Roasted Cauliflower Tacos

A unique Mexican dish that has no beans or pico de galo. Roasted Cauliflower Tacos are so yummy and can be served warm or at room temperature. This dish has many components to it, which makes it fun to serve as everyone gets to make their own, choosing the amount of stuffing they want their tacos to have. Friday nights I like to setup this kinda taco bar so that we all get to watch a movie and slowly enjoy the tacos at our own pace.

roasted cauliflower tacos

Oven roasted cauliflower


cauliflower 1 full head, cut into florets
garlic cloves 4, peeled and minced
olive oil 3 tbsp
ground cumin 1 tsp
salt 1/2 tsp or as per taste
red chili powder 3/4 tsp
crushed red pepper flakes 1/2 tsp
black pepper powder 1/4 tsp
turmeric 1/2 tsp
shishito peppers 6 (optional)


Toss the cauliflower with all the other ingredients listed.
Preheat oven to 450 deg F.
Spread the cauliflower and the shishito peppers(with the stem) in a single layer on a baking sheet lined with parchment paper.
Roast this in the oven for 25 mins.
Remove from the oven and set aside.

Tomatillo Salsa


tomatillos 4, remove husk and cut in quarters
poblano peppers 1, cut in half, remove seeds and stem
onion 1, cut into 8 wedges
jalapeño (optional) 1 , sliced in 1/2, remove seeds
garlic 3 large cloves, unpeeled
salt 3/4 tsp
lime juice 1/2 – 1 tsp as per taste
cilantro 1 handful
water 1/4 cup


Set oven rack on the second setting from the top.
Turn on the oven and set to broil.
On an lined sheet pan, evenly place the tomatillos, poblano peppers (flesh side down), onion, jalapeño if using and garlic.
Roast for about 10-12 minutes tossing and turning the vegetables once while roasting.
Let the veggies cool for few minutes, then remove the garlic from its husk and add either to a food processor or blender along with all the roasted veggies, salt, lime juice, cilantro and water.
Blend or process to a course puree, taste for salt and adjust as needed.
Transfer to a container and store in refrigerator for a week or 10 days. Note: It will thicken as it chills.

Garlicky sour cream


sour cream 1/2 cup
garlic 1 pod, finely minced
cumin powder 1/4 tsp
salt to taste


Mix sour cream with minced garlic, cumin powder and salt to taste.

Assembling the taco


soft mini tortillas 12 (used store bought tortillas)
cilantro 1/2 cup, finely chopped
avocado 1, cut into chunks


Heat a pan, warm the mini tortilla.
Take a soft tortilla, place a roasted shishisto pepper, 3-4 pieces of roasted cauliflower, 2-3 pieces of avocado chunks, drizzle some tomatillo salsa and garlicy sour cream.
Finally sprinkle some chopped cilantro and serve.

** Stay connected on Instagram and Pinterest for more delicious food – @bnpassion **

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