Chimichurri Cauliflower Tacos

4.34 from 12 votes

Recipe from Two Peas and Their Pod

Tacos with spiced roasted cauliflower, beans, and a zesty chimichurri sauce! Top with avocado, cabbage, and pickled red onions for the most flavorful vegetarian tacos ever!

Prep Time15

Cook Time25

Total Time40

Course: Main Course

Cuisine: Mexican

Keyword: vegetarian, vegetarian tacos

Servings:

Calories: 326kcal

Ingredients

For the cauliflower:

1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 tablespoon olive oil
1 large head cauliflower, washed and cut into bite-size florets
Kosher salt and black pepper, to taste

For the tacos:

Corn tortillas, charred or warmed
15 oz can black beans or pinto beans, rinsed, drained, and warmed
Chimichurri sauce
Red cabbage, thinly sliced
Pickled red onions
Cilantro, chopped
Avocado, chopped

Instructions

Preheat oven to 400 degrees. Line a large baking sheet with parchment paper or foil and set aside.
In a small bowl, stir together chili powder, cumin, smoked paprika, garlic powder, and onion powder.
Place the cauliflower in a large bowl and drizzle with olive oil. Toss until well coated. Pour the seasoning mixture over the cauliflower and stir until well coated.
Place the cauliflower on the prepare baking sheet in an even layer. Roast for 25 to 30 minutes or until cauliflower is tender. Remove from the oven.
To assemble the tacos, top a tortilla with roasted cauliflower, beans, chimichurri sauce, cabbage, pickled red onions, cilantro, and avocado. Serve immediately.

Notes

You can char the tortillas over a gas flame or turn your oven to broil. Place tortillas on a large baking sheet, then place in the oven for about 30 seconds. Remove from oven, flip the tortillas over, and repeat on the other side. Watch them closely because they will char quickly!

Nutrition