Roasted Cauliflower Tacos with Crunchy Chipotle Slaw
These super healthy, light, and flavor-packed tacos are everything you want in a plant-based meal—easy to make, satisfying, and bursting with bold, smoky flavor. The roasted cauliflower is seasoned with chipotle chili powder and garlic, giving it a perfectly crisp and spicy bite. It's then tucked into warm corn tortillas and topped with a cool, creamy chipotle slaw made with crunchy carrots and vibrant purple cabbage. Every bite is a delicious balance of textures and flavors—smoky, tangy, spicy, and refreshing.
6 people
Calories: 174kcal
Ingredients
For the roasted cauliflower:
- 1 head cauliflower cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 tablespoon lemon juice or lime juice
- 1 teaspoon chipotle chile powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
For the chipotle slaw:
- 4 large carrots grated or julienned
- ¼ red cabbage thinly sliced
- ¼ cup vegan mayonnaise store-bought or homemade
- ½ teaspoon chipotle chile powder
- ½ teaspoon salt
- 1½ tablespoons lemon juice or lime juice
To serve:
- Warm corn tortillas
- Fresh cilantro optional
Instructions
Roast the cauliflower:
- Preheat oven to 450°F (230°C).
- In a large bowl, mix the oil, lemon juice, chipotle powder, garlic powder, and salt.
- Add the cauliflower and toss well to coat every piece evenly.
- Spread the cauliflower on a parchment-lined baking sheet in a single layer.
- Roast for 20–25 minutes, flipping halfway through, until edges are golden and crispy.
Make the chipotle slaw:
- In a medium bowl, whisk together the vegan mayo, chipotle powder, salt, and lemon juice.
- Add the shredded carrots and cabbage. Mix until well coated. Taste and adjust seasoning if needed.
Assemble the tacos:
- Warm corn tortillas on a skillet or directly over a flame.
- Place roasted cauliflower on each tortilla, then top with a generous scoop of chipotle slaw.
- Finish with chopped cilantro if you like.
Notes
Serving Suggestions
Serve with a side of refried beans, brown rice, or quinoa. For drinks, try agua de jamaica or horchata. Add salsa verde or pickled red onions for extra zing.
Storage Tips
Store cauliflower and slaw separately. Cauliflower: Refrigerate in an airtight container for up to 3 days. Reheat in a skillet to crisp it up again. Slaw: Keeps for 1–2 days, though it loses some crunch. Still delicious in wraps or bowls.
Nutrition
Serving: 2pieces | Calories: 174kcal | Carbohydrates: 17g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Sodium: 519mg | Potassium: 537mg | Fiber: 5g | Sugar: 5g | Vitamin A: 7333IU | Vitamin C: 71mg | Calcium: 60mg | Iron: 1mg