Get ready for a unique and flavorful taco experience with these vegan spring cauliflower tacos. The cauliflower is roasted with smoked paprika and cumin until tender and charred, and then paired with a tangy slaw made with vegan mayonnaise, Dijon mustard, and apple cider vinegar. Top it off with some sliced avocado, crumbled vegan feta cheese, and fresh cilantro for a delicious and satisfying meal. Don't forget to squeeze a lime wedge over each taco for a burst of citrus flavor!
Prep Time15 minutesmins
Cook Time45 minutesmins
Total Time1 hourhr
Course: Lunch or Dinner
Cuisine: Amercan, Mexican
Servings: 8
Calories: 314kcal
Ingredients
For The Cauliflower
1head ofcauliflowercut into small florets
1tablespoonolive oil
1teaspoonsmoked paprika
½teaspooncumin
Salt and pepper to taste
For The Slaw
2tablespoonsvegan mayonnaise
1tablespoonDijon mustard
1tablespoonapple cider vinegar
Salt and pepper to taste
2cupsshredded red cabbage
To Assemble
16small tortillas or 8 regular-sized tortillascorn or flour
1avocadosliced
¼cupred onionsliced
½cupcrumbled vegan feta cheesehomemade or store-bought
½cupchopped fresh cilantro
Lime wedgesfor serving
Instructions
Preheat the oven to 400°F (200°C).
In a large bowl, toss the cauliflower florets with olive oil, smoked paprika, cumin, salt, and pepper until coated.
Spread the cauliflower in a single layer on a baking sheet and roast for 30-45 minutes, or until tender and lightly charred.
While the cauliflower is roasting, prepare the slaw. In a medium bowl, whisk together the vegan mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper until well combined. Add the shredded red cabbage and toss to coat.
Warm the tortillas in a dry skillet or in the oven. If using small tortillas, stack two tortillas together for a more sturdy taco.
To assemble the tacos, spoon some of the slaw onto each tortilla, then top with a generous amount of roasted cauliflower. Add slices of avocado, red onion, crumbled vegan feta cheese, and chopped cilantro. Squeeze a lime wedge over each taco before serving.
Notes
When chopping the cauliflower, make sure to cut it into very small, bite-sized pieces. This creates a better texture, reduces moisture, and helps keep it from falling out of the taco as you eat it.