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Roasted Cauliflower Tacos with Cilantro Pesto, GF & Vegan


Camille of Camille Styles in Austin celebrates everything with tacos — perhaps it's the Texas in her? On her beautiful lifestyle blog, you'll find tacos for every occasion, both meat and veggies options. The best thing about Tacos is that there is so much variety in flavor and toppings. Plus it's an easy dish to tailor for those that have food allergies. Our favorite taco recipe yet from Camille are these satisfying roasted cauliflower tacos with cilantro pesto. Yum! Packed with both flavor and nutrients, these are sure to delight even the carnivores.


Roasted Cauliflower Tacos with Cilantro Pesto

A weeknight fave and they just so happen to be vegan, gluten-free, and packed with all kinds of good-for-you ingredients.


camille styles, image via


YIELD: 4 servings

PREP TIME: 10 mins

COOK TIME: 20-30 mins

TOTAL TIME: 40 mins


INGREDIENTS

for the tacos:

  • 1 head cauliflower

  • 1 tablespoon olive oil

  • 1/2 teaspoon kosher salt

  • 1 teaspoon garlic powder (optional)

  • 1 teaspoon cumin

  • 1/2 teaspoon coriander

  • 8 corn tortillas

  • 2 small or 1 large avocado, sliced

  • cilantro pesto (recipe below)

  • optional garnishes: pickled red onion, cilantro, lime wedges, sliced jalapeno or fresno peppers

for the cilantro pesto:

  • 2 cups cilantro leaves and stems

  • 1 cup parsley leaves

  • 2 garlic cloves

  • 1/4 cup pumpkin seeds

  • 1/4 cup almonds

  • juice of 1 lime

  • pinch of chili flakes

  • 1/2 teaspoon salt

  • 1/3 cup olive oil


INSTRUCTIONS

  1. Chop the cauliflower into bite-sized pieces, then toss with olive oil, salt, cumin, coriander, and garlic powder (if using.) Spread out on a parchment-lined baking sheet, and roast at 400 degrees for 20 - 30 minutes, until cauliflower is tender and caramelizing on the edges.

  2. Meanwhile, make the cilantro pesto by adding all ingredients in a food processor or blender, and blending until well-combined. I like to leave it a tiny bit chunky so you can see the flecks of the herbs.

  3. Warm corn tortillas in a dry skillet over medium heat, or directly over the burner on the stove to slightly char. In each tortilla, place a scoop of roasted cauliflower, then top with avocado slices, garnishes, and a drizzle of cilantro pesto. Eat!

NOTES

  • If you’re having friends over, everything can be prepped in advance and hang out at room temp until you’re ready to eat.

  • Slice the avocado right before serving so it doesn’t turn brown.

 
 
 

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