Roasted Cauli Tacos

Roasted cauliflower tacos
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Move over regular tacos, there’s a new game in town and it is a winner! Roasted cauli tacos are so tender and caramelized, all nestled into taco shells, guaranteed to forever change Tuesday taco night!


Half Sheet Pan

Parchment Paper

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Roasted Cauli Tacos

These roasted cauli tacos are a total game changer. Even for super picky “must have meat” taco lovers, once you try a roasted cauliflower taco, you might just decide to add these to the weekly rotation. Paired with pickled red onions and creamy black beans, dinner is served!

Roasted Cauli Tacos

Move over regular tacos, there's a new game in town and it is a winner! Roasted cauli tacos are so tender and caramelized, all nestled into taco shells, guaranteed to forever change Tuesday taco night!
Course dinner, lunch, Snack
Cuisine Comfort Flavour, Mexican
Keyword cauli tacos, tacos
Servings 4
Author Cook with Meg


  • Sheet pan
  • Parchment paper
  • Small and Medium Saucepan
  • Immersion blender or potato masher


TACO SEASONING – make ahead and store in a jar (can double, triple this)

  • 4 tbsp chili powder
  • 2 tbsp paprika
  • 4 tsp cumin
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp oregano
  • 1 tsp salt + pepper


  • 1 large head of cauliflower
  • 1/4 cup olive oil
  • 1-2 tbsp taco seasoning


  • 1 can black beans – DO NOT DRAIN
  • 1/2 small white onion
  • 1/2 cup veggie broth
  • 1 tbsp taco seasoning
  • 1 tbsp Worcestershire sauce
  • 1 tbsp oil


  • 1 large red onion
  • 1/2 c water
  • 1/2 c granulated white sugar
  • 1/2 c white vinegar


  • Taco shells – soft or hard
  • Taco toppings



  • Let's break the cauliflower down into small florets. Rinse.
  • In a large bowl, toss the cauliflower in olive oil, salt, pepper and a bit of taco seasoning.
  • Tumble onto the sheet pan and roast at 425 until golden, about 20 minutes. When the cauliflower is all sticky and golden, place into a dish then return to a warm oven (or microwave) once you're ready to build your tacos.


  • In a medium saucepan, add oil then fry your onions until they soften, about 2-3 min on medium.
  • Once the onions are soft, add the taco seasoning and stir to coat, cook for another minute or so, stirring.
  • Add your broth, then add your beans, NOT drained. We want the starchy water to help thicken.
  • Let the beans bubble away until they start to break apart. You can then use your immersion blender to break them up and "smash" them, or you can use your potato masher (off the heat).
  • **FOR A NON VEGGIE VERSION, add in crumbled bacon and use 1 tbsp of the reserved bacon fat as part of your oil to cook the onions.


  • Slice your red onions into thin slices and place in a bowl of ice water to cut some of the harshness of the raw onion. **you can skip the ice and water, if you're in a hurry.
  • In a small saucepan, add your sugar, vinegar and water. Bring to a boil. Let boil for 2-3 minutes.
  • Pour the hot vinegar liquid over the onions and cover with cling wrap. Let come to room temperature and then if you have time, pop into the fridge for as long as you can. *PRO TIP: Make the night before so they turn super pink!

want more yummy dinner ideas?

Try our Alfredo Stuffed Shells, one of our all time faves in the Cook with Meg kitchen!

SOO GOOD! Enjoy! Meg xo

WANT TO COOK WITH MEG again? Head to our Cooking Classes to see all the different options! LIVE specialty classes via ZOOM for all ages, COOK AT YOUR OWN PACE packs that allow you to cook completely on your schedule, as well as LOTS of classes and mini camps for your KIDS + TEENS too! Switch up your meal routine and add some new recipes to the rotation! Get ready to have fun learning! I can’t wait to see you back again!

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