LOOK OUT- Smoky, Curried Cauliflower Tacos with pineapple salsa- thank goodness it’s Taco Tuesday!
I don’t care if you’re a hardcore carnivore, vegetarian, or vegan no one can resist these vegetarian tacos. They’re delicious, addictive, and bring out your inner harmony with nature- maybe not, but you need to make these anyway.
While I’m at it if you love all things delicious and tacos go ahead and subscribe to my YouTube channel. We’re making our way through the entire Taco Tuesday Cookbook and these Curried Cauliflower Tacos are number 42!
What are Cauliflower Tacos?
In the veggie taco scene, cauliflower tacos are the new kid on the block. This new flavor is even taking the place of the beloved portobello mushrooms and I’m not mad.
It’s one of those veggies that’s delicious no matter how you serve it. Don’t believe me? Try the Buffalo Cauli Bites. They’re perfect for all my health-conscious tailgaters. If you have an addiction to take-out try the Shrimp Fried Rice, the stuff is pure deliciousness and yup, it’s made with cauliflower!
But why should we put them in tacos? Because this cauliflower is roasted in curry spices and wildly delicious. Plus, these tacos are a delicious way to eat fresh, whole food with your whole family. Seriously, so good.
How to Roast Cauliflower for Vegetarian Tacos
Before we get into the HOW let me share WHY you should roast cauliflower- it’s the #1 way to addict yourself to vegetables.
They say that the best way to learn how to make something is to watch how it’s made; in this case, I made a video for you to see how easy this recipe is to make.
That may be little straightforward but I’ve been doing this for a while with all sorts of veggies. I don’t plan on stopping any time soon. Roasting cauliflower or any veggie gives it a nutty, buttery flavor that steaming and sauteeing can’t compete with. And putting veggies in tacos? Well, let’s just say it makes kids and adults super-happy with their meal.
Plus, it’s so easy to preheat the oven to 375F. Chop the veggies, toss them onto a baking sheet with olive oil and seasoning and bake them for 20 minutes. I’ve made entire sheet pan meals like Dijon Pork Roast or Dijon Chicken with this method. It’s quickly becoming my favorite way to make dinner during the week.
And this is one sheet pan meal that I just love turning into tacos when it comes out of the oven!
Roasted Curried Cauliflower
Indian, Thai, red, yellow, green, doesn’t matter I love all curry and roasted curried cauliflower is DY-NO-MITE! It’s the star of these tacos and I often enjoy it as a side dish when I don’t have a taco shell handy.
There are a couple of different types of curry powder but to make it easy on you, I use the one found in the spice section of the grocery store. It’s essential for seasoning vegetables and meats.
How to Top Cauliflower Tacos
The curry powder brings serious flavor to these tacos and we don’t want to mask any of it. I like to keep it simple by pairing these tacos with homemade pineapple salsa and sour cream.
If you’re a fellow “crunch” lover, you could always add chopped red cabbage, otherwise, these are good all by themselves.
Pineapple Salsa for Cauliflower Tacos
No doubt the second best part about Curried Cauliflower tacos is the pineapple salsa, it’s like the “cherry on top” with it’s refreshing, tangy, self. The combo of pineapple salsa gives brings out the depth of savory, smoky flavor from the cauliflower.
Okay, I’ve given you every reason to make these delicious tacos now here are some reasons you’ll want to stay away:
- If you like boring bland food
- You prefer cauliflower to be cooked to death in hot water
- Tacos aren’t your thing
If any of these apply to you, stay far away.
You know I’m kidding, but seriously these are a solid 100, I-can-eat-these-all-day kinda’ good! Grab the recipe from the Taco Tuesday Cookbook and let’s get this party started!Print
Curried Cauliflower Tacos with Pineapple Salsa
Curried cauliflower tacos topped with fresh pineapple salsa to make your Taco night fresh and delish!
- Prep Time: 10
- Cook Time: 30
- Total Time: 40
- Yield: 4 1x
- Category: Tacos
- Cuisine: Mexican
- Diet: Low Calorie
- 3 tablespoons olive oil
- 1 tablespoon curry powder
- 1 cauliflower, cut into small florets
- 8 8-inch corn tortillas, warmed
- Sour cream, optional
- 1 cup pineapple, diced
- 2 Roma tomatoes, diced
- ¼ cup diced red onion
- ¼ cup finely chopped cilantro
- 1 garlic clove, minced
- 1 tablespoon fresh lime juice
- ¼ teaspoon salt
- Preheat oven to 375°F.
- In a large bowl, combine the olive oil and curry powder. Add the cauliflower florets and toss to combine. Transfer cauliflower into a 9 x 13-inch baking dish.
- Roast cauliflower for about 30 minutes, until the tops begin to turn golden brown, tossing after about 20 minutes.
- Make the pineapple salsa in a large bowl, by combining the pineapple, tomatoes, onion, cilantro, garlic, lime juice, and salt. Toss to combine and refrigerate until ready to serve.
- Prior to serving, warm the tortillas.
- Fill the tortillas with the cauliflower and pineapple salsa. Top with sour cream, if using.
Short on time? Make your pineapple salsa ultra-fast by combining the fresh pineapple with store-bought pico de gallo instead!
- Serving Size: 2 tacos
- Calories: 248
- Sugar: 9g
- Sodium: 71mg
- Fat: 9g
- Saturated Fat: 1g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 7g
- Cholesterol: 0mg
Keywords: Vegetarian tacos, cauliflower tacos