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cauliflower tacos in a white bowl with bowls of toppings on the side
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5 from 11 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

Ingredients

  • 1 cauliflower head cut into 1-inch florets (1½ pounds cut or 5 cups)
  • 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
  • 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

Pickled onions 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, 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.
Substitutes:
Canned Chipotle peppers can be substituted with 1 teaspoon smoked paprika and ½ teaspoon chipotle powder

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
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