Roasted Cauliflower Tacos with Peruvian Green Sauce and Pickled Red Onions

No ratings yet

Roasted Cauliflower Tacos are a vibrant, healthy vegan option for lunch or dinner. Roasting brings out cauliflower’s natural sweetness and satisfying texture, making it an ideal taco filling. Topped with a zesty Peruvian green sauce and tangy pickled red onions, these tacos deliver flavor and color in every bite.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 30

Total Time 50

Servings: 4 servings

Course: accompaniment, Appetizer, dinner, lunch, Main Course

Cuisine: Peruvian

Calories: 280

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Roasted Cauliflower:
1 large head of cauliflower cut into bite-sized florets (about 8 cups)
2 –4 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon chili powder or Tajin
1 teaspoon cumin
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon kosher salt
For the Peruvian Green Sauce:
1½ cups cilantro leaves and tender stems
2 –3 jalapeños seeded and chopped
4 cloves of garlic
¼ cup fresh basil leaves
½ teaspoon ground cumin
1 tablespoon chili paste optional
⅓ cup crumbled Cotija or feta optional for non-vegan
1½ –2 tablespoons lime juice
½ cup olive oil
Salt to taste
For the Pickled Red Onions:
1 large red onion thinly sliced
1 cup apple cider vinegar
⅔ cup water
2 tablespoons cane sugar or maple syrup
2 teaspoons kosher salt
2 –4 bay leaves
To Serve:
8 –12 small corn or flour tortillas
Fresh cilantro for garnish
Lime wedges

Equipment

Large baking sheet (for roasting cauliflower)
Parchment paper (optional, for easy cleanup)
1 Large mixing bowl (for tossing cauliflower with oil and spices)
1 Small saucepan (for heating pickling liquid for onions)
1 Heat-safe bowl or jar( for pickling onions)
1 Food Processor (for Peruvian green sauce) or blender
1 Blender or food processor
1 Chef’s knife (for prepping cauliflower, herbs, and onions)
1 cutting board
Measuring Cups (for accuracy)
Measuring spoons
1 Spatula or tongs (for tossing and serving)
1 skillet or microwave (for warming tortillas)
Citrus juicer (optional, for lime juice)

Method

Roast the Cauliflower
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large bowl, toss cauliflower florets with olive oil, smoked paprika, chili powder (or tajin), cumin, onion powder, garlic powder, and salt until well coated.
Spread evenly on the baking sheet. Roast for 25–30 minutes, tossing halfway, until golden and crisp at the edges.
Squeeze fresh lime juice over the roasted cauliflower after baking for extra brightness.
Make the Pickled Red Onions
In a saucepan, combine vinegar, water, sugar, and salt. Bring to a boil, stirring until sugar dissolves.
Place sliced onions and bay leaves in a heat-safe bowl or jar. Pour hot pickling liquid over onions. Let cool, then refrigerate for at least 30 minutes (overnight for best flavor).
Onions will keep in the fridge for up to 2 weeks.
Prepare the Peruvian Green Sauce
In a food processor or blender, combine cilantro, jalapeños, garlic, basil, cumin, chili paste (if using), cheese (if using), lime juice, and olive oil. Blend until smooth and creamy—season with salt to taste.
Adjust lime juice or oil for desired consistency.
Assemble the Tacos
Warm tortillas in a dry skillet or oven.
Fill each tortilla with a generous scoop of roasted cauliflower.
Drizzle with Peruvian green sauce.
Top with pickled red onions and fresh cilantro.
Serve with lime wedges on the side.

Nutrition

Serving: 225gCalories: 280kcalCarbohydrates: 38gProtein: 6gFat: 15gSaturated Fat: 3gSodium: 841mgFiber: 8gSugar: 6g

Notes

Tips & Variations

Add a simple cabbage slaw or avocado slices for extra crunch and creaminess.

For a gluten-free option, use corn tortillas.

For extra heat, leave some jalapeño seeds in the green sauce.

Tried this recipe?

Let us know how it was!