Easy vegetarian cauliflower tacos are full of flavor and protein! Even meat-lovers are going to flip over these fun tacos.
Recipe Overview
Why you’ll love it: Cauliflower tacos are a great choice for meatless Monday, as part of a vegetarian diet, or to stretch your meat budget. They’re satisfying and easy to make.
How long it takes: 50 minutes
Equipment you’ll need: large rimmed sheet pan, mixing bowl
Servings: 4 (2 tacos each)
About these Cauliflower Tacos
- Even meat lovers enjoy these tacos. I would like to wave a magic wand and make these appear in front of me. I may have shed a tear the last time I ran out of the ingredients for these cauliflower tacos. I urge you to make these cauliflower tacos. Whether you’re a vegetarian or a meat-loving carnivore, these tacos are a must-try.
- They’re very easy to make. Simply roast taco-seasoned cauliflower, chickpeas, onions, and bell peppers on a large sheet pan in the oven. Once they’re all browned and toasty, stuff the mixture into tortillas, add toppings you love, and enjoy!
- Roasting adds great flavor. The onions and peppers become ultra-sweet when they’re roasted. The chickpeas get slightly crispy and add such great texture to these tacos. The cauliflower gets a nice nutty flavor and texture.
More Roasted Cauliflower Recipes
If you aren’t living the roasted cauliflower life, I gotcha covered. Since the time I showed you how to roast cauliflower, I also gave you recipes for roasted cauliflower with chili powder and Parmesan roasted cauliflower. Make sure you don’t miss my whole roasted cauliflower. You will want to drink the sauce! Cauliflower nachos with chicken are pretty amazing, too. Roasted cauliflower takes the place of tortilla chips and I guarantee you won’t miss the chips.
Topping Suggestions
I recommend topping these tacos with avocado (or even better, guacamole), pickled red onions, a sprinkle of cheese, a squeeze of lime, and lots of cilantro. Pico de gallo is a fresh tomato salsa that goes really well with the cauliflower tacos. Have fun with toppings! Use your favorite taco toppings and make these cauliflower tacos your own. Try drizzling a little homemade fry sauce over the tacos, or top them with freshly made salsa verde or homemade restaurant-style salsa. We love chipotle salsa, too.
What To Serve with Cauliflower Tacos
Cauliflower tacos are great on their own, but make it a full Mexican fiesta with these side dishes:
- Instant Pot refried beans or crockpot refried beans
- Cilantro lime rice or Mexican rice
- Sautéed fresh corn
- Pineapple margarita
- Air fryer tortilla chips or baked tortilla chips
The roasted cauliflower mixture can be stored in the refrigerator for up to 4 days in a covered container. Store tortillas and toppings separately. For best texture, reheat in the oven or in an air fryer. Individual portions can be reheated in the microwave but won’t be as crisp.
Free Meal Plan
Interested in a weekly meal plan that includes this recipe? Take a look at Meal Plan #67. You’ll find a wholesome recipe for each weekday plus a categorized grocery list. We add a new meal plan weekly.
More Taco Recipes
Cauliflower Tacos with Chickpeas
Ingredients
- 1 head cauliflower, cut into bite-sized florets
- 1 can (15 oz.) chickpeas, rinsed and drained (garbanzo beans)
- 1 cup chopped red onion (¼ of a large red onion)
- 1 cup chopped red bell pepper (½ of a large red bell pepper)
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- ¾ teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- 8 corn tortillas (flour tortillas are fine, too)
- Toppings: pickled red onions, cotija cheese, cilantro, avocado, sour cream, jalapeño, etc.
Instructions
- Preheat oven to 425°F. Using paper towels or a clean lint-free dish towel, pat the chickpeas mostly dry. Remove excess water from cauliflower using a salad spinner or towels.
- In a large bowl, combine olive oil chili powder, cumin, garlic powder, and salt. Add cauliflower florets, chickpeas, chopped onion, and bell pepper to the bowl; toss until well-coated.
- Transfer mixture to a large rimmed sheet pan; spread into a single layer.
- Bake for 20 minutes, stir and continue baking for 10 to 15 minutes or until cauliflower is tender and chickpeas are crispy.
- Fill tortillas with cauliflower chickpea mixture and top with your favorite toppings!
Notes
- Nutrition information is calculated for 2 tacos with corn tortillas, without toppings.
- Gluten-free: Corn tortillas are generally gluten-free (check the label) or substitute lettuce wraps.
- Vegan/dairy-free: Omit the cheese or use a vegan cheese.
- Make your own pickled red onions. It’s easy and they keep well in the refrigerator.
- To char corn tortillas: One at a time, put a tortilla directly on a gas burner over medium low heat. When lightly charred (about 2 minutes), use tongs to flip the tortilla over and char the other side (about 1 minute).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
There is a natural foods store that has a cafe serving cauliflower/chickpea tacos. They have vegan cream and salsa verde on it. Do you happen to have a great garlicky vegan crema recipe for these you can give?
A lot of vegan sauces have nuts in them and my kiddos are allergic, so I don’t have a recipe for a vegan crema on my site. I googled it though, and this one looks really tasty and versatile!
Oooooh this one would be amazing on these tacos, too!
I just made this. It was so yummy! There are even leftovers and I may use them in a frittata. Thanks for the great recipes.
So happy to hear you liked these! Thanks for taking the time to come and leave a comment. :)
These are perfect for a meatless Monday – they look so good! Have so much fun at your conference – it sounds so cool!
Thank you on all accounts! I hope you try the tacos and love them!