to turn golden brown on the edges.
Sauce – Here are 2 of my favorite sauce recipes that like to serve with these tacos:
- 1. Cilantro jalapeño sauce AKA Crack Sauce from one of my favorite blogs thechutneylife
- 2. Homemade Chipotle Mayo. To make this simply add mayo, water, lime juice, salt, chili powder, and chipotle chili to a blender and blend until smooth. I use canned chipotle chili in adobo sauce and pick out just the chilies. I add 1 to 2 chiles in this recipe but you can add more or less depending on the spice level you like. If you do not have canned chipotle chili you can also use 1 to 2 teaspoons of chipotle chili powder.
Cabbage Slaw
- Make the cabbage slaw by mixing red cabbage, green cabbage, red onions, carrots, and cilantro in a bowl. Add some fresh lime juice to brighten up the flavors.
Assemble the tacos
- Next, warm the tortillas either on a pan, grill or directly on the stovetop. I prefer the stovetop method as it results in slightly charred but smokey tortillas. Using tongs hold the tortilla directly on the flame and cook each side for 10 to 15 seconds.
- To assemble the tacos, place 2 to 3 spoonful of roasted cauliflower on the tortilla. Add cabbage slaw, avocados, pickled onions, and drizzle the spicy sauce on top. Serve immediately with a squeeze of fresh lime.
Video
Notes
- Thinly slice 1 large red onion, I use a mandolin for this. Add the onions to a glass jar.
- In a medium bowl mix 1 cup hot water, ½ cup apple cider vinegar, 1 teaspoon salt, 1 tablespoon sugar. Mix until the sugar dissolves.
- Pour over sliced onions. Refrigerate. Tastes better the next day so make ahead and they stay good for 3 to 4 days.
Nutrition
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Sharon B says
Have made this recipe multiple times and love it! I will switch up the toppings depending on what I have on hand, but the cauliflower is always roasted this way.
Archana says
Thank you Sharon for your 5-star review.
Pooja Khirasaria says
I was hesitant to try cauliflower taco. I have always had taco with some beans and other ingredients. But this exceeded my expectation. Already tried this recipe for two times and can’t get enough of it!! Thank You for sharing!
Phyllis says
These are a new family favorite! Even my cauliflower-phobic daughter enjoyed them. Very easy and tasty!
MD says
Mind blowing recipe!!!!! The chipotle mayo and the crack sauce take this recipe to another level.