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Roasted Cauliflower Tacos with Garlic Aioli

Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes

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.