Roasted Cauliflower Tacos with Tahini Sauce Recipe

Prep Time 15 mins
Cook Time 25 mins
Rest Time 5 mins
Total Time 45 mins
Cooking Method:
Cuisine: ,
Courses: ,
Difficulty: Beginner
Cooking Temp: 200  C
Servings: 4
Best Season: All Seasons
Description

These Roasted Cauliflower Tacos with Tahini Sauce are a wholesome, plant-based twist on traditional tacos. Perfectly roasted cauliflower florets are tossed with warm spices, layered in soft tortillas, and drizzled with a creamy, nutty tahini sauce. This recipe is vegan, healthy, and bursting with Mediterranean-Mexican fusion flavors, making it a fresh and satisfying meal for any season.

Ingredients
    For the Roasted Cauliflower:
  • 1 large head cauliflower (cut into bite-sized florets)
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 0.5 tsp ground cumin
  • 0.5 tsp chili powder
  • 0.25 tsp turmeric powder (optional, for color)
  • 0.5 tsp garlic powder
  • Salt and black pepper to taste
    • For the Tahini Sauce:
  • 4 tbsp tahini (stirred well before use)
  • 2 tbsp lemon juice (freshly squeezed)
  • 1 small garlic clove (minced)
  • 3–4 tbsp warm water (adjust for desired consistency)
  • Salt to taste
    • For the Tacos:
  • 8 small corn or flour tortillas (warmed)
  • 1 small red onion (thinly sliced)
  • 1 cup shredded red cabbage
  • 1 medium avocado (sliced)
  • 0.25 cup fresh cilantro leaves
  • Lemon or lime wedges (for serving)
Instructions
    Preheat and Prepare
  1. 1
    Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper or lightly grease it with olive oil. This helps prevent sticking and ensures even roasting.
    2. Season the Cauliflower
  2. 2
    In a large mixing bowl, toss the cauliflower florets with olive oil, smoked paprika, cumin, chili powder, turmeric, garlic powder, and a pinch of salt and pepper. Coat everything evenly so each piece is well seasoned.
    3. Roast to Perfection
  3. 3
    Spread the seasoned cauliflower in a single layer on the prepared baking sheet. Roast in the preheated oven for 25 minutes, flipping halfway through, until the florets are golden brown and crisp on the edges.
    4. Prepare the Tahini Sauce
  4. 4
    In a small bowl, whisk together tahini, lemon juice, minced garlic, and a pinch of salt. Gradually add warm water, one tablespoon at a time, whisking until the sauce becomes smooth, creamy, and slightly pourable. Adjust the salt or lemon juice to your taste.
    5. Warm the Tortillas
  5. 5
    Heat the tortillas on a dry skillet over medium heat for about 20 seconds per side or wrap them in foil and warm in the oven for 5 minutes. Keep them soft and pliable by stacking and covering with a clean towel.
    6. Assemble the Tacos
  6. 6
    Place a few roasted cauliflower florets in each tortilla. Top with shredded cabbage, sliced avocado, red onion, and a drizzle of tahini sauce. Garnish with fresh cilantro.
    7. Serve and Enjoy
  7. 7
    Serve immediately with lemon or lime wedges on the side. Squeeze some fresh juice over each taco right before eating for a zesty finishing touch.
Note

Storage: Store leftover roasted cauliflower and tahini sauce separately in airtight containers in the fridge for up to 3 days. Reheat the cauliflower in the oven to retain crispiness.

Tahini Tip: If the tahini sauce thickens after sitting, simply whisk in a bit more warm water before serving.

Spice Level: Adjust chili powder to your preference. For a milder version, use sweet paprika instead.

Add-Ons: Try adding roasted chickpeas, pickled onions, or a sprinkle of feta (if not vegan) for more texture and flavor.

Gluten-Free Option: Use certified gluten-free corn tortillas.

Keywords: vegan tacos, healthy dinner, cauliflower recipe, tahini sauce, easy vegetarian
Read it online: https://petitepanini.com/recipe/roasted-cauliflower-tacos-with-tahini-sauce-recipe/