Description
These Sweet Chili Roasted Cauliflower Tacos are packed with bold flavor, crunchy textures, and a tangy-sweet kick. Roasted cauliflower coated in sticky chili glaze, crisp cabbage slaw, and fresh herbs come together in warm corn tortillas for the ultimate vegetarian taco night.
Ingredients
Scale
- 1 large head cauliflower, cut into florets
- 1/2 cup sweet chili sauce
- 8 small corn tortillas
- 1 cup red cabbage, finely shredded
- 1/2 cup carrots, shredded
- 1 lime, juiced
- 1/4 cup cilantro, chopped
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, toss cauliflower florets with olive oil, garlic powder, onion powder, salt, and pepper until well coated.
- Spread the cauliflower evenly on the baking sheet and roast for 25 minutes, flipping halfway through.
- While cauliflower roasts, prepare the slaw by combining red cabbage, carrots, lime juice, and chopped cilantro in a bowl.
- Remove roasted cauliflower from the oven and immediately toss with sweet chili sauce in a bowl.
- Warm tortillas in a dry skillet or over an open flame until slightly charred and pliable.
- Assemble tacos by layering slaw, sweet chili cauliflower, and optional extra sauce or toppings on each tortilla.
- Garnish with fresh cilantro and a squeeze of lime. Serve hot.
Notes
- Use parchment paper for easier cleanup and even roasting.
- For added heat, drizzle with sriracha or add jalapeños.
- Make the slaw a few hours ahead to enhance flavor and texture.
- Double the recipe for great leftovers or meal prep.
Nutrition
- Serving Size: 2 tacos
- Calories: 280
- Sugar: 8g
- Sodium: 460mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg
Keywords: cauliflower tacos, vegetarian tacos, sweet chili tacos, roasted cauliflower, healthy taco recipe