Description
Smoky roasted cauliflower tacos loaded with crunchy slaw, creamy chipotle sauce, and sweet pineapple, all wrapped in warm corn tortillas. A flavorful, vegetarian taco night favorite.
Ingredients
Scale
- 1 large head cauliflower, cut into florets
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 small corn tortillas
- 1/2 head red cabbage, thinly sliced
- 1 large carrot, julienned
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- 1/3 cup mayonnaise
- 1–2 chipotle peppers in adobo sauce
- 1/2 cup pineapple, diced
Instructions
- Preheat oven to 425°F and line a sheet pan with parchment paper.
- Toss cauliflower florets with olive oil, minced garlic, salt, and pepper in a bowl.
- Spread cauliflower on the sheet pan in a single layer and roast for 25 minutes, flipping halfway.
- While cauliflower roasts, combine red cabbage, carrot, cilantro, and lime juice in a bowl to make slaw.
- In another bowl, blend mayonnaise with chipotle peppers until smooth to make chipotle sauce.
- Warm tortillas in a dry skillet or over open flame for 30 seconds on each side.
- Assemble tacos by layering cauliflower, slaw, chipotle sauce, and diced pineapple in each tortilla.
- Serve warm with lime wedges and extra sauce if desired.
Notes
- Double the chipotle sauce for extra drizzle or dipping.
- Make the slaw and sauce ahead for quicker assembly.
- Try broiling cauliflower for 2 extra minutes for added crispiness.
- Use fresh cauliflower for best roasting results.
Nutrition
- Serving Size: 2 tacos
- Calories: 320
- Sugar: 6g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 5mg
Keywords: cauliflower tacos, vegetarian tacos, chipotle cauliflower, roasted cauliflower, healthy taco recipe