Roasted Cauliflower Vegetarian Tacos

by Pamela

roasted cauliflower, vegetarian tacos, cauliflower recipes, salsa verde, relationship advice

Sometimes you just need to lighten up. While I mean that in both your attitude and in your food…for this post we’ll just address the food. I’m no Oprah, or Dr. Phil, so who am I to talk to anyone about lightening up? These vegetarian tacos are so rich with flavor, you might not even miss the meat. I’m not saying they taste like meat at all, but they’re certainly not boring and they’re really easy to whip up.

I’m a big fan of the white vegetable known as cauliflower. I use it in a lot of things and in ways you probably would not expect. Of course I make trays of roasted cauliflower just to eat as a side dish, but you can do so much more with this vegetable.

Roasting cauliflower gives this seemingly bland and boring veggie a whole new life, and I’ve got quite the list of cauliflower recipes. I make a roasted cauliflower hummus (same great taste as regular hummus, but with a lot fewer calories). There’s the roasted cauliflower and leek soup that’s so creamy you’ll swear there’s dairy in it.  I puree the roasted cauliflower and use it as a base for a low cal cream sauce. Of course I also chop it up and mix it into mac and cheese and no one has any idea that it’s in there (woo hoo…a sort of healthy mac and cheese dish). Then there’s a gluten free tabbouleh salad that I make with fresh cauliflower. So as you can see, cauliflower is a great way to lighten up!

These vegetarian tacos came about completely on a whim. Craig was grousing about wanting to have some tacos and I didn’t really feel like making the usual. You know…ground meat, taco seasoning, cheese, salsa, blah, blah, blah. It just sounded so booooring. Apparently Craig didn’t really care what he was being served so long as it was stuffed into a corn tortilla. Because when I gave him his plate of tacos he didn’t even bat an eye at me. No smirk, no smart ass comments…he just started stuffing his face.

Vegetarian Tacos with Roasted Cauliflower and Poblano Peppers

I’m not saying that he would have caused me to do anything different if he had started carrying on about things like “where’s the meat,” “you call this a taco” and the like. I would have just shot him a look and walked away. At some point the man has to understand that he’s not living in a restaurant with a chef at his beck and call (or a chef period). But I digress.

These roasted cauliflower vegetarian tacos (aka tacos) are really filling and do have a tremendous amount of flavor to them. One of the main reasons is the salsa verde that’s spooned on top. Unlike a Mexican salsa verde which uses tomatillos and jalapeños, this recipe is more of an Italian salsa verde. It’s got a piquant flavor from the lemon zest and capers that are in it.

Roasted Cauliflower Tacos

Oh, I almost forgot…these roasted cauliflower tacos are not only vegetarian and really good for you, but they’re also gluten free (just double check the package of corn tortillas you buy). That’s a whole lotta good for you in a dinner recipe isn’t it?

Is there anything else you’d add to these? Maybe some black or pinto beans? How about some roasted squash?

5.0 from 2 reviews
Roasted Cauliflower Vegetarian Tacos
 
Prep time
Cook time
Total time
 
These vegetarian tacos are loaded with rich flavors like roasted cauliflower and poblano peppers. Top with crema and fresh salsa verde for even more flavor.
Author:
Recipe type: Dinner
Cuisine: American
Serves: 2-4
Ingredients
  • 1 Head Cauliflower (chopped into florets)
  • 2 Fresh Poblano Chile Peppers (stemmed, seeded and sliced into strips)
  • Olive Oil
  • Salsa Verde
  • Small Handful Flat Leaf Parsley (about ⅓ cup)
  • 10 Sprigs Cilantro
  • Zest of 1 Lemon
  • 1 Clove Garlic
  • 1 Tablespoon Capers (drained)
  • ¼ Cup Unsalted, Roasted Pepitas (shelled pumpkin seeds)
  • Juice of 1 Small Lemon
  • ½ Teaspoon Kosher Salt
  • Freshly Ground Black Pepper
  • ½ Cup Olive Oil
  • Assembly
  • Corn Tortillas
  • Red Onion (sliced thin)
  • Avocado (sliced thin)
  • Crema or Queso Fresca
  • Lime
Instructions
  1. Preheat oven to 425 degrees Farenheit.
  2. Line 2 rimmed baking sheets with foil and arrange cauliflower on one and poblanos on the other. Drizzle both with some olive oil and stir around to make sure everything has a coating of oil on it.
  3. Slide baking sheets into the oven for 20 minutes. Stir cauliflower and peppers and re-arrange pans to cook vegetables evenly. Cook for another 10 minutes. (Cauliflower is done when its softened a bit and has a nice golden brown color in spots. Peppers are done when soft and darkened in color.)
  4. Remove from oven to let cool.
  5. Add all of the ingredients for the salsa verde into the bowl of a food processor and buzz until there are no large chunks.
  6. Give salsa a taste and adjust ingredients to your liking. Pour into a bowl and set aside.
  7. Toast tortillas in a hot pan for a few minutes on each side.
  8. Arrange tortillas on plates and top with roasted peppers and cauliflower. Add sliced onion, avocado and drizzle with salsa verde and crema. Add some pepitas and cilantro if you like. Finish it off with a squirt of lime.
  9. To add more spice, you could also add sliced jalapeƱos to the tacos.
Notes
You can easily double this recipe up to make more. If you have leftovers, just re-heat the roasted peppers and cauliflower in a hot pan for a few minutes. This will not only heat them up, but it will also crisp them up.

 

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10 comments

Grubarazzi October 19, 2013 at 10:21 am

Yummm! Definitely going to make this.

Pamela October 19, 2013 at 10:06 pm

Thanks Kimi, ENJOY!!!

Maureen | Orgasmic Chef October 19, 2013 at 7:13 am

John would ask where the meat was. He’d eat it but next time he’d say, “Maybe I’ll get fish n chips while you have that.” Sometimes he’s useless. :) Your tacos would make me very happy indeed.

Pamela October 19, 2013 at 10:06 pm

Hahahahahahaha. That is classic John, Maureen.

That’s what I thought I was going to hear from Craig. Color me shocked that I got no lip from him and some actual compliments.

Ruthy @ Omeletta October 18, 2013 at 3:39 pm

AH I love cauliflower, any old way; it’s so versatile and I always feel so sneaky putting it in mac & cheese! You’re right- anything in a taco will works for me, so I’m not surprised your man didn’t say anything.

Pamela October 18, 2013 at 9:01 pm

Thanks Ruthy. Don’t feel bad about sneaking that cauliflower in there…it’s good for them. Besides, it’s not like you’re slipping bourbon in there. ;)

Nancy Rose Eisman October 18, 2013 at 11:21 am

Your photography is exceptional and your recipe is right up my alley. I’m from the put anything (vegetarian) in a tortilla (corn, wheat, nopalitas, soft, hard) and I’ll eat 3-4 school of taco eating and yours look scrumptious.

Pamela October 18, 2013 at 8:58 pm

Thank you Nancy, I’m blushing. :) These tacos taste so good and they’re really filling. The salsa Verde is the key to this one.

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