Roasted Cauliflower Tacos with Creamy Salsa {Vegan, Gluten-Free}

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Roasted Cauliflower Tacos with Creamy Salsa {Vegan, Gluten-Free}

Hot diggity dog, it’s taco time!  It’s 70, sunny, and 100% beautiful here in Ohio right now.  Which is pretty rare… 

Ohio offers a bounty of beauty- from farms as far as the eye can see, freshwater lakes, fruit stands, red barns, and windmills, to summer thunderstorms and grandma pies.  It’s beautiful here, but our weather can be pretty hit or miss…  It’s said that the Midwest has 4 seasons: Pre-Winter, Winter, Post-Winter, and Construction.  So when the weather is breezy and delightful, you can find most everyone outside eating and enjoying it!  This healthy recipe is perfect for al fresco dining with a cold brooski and some homemade guacamole!

Roasted Cauliflower Tacos with Creamy Salsa {Vegan, Gluten-Free}

Taco bar night was my favorite meal night growing up and my parents always put green olives in the spread of toppings.  Since then I’ve been smitten with them as a topping, even though you may think that’s totally weird of me.  <3

Roasted Cauliflower Tacos with Creamy Salsa {Vegan, Gluten-Free}

One more thing… Here’s a great recipe for homemade taco seasoning but store-bought also works great!

Roasted Cauliflower Tacos with Creamy Salsa {Vegan, Gluten-Free}
Serves 4
Crunchy, salty chickpeas with savory, roasted cauliflower topped with fresh veggies and drizzled with a spicy, creamy salsa.
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 1 (15 oz) can Chickpeas
  2. 1 head Cauliflower
  3. 2 Tablespoons Olive Oil, divided
  4. 2 Tablespoons Taco Seasoning, divided
  5. 1 cup Corn, fresh or canned
  6. Tortillas (Flour, Corn, Multi-grain, or Gluten-Free)
  7. Assorted Toppings (Avocado, Lettuce, Cilantro, Tomato, Peppers, Green Olives, etc.)
Creamy Salsa
  1. 8 oz Medium-Hot Jarred Salsa
  2. 4 oz Cream Cheese (Vegan or Regular), softened
Instructions
  1. Rinse chickpeas and pat completely dry. Let sit on the counter-top while the oven is preheating to dry them out further.
  2. Preheat the oven to 400 degrees.
  3. Chop cauliflower into bite sized pieces and arrange on a baking sheet.
  4. Arrange chickpeas on a separate baking sheet.
  5. Drizzle each baking sheet with 1 Tablespoon olive oil and 1 Tablespoon taco seasoning and toss.
  6. Roast for 20 minutes. Toss the chickpeas. Take the cauliflower out and toss in the corn.
  7. Roast for an additional 10 minutes.
  8. Serve on tortillas with toppings and creamy salsa (recipe below).
Creamy Salsa
  1. With an electric mixer beat the cream cheese until smooth. Then beat in the salsa until fully incorporated. Serve with tacos or tortilla chips for dipping.
The Miniature Moose http://theminiaturemoose.com/
  • Ashley June 3, 2014, 12:00 pm

    Those look so good! I am going to try them for my family!