Go Back
+ servings
Roasted Cauliflower Tacos (GF, DF, V) - You'll love these vegetarian tacos from A Dash of Megnut. They're so flavorful, you won't even miss the meat! They're ready in under 30 minutes, making them a great weeknight meal. And better yet, they're gluten-free and vegan too!

Roasted Cauliflower Tacos

Whether you're a meat eater or not, you'll love these roasted cauliflower tacos made with Path of Life Organic Rainbow Cauliflower. With this recipe, dinner can be ready in under 30 minutes, and it's also gluten-free, dairy-free AND vegan!
No ratings yet
Print Pin
Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6 servings
Calories: 410kcal
Author: Megan


For the cauliflower:

  • 2 10 oz packages Path of Life Organic Rainbow Cauliflower
  • 2 tbsp avocado oil or olive oil
  • 4 tsp chili powder
  • 2 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp salt
  • ¼ tsp cayenne pepper

For the Slaw:

  • ½ red cabbage (shredded (about 2 cups))
  • 2 carrots (shredded (about 1 ½ cups))
  • ¼ cup avocado oil or olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp lime juice (from one lime)
  • Zest from one lime
  • 2 tbsp chopped fresh cilantro
  • ½ tsp salt
  • ¼ tsp ground black pepper
  • 12 corn tortillas
  • 2 avocados (sliced)
  • Lime (for topping)
  • Cilantro (for garnish)


  • Preheat oven to 450F. Line a baking sheet with foil and set aside. In a bowl, mix together avocado oil, chili powder, cumin, garlic powder, salt and cayenne pepper and stir until combined. Add the frozen cauliflower and toss until completely coated. Place the cauliflower on the baking sheet in a single layer. Bake for 20-25 minutes, or until cauliflower is lightly browned and tender.
  • While cauliflower is baking, make the cabbage slaw. In a bowl, whisk together oil, apple cider vinegar, lime juice, lime zest, fresh cilantro, salt and pepper. Add in the shredded cabbage and carrots and mix until combined. Let sit while the cauliflower is roasting to let the flavors meld.
  • Warm corn tortillas in the oven for a few minutes. To assemble, add a few slices of avocado, cabbage slaw, and roasted cauliflower on top of the corn tortilla. Top with a little bit of fresh cilantro and a squeeze of lime juice.


Calories: 410kcal | Carbohydrates: 41g | Protein: 7g | Fat: 25g | Saturated Fat: 3g | Sodium: 700mg | Potassium: 709mg | Fiber: 11g | Sugar: 4g | Vitamin A: 4855IU | Vitamin C: 48.5mg | Calcium: 100mg | Iron: 2.4mg
Tried this Recipe? Tag me Today!Mention @ADashofMegnut or tag #adashofmegnut!