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Easy Vegan Roasted Cauliflower Tacos with Jalapeno Cilantro Sauce (also gluten-free)
Author: Gay Van Beek for Canterbury Cottage Designs
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
  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!