These Spicy Vegan Cauliflower Tacos are bursting with plant-based flavor, with roasted cauliflower and homemade pico de gallo.
Once the warm weather hits, I CRAVE Mexican and Southwest-inspired food. Gone are my huge bowls of pasta and stir-fries – bring on the salads, tacos, burritos, and fajitas. These spicy vegan cauliflower tacos are exactly the type of food I want to be eating when it’s warm – fresh, easy, and delicious.
My fiancé and I bought our first home together a few months ago, and things have been really nice here. Before, we lived in the city, and I didn’t really like it there. We lived on a busy street and there were always cars zooming by at high speed. There was trash and broken glass all over the sidewalks, and I had to get packages delivered to my parents’ house because they would get stolen from our front porch.
But now we’re happy in a smaller town, ensconced in suburbia (which sounds humdrum but I LOVE it). Our neighborhood is quiet and safe. I can take Ivy on walks down the street and the only distraction is a smile and a wave from our neighbors. I feel so incredibly lucky and privileged that we’re able to live here, and I don’t take it for granted for a single second.
Just yesterday my fiancé and I went to Home Depot and bought some plants for our gardens. I’m SO excited to finally have my own garden and to grow some beautiful plants. We’re growing a bunch of herbs and vegetables from seeds (lettuce, kale, jalapeños, red onion, basil, etc)., but I also bought a forsythia bush and some blueberry bushes. I can’t wait to plant them!!
I hope this doesn’t all sound like I’m boasting about my life. I still am fighting a serious battle right now with mental health issues, so things aren’t perfect. But after moving eight times in three years, I am SO grateful and happy to finally be putting down roots.
Spicy Vegan Cauliflower Tacos
These spicy vegan cauliflower tacos are bursting with flavor, with roasted cauliflower and homemade pico de gallo.
- 1 Head Cauliflower
- Drizzle Neutral Vegetable Oil
- 1/2 Tsp Salt
- 1/2 Tsp Garlic Powder
- 1/2 Tsp Onion Powder
- 1/2 Tsp Oregano
- 1/2 Tsp Chipotle Chili Powder
Pico de Gallo
- 2 Large Tomatoes
- 1 Small Jalapeño
- 1/4 Red Onion
- 1/2 Tsp Salt
The Rest of the Tacos
- 4-5 Taco Shells
- Microgreens optional
- Any other toppings you'd like!
Preheat your oven to 425 degrees F.
Cut your cauliflower into bite-sized florets. In a bowl, toss the florets with a drizzle of neutral vegetable oil, salt, and spices, until cauliflower is evenly coated.
On a baking sheet lined with parchment paper, roasted cauliflower in the oven for about 25 minutes, or until tender but slightly browned.
While the cauliflower is cooking, make the pico. First, cut the jalapeño in half and remove the ribs and seeds. Then, dice the jalapeño, tomatoes, and red onion.
Mix all of the pico ingredients in a bowl and let rest for at LEAST 10 minutes. Taste, and adjust seasonings if necessary.
When cauliflower is done, remove from the oven and let cool slightly.
Now, build your tacos - add on the cauliflower, spinach, pico, and any other toppings you'd like. (Guacamole or sour cream would be delicious!)
Serve, and enjoy!
If you don't have chipotle chili powder for the cauliflower, sub with regular chili powder.
If you make these spicy vegan cauliflower tacos and post them on Instagram, be sure to tag me @wellandfull and #wellandfull so I can see! I love seeing your takes on my recipes :)