Turmeric Roasted Cauliflower Tacos

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!

Inspiration

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 which 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.

Easy Homemade Tacos

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.

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 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 serving with these flavorful tacos:

• Quinoa Salad
• Mango Salad
• Sprouted bean salad

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 of 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:

1. Thinly slice 1 large red onion, I use a mandolin for this. Add the onions to a glass jar.
2. In a medium bowl mix 1 cup hot water, ½ cup apple cider vinegar, 1 teaspoon salt, and 1 tablespoon sugar. Mix until the sugar dissolves.
3. 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.

Recipe

Tried this recipe? We love your feedback.Please click on the stars in the recipe card below

Print Recipe Pin Recipe Save Saved!

5 from 14 votes

Turmeric Roasted Cauliflower Tacos with Chipotle Mayo

Tender roasted turmeric cauliflower served on warm tortillas, topped with cilantro, cabbage slaw, avocado, and your choice of chipotle mayo or cilantro jalapeño mayo

Prep Time20 mins

Cook Time20 mins

Total Time40 mins

Course: Brunch, dinner, Lunch

Cuisine: American, Mexican

Servings: 5

Calories: 482kcal

Author: Archana Mundhe

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

Tips

• Canned Chipotle peppers can be substituted with 1 teaspoon smoked paprika and ½ teaspoon chipotle powder
• 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 of 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.

How to make Pickled Onions:

1. Thinly slice 1 large red onion, I use a mandolin for this. Add the onions to a glass jar.
2. In a medium bowl mix 1 cup hot water, ½ cup apple cider vinegar, 1 teaspoon salt, and 1 tablespoon sugar. Mix until the sugar dissolves.
3. Pour over sliced onions. Refrigerate. Tastes better the next day so make ahead and they stay good for 3 to 4 days.

Nutrition

Calories: 482kcal | Carbohydrates: 39g | Protein: 7g | Fat: 35g | Saturated Fat: 5g | Cholesterol: 9mg | Sodium: 1055mg | Potassium: 773mg | Fiber: 10g | Sugar: 6g | Vitamin A: 2737IU | Vitamin C: 78mg | Calcium: 94mg | Iron: 2mg

Tried this recipe?Share your photo and tag @ministry_of_curry or tag #ministryofcurry

♥ Subscribe to our Youtube Channel for tasty and easy video recipes. Looking for more Instant Pot recipes? Check out our delicious Instant Pot Recipe board on Pinterest.