Easy Vegan Roasted Cauliflower Tacos with Jalapeno Cilantro Sauce (also gluten-free)

These tacos are healthy, plant based, delicious and come together quickly. Roasted cauliflower with smoked paprika, chili powder, cumin and garlic are blended with a spicy sauce made from jalapenos and cilantro!  Make them this weekend!

Easy Roasted Cauliflower Tacos with Jalapeno Cilantro Sauce

Ingredients:

For the Tacos:

I medium head of cauliflower, rinsed and cut into bite-sized pieces

1 medium yellow onion, cut into strips

1/2 tsp chili powder

1/2 tsp garlic powder

1/2 tsp cumin powder

1/2 tsp smoked paprika

sprinkling of salt and pepper

Cooking spray

2 cups shredded cabbage

3 green onions sliced thin including both white and green parts

1/4 chopped cilantro

6-8 small taco tortillas, warmed over an open flame (or microwave)

large-leafed lettuce (to use in place of tortillas for gluten free)

For the Sauce:

1 jalapeno, seeded and roughly chopped

2 cups fresh cilantro

1 cup vegan mayo

the juice from two limes

1 Tbsp. water

2 cloves garlic

1/4 tsp sea salt

pinch of black pepper

Instructions:

Heat oven to 400° F. Line a baking sheet with parchment paper.

Combine the cauliflower florets, onion, chili powder, smoked paprika, and salt and pepper and toss well.

Spread the veggies in an even layer on the baking sheet. Spray generously with cooking spray. Roast for 35-45 minutes, until the veggies are soft.

In a blender, combine the jalapeno, cilantro, vegan mayo, lime juice, water, garlic and salt and pepper. Blend until smooth. Check flavoring – you may adjust the spices or, if you want it spicier, add yet another jalapeno.

Divide the cauliflower among the tortillas or lettuce wraps, top with cabbage, cilantro, green onions and the amazing Jalapeno Cilantro sauce!

Enjoy!

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Easy Vegan Roasted Cauliflower Tacos with Jalapeno Cilantro Sauce (also gluten-free)

Author: Gay Van Beek for Canterbury Cottage Designs

Ingredients

For the Tacos:

• I medium head of cauliflower rinsed and cut into bite-sized pieces
• 1 medium yellow onion cut into strips
• 1/2 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp cumin powder
• 1/2 tsp smoked paprika
• sprinkling of salt and pepper
• Cooking spray
• 2 cups shredded cabbage
• 3 green onions sliced thin including both white and green parts
• 1/4 chopped cilantro
• 6-8 small taco tortillas warmed over an open flame (or microwave)
• large-leafed lettuce to use in place of tortillas for gluten free

For the Sauce:

• 1 jalapeno seeded and roughly chopped
• 2 cups fresh cilantro
• 1 cup vegan mayo
• the juice from two limes
• 1 Tbsp. water
• 2 cloves garlic
• 1/4 tsp sea salt
• pinch of black pepper

Instructions

1. Heat oven to 400° F. Line a baking sheet with parchment paper.
2. Combine the cauliflower florets, onion, chili powder, smoked paprika, and salt and pepper and toss well.
3. Spread the veggies in an even layer on the baking sheet. Spray generously with cooking spray. Roast for 35-45 minutes, until the veggies are soft.
4. In a blender, combine the jalapeno, cilantro, vegan mayo, lime juice, water, garlic and salt and pepper. Blend until smooth. Check flavoring – you may adjust the spices or, if you want it spicier, add yet another jalapeno.
5. Divide the cauliflower among the tortillas or lettuce wraps, top with cabbage, cilantro, green onions and the amazing Jalapeno Cilantro sauce!