If you’re looking for great plant-based tacos, look no further! Here I am sharing my recipe for Roasted Cauliflower Tacos with Garlic Aioli.
I recently ran a plant-based cooking demonstration with the PC Cooking School at Loblaws. It was so much fun and I personally got to develop the recipe that I shared, basing it on a few key items that the store had on sale that week.
I decided on Roasted Cauliflower Tacos because my favourite food is tacos (who’s isn’t?) and one of the key items was cauliflower. Since they were such a hit in my class, I am sharing the recipe here so you can all enjoy.
The cauliflower gets seasoned really well with a blend of spices (This smoked paprika is a game-changer). Then we top the tacos with some crunchy red cabbage, creamy avocado, peppery arugula, and a tangy garlic aioli sauce.
In the class, I served the tacos with my Mexican-inspired Chickpea Salad. With a chickpea base, this tangy, protein-rich salad has tomato, red onion, lime juice, and avocado in it (it’s so good). That recipe is here: https://www.naturallymakayla.com/mexican-inspired-chickpea-salad/
Recipe
Without further ado, here are the Roasted Cauliflower Tacos with Garlic Aioli.
Roasted Cauliflower Tacos with Garlic Aioli
Ingredients
For Roasted Cauliflower
- 2 small-medium heads of cauliflower chopped into bite-sized pieces
- 2-4 tablespoons olive oil
- 3 teaspoons ground cumin
- 2 teaspoons chili powder
- 2 teaspoons smoked paprika
- 1 teaspoons salt
For Garlic Aioli
- 3/4 cup vegan mayonnaise
- 3 fresh garlic cloves minced
- 2 1/2 tablespoons fresh lemon juice
For Toppings
- 8-10 small soft tortillas I used flour tortillas, but you can use corn to make them gluten-free
- 2 avocados
- 1 cup red cabbage shredded
- 2 cups arugula
Instructions
- Preheat oven to 400 degrees F (204 C)
- Add bite-sized, washed cauliflower florets to a large bowl. Add oil, cumin, chili powder, paprika, and salt. Toss to combine.
- Add coated cauliflower to a parchment-lined baking sheet and roast on the bottom rack for 20-25 minutes or until golden brown and tender.
- While that is roasting, prep your toppings and make the garlic aioli
- For the garlic aioli, add all ingredients to a bowl and whisk to combine.
- To serve, warm tortillas in the microwave or in the oven directly on the still-warm oven racks until pliable. Then add 1 tbsp of the garlic aioli sauce and a generous portion of cauliflower. Garnish with avocado, arugula, and shredded red cabbage.
*Note: If you are feeling adventurous, swap out the shredded red cabbage for my Pickled Red Cabbage. It won’t disappoint!
Let me know if you end up making these delicious tacos and what you think! Also, let me know if you change up any toppings or seasonings. Your creative adjustments are always so interesting to me!
As always, if you have any questions comment them below and I’ll answer the best that I can.
Side note:
With Valentine’s Day coming up, I have just shared a fun list of healthy and eco-friendly gifts to get for your loved ones here! Check it out if you think that gifting boxes of chocolates or roses (that will sadly die within a week) is out and earth-friendly, health-inspiring gifts are in!
