- 1 head of Cauliflower
- 2 Tablespoons Extra Virgin Olive Oil
- 1 teaspoon Kosher Salt
- 0.5 teaspoon Ground Black Pepper
- 6 Tortillas
- 0.25 head of Green Cabbage
- 0.25 of a large Red Onion
- Juice of 1 Lime
- Creamy Parsley Dressing
Sweet and savory roasted cauliflower tacos topped with slaw and a creamy green dressing.
Once we gave meatless tacos a try, my husband and I started preferring the vegetarian option.
If you fill a taco with flavorful vegetables, various colors and textures, the outcome will always be amazing!
I find cauliflower to be one of the most underrated vegetables. So here is my homage to this tasty and versatile produce!
Roasting the cauliflower in the oven adds flavor and nuttiness. Oven roasted vegetables encourages caramelization, which increases color and complexity of the flavor.
You can dress these tacos with your favorite dressing but I recommend my creamy parsley dressing.
Cauliflower is part of the cruciferous vegetables family.
Cruciferous vegetables are rich in vitamins and minerals such as folate and vitamin K.
Cauliflower is also high in fiber, a good source of antioxidants.
Not to mention, it is fairly cheap and widely available at most grocery stores all year round!
I love adding cabbage slaw to my tacos. It’s adds texture and crunch.
The creamy parsley dressing is not only visually sunning with it’s vibrant green but also also adds a sauciness as well as added nutrients.
These roasted cauliflower tacos also debunk the fact that you don’t always need a protein to make a complete meal. The tacos are very filling and satisfying.
This recipe makes 5-6 tacos.
Roast The Cauliflower
Preheat your oven to 425°F, or 450° if you have a cold oven.
We will be roasting at a high temperature so the outside is nicely charred while the vegetable isn't over cooked.
Wash and dry the cauliflower then cut off any of the greens. I recommend keeping as much of the vegetable, including the stem. No need to waste any of it as it is all eatable.
Start by cutting the cauliflower into thick slices, these are called cauliflower steaks. From there cut into bite-sized florets.
Lay the florets onto a parchment lined baking sheet leaving a bit of room between each floret (see image above).
Next, drizzle the cauliflower florets with olive oil then sprinkle evenly with salt and ground black pepper.
Roast the cauliflower florets for 15-20 minutes.
The edges should be golden brown and the bottoms will be lightly charred.
Make The Dressing and Slaw
While the cauliflower is roasting, make the Creamy Parsley Dressing and the cabbage slaw.
For the slaw, wash your cabbage then thinly slice the cabbage and peel and thinly slice the red onion.
Add both to a large bowl with the juice of one lime. Toss with your hands then set aside.
To make the creamy parsley dressing click here: http://foodbyjonister.com/recipe/creamy-parsley-dressing/
Warm The Tortillas
After the cauliflower is done roasting, turn off the heat and place the tortillas directly onto your oven racks and allow them to heat up for about 1-2 minutes.
Be sure to use tongs for this to not burn yourself.
To assemble the tacos, place your warmed tortillas onto your plate then add a bit of dressing into the center, followed by a few pieces of the roasted cauliflower, a bit of slaw, drizzle with a bit more dressing, chopped parsley and a squeeze of lime.
I also like to sprinkle over some smoked paprika powered but this step is optional.