Mushroom Fajitas
Uses Mild Fajita Cooking Sauce , Garlic & Guajillo Fajita & Taco Mix , Soft Taco Wraps
Vegan Tacos
Home | Recipes | Quick & Easy | Tacos | Vegan & Vegetarian
This is a vegan taco recipe that is full of flavour thanks to delicious roasted caulifower!
Cauliflower has become a hero vegetable in the last few years, whether it’s used to make pizza crust, fishless ceviche or a carbless version of rice, etc. We think it’s agreed that actually cauliflower is a pretty tasty vegetable and it makes a delicious filling. No more bland and mushy boiled cauliflower! Roasted cauliflower tastes amazing even just prepared simply by adding a drizzle of olive oil and salt.
For this recipe, we rub our cauliflower with a full-flavoured paste made with white tahini, our bestselling Chipotle Paste, Garlic and Guajillo Fajita & Taco Mix, garlic cloves and lemon juice. It’s then all whizzed up into one mixture that we add to the cauliflower before roasting.
To serve with your tacos we recommend adding a spoonful of warm smoky Chipotle Refried Beans into your Soft Taco Wraps. This not only makes your tacos taste amazing but also provides the perfect base for holding the cauliflower bits in place.
Finally, add a bit of quick homemade guacamole on top, Tomatillo Salsa and vegan creme fraiche to balance the heat, then there’s nothing else to do but enjoy them!
We think these Roasted Cauliflower Tacos are great paired with Vegan Nachos.
Be sure to check out our Vegan Mexican Recipes for more inspiration.
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Prep time
20 mins
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Cook time
25 mins
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Total time
45 mins
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Ideal for
Dinner
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Make it
Mexican
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Serves
3-4
This recipe uses
Soft Taco Wraps
Chipotle Refried Beans
Zingy & Tangy Tomatillo Salsa
Chipotle Paste
Garlic & Guajillo Fajita & Taco Mix
Find us in the
Mexican Section
Ingredients
- ½ cup white tahini paste
- 1 tsp Chipotle Paste
- 1 tbsp Garlic and Guajillo Fajita & Taco Mix
- 3 garlic cloves
- 1 tsp black peppercorns
- ½ lemon juice
- 1 tsp salt
- 1 large cauliflower
- 2 tbsp extra virgin olive oil
- 2 ripe avocados
- Juice of 1 lime
- 1 tbsp extra virgin olive oil
- Sea salt and freshly ground black pepper
- 1 pack of Refried Beans
- 8 Soft Taco Wraps
To serve:
- 1 cup of vegan creme fraiche
- 1 jar Tomatillo Salsa
- Handful of coriander, (roughly chopped)
How to make it
- Mix tahini paste, Chipotle Paste, Garlic and Guajillo Fajita & Taco Mix, garlic cloves, lemon, salt and pepper into the food processor, whizz it all up until the ingredients are mixed into a thick paste, and set aside.
- Remove the outer leaves of your cauliflower and cut into small florets, place them in a big bowl and add the chipotle tahini mixture. With your hands rub all the florets with the paste.
- Then on a lined baking tray, place your cauliflower, add a drizzle of olive oil on top and a pinch of salt, bake for 25 minutes, until the edges become deliciously roasted.
- In the meantime prepare a quick guacamole, add the flesh of your avocados into a bowl, the lime juice, extra virgin olive oil and season with a pinch of salt and black pepper, mash your avocado roughly with a fork, taste and reserve.
- In a small pan add your Refried Beans and heat them up. At the same time warm up the Soft Taco Wraps over a hot pan.
- Put your tacos together by first adding a smear of Refried Beans into your warm Soft Taco Wraps, then add a generous amount of roasted Cauliflower on top, add a bit of guacamole, a spoonful of creme fraiche and perhaps a spoonful of Tomatillo Salsa too!
We are not vegetarians but we tried this dish and it is great! We have made it again and again. This also works well with cauliflower and aubergine mix. If you don’t have tahini, try using smooth peanut butter.
That’s an excellent tip! Thanks Ed. So glad you love making this recipe. Next time, upload a photo for us to see 😀