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Roasted Cauliflower Tacos
with Mexican side salad

Active: 40 min Total: 40 min
For a vegetarian version of carnitas (Mexican pulled pork), we use spiced cauliflower that is roasted until tender on the inside and golden brown and crisp on the outside. Served on tortillas with avocados, onions and salsa, these make for a creative and addictive variation of the meat-based original.
Dependency
Cuisines

Ingredients

Metric
Servings:
4
Mexican Side Salad:
  • Lettuce, romaine - 2 hearts, chopped
  • Tomatoes, medium - 1, diced
  • Vinegar, red wine - 2 tsp
  • Lime juice - 2 tsp
  • Honey - 2 tsp
  • Oil, cooking - 2 Tbsp
  • Pepitas / pumpkin seeds - 1/4 cup
Roasted Cauliflower Tacos:
  • Cauliflower - 1 1/2 lbs, florets
  • Jalapenos - 1, chopped
  • Garlic - 2 cloves, chopped
  • Onions, medium - 1/4, finely diced
  • Cilantro - 1/4 cup, leaves torn
  • Avocados - 1, sliced
  • Lettuce, romaine - 1 heart, chopped
  • Foil - for roasting
  • Oil, olive - 2 Tbsp
  • Paprika, smoked - 2 tsp
  • Oregano, ground - 2 tsp
  • Cumin - 2 tsp
  • Salt - 1 tsp
  • Black pepper - 1/2 tsp
  • Tortillas, taco-sized corn or flour - 8
  • Sour cream - 1/3 cup (sub plain or Greek yogurt)
  • Salsa, any type - 1/3 cup

Nutrition Facts

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Prep

  1. Cauliflower - If prepping right before cooking, turn on oven before continuing with prep steps. Chop cauliflower into florets. (Can be done up to 4 days ahead)
  2. Jalapenos / Garlic / Onions / Cilantro - Prep as directed and store separately. (Can be done 1 day ahead)
  3. Avocados / Lettuce (for both the tacos and salad) / Tomatoes - Prep as directed.

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Make

  1. Heat oven to 500F / 260C.
  2. Spread cauliflower out onto a sheet pan and cover tightly with foil. "Steam" in oven for 10 minutes.
  3. When cauliflower has finished steaming, remove foil. Whisk together garlic, jalapenos, olive oil, paprika, oregano, cumin, salt and pepper. Pour over cauliflower and toss to coat. Return cauliflower to oven and continue roasting for 15 to 20 minutes.
  4. In a mixing bowl, whisk together vinegar, lime juice, honey and cooking oil. Top with lettuce (portion for salad), tomatoes and pepitas. Wait to toss until just before serving.
  5. Warm tortillas according to package directions.
  6. Toss salad to combine.
  7. Assemble tacos by topping tortillas with cauliflower, lettuce, avocados, onions, sour cream and salsa (or set it all out on the table and let everyone assemble their own). Enjoy with salad on the side.

Nutrition Facts

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Reviews

Ratings

Original (126)
Gluten-free (7)
Paleo (12)
Vegetarian (13)

50 reviews

This pork recipe is one of our favorites!!

By: Marin
Posted: Apr 13, 2020
Diet: Original
0 Helpful

LOVED

By: Kimberly
Posted: Jan 26, 2019
Diet: Gluten-free
0 Helpful

yummy! Had to add more olive oil to make the spices and garlic mixture into anything resembling a sauce. Would be nice to make a chipotle crema or avocado crema sort of sauce to go with these. Really nice overall!

By: Caroline
Posted: Jan 20, 2019
Diet: Vegetarian
0 Helpful

Very delicious! Served with a side salad and corn tortillas. It is a little but fatty, but tasty!

By: Julia
Posted: Feb 13, 2018
Diet: Original
0 Helpful

Perhaps because it was listed as a top favourite for 2017, I had higher expectations.

By: June
Posted: Jan 16, 2018
Diet: Original
0 Helpful

We made this on the stovetop because we don't own a slow cooker -- had it all on low for about ~5 hours, IT WAS AMAZING. Loved the salad dressing as well.

By: ali
Posted: Oct 26, 2017
Diet: Original
0 Helpful