Roasted cauliflower tacos are a deliciously healthy way to enjoy a favorite meal!
With just a few simple ingredients, it’s easy to make vegetarian tacos that taste great!
Serve with a side of homemade Homemade Salsa or a bright and tangy Cilantro Jicama Slaw. Perfect for a quick dinner with friends or an energizing workday lunch!
A Healthy Twist
- We love this fresh twist to a classic recipe, who doesn’t love tacos?
- This filling is low-carb, vegetarian and jam-packed with flavor, it fits the bill for everyone!
- This dish is ready in less than 30 minutes.
Ingredients
VEGGIES These tacos are loaded with cauliflower & bell peppers. Cut the cauliflower into very small florets, about 1/2″.
SEASONINGS Veggies and bell peppers are mixed with olive oil, taco seasoning, garlic, and salt and pepper to create a signature flavor.
Variations
This filling is versatile and great added to enchiladas, bowls, or even salads! Make a taco bowl layered with Cilantro Lime Rice, the cauliflower mixture, diced tomatoes, and some shredded cheese, olives, and jalapenos!
How to Make Cauliflower Tacos
- Toss cauliflower & bell peppers with olive oil, taco seasoning, garlic, salt, & pepper.
- Spread mixture on a parchment-lined baking sheet and roast for 10 minutes. Stir, & roast until the mix is crispy & lightly browned.
- While taco mix is roasting warm tortillas.
- Once cooked, toss cauliflower mixture with lime juice & cilantro. Scoop into tortillas & serve.
Toppings for Tacos
CHEESE Top with shredded cheddar, Monterey Jack, crumbled Cotija, or even Queso!
VEGGIES Lettuce, onions, tomatoes, avocados, jalapenos, or green chiles will all taste great!
SAUCES Feel free to add pico de gallo, sour cream, hot sauce, or guacamole.
Leftovers
Save leftover cauliflower taco mix in an airtight container and keep it in the refrigerator for up to 3 days. Serve cold over a bed of lettuce or stir into an omelette, a soup, or even a pasta salad!
More Taco Favorites
- Ground Turkey Tacos
- Easy Fish Tacos
- Chicken Street Tacos
- Easy Ground Beef Tacos
- Crockpot Chicken Tacos
- Breakfast Tacos
- Easy Steak Tacos
- Shrimp Tacos
- Sweet Potato Tacos
- Taco Quinoa Bowl
Did you love these Cauliflower Tacos? Be sure to leave a rating and a comment below!
Roasted Cauliflower Tacos
Equipment
Ingredients
- 8 cups cauliflower florets cut into small florets
- ½ red bell pepper diced
- ½ green bell pepper diced
- 3 tablespoons olive oil
- 3 tablespoons taco seasoning
- 3 cloves garlic minced
- salt and black pepper to taste
- 8 small flour tortillas or corn tortillas
- 1 lime juiced
- 3 tablespoons chopped fresh cilantro
- toppings as desired
Instructions
- Preheat oven to 450°F. Line a baking pan with parchment paper.
- Combine cauliflower, bell peppers, olive oil, taco seasoning, garlic, salt, and pepper in a bowl. Toss well to combine.
- Roast 10 minutes, stir and roast an additional 5-7 minutes or until cauliflower is tender.
- While vegetables are roasting, heat tortillas according to package directions.
- Remove cauliflower from the oven and toss with lime juice and cilantro. Serve in heated tortillas with toppings as desired.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner, Entree, Lunch
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I made this for my niece, who’s a vegetarian, to include for our Christmas Eve pot luck dinner. It was amazing! I added refried beans to it to give it some protein.
Holly,
I’m on a carbohydrate restricted diet and I would love to try your recipe for the California Tacos. The nutrition information states there’s 46g carbs per serving. If I eliminate the tortillas do you know what the carbs per serving would be?
Virginia, I calculate that it would be 15g, 10g of which is the cauliflower. As mentioned, nutrition information is an estimate only and will vary based on actual ingredients used. You may want to try an online nutrition counter so that you can put in your actual ingredients to be sure :).
This was a hit with the family! It’s lighter than traditional meat tacos (in a good way), but still filling and flavorful. My medium sized Cauliflower was around 7 cups chopped. Also I’d suggest tasting as you are putting in the lime – I used well less than the juice of one full one.
I’m on the keto diet this will be awesome. Can’t wait to try this.
Let us know how it turns out!