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!
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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.
We love cauliflower and this recipe makes a good addition to our favorite collection that includes whole roasted tandoori cauliflower, aloo gobi, gobi manchurian, cauliflower wings, and cauliflower rice.
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!
How To Make Cauliflower Tacos
- Cut the cauliflower into small 1-inch florets. When cutting the cauliflower, first remove all the excess outer layers of thick stems and leaves and trim the main steam. Then starting from the bottom of the stem cut the florets. This will make sure that you have a minimal crumbly mess. Then cut the florets into smaller 1-inch pieces (photos 1 - 2).
- 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).
- 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).
- Make the 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).
- 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.
- Assemble the tacos, starting with the roasted cauliflower. Top 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 side dishes that I would recommend serving 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 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.
More Recipes for Quick Weeknight Meals
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Recipe
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
- 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.
- 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, and 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!
Roshni G says
We absolutely loved this recipe!! My husband - major vegetable hater - not only went for seconds but also asked if we could have leftovers for lunch. To speed this up, I used coleslaw mix and well as pre-cut cauliflower from the produce section. 30 min meals yes please!
Roshni G says
Oops this is supposed to be 5 stars!
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.
Prasanna Raja says
What an incredibly easy yet supremely delicious recipe!! I had bookmarked this long ago finally made today for an early brunch. Totally in love!!
Turmeric roasted cauliflower along with cabbage slaw topped with avocados and jalapeno cilantro sauce was so heavenly.. I used sour cream for the sauce turned out pretty well. I will try the chipotle mayo version next time.
Felt like clean eating with the cabbage slaw. I really relished this as a salad with the sauce drizzled all over.
I used corn tortillas skipped the pickled onions. I added some jalapeno chips for the extra crunch inside the tortillas. Sooo good!!
This one is definitely a keeper will be on heavy rotation. Thanks so much Archana for this extraordinary treat!!
Archana says
Thank you SO much for your lovely and detailed feedback!
Jessica Sollenberger says
A new family favorite!. Easy to prepare and delicious. I added some Shawarma spice that I happen to have to add a little extra flavor to the cauliflower but would have been fine with the turmeric alone as well. Will definitely be keeping in the rotation.
Archana says
Thank you for your lovely feedback!
Shrutee P says
My Fav Taco Recipe! Made it a bunch of times on rotation. Easy and quick. I used pickled jalapenos to add some eat (skipped pickles onions). Thanks for creating and sharing this healthy goodness!
Archana says
Thank you Shrutee!