The taco obsession continues.......... This week we are going full vegetarian and doing roasted cauliflower tacos. Paired with a delicious avocado crema and a spicy chipotle sauce these guys taste as good as they sound! Read on to discover my tips and methods to roast cauliflower, make easy sauces and have dinner on the table in 30 minutes!
Why I Love Vegetarian Cauliflower Tacos
Because even though I'm a serious meat-eater I love my veggies. We eat a lot of tacos at home and I am always trying to create new and fun ones so these roasted cauliflower tacos with homemade chipotle sauce ticks the boxes. On the table in 30 minutes, full of flavour and suitable for most dietary requirements it's a dinner that will become a regualar very quickly!
How To Roast Cauliflower
Could it be any easier? Well, yeah if someone else does it for you...... All you need is a baking tray, olive oil and salt. Cut or tear the cauliflower into small bite-sized pieces and then toss them in oil and salt and spread them onto the baking tray. Use tow trays if they won't all fit into one.
Next, just pop them in a preheated oven and roast for 20-25 minutes @ 180c or until browned. The key to success here is not to crowd the tray but also to cut the cauliflower into equal sized pieces to cook evenly! You are pretty much on your way now to delicious roasted cauliflower tacos. Just crack on with the other components whilst the cauliflower roasts.
Are Mexican Cauliflower Tacos Vegan Friendly?
This exact recipe isn't vegan friendly but with one small change it can suit all vegetarians, vegans and even the biggest meat eater! Substitute the avocado crema (recipe below) for delicious thin slices of ripe avocado, a sprinkle of coriander and a squeeze of lime.
Trust me when I say these delicious roasted cauliflower tacos are so good everyone on the table will want 2nds and 3rd
Making Chipotle Sauce
There are 2 ways you can do this - buy a premade chipotle sauce from the supermarket and toss the oven-roasted cauliflower in it. OR, with only a handful of ingredients and a few minutes of your time you can make one yourself.
Simply sweat down some shallots with oil and garlic, add the chipotle in adobo and some water and blitz it up. You may need to add more water as you blend it to make it smooth. Taste, season and you are good to go!
Another quick and easy accompaniment to make. I recommend making this as the cauliflower roasts. Avocado crema that is made in advance can turn a nasty brown colour as the avocado oxidises so best do this last minute. Once again just chuck all the ingredients into a blender and let the sharp blades do the work!
Alternatives to this are if you have beautiful ripe avocado you can smash it up and serve it a little more "rustic". Or, as mentioned above to make the roasted cauliflower tacos vegan friendly you can slice the avocado thinly. Job done!
Moores Hill Winery - Tasmania
Coming from the Northern part of Tasmania, I fell in love with the wines here about 3 years ago now. It was our first major trip in Australia after my wife had finished her medical exams and my sister visiting from Scotland.
When we were in Tasmania, the day we went tasting there was a huge power failure and many wineries were closed. However, not Moores Hill as they operate a 100% self sufficent winery. In fact they were Tasmanias first.
Owned and operated by 2 couples (along with their kids and dog), Julian Allport & Fiona Weller and Tim & Sheena High they have extensive experience in both the business world, marketing and wine-making.
I was fortunate enough to have met Fiona on my visit and after signing up to their wine club came quite friendly with her so when I started down this journey it was only natural to discuss creating recipes with their wonderful wines. To date, I have done a salmon dish, fish & chips and a delicious duck crostini too. All of which I have enjoyed with my wine club wines.
Pinot Gris Wine Pairing
What can I say - probably the best Pinot Gris I have tasted in a long time! Pinot gris does exceptionally well with spicy food, cheeses and fish. Given we like a bit of spice in our cooking I decided to whip up my vegetarian roasted cauliflower tacos for this one. What can I say, both went down an absolute treat!
The Moores Hill Pinot Gris has a slight pink hue to it which in my opinion makes it all the more appealing 😉 The 2019 vintage was rated 97 points by Halliday and having tasted and the current vintage (2020) I don't think it's too far behind at all.
My tasting notes were "perfection in a glass". Peaches, pair and crisp. Very well balanced acidity and just a touch of moreish. I didn't go into tons of detail as to be honest I was enjoying eating and drinking too much. Head to their site and read more about their wonderful wines!
Alternative Taco Recipes
As much of a taco fiend as I am? Then check out these delicious recipes on my site and other amazing food bloggers sites too!
Octopus Tacos by Yours Truly
Shrimp Tacos w/ Jalapeno Lime Slaw by Heather Szutka of 'The Toasty Kitchen'
Steak Tacos - Carne Asada by Yours Truly
Crispy Potato Tacos w/ Black Beans and Slaw by Rosa Tamm of 'This Healthy Kitchen'
Crispy Fish Tacos by Yours Truly
Healthy Roasted Squash Tacos w/ Avocado Crema by Kelli McGrane RD of 'The Healthy Toast'
Happy Cooking and Happy Eating Friends!!
- 1 head cauliflower
- 6 tortillas
- 1 handful coriander
- 100 g red cabbage (1 cup) shredded
- 3 tbsp olive oil
- 100 g chipotle in adobo (4oz)
- 1 shallot diced
- 2 cloves garlic crushed
- 1 tbsp olive oil
- 150 ml water (2/3 cup)
- salt & pepper
- 1 avocado
- 2 tbsp sour cream
- 1 lime juiced
- 1 coriander
- 100-150ml water (1/2-2/3 cup)
- Break the cauliflower into small bite-sized florets, place in a baking tray with oil and salt and roast for 20-25 minutes @ 200c
- Cook shallot and garlic in olive oil and a pinch of salt – 2 minutes
- Add adobo sauce and 100ml water and cook for a further 2 minutes
- Blend the sauce until smooth adding 50ml more water if necessary
- Place all ingredients (except water) into a blender and blitz.
- Gradually add water until it smooths out
- Grill tortillas
- Toss the cooked cauliflower in the chipotle sauce
- Top tortillas with red cabbage, cauliflower, avocado crema and coriander and serve with a lime wedge
- chef knives
- chopping board
- baking tray
- food processor/mini blender
- mixing bowl
- measuring utensils
- you can buy shop bought chipotle sauces if you want to speed up the process
- if you don’t want to make the crema you can add a wedge of avocado instead and top the cauliflower with a little mayo/aioli instead