These cauliflower tacos with pickled jalapeno chimichurri are entirely plant-based and ready in under 30 minutes! Smoky roasted cauliflower is paired with a tangy and vibrant pickled jalapeno chimichurri for a super flavorful vegan taco. Massaged cabbage adds a bit of crunch while sliced avocado lends a creamy element. Enjoy these roasted cauliflower tacos for meatless Monday, Veganuary, and beyond!
I’ve had the idea for these tacos rambling around in my brain for some time. I crossed my fingers as I headed to the farmers market this past weekend hoping to find at least a couple of the ingredients. Luckily, I scored this gorgeous head of purple cauliflower and a smallish head of cabbage perfect for this recipe. The cauliflower is roasted until tender and paired with some limey massaged cabbage, sliced avocado, and a tangy pickled jalapeno chimichurri for a super flavorful vegan taco. The best part is that everything is ready in less than 30 minutes!
Why You’ll Love this Cauliflower Taco Recipe
- They’re ready in 30 minutes or less!
- They’re completely vegan making them perfect for meatless Monday, Veganuary, and beyond!
- Depending on your tortilla choice, these tacos are also gluten free.
- They’re comforting and vibrant, the perfect combination for the colder and darker months of the year.
Grab these Ingredients
- Cauliflower – you’ll need 1 large head of cauliflower, whatever color you like! If all you can find are smallish heads, grab two.
- Olive Oil – we’ll be using this to roast the cauliflower as well as in the chimichurri. You’ll need a little over 1/4 cup total.
- Chili powder, Smoked Paprika, and Garlic Powder – these spices lend flavor to the roasted cauliflower, giving it a smoky vibe.
- Salt– seasons every component of the tacos from the cauliflower to the cabbage to the chimichurri.
- Cilantro and Parsley – these form the bulk of the chimichurri, giving it the characteristic green color and fresh, vibrant flavor. If you think cilantro tastes like soap, feel free to use all parsley!
- Pickled Jalapenos – these, along with some of their brine, give the chimichurri a tangy and somewhat spicy flavor. If you like things mild, make sure to look for the “tamed” pickled jalapenos that have most of the seeds removed.
- Maple Syrup – just a touch in both the chimichurri and the cabbage helps to balance the tangy flavors.
- Cabbage – we’re making a quick and dirty slaw by massaging shredded cabbage with some lime juice, salt, and a touch of maple syrup.
- Lime – adds tangy flavor to the cabbage. Fresh is best!
- Avocado – thinly sliced avocado adds a creamy element to the tacos.
- Tortillas – smaller tortillas (sometimes called “street taco tortillas” or “mini tortillas”) work best here. The choice of corn or flour is entirely up to you!
How to Make Cauliflower Tacos
These tacos have three main components: roasted cauliflower, pickled jalapeno chimichurri, and massaged cabbage, You’ll start with the cauliflower because as it roasts in the oven, you’ll be able to tackle all of the remaining tasks. Cut the cauliflower into bite-sized florets. Toss them with some olive oil and the spices then spread them out an a large baking sheet so they aren’t overlapping. Roast until tender and beginning to caramelize.
While the cauliflower roasts, make the chimichurri. Add the parsley, cilantro, and pickled jalapenos to a food processor. Pulse until finely chopped, then add some of the pickle brine, olive oil, and a touch of maple syrup. Process until emulsified. Don’t have a food processor? You can use an immersion blender instead.
Add the shredded cabbage to a bowl along with a pinch of salt, lime juice, and a little drizzle of maple syrup. Massage with your hands until softened but still a bit crunchy, about 30-60 seconds. Taste and add more lime juice for acidity or salt to season.
Right before you’re ready to serve your tacos, warm up your tortillas and thinly slice the avocado. Tortillas can be warmed up in a skillet set over medium heat for about 20-30 seconds per side. Keep tortillas warm by wrapping them in a clean kitchen towel.
Tips for Making These Tacos More Filling
- Add a can of drained and rinsed chickpeas to the cauliflower for roasting. If you do this, increase the olive oil to 2 tablespoons and each spice by about 1/4 teaspoon. Since this bulks up the filling, you’ll most likely have leftovers. Serve them atop salads or rice bowls or make a quesadilla.
- Serve your favorite rice and beans alongside these roasted cauliflower tacos. Try these black beans and rice with roasted poblanos and garlic from The First Mess. Or, cook your favorite white rice and fold in some chopped cilantro and lime juice and serve it with Siete Foods’ Vegan Charro Beans.
Recipe FAQs and Substitutions
I think cilantro tastes like soap…can I use something else in the chimichurri? Yes! You can double up the parsley and add a little lemon or lime zest.
Do I need to use purple cauliflower? No, you can use any color cauliflower you prefer! They all have a similar taste.
I don’t have a food processor. Is there something else I can use instead? Yes, you can use an immersion blender or a regular blender. If you’re using an immersion blender, put your ingredients in a tall jar/vessel for easier blending. If you’re using a regular blender, you’ll most likely have to scrape down the sides a bit more than with a food processor.
Looking for more ways to enjoy cauliflower this winter? Try this roasted cauliflower with meyer lemon caper salsa or this lemongrass and ginger cauliflower soup!
Cauliflower Tacos with Pickled Jalapeno Chimichurri
- Total Time: 30 minutes
- Yield: 8 tacos
- Diet: Vegan
Description
These cauliflower tacos with pickled jalapeno chimichurri are entirely plant-based and ready in under 30 minutes! Smoky roasted cauliflower is paired with a tangy and vibrant pickled jalapeno chimichurri for a super flavorful vegan taco. Massaged cabbage adds a bit of crunch while sliced avocado lends a creamy element. Enjoy these roasted cauliflower tacos for meatless Monday, Veganuary, and beyond!
Ingredients
for the tacos
- 1 large head cauliflower
- 1 1/2 tablespoons olive oil
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- sea salt, to taste
- 2 heaping cups shredded cabbage
- 1–2 teaspoons lime juice
- 1/2 to 1 teaspoon maple syrup
- 8 small tortillas
- 1 medium/large avocado
for the pickled jalapeno chimichurri
- 1 cup parsley, loosely packed
- 1 cup cilantro, loosely packed
- ¼ cup pickled jalapenos
- 3 tablespoons pickled jalapeno brine
- 1 teaspoon maple syrup
- 3 tablespoons olive oil
Instructions
- Preheat the oven to 400 degrees. Cut the cauliflower into bite-sized florets then add them to a large bowl. Toss with the olive oil, chili powder, paprika, garlic powder, and a large pinch of salt. Roast at 400 for 20-25 minutes until tender and the edges are beginning to caramelize.
- While cauliflower roasts, make the chimichurri. Add the parsley, cilantro, and pickled jalapenos to a food processor. Pulse until finely chopped, scraping down the sides as needed. With processor running on low, stream in the pickled jalapeno brine, olive oil, and maple syrup. Stop once emulsified, scraping down the sides as needed. Taste and season with a pinch of salt if needed. Set aside for now.
- Add the shredded cabbage to a bowl. Season with a pinch of salt, 1 teaspoon lime juice, and ½ teaspoon maple syrup. Massage with your hands until softened but still a bit crunchy, about 30 seconds. Taste and add more lime, salt, or maple syrup as needed.
- Right before you’re ready to serve the tacos, warm the tortillas and thinly slice the avocado.
- Once cauliflower is done, build the tortillas. Place a handful of the cabbage on the bottom, followed by sliced avocado, roasted cauliflower, and chimichurri.
Notes
- Make sure to use just the leaves and tender stems of the cilantro and parsley for the best results.
- Tortillas can be warmed in a skillet set over medium. Heat for 20-30 seconds per side and keep warm by wrapping in a clean kitchen towel.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: main
