I believe tacos are perfect for any occasion. Backyard barbecue? Absolutely. Rainy nights? Definitely. Breakfast? You bet. We've been focusing on clean eating lately, but that hasn't stopped us from enjoying our weekly taco ritual.

These roasted cauliflower tacos have quickly become a weeknight favorite in our home, and they're vegan, gluten-free, and loaded with nutritious ingredients.

(You won't even notice the difference as you savor each bite.) Keep reading for the recipe!

roasted cauliflower tacos with cilantro pesto

Cauliflower is one of my top choices for vegetarian dishes, thanks to its ability to become crispy and caramelized when roasted. Paired with creamy avocado, this filling is sure to satisfy even the pickiest eaters (like my little meat-lover, Henry).

If you're hosting friends, prep everything in advance and let it sit at room temperature until it's time to eat. Just slice the avocado right before serving to prevent browning, then arrange everything in bowls and let guests assemble their own tacos (and go back for more!).

roasted cauliflower taco ingredientsroasted cauliflower tacos with cilantro pesto

This cilantro pesto is a game changer – I often make extra to spread on salmon, use as a topping for Mexican bowls, or mix with olive oil for a zesty salad dressing. It's so versatile!

(Check out how I make it right here.)

Who else thinks Taco Sundays should be a regular thing? I could really go for one of these right now. Stay tuned for more taco and Mexican-inspired recipes coming your way this week, and let me know if you give these a shot!

Description

For the tacos:

  • 1 head of cauliflower
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1 teaspoon garlic powder (optional)
  • 1 teaspoon cumin
  • 1/2 teaspoon coriander
  • 8 corn tortillas
  • 2 small or 1 large avocado, sliced
  • cilantro pesto (recipe below)
  • optional garnishes: pickled red onion, cilantro, lime wedges, sliced jalapeno or fresno peppers

For the cilantro pesto:

  • 2 cups cilantro leaves and stems
  • 1 cup parsley leaves
  • 2 garlic cloves
  • 1/4 cup pumpkin seeds
  • 1/4 cup almonds
  • juice of 1 lime
  • pinch of chili flakes
  • 1/2 teaspoon salt
  • 1/3 cup olive oil

Ingredients

  1. If using garlic powder, spread it on a parchment-lined baking sheet with the cauliflower. Roast in a preheated oven at 400 degrees for 20-30 minutes until the cauliflower is tender and edges are caramelized.
  2. While that roasts, prepare the cilantro pesto by combining all ingredients in a food processor or blender, blending until smooth but slightly chunky to showcase the herbs.
  3. Warm corn tortillas in a dry skillet over medium heat or directly over the stove burner for a slight char. In each tortilla, place a scoop of roasted cauliflower, top with avocado slices, garnishes, and a drizzle of cilantro pesto. Enjoy!

Comments (6)

  1. bucketloadofjoy says: May 18, 2017 at 6:45 am

    I totally agree about tacos… they fit into any meal! Love the photos! ?

    Amy | http://www.bucketloadofjoy.com

    Reply
  2. Kayde says: May 19, 2017 at 10:25 pm

    Pinned it! I've been wanting to host a taco bar potluck with friends, and these fillings are perfect! (And I'm a vegetarian). Thanks! ?

    Reply
    1. Camille Styles says: May 20, 2017 at 6:52 am

      Sounds like a blast!! This would be ideal for that. Let us know how it turns out!

      Reply
      1. Kayde says: May 24, 2017 at 12:10 pm

        Definitely! Hope it happens soon!

        Reply
  3. Alex says: May 24, 2017 at 1:21 pm

    So vibrant! I love how colorful everything looks on the same tortilla.

    Reply
  4. jan says: March 13, 2018 at 8:33 pm

    Do you have a recipe for pickled onions? This looks incredible!

    Reply