Quick and easy to make, these roasted cauliflower tacos are loaded with toppings and served with some delicious vegan smoky chipotle mayo. So good!
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Quick and easy to make, these roasted cauliflower tacos are loaded with toppings and served with some delicious vegan smoky chipotle mayo. So good!
This recipe can accommodate different vegetables you might have in your kitchen. Sweet potatoes or butternut would both work instead of the cauliflower. You can swap some of the toppings for spinach, kale, cucumber, salad leaves, grated beetroot etc… the only rule is to keep it colourful!
How to make these cauliflower tacos
The cauliflower florets are first coated with olive oil and a fragrant spice mix and then roasted in the oven. In the meantime, you can prepare the mayo and the rest of the toppings. Here I have used sliced red cabbage, diced tomatoes, diced avocado and red pepper plus canned black beans and sweetcorn.
This rich and smoky chipotle mayo is my new favourite sauce. It goes with pretty much everything. This mayonnaise sauce gets its hot and spicy smoky flavour from smoked paprika and chipotle which is perfect for this roasted cauliflower tacos recipe. 100% plant-based it is made with aquafaba (chickpea brine). Unlike conventional mayonnaise, this vegan version requires no eggs as aquafaba acts as a thickener and gives it its silky smooth consistency.
When you are ready to serve, simply pile some of the garnishes on top of each tortilla. Add the roasted cauliflower and serve topped with the smoky chipotle mayo, chopped coriander and lime juice.
If you love Mexican-inspired food, you should also try …
My vegan Sweet Potato Tacos With Black Bean Pineapple Salsa or BBQ jackfruit nachos below. Loaded with fresh toppings, they are smothered in a delicious smoky sauce. This is the perfect dish to share with friends and family either as an appetiser or as a main course.⠀
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Cauliflower Tacos with Smoky Chipotle Mayo [vegan]
Equipment
- baking tray
Ingredients
- 800 g cauliflower florets – cut into medium size
- 4 Tbsp olive oil
- 1 1/2 tsp ground cumin
- 1 1/2 tsp ground coriander
- 1 1/2 tsp paprika
- 1 1/2 tsp garlic powder
- 1 1/2 tsp ground cumin
- 1/2 tsp salt
- 8 tortillas
GARNISH:
- Smoky Chipotle Mayo
- small handful red cabbage – finely chopped
- 2 small tomatoes – diced
- 1 avocado – diced
- 400 g can black beans
- 2-3 Tbsp sweetcorn
- 1/2 red pepper – diced
- fresh coriander – finely chopped
- lime juice
- chilli pepper
Instructions
- Preheat oven to 220C/200C fan/gas 7.
- Place cut cauliflower florets in a bowl with 4 Tbsp olive oil, 1 1/2 tsp ground cumin, 1 1/2 tsp ground coriander, 1 1/2 tsp paprika, 1 1/2 tsp garlic powder, 1 1/2 tsp ground cumin and 1/2 tsp salt. Toss well until the cauliflower florets are coated all over. Spread on a baking tray and cook for 20mins until soft.
- While the cauliflower is cooking, prepare a batch of Smoky Chipotle Mayo.
- Prepare the rest of the vegetables. Slice the red cabbage, dice the tomatoes, dice the avocado and red pepper, rinse and drain the black beans and sweetcorn.
- When the cauliflower is ready, pile some of the garnishes on top of each tortilla. Add roasted cauliflower. Serve topped with the smoky chipotle mayo, chopped coriander and lime juice.
Nutrition
I cannot wait to see your posts!
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