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cauliflower tacos topped with pico de gallo
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5 from 4 votes

Roasted Cauliflower Tacos with Pico de Gallo

These crispy cauliflower tacos are roasted in chipotle spice and sandwiched between whole wheat tortillas topped with homemade guacamole and pico de gallo for a family friendly weeknight meal that's done in under 30 minutes!
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Mexican
Servings: 4 2 tacos per person
Calories: 247kcal
Author: Alison Corey

Ingredients

  • 3 cups cauliflower cut into small florets
  • 4 tablespoon vegetable stock or water
  • 1 tablespoon chili powder
  • 1 teaspoon smoked paprika
  • 1 tsp cumin
  • 8 whole wheat tortillas

Avocado Spread

  • 1 avocado
  • 1 lime juiced
  • ½ teaspoon sea salt

Pico de Gallo

  • 1 cup tomatoes chopped, seeds removed
  • ½ cup onion finely diced
  • 3 tablespoon cilantro finely chopped
  • 1 lime juiced
  • 1 jalapeño optional (finely diced
  • ¼ teaspoon sea salt

Instructions

  • Preheat oven to 420 F. Cut cauliflower into small florets. Transfer to a large bowl. Add chili powder, smoked paprika, cumin, vegetable stock or water. Using your hands toss the cauliflower until it is evenly coated with spices. Roast cauliflower for 20 minutes in preheated oven.
  • While cauliflower is roasting, prep the avocado spread. Combine avocado, juice of one and cilantro. Mash with a fork until creamy. Spread on tortillas.
  • Prepare the pico de gallo. Finely dice tomatoes, removing seeds. Finely dice onion, and cilantro. Combine tomatoes, onion, and cilantro. Toss in lime juice. Add optional jalapeño. Sprinkle with salt. Set aside.
    pico de gallo in glass bowl
  • Prep tacos. Add roasted cauliflower to tortillas with avocado spread. Top with pico de gallo. Serve with a wedge of lime. Enjoy!
    four roasted cauliflower tacos in a white bowl

Video

Notes

  1. Cut cauliflower into small florets. This will help them roast more quickly.
  2. Line baking sheet with aluminum foil or parchment paper. This is especially important when roasting vegetables without oil. It helps keep the cauliflower from sticking to the pan.
  3. Toss the cauliflower halfway through cooking time to ensure they're evenly roasted.

Nutrition

Calories: 247kcal | Carbohydrates: 40g | Protein: 7g | Fat: 10g | Saturated Fat: 1g | Sodium: 583mg | Potassium: 776mg | Fiber: 11g | Sugar: 5g | Vitamin A: 1275IU | Vitamin C: 58mg | Calcium: 95mg | Iron: 2mg