These cauliflower tacos are an explosion of flavors and textures that will leave you wanting more. The crispy Thai cauliflower is mellowed by a tasty slaw and the whole taco is tied together with a delightful avocado-lime sauce. These tacos are sure to be crowd pleasers.

Crispy Thai Roasted Cauliflower Tacos [Vegan, Gluten-Free]

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Serves

4

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Ingredients

For the Tacos:

  • 1 tablespoon red curry paste
  • 1 tablespoon olive oil
  • 1 tablespoon lime juice
  • 4 cups cauliflower florets
  • 2 teaspoon Thai seasoning (see below)
  • 4 small, gluten-free  tortillas

For the Slaw:

  • 3 cups purple cabbage, shredded
  • 1 carrot, shredded
  • 3 tablespoon cilantro, coarsely chopped
  • 1 tablespoon flaked toasted coconut
  • 2 teaspoon each extra virgin olive oil and lime juice
  • 1 teaspoon agave
  • 1 jalapeno pepper, thinly sliced

For the Avocado Lime Drizzle:

  • 1 avocado, pitted
  • 1/2 cup cilantro, chopped
  • 1/4 cup water
  • 2 limes, peeled (flesh only – take the skin and white bits off with a knife)

For the Thai Seasoning:

  • 2 teaspoons ground cumin
  • 1 teaspoon ground black pepper
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • 1 teaspoon dried lemon zest
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon powdered ginger
  • 1 teaspoon ground coriander
  • A few pinches of dried chili flakes
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Preparation

  1. Preheat the oven to 400°F.
  2. In a bowl, whisk together the curry paste, olive oil, and lime juice to make a thinner paste.
  3. Toss the cauliflower in the mixture and stir it to coat.
  4. In a small jar, combine all spices for the Thai seasoning and shake them together to blend.
  5. Sprinkle 2 teaspoons of the Thai seasoning over the cauliflower and stir it to coat.
  6. Line a baking sheet with foil and scatter the cauliflower florets in a single layer.
  7. Roast them for 15-20 minutes or until they are crispy.
  8. Meanwhile, combine all ingredients for the cabbage slaw in a large bowl.
  9. Stir the olive oil, lime juice, and agave together. Then, pour it over the slaw and stir everything in.
  10. In a blender, puree all ingredients for the avocado drizzle. Transfer it to a bottle with a squeeze top, or a sealed jar as you’ll have extra to store in the fridge.
  11. When the cauliflower is ready, remove it from the oven.
  12. Divide the cabbage slaw between 3-4 tortillas, then evenly distribute the roasted cauliflower. Drizzle the tacos with avocado sauce and garnish with additional cilantro and toasted coconut if desired.
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