Roasted Cauliflower Tacos with Spicy Cabbage Slaw: A Flavourful, Easy Dinner
These roasted cauliflower tacos are a delicious, plant-based twist on a classic favourite. Packed with smoky, spiced veggies and topped with zesty cabbage slaw, they’re the perfect balance of bold flavours and fresh crunch. If you’re looking for a quick, healthy dinner idea, this recipe is sure to impress.
Why You’ll Love These Roasted Cauliflower Tacos
- Quick and Easy: Ready in just 35 minutes, the roasted cauliflower tacos are perfect for busy weeknights.
- Healthy and Flavourful: Loaded with roasted veggies and a tangy slaw, they’re as nutritious as they are tasty.
- Customisable: Add your favourite toppings like avocado, hot sauce, or a dollop of sour cream (or vegan alternative) to make them your own.
Ingredients
For the Tacos:
- ¾ lb (340g) cauliflower florets, cut small
- 1 medium (160g) red pepper, sliced
- ½ medium (135g) red onion, sliced
- 2 cloves (10g) garlic, minced
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 ½ tsp ground cumin
- ¾ tsp sea salt
- 2 tbsp vegetable oil, divided
- 8-10 medium corn tortillas (about 6”/15cm)
For the Cabbage Slaw:
- 200g shredded red cabbage
- 1 large (40g) fresh jalapeño, sliced
- ½ cup loosely packed coriander leaves, chopped
- Juice of 1 lime
Step-by-Step Directions for Roasted Cauliflower Tacos
1. Prep and Roast the Veggies
Preheat your oven to 200°F (400°F) and line a baking sheet with baking paper or foil.
- Cauliflower: Trim the central stem and cut the florets into small, bite-sized pieces.
- Pepper: Remove the stem and seeds, then slice into thin strips.
- Onion: Peel and slice lengthwise into ½-inch pieces, keeping the layers intact.
- Garlic: Mince finely.
In a large bowl, toss the cauliflower, pepper, and onion with the garlic, smoked paprika, oregano, cumin, salt, and 1 tablespoon of oil. Spread the mixture evenly on the baking sheet and roast for 15-17 minutes, until the cauliflower is slightly crispy and fork-tender.
2. Make the Cabbage Slaw
While the veggies for the roasted cauliflower tacos roast, whip up the slaw for a fresh, spicy topping.
- Cabbage: Finely shred the red cabbage and place it in a medium bowl.
- Jalapeño: Slice thinly, removing seeds for less heat if desired. Add to the cabbage.
- Coriander: Chop the leaves and toss them in.
- Lime Juice: Squeeze fresh lime juice over the slaw, mix well, and adjust to taste. Set aside.
3. Warm the Tortillas
Heat a large pan or griddle over medium-low heat. Add a small amount of oil and cook the tortillas one or two at a time for about a minute per side, until they’re slightly crispy and golden in spots. Keep them warm under a clean kitchen towel.
4. Assemble the Roasted Cauliflower Tacos
Time to bring it all together!
Scoop a few roasted cauliflower florets and some of the other veggies onto each tortilla. Top with a generous helping of the spicy cabbage slaw. Serve immediately and enjoy the explosion of flavours in every bite.
Tips for Success
- Make Ahead: The roasted cauliflower tacos mixture can be stored in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10 minutes.
- Tortilla Perfection: Always fry tortillas fresh for the best texture and flavour.
- Add-ons: Try topping your tacos with avocado slices, crumbled queso fresco, or a drizzle of your favourite hot sauce.
Eating the Roasted Cauliflower Tacos on a diet
As the ingredients of the roasted cauliflower tacos are mostly vegetables and herbs/spices, they fit well with most diets. On Slimming World, for example, you would just need to syn (or have as your healthy extra b choice) the tortillas and swap the oil for sprays of low-calorie cooking spray or syn the oil.
These roasted cauliflower tacos are proof that simple ingredients can create something truly special. Whether you’re hosting a taco night or just craving a quick, satisfying meal, this recipe is a winner. Give it a try and let me know how you made it your own!
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Roasted Cauliflower Tacos with Spicy Cabbage Slaw: A Flavourful, Easy Dinner
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 tacos 1x
- Category: Main meal
- Method: Hob and oven
- Cuisine: Mexican
- Diet: Low Fat
Description
These roasted cauliflower tacos are a delicious, plant-based twist on a classic favourite. Packed with smoky, spiced veggies and topped with a zesty cabbage slaw, they’re the perfect balance of bold flavours and fresh crunch.
Ingredients
3/4 lb/340g cauliflower florets, cut small
1 medium/160g red bell pepper, sliced
1/2 medium/135g red onion, sliced
2 cloves/10g garlic, minced
1 tsp/2g smoked paprika
1 tsp/1g dried oregano
1 1/2 tsp/3g ground cumin
3/4 tsp/4g sea salt
2 tbsp/30ml vegetable oil, divided
8–10 medium corn tortillas (about 6”/15cm)
Cabbage slaw:
2 cups/200g shredded red cabbage
1 large/40g fresh jalapeno, sliced
1/2 cup/8g loosely packed coriander leaves, washed, dried, and chopped
Juice of 1 lime
Instructions
Preheat oven to 400°F/200°C. Line a baking sheet with parchment or aluminium foil.
Prepare your cauliflower florets. Cut out most of the central stem and break the florets off before cutting smaller as needed. Smaller florets will roast more evenly and are better for serving.
Remove the stem and seeds and slice the pepper lengthwise into ½”/12mm or less strips.
Remove the skin of the onion and cut off the root as minimally as possible to leave most of the onion layers attached to each other. Slice the onion lengthwise into ½”/12mm slices.
Peel and mince the garlic.
In a large bowl, combine the cauliflower, red pepper, and onion.
Add the garlic, oregano, paprika, cumin, salt, and 1 tbsp/15ml oil. Toss to coat everything evenly.
Spread in an even layer on the prepared baking sheet.
Bake in the oven for 15-17 minutes until cauliflower is slightly crispy and can be pierced with a fork.
While the filling is baking, make the slaw.
Finely slice the cabbage. Add to a medium bowl.
Cut the stem off the jalapeno and slice in half lengthwise. Remove some or all of the seeds and ribs for a less spicy slaw. Slice the jalapeno in semi-circles as thin as possible (1/8”/3mm thick or less). Add to the cabbage.
Wash and dry the coriander leaves. Chop finely. Add to the cabbage.
Squeeze 2 tbsp/30ml lime juice onto the slaw. Taste and adjust as needed. Set slaw aside until needed.
Assemble:
Heat a large pan or griddle over medium-low. Add about 1 tsp/5ml oil, spreading around to evenly coat the pan.
Cook the tortillas 1 or 2 at a time for about 1 minute per side until just a little coloured and crispy in spots. Repeat with remaining tortillas, adding more oil as needed.
Scoop 3-4 cauliflower florets and some of other roasted vegetables on to each tortilla. Top with spicy cabbage slaw and serve immediately.
Cauliflower mixture can be stored in an airtight container in the fridge and reheated in the oven at 350°F/175°C for 10 minutes
Nutrition
- Serving Size: Per Taco (recommended 2 each)
- Calories: 120
- Sugar: 3.9 g
- Sodium: 251.5 mg
- Fat: 4.5 g
- Saturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18.9 g
- Protein: 3.2 g
