Chipotle Lime Roasted Cauliflower Tacos
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins

These tasty roasted cauliflower tacos are loaded with flavor and nutrition. They are sure to impress even the most pickiest of meat lovers, and abuelitos. 

Course: Main Course
Cuisine: Mexican, Vegetarian
Servings: 10 tacos
Roasted Cauliflower and Chickpeas
  • 1 large head of cauliflower
  • 1 can of chickpeas drained, rinsed, and patted dry
  • 1/4 cup avocado oil
  • 2 tsp cumin
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp smoked parika
  • 1 tsp black pepper
  • 1/4 tsp salt
  • 1-3 tbsp tapatio optional
Cabbage Slaw
  • 1/2 head of green cabbage
  • 1 bunch purple kale
  • 1 large carrot
  • 1 tbsp avocado oil
  • 1/2 lime, juiced
  • 1 tsp cumin
  • salt and pepper to taste
Spicy Chipotle Lime Sauce
  • 1/2 can chipotle peppers in adobo about 3-4 peppers
  • 1 7 oz container of 2% greek yogurt about 1 cup
  • 1/2 lime, juiced
  • 10 corn tacos shells
  • 1 ripe avocado diced
  • 1 bunch cilantro chopped
  • 1 sliced jalapeno optional
  • gaucamole or salsa
Roasted Cauliflower and Chickpeas
  1. Preheat the oven to 400 degrees Fahrenheit. Grease large baking sheet with coconut oil cooking spray.

  2. Begin by removing the base fro the cauliflower, and then coarsely chop into florets. Add to large bowl.

  3. Rinse, drain and pat chickpeas dry. Add to bowl with cauliflower.

  4. Add oil and spices and stir well until everything is covered evenly with spice mixture.

  5. Dump contents of bowl onto greased baking sheet and spread evenly. Cook for 30 minutes. Stir several times during cooking.

    Roasted cauliflower and chikpeas
Cabbage Slaw
  1. While cauliflower is cooking, thinly slice cabbage, carrot and kale into strips removing the stems and core. 

  2. Place vegetables into a large bowl and coat with oil, spices and lime juice. Massage thoroughly.

    kale and cabbage slaw
Chiptole Lime Sauce
  1. In a blender or bullet, add 1/2 can of chipotles with adobo. Blend until smooth. Add yogurt and lime juice, and blend again until fully incorporated.

  1. Warm shells in the oven or a pan.

  2. Assemble tacos with the cabbage slaw on the bottom, topped with the cauliflower and chickpeas, then dress with the chipotle lime sauce, and top cilantro, avocado and any additional toppings.

Recipe Notes

Feel free to omit the hot sauce, and use less chipotle in the sauce if you are sensitive to spice.