Description
These cauliflower tacos with pickled jalapeno chimichurri are entirely plant-based and ready in under 30 minutes! Smoky roasted cauliflower is paired with a tangy and vibrant pickled jalapeno chimichurri for a super flavorful vegan taco. Massaged cabbage adds a bit of crunch while sliced avocado lends a creamy element. Enjoy these roasted cauliflower tacos for meatless Monday, Veganuary, and beyond!
Ingredients
Units
Scale
for the tacos
- 1 large head cauliflower
- 1 1/2 tablespoons olive oil
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- sea salt, to taste
- 2 heaping cups shredded cabbage
- 1–2 teaspoons lime juice
- 1/2 to 1 teaspoon maple syrup
- 8 small tortillas
- 1 medium/large avocado
for the pickled jalapeno chimichurri
- 1 cup parsley, loosely packed
- 1 cup cilantro, loosely packed
- 1/4 cup pickled jalapenos
- 3 tablespoons pickled jalapeno brine
- 1 teaspoon maple syrup
- 3 tablespoons olive oil
Instructions
- Preheat the oven to 400 degrees. Cut the cauliflower into bite-sized florets then add them to a large bowl. Toss with the olive oil, chili powder, paprika, garlic powder, and a large pinch of salt. Roast at 400 for 20-25 minutes until tender and the edges are beginning to caramelize.
- While cauliflower roasts, make the chimichurri. Add the parsley, cilantro, and pickled jalapenos to a food processor. Pulse until finely chopped, scraping down the sides as needed. With processor running on low, stream in the pickled jalapeno brine, olive oil, and maple syrup. Stop once emulsified, scraping down the sides as needed. Taste and season with a pinch of salt if needed. Set aside for now.
- Add the shredded cabbage to a bowl. Season with a pinch of salt, 1 teaspoon lime juice, and ½ teaspoon maple syrup. Massage with your hands until softened but still a bit crunchy, about 30 seconds. Taste and add more lime, salt, or maple syrup as needed.
- Right before you’re ready to serve the tacos, warm the tortillas and thinly slice the avocado.
- Once cauliflower is done, build the tortillas. Place a handful of the cabbage on the bottom, followed by sliced avocado, roasted cauliflower, and chimichurri.
Notes
- Make sure to use just the leaves and tender stems of the cilantro and parsley for the best results.
- Tortillas can be warmed in a skillet set over medium. Heat for 20-30 seconds per side and keep warm by wrapping in a clean kitchen towel.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: main