Roasted Cauliflower Tacos with Cilantro Pesto

Serves 4


for the tacos:

  • 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

  1. 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.
  2. 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.
  3. 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!