The Recipe: Vegan Roasted Cauliflower Tacos


You’re going to love this vegan tacos recipe. Spicy roasted cauliflower and creamy avocado with a crunchy slaw combine to make a delicious taco!

Spicy roasted cauliflower and creamy avocado with a crunchy slaw combine to make a delicious taco!

On a busy night, you can easily pull this together and still have time to check out your Instagram page!


Serves: 3 to 4

Ingredients for the Tacos:

1 head cauliflower, cut into bite-sized florets
1/4 cup almond milk, unsweetened
1 tablespoon fresh lime juice
1 garlic clove, minced
1/2 tsp thyme, dried
1.2 tsp turmeric
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon salt
A pinch of black pepper
1/8 teaspoon cayenne pepper (optional)
1 tbsp oil
Fresh cilantro, for topping
Fresh lime juice, for topping
Jalapeño slices, for topping
Vegan ‘sour cream’ – (this is actually pretty good, I bought it for the first time)
Package of corn tortillas or your favourite tortillas, lightly warmed in a pan for a few minutes on each side

Ingredients for the Avocado Spinach Cream:

1 cup spinach, tightly packed
1 ripe avocado
1/4 cup fresh cilantro
1/2 tsp cayenne pepper
2 1/2 tablespoons fresh lime juice
2 tbsp honey
1/4 cup water
1/4 teaspoon sea salt
A pinch of black pepper

Ingredients for the Cabbage Slaw:

3 cups purple cabbage, thinly sliced
1 cup white cabbage, thinly sliced
1 tbsp lime juice
1 tbsp tsp apple cider vinegar
1/2 tsp honey, (optional)
1/2 tsp salt
3 tbsp olive oil


Preheat oven to 400°F. Line a baking sheet with parchment paper.

In a large bowl, mix together the almond milk, lime juice, garlic, thyme, turmeric, cumin, paprika, salt, pepper, cayenne and oil, add the cauliflower and mix well to coat.

Place cauliflower on baking sheet and bake for 25-30 minutes. Check on the cauliflower after 20 minutes and give a little toss.  Continue cooking until the cauliflower is golden.

In a food processor, blend all of the ingredients for the spinach avocado cream until smooth, set aside.

Mix all the ingredients for the cabbage slaw in a medium bowl, toss well, set aside.

To assemble the tacos, start with the warm tortillas, top with cabbage, then the cauliflower, a spoonful of avocado spinach cream, and then a dollop of vegan sour cream. Top with fresh cilantro and jalapeño slices.  A big squeeze of fresh lime is the perfect finish.

Cooks Notes:

Any leftover avocado spinach cream is delicious as a dip or salad dressing.