Easy Cauliflower Tacos

Makes 4 servings

  1. Pre-heat oven to 425 degrees F.

  2. In a large mixing bowl, combine chopped cauliflower, sliced onion, lime juice, cumin, paprika, chili powder, sugar, olive oil and salt. Rub spices over cauliflower to ensure even coating.

  3. Spread cauliflower mixture onto baking sheets (try not to let it touch/overlap: this will help it crisp up rather than steam).

  4. Bake for 15 minutes, flip cauliflower, and bake for another 10 minutes. Cauliflower and onion should be slightly browned.

  5. While the cauliflower is roasting, lightly heat the corn tortillas over medium heat in a frying pan.

  6. Serve on warm tortillas with optional toppings. I recommend pairing these with my cilantro-pepita sauce, scallions and fresh avocado!

    **To re-heat leftovers, pre-heat oven to 500, place saved cauliflower on a baking sheet, and roast at a high temperature for about 6-7 minutes!


2 heads of cauliflower, cut into bite-sized florets
1 sweet onion or red onion, sliced
Juice of 1-2 limes
1 Tbsp. + 2 tsp. cumin
2 tsp. smoked paprika
2 tsp. chili powder or chipotle chili powder
1 Tbsp. coconut sugar (or brown sugar)
4 Tbsp. olive oil
1 tsp. salt + more to taste
12 corn tortillas
Serve with: my cilantro-pepita sauce, chopped scallions, cilantro, sliced avocado, salsa, toasted pepitas, or fresh guacamole

2-3 baking sheets
Large mixing bowl

15 minute prep
10 minutes active cook time
25 minutes inactive cook time

Vegan, gluten-free, dairy-free, paleo, nut-free, refine-sugar free option

Venzi’s Notes

Let’s be honest: no one wants to stand over a stove for hours after a long day of work. I may love to cook, but even I can appreciate the sweet relief of an EASY and quick meal. These tacos are just that. Healthy, easy, and quick to prepare. And guys — I’m obsessed with tacos because who isn’t? And sometimes I want tacos, but I also want healthy. So honestly, these tacos are kind of a life hack.