Inspired by classic taco nights, these roasted cauliflower tacos are packed with bold flavor, colorful toppings, and plenty of texture. Golden cauliflower seasoned with nutritional yeast and garlic is tucked into warm cassava tortillas, then topped with a crisp jicama and red cabbage slaw, creamy avocado, fresh cilantro, radishes, and a squeeze of lime for a vibrant, satisfying plant-based meal.
A Colorful Plant-Based Taco That’s Surprisingly Satisfying
Taco night has been a regular tradition in our kitchen ever since we moved to Texas. While we often make tacos with chicken or beef, this roasted cauliflower version has become one of those recipes we keep coming back to. The cauliflower turns beautifully golden in the oven, developing deep savory flavor, while the fresh toppings add crunch, creaminess, and brightness to every bite.
The combination of roasted cauliflower and crunchy jicama slaw makes these tacos feel substantial without being heavy. Nutritional yeast gives the cauliflower an extra layer of umami, and a touch of cumin is a lovely addition if you enjoy warm Mexican-inspired flavors.
The Crunchy Jicama Slaw Makes all the Difference
The slaw is simple but brings the entire dish together. Crisp jicama and red cabbage are lightly dressed with extra virgin olive oil, apple cider vinegar, salt, and pepper, creating a refreshing contrast to the warm roasted cauliflower.
Jicama is a crisp, juicy root vegetable with a mild, slightly sweet flavor that’s often compared to a cross between an apple and a water chestnut. Beyond its refreshing crunch, it’s naturally rich in vitamin C and contains inulin, a prebiotic fiber that nourishes beneficial gut bacteria and supports digestive health. Its clean, fresh flavor pairs beautifully with roasted vegetables and bright citrus dressings, making it an excellent addition to tacos and salads.
If you can’t find jicama where you live, simply use more shredded cabbage instead. A combination of white and red cabbage creates an equally delicious slaw with plenty of crunch, freshness, and nutritional value.
Top each taco with creamy avocado, thinly sliced radishes, fresh cilantro, and a generous squeeze of lime. If you like a little heat, finish with your favorite hot sauce.
Cassava Tortillas Work Beautifully
I love serving these tacos in homemade cassava tortillas. Store-bought almond or cassava tortillas also work and make this dish even easier. Their soft texture and mild flavor pair perfectly with the roasted vegetables and fresh toppings, making this recipe naturally gluten-free while keeping the focus on wholesome, nourishing ingredients.
Enjoy!
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Cauliflower Tacos with Jicama-Cabbage Slaw
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 2
- Category: Dinner
- Method: Baking
- Diet: Gluten-Free, Vegan
Description
Inspired by classic taco nights, these roasted cauliflower tacos are packed with bold flavor, colorful toppings, and plenty of texture. Golden cauliflower seasoned with nutritional yeast and garlic is tucked into warm cassava tortillas, then topped with a crisp jicama and red cabbage slaw, creamy avocado, fresh cilantro, radishes, and a squeeze of lime for a vibrant, satisfying plant-based meal.
Ingredients
For the tacos
- 4 lectin-free cassava tortillas
For the roasted cauliflower
- 1 medium cauliflower head, cut into florets
- 3 tablespoons nutritional yeast
- 2 tablespoons extra virgin olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- Salt and freshly ground black pepper
For the jicama-cabbage slaw
- 1/2 small jicama, peeled and grated
- 1/4 small red cabbage, finely shredded
- 2 teaspoons extra virgin olive oil
- Apple cider vinegar
- Salt and freshly ground black pepper
For serving
- 1 avocado, sliced or diced
- 4–5 red radishes, thinly sliced
- 1 small bunch fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
- Heat the oven to 420°F (215°C). Line a baking sheet with parchment paper.
- Toss the cauliflower florets with the nutritional yeast, olive oil, garlic powder, cumin, salt, and pepper until evenly coated. Spread them in a single layer on the prepared baking sheet and roast for 30-35 minutes, stirring halfway through, until tender and golden around the edges.
- While the cauliflower roasts, prepare the slaw. Combine the grated jicama and shredded red cabbage in a bowl. Dress with extra virgin olive oil, apple cider vinegar, salt, and pepper to taste, then toss well.
- Slice the avocado and radishes, chop the cilantro, and cut the lime into wedges.
- Warm the tortillas according to your preferred method.
- Assemble the tacos by filling each tortilla with roasted cauliflower, jicama slaw, avocado, radishes, and cilantro. Finish with a squeeze of fresh lime.
Notes
Cassava tortillas work especially well for these tacos, but any gluten-free tortillas you enjoy can be used.
For a spicy version, serve with your favorite fermented hot sauce: Red Tabasco or Sriracha.
The roasted cauliflower and slaw can both be prepared ahead of time and assembled just before serving.
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