Slow Roasted Cauliflower Tacos

January 20, 2016
0 Ratings
Photo by The Goodness Exchange
Author Notes

A vegan taco everyone will love. Smoky chipotle, sweet maple and cayenne combined in a flavour filled bite. Lime mayonnaise adds creamy zest —My Goodness Kitchen

  • Makes 8
  • Slow Roasted Cauliflower
  • 1 head cauliflower, cut into small florets
  • 2 garlic cloves, finely chopped
  • 1/3 cup ketchup
  • 1/4 cup tamari or soy sauce
  • 1/4 cup maple syrup
  • 1/3 cup vegetable stock or water
  • 3 tablespoons chipotle sauce
  • 1/2 tablespoon cayenne pepper
  • 1 dash olive oil
  • 1 tablespoon smoked paprika
  • 2 tablespoons apple cider vinegar
  • 1 pinch sea salt
  • Taco and Condiments
  • 1 red onion halved and sliced
  • 1/2 cup apple cider vinegar
  • 1 tablespoon coconut or unprocessed sugar
  • 1 pinch salt
  • 1/3 cup vegan or regular mayonnaise
  • 1 teaspoon chipotle sauce
  • 1 zest of a lime
  • 1 handful chopped coriander
  • 1 splash fresh lime juice
  • 1 packet soft corn tortillas
  • 1 avocado
  • 1 handful chopped chives (optional)
In This Recipe
  1. Slow Roasted Cauliflower
  2. Heat oil and sauté garlic on medium heat until fragrant.
  3. Add smoked paprika and stir to combine.
  4. Add ketchup, tamari, apple cider vinegar, chipotle sauce, cayenne pepper and maple syrup. Stir to combine.
  5. Add water or stock and keep on the heat for 1 minutes.
  6. Lay cauliflower florets in a small baking dish, season with salt and drizzle with a little oil.
  7. Carefully pour the marinade over the cauliflower. Bake in the oven for 40 minutes.
  8. Remove and carefully stir. Return to oven and bake for another 30 minutes or until soft and caramelised.
  1. Taco and Condiments
  2. Place onion, vinegar, sugar and salt in a jar. With the lid on, shake to combine and set aside for 2 hours to pickle.
  3. Stir mayonnaise, chipotle and lime zest together in a small bowl. Adjust to taste.
  4. Prepare tortillas as per packet interactions. Build taco beginning with a good smear of chipotle-lime mayonnaise, add roasted cauliflower, pickled onions, sliced avocado, coriander or chives and a good squeeze of lime.
  5. Eat messily.

See what other Food52ers are saying.

  • dawn
  • My Goodness Kitchen
    My Goodness Kitchen

9 Reviews

dawn February 8, 2016
oh wow sounds like more!
Author Comment
My G. February 8, 2016
For goodness sake. I am the worst copy and paster in the world. Fixing it now. I am going long hand in future. Thanks Dawn.
dawn February 8, 2016
Sorry the maple syrup is addressed but you don't have the avocado or chives listed on ingredient list. Not trying to be a complainer, just want others to try this recipe and get a great result.
Author Comment
My G. February 8, 2016
Oh, I am so glad. You can also make them with mushrooms. Get some big portobellos, slice them and roast in the marinade. They only take about 30 minutes. Thanks so much for the feedback.
dawn February 8, 2016
They are DELICIOUS!!! Had to make a double batch! Thank you
Author Comment
My G. February 8, 2016
Done! Thanks for pointing it out Dawn. I hope you enjoy them.
Author Comment
My G. February 8, 2016
you're right Dawn. My apologies. I copied this over and didn't do a very good job! I will amend now.
dawn February 8, 2016
Upon going further into this recipe, I found a couple more omissions.
It calls for maple syrup, but then does not address where to add it. It calls foe the apple cider vinegar to be added but does not list it in the ingredients. I'm winging(with several years of cooking experience) however it is not a complete recipe.
dawn February 8, 2016
how much smoked paprika does the recipe suggest? It's not listed.