Roasted Yellow And Purple Cauliflower Tacos Recipes

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CAULIFLOWER TACOS



Cauliflower Tacos image

Cauliflower tacos are the easy and delicious dinner you need! Chipotle roasted cauliflower and crispy chickpeas fill these vegetarian tacos.

Provided by Erin Clarke / Well Plated

Categories     Main Course

Time 45m

Number Of Ingredients 11

1 medium head cauliflower (about 6 inches in diameter, chopped into florets)
1 can reduced-sodium chickpeas ((15 ounces), rinsed, drained, and patted dry)
1 small red onion (diced)
1 tablespoon extra-virgin olive oil
1 1/2 teaspoons ground chili powder
1 teaspoon ground chipotle chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
Flour or corn tortillas (for serving)
Toppings of choice (thinly sliced cabbage, lime wedges, sliced jalapeños, avocado, plain Greek yogurt (or sour cream))

Steps:

  • Preheat the oven to 400 degrees F. Lightly grease a large baking sheet or line with parchment paper or a silicone baking mat.
  • Place the cauliflower, chickpeas, and red onion in a large bowl, drizzle with olive oil, and sprinkle with the chili powder, chipotle chili powder, cumin, garlic powder, and salt.
  • Toss to evenly coat, then spread in a single layer on the prepared baking sheet. Bake for 30 to 35 minutes, stirring twice, until the chickpeas are crispy and the cauliflower is just tender. Remove from the oven and set aside.
  • To serve, warm the tortillas. Pile high with the warm cauliflower and chickpea mixture. Sprinkle on any desired toppings. Enjoy immediately.

Nutrition Facts : ServingSize 0.25 of filling with one flour tortilla and no toppings, Calories 273 kcal, Carbohydrate 42 g, Protein 11 g, Fat 8 g, SaturatedFat 1 g, Fiber 9 g, Sugar 6 g, UnsaturatedFat 6 g

ROASTED CAULIFLOWER TACOS



Roasted Cauliflower Tacos image

This roasted cauliflower tacos recipe is lightly adapted from Simply Julia by Julia Turshen and is reprinted with permission from the publisher. Feel free to get creative with the toppings here! I used what's listed in the recipe below, but Julia also suggests diced white onion, pickled jalapeños, and hot sauce.

Provided by Julia Turshen

Categories     Main dish

Number Of Ingredients 12

1 small cauliflower (outer leaves and core discarded, cut into small florets)
1 pound red cabbage (thinly sliced (about 1/2 small red cabbage or 6 cups sliced))
¼ cup extra-virgin olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon kosher salt
1 recipe Avocado Sauce
12 corn tortillas (warmed)
Thinly sliced radishes (optional)
Sliced serrano peppers (optional)
Avocado slices (optional)
Cilantro (optional)

Steps:

  • Preheat the oven to 400°F.
  • Place the cauliflower and cabbage on a large sheet pan. Drizzle with the olive oil and sprinkle with the cumin, coriander, and salt. Use your hands to mix everything together and spread it out into an even layer. Roast, stirring every 15 minutes, until the vegetables are softened and browned in spots, about 45 minutes. (I roasted my cabbage and cauliflower on two separate sheet pans. I cooked the cauliflower for 25 minutes and the cabbage for 10 minutes. Both ways work!)
  • Evenly divide the Avocado Sauce and roasted vegetables among the tortillas. Serve immediately with the radishes, serranos, avocado slices, and cilantro, if using.

ROASTED YELLOW AND PURPLE CAULIFLOWER TACOS



Roasted Yellow and Purple Cauliflower Tacos image

These healthy vegan Roasted Orange and Purple Cauliflower Tacos with creamy Cashew Cream are good for you and absolutely stunning. Like a bright rainbow on a plate! Wanna make them gluten-free? Just use gluten-free tortillas and you're all set!

Provided by https://mayihavethatrecipe.com

Categories     Entree

Time 40m

Number Of Ingredients 16

1 medium purple cauliflower, cut into florets
1 yellow cauliflower, cut into florets
4 tbsp extra virgin olive oil, divided
1 teaspoon salt, divided
2 limes
1-2 Hass avocados, diced
1-2 Fresno peppers, sliced
1/4 cup shelled pumpkin seeds
Fresh cilantro (optional)
6-8 tortillas
1/2 cup raw cashews
1 cup water boiling water
1 clove garlic
2 tsp nutritional yeast
1 tsp lemon or lime juice (optional)
1/4 tsp salt

Steps:

  • Preheat the oven to 400F. Line 2 large baking sheets with parchment paper
  • Place the yellow cauliflower in a large bowl and drizzle with 2 tablespoons of olive oil and 1/2 teaspoon salt. Toss well until it's well coated and transfer it to one of the lined baking sheets
  • Repeat the process with the purple cauliflower
  • Bake for 25 minutes or until the cauliflower is tender, but not mushy. Squeeze lime juice on top of cooked cauliflower florets and set aside
  • Right before serving, spread cashew cream on each tortilla. Fill it with the desired amount of cauliflower, avocado, pumpkin seeds, and cilantro. Drizzle more cashew cream and squeeze more lime if desired.

Nutrition Facts : ServingSize 1 cauliflower taco, Calories 248 calories, Sugar 4, Sodium 610, Fat 13, SaturatedFat 2, UnsaturatedFat 11, Carbohydrate 30, Fiber 6, Protein 7

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