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Whether you're a hardcore carnivore, vegetarian, or vegan, no one can resist these tacos with roasted cauliflower. They're delicious, addictive, and bring out your inner harmony with nature- maybe not, but you need to make these anyway.
The Most Delicious Cauliflower Tacos
Gone are the days of boring, bland cauliflower. With this recipe, you can turn it into tasty tacos that even picky eaters will rave about! I usually cook roasted curried cauliflower as a side, and leftovers wait in the fridge to fill these epic tacos.
The oven gives cauliflower a crispy texture on the edges and a tender fork center, while spices do their job by adding a super tasty flavor you will LOVE. The second best part is the pineapple salsa, it's like the "cherry on top" with its refreshing, tangy self!
What You’ll Need
What turns cauliflower florets so tasty is the curry powder from the spice section of my grocery store. If you don't have it, use cumin and a little garlic powder. The pineapple salsa comes together quickly and brings out the depth of savory, smoky flavor from the cauliflower. Amazing!
How To Make Roasted Cauliflower Tacos
Make the pineapple salsa by combining everything in a bowl and refrigerating until ready to serve. Place the seasoned cauliflower florets in a baking dish and roast at 375F for 30 minutes. Then, you simply assemble the tacos and enjoy!
Watch this video to see how to make your own roasted cauliflower tacos:
What to serve with these tacos
Veggie kabobs and corn on the cob are my go-to sides when I serve roasted cauliflower tacos for my family. To keep this meal guilt-free and still epic, I enjoy sipping a Skinny Spicy Margarita or a Skinny Blackberry Margarita.
This delicious Roasted Cauliflower Taco recipe can be found on page 63 of The Taco Tuesday Cookbook.
Roasted Curried Cauliflower Tacos with Pineapple Salsa
Ingredients
- 3 tablespoons olive oil
- 1 tablespoon curry powder
- 1 cauliflower, cut into small florets
- Pineapple salsa, click for the recipe
- 8 8- inch corn tortillas, warmed
- Sour cream, optional for serving
Instructions
Prep:
- Preheat oven to 375°F and lightly grease or spray a 9×13 baking dish.
- Make the pineapple salsa in a large bowl and refrigerate until ready to serve.
Season:
- In a large bowl, combine the olive oil and curry powder. Add the cauliflower florets and toss to combine. Transfer the cauliflower to a 9 x 13-inch baking dish.
Roast:
- Roast cauliflower for about 30 minutes, until the tops begin to turn golden brown, tossing after about 20 minutes.
Serve:
- Prior to serving, warm the tortillas.
- Fill the tortillas with the roasted cauliflower and pineapple salsa. Top with sour cream, if using.
Sara Welch says
This was such a unique and unexpected recipe that did not disappoint! Light yet hearty and hands down delicious; my whole family loved them!
DK says
I usually don’t like cauliflower but these tacos I’ll eat any day! The curry flavor really makes a difference!
Charah says
My family love this recipe, easy and delicious. Thanks for sharing
Sue says
So excited to have everything I need to make these tonight!