I’m a firm believer that it’s always a good time for tacos. Period. Backyard barbecue? check. Rainy night in? check. Breakfast? triple check. Lately we’ve been in major clean eating mode around here, but don’t think for a second that we’ve let that get in the way of our weekly taco
addiction habit. These roasted cauliflower tacos have become weeknight faves at our house, and they just so happen to be vegan, gluten-free, and packed with all kinds of good-for-you ingredients. (Not that you’d notice as you devour another one.)
*photos by Ashleigh Amoroso
Thanks to its ability to get crunchy and caramelized when roasted, cauliflower is one of my favorite main ingredients for vegetarian meals. Combined with creamy avocado, this taco filling is completely satisfying even to those who usually demand some kind of meat at dinner (i.e. my two-year-old carnivore, Henry.)
If you’re having friends over, everything can be prepped in advance and hang out at room temp until you’re ready to eat. Just slice the avocado right before serving so it doesn’t turn brown, then set it all out in bowls on the table and let guests build-their-own tacos (and help themselves to seconds and thirds.)
Ooooh and this cilantro pesto – where do I begin? I always make extra and spread it on salmon or use it to top Mexican bowls, or mix with a little extra olive oil for an herb-spiked salad dressing. So good.
(watch me make it right here.)
Who else is in favor of making Taco Thursdays a thing? ‘Cause I could go for one of these right about now. Although you might want to hold off a few days because these babies have a starring role in our #CSCleanse kicking off this Saturday. Get excited, and let me know if you give these a try!
- 1 head 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
- Chop the cauliflower into bite-sized pieces, then toss with olive oil, salt, cumin, coriander, and garlic powder (if using.) Spread out on a parchment-lined baking sheet, and roast at 400 degrees for 20 - 30 minutes, until cauliflower is tender and caramelizing on the edges.
- Meanwhile, make the cilantro pesto by adding all ingredients in a food processor or blender, and blending until well-combined. I like to leave it a tiny bit chunky so you can see the flecks of the herbs.
- Warm corn tortillas in a dry skillet over medium heat, or directly over the burner on the stove to slightly char. In each tortilla, place a scoop of roasted cauliflower, then top with avocado slices, garnishes, and a drizzle of cilantro pesto. Eat!