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Roasted cauliflower tacos with a smoky sauce on a white counter with a spoon on the side.
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5 from 2 votes

Smoky Cauliflower Tacos

Roasted Cauliflower Tacos Recipe With Smoky Garlic Sauce will impress your family, This is the perfect vegetarian taco. 
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Mexican
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4
Author: Bailey

Equipment

  • baking sheet
  • small food processor or blender

Ingredients

Cauliflower

  • 5-6 cups cauliflower About 1 medium size head. chopped into 1 inch pieces
  • 1 tsp chipotle powder
  • 1 tsp paprika
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp salt *more to taste if needed
  • 2 tbsp olive oil

Smoky Garlic Sauce

  • ¾ cup tahini (well stirred)
  • 3 tsp lime juice
  • ½ tbs liquid smoke *more to taste if needed
  • ½ tsp salt
  • 2 tsp garlic cloves, minced
  • 1 tsp honey
  • ¼ cup water (keep on the side do not use it all at once!) *This is to thin the sauce!

Toppings

  • 1 avocado, sliced
  • fajita or taco sized tortillas
  • 4 tbsp cilantro (for topping)

Instructions

For the cauliflower 

  • Preheat oven to 420º. Chop cauliflower into equal bite sized pieces, add to a large bowl. Pour oil and seasonings over it and toss well to ensure everything is evenly coated.
  • Lay cauliflower flat on a greased sheet pan. Bake for for 25-30 minutes or until it is browned and soft enough to pierce with a fork.
    * Pro-tip Put the sheet pan in while the oven is preheating. Placing the cauliflower on a hot pan helps to blacken it.

Smoky Garlic Sauce 

  • Combine all the ingredients except water to a bowl or high speed blender. Pulse/whisk. Then add water in slowly to thin the mixture out so it's spreadable like sauce. You may need less or more water than the recipe calls for since tahini can vary in consistency. Add little amounts, stir/pulse add more if needed. 
    Tahini mixture will take a little while to accept the water and thin but it will eventually, be patient here!
  • Once you have the mixture to your desired thickness, build tacos laying the arugula on the bottom, cauliflower and drizzle sauce generously over tacos. Top cilantro, avocado and extra lime wedge. Enjoy!

Notes

  • Roast the cauliflower to perfection by ensuring it's in a nice hot oven. Keep an eye on it so it doesn't burn.
  • If the tahini smoky sauce is too thick, add 2 more table spoons of water and blitz again. Continue this until your preferred consistency.
  • Customize your way! Add red cabbage, pico de gallo , cilantro, lettuce, use salsa or chopped tomatoes. Everything goes great with these tacos.
  • To Store Leftovers: Once cauliflower is cool, store in an air-tight container in the fridge for up to 5 days. To reheat, warm it in the oven for a few minutes or over the stovetop to keep it crispy. You could also reheat it in an air fryer, which will help crisp the cauliflower back up!
  • If you have extra sauce leftover, store in an airtight container for up to 3 days. 

Nutrition

Serving: 2Tacos | Calories: 636kcal | Carbohydrates: 53g | Protein: 16g | Fat: 43g | Saturated Fat: 7g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 20g | Sodium: 1093mg | Potassium: 930mg | Fiber: 10g | Sugar: 7g | Vitamin A: 292IU | Vitamin C: 70mg | Calcium: 191mg | Iron: 5mg