Crispy Thai Roasted Cauliflower Tacos [Vegan, Gluten-Free]

These cauliflower tacos are an explosion of flavors and textures that will leave you wanting more. The crispy Thai cauliflower is mellowed by a tasty slaw and the whole taco is tied together with a delightful avocado-lime sauce. These tacos are sure to be crowd pleasers.

Contents

Crispy Thai Roasted Cauliflower Tacos [Vegan, Gluten-Free]Ingredients You Need for Crispy Thai Roasted Cauliflower Tacos [Vegan, Gluten-Free]For the Tacos: 1 tablespoon red curry paste 1 tablespoon olive oil 1 tablespoon lime juice 4 cups cauliflower florets 2 teaspoon Thai seasoning (see below) 4 small, gluten-free tortillas For the Slaw:For the Avocado Lime Drizzle:For the Thai Seasoning:How to Prepare Crispy Thai Roasted Cauliflower Tacos [Vegan, Gluten-Free]Crispy Thai Roasted Cauliflower Tacos [Vegan, Gluten-Free]

Crispy Thai Roasted Cauliflower Tacos [Vegan, Gluten-Free]

Ingredients You Need for Crispy Thai Roasted Cauliflower Tacos [Vegan, Gluten-Free]

For the Slaw:

3 cups purple cabbage, shredded
1 carrot, shredded
3 tablespoon cilantro, coarsely chopped
1 tablespoon flaked toasted coconut
2 teaspoon each extra virgin olive oil and lime juice
1 teaspoon agave
1 jalapeno pepper, thinly sliced

For the Avocado Lime Drizzle:

1 avocado, pitted
1/2 cup cilantro, chopped
1/4 cup water
2 limes, peeled (flesh only – take the skin and white bits off with a knife)

For the Thai Seasoning:

2 teaspoons ground cumin
1 teaspoon ground black pepper
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon dried lemon zest
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon powdered ginger
1 teaspoon ground coriander
A few pinches of dried chili flakes

How to Prepare Crispy Thai Roasted Cauliflower Tacos [Vegan, Gluten-Free]

Preheat the oven to 400°F.
In a bowl, whisk together the curry paste, olive oil, and lime juice to make a thinner paste.
Toss the cauliflower in the mixture and stir it to coat.
In a small jar, combine all spices for the Thai seasoning and shake them together to blend.
Sprinkle 2 teaspoons of the Thai seasoning over the cauliflower and stir it to coat.
Line a baking sheet with foil and scatter the cauliflower florets in a single layer.
Roast them for 15-20 minutes or until they are crispy.
Meanwhile, combine all ingredients for the cabbage slaw in a large bowl.
Stir the olive oil, lime juice, and agave together. Then, pour it over the slaw and stir everything in.
In a blender, puree all ingredients for the avocado drizzle. Transfer it to a bottle with a squeeze top, or a sealed jar as you’ll have extra to store in the fridge.
When the cauliflower is ready, remove it from the oven.
Divide the cabbage slaw between 3-4 tortillas, then evenly distribute the roasted cauliflower. Drizzle the tacos with avocado sauce and garnish with additional cilantro and toasted coconut if desired.