Spicy Roasted Cauliflower-Kale Tacos

It’s goinnnn up on a Tuesday. Taco Tuesday that is. Today we have an non-traditional take on the taco. Most taco recipes are centered around meat and cheese-but not these! (rhymin’ without even tryin’). If you follow me on instagram you know that I am a huge fan of veggies tacos. I am a firm believer that you can make tacos out of virtually any ingredient. Roasted cauliflower has the perfect texture for tacos. It has a more meaty texture compared to other veggies and is quite filling! These tacos are loaded to the brim with hearty veggies making them quite  handful. Large on flavor and a little on the messy side, these tacos are sure to please even your non-vegan guests!

Taco Tuesdays? More like tacos everyday.

I could eat tacos every single day without getting sick of them. What really sets these tacos apart is roasting the cauliflower with mexican seasonings. A combination of chili powder, cumin, paprika, and garlic gives this dish the perfect savory flavor. Sautéed garlic kale really takes these tacos to the next level. Oh, but I didn’t stop there. What would veggie tacos be without roasted corn? And avocado? And shredded purple cabbage? We obviously can’t forget salsa! Oh- and I almost forget- a little garlic hummus spread on corn shells! These tacos truly have it all. So much flavor. So much nutrition. So much spice.

Here’s what you will need for 3-4 servings:

1 large head cauliflower

1 tbsp chili powder

1 tsp cumin

1/2 tsp paprika

1 tsp garlic powder

salt & pepper to taste

corn tortillas

1-2 cups shredded purple cabbage

2 ears corn on cob (or 1.5 cups frozen corn)

6-7 leaves of kale, chopped + minced garlic for cooking

1 large avocado

Green Salsa Verde- Salpica & Frontera are my fav brands

optional (but not really optional): garlic hummus for spreading on tortillas




First mix together all of the seasonings in a small dish. Preheat the oven to 425 degrees. Rinse and chop the cauliflower into small florets and arrange on a baking sheet. Sprinkle the seasoning over the cauliflower. If you don’t have enough seasoning, feel free to make more. I like to use a lot of seasoning on my cauliflower! The cauliflower will take about 25-30 minutes to roast.

After putting the cauliflower in the oven, cut the corn off the cob and add it to a baking sheet. Put it in the oven about 15 minutes after the cauliflower was put in. That way the cauliflower and corn will be finished at the same time.

Next chop the purple cabbage so that it has a shredded texture. Chop and slice an avocado into thin strips. I cut these strips in half again to make them super thin and fit well on the tacos!

While the cauliflower is cooking, chop the kale into small chunks and add it to a saute pan with water and about 1/2 tbsp minced garlic. I like to keep this part simple by using jarred minced garlic from the store. When the cauliflower is almost finished cooking, turn on the stovetop and saute the kale for a bit. Wait until the kale gets wilted and soft and then turn off the burner.

At the same time you put the kale on, you can warm up the corn tortillas in the oven if you prefer them toasty. I love toasty corn tortillas so I add them to a pan and heat them up until they get just slightly crispy.

After you are finished cooking everything, just assemble them and serve! I first spread some hummus on the tortillas, then add the kale, cauliflower and corn. I finish it off by topping with the shredded cabbage, avocado, and salsa. Bam! Finished! Making this dinner is actually super quick and comes together in about 30 minutes.

These tacos are quite a handful and can be a little messy if you stuff them to the brim like me! They are so delicious and will keep you full and satisfied. Gosh I am drooling thinking about these at 8 a.m. I think I know what I will be making for dinner again tonight! Plus…it is Tuesday…it would be a sin to not eat tacos today ;).

What is your favorite taco topping?? Do you need to eat tacos on a Tuesday??

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