These spicy vegan cauliflower tacos are bursting with flavor, with roasted cauliflower and homemade pico de gallo.
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
Ingredients
Cauliflower
1HeadCauliflower
Drizzle Neutral Vegetable Oil
1/2TspSalt
1/2TspGarlic Powder
1/2TspOnion Powder
1/2TspOregano
1/2TspChipotle Chili Powder
Pico de Gallo
2Large Tomatoes
1Small Jalapeño
1/4Red Onion
1/2TspSalt
The Rest of the Tacos
4-5Taco Shells
Spinach
Microgreensoptional
Any other toppings you'd like!
Instructions
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!
Notes
If you don't have chipotle chili powder for the cauliflower, sub with regular chili powder.