Roasted Cauliflower Tacos With Guacamole Yogurt Sauce
These cauliflower tacos with roasted corn and creamy guacamole yogurt sauce are perfect for a weeknight dinner! They are super easy to make and flavorful at the same time.
I have added some spinach as greens. You can add shredded red cabbage/white cabbage as well for some crunchiness. Skip the yogurt sauce if you want to make it a vegan meal. If you don’t want to make guacamole then just add chopped avocados. There are endless combinations you can think of.
Table of Contents
Ingredients
- Olive oil
- Half large head of cauliflower
- Frozen corn
- Red bell pepper
- Onion
- Ripe Avocado
- Fresh Lime
- Garlic cloves
- Jalapeño
- Spinach
- Cilantro
- Yogurt
- Garlic powder
- Turmeric powder
- Chili powder
- Cayenne pepper
- Black pepper
- Tortillas of your choice
Cauliflower tacos Step by step recipe
Roasted cauliflower, roasted corn, guacamole, and yogurt sauce. Use your favorite tortilla and assemble everything.
How to make oven roasted cauliflower?
Cut the cauliflower into bite sized florets. Soak them in salt water for 10 minutes and wash.
Pat dry the florets with a towel. Take a mixing bowl and add the cauliflower florets, olive oil and seasonings like garlic powder, turmeric powder, chili powder, cayenne pepper, and salt. Mix well.
Preheat the oven to 400 degrees Fahrenheit and roast the cauliflower for 30-35 minutes.
How to make roasted corn?
Meanwhile, soak the frozen corn in a bowl of water for 5-6 minutes and then wash it. This way, the corn will turn to room temperature and will remain soft after cooking.
In a skillet, add olive oil, chopped onion, chopped garlic, Jalapeño, and red bell pepper. Fry for a minute and then add corn. Mix well. Cover it with a lid and let it cook on medium heat for 5 minutes.
Switch off the flame and add some salt and black pepper. Then, mix them well and keep aside.
How to make guacamole?
In another bowl, make some guacamole with mashed avocados, chopped garlic, Jalapeño, lime juice, and salt. Keep aside. You can add chopped cilantro, onions and tomatoes as well.
How to make yogurt sauce?
Take some whisked yogurt and add pepper powder, salt, and lime juice. Add some chopped cilantro and keep aside.
Chop some greens- I chose spinach as it goes really well with cauliflower, corn, and avocados.
Assemble cauliflower tacos
Warm up some tortillas, add some chopped spinach/greens followed by roasted cauliflower, roasted corn, some yogurt sauce, greens, guacamole, and some yogurt sauce.
How to store cauliflower tacos?
You can store roasted cauliflower and corn in a separate container for 4 days.
Yogurt sauce can be stored for up to 8 days in an airtight container.
Guacamole can be stored in the refrigerator overnight or for 10-12 hours. Guacamole tastes best when served fresh. Storing it longer can result in browning of the guacamole.
You can warm up the cauliflower, corn and tortillas before serving.
How to Serve Cauliflower Tacos?
To serve cauliflower tacos, you can use corn tortillas, wheat tortillas, spinach tortillas, lentil tortillas, almond flour tortillas, or gluten free tortillas.
Add cabbage leaves and lettuce leaves for grain free options or for a completely plant based diet.
Use any greens or shredded red cabbage with the cauliflower tacos for different flavors.
Skip the yogurt sauce if you are on a vegan diet.
Add some chopped cilantro, onions, and tomatoes in the guacamole. You can also completely skip making guacamole and just add freshly chopped avocado pieces.
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Roasted Cauliflower Corn Tacos With Guacamole Yogurt Sauce
Ingredients
- 1 tbsp Olive oil for roasting cauliflower
- 1 tsp Olive oil for roasting corn
- 1/2 head Cauliflower florets large
- 1 1/2 cup Corns frozen
- 1/4 cup Red bell pepper chopped
- 1/4 cup Red onion chopped
- 1 large Ripe avocado
- 1/4 Fresh lime
- 5 cloves Garlic chopped
- 1 1/2 Jalapeño
- Cilantro chopped
- Spinach chopped
- 1/4 cup Yogurt
- 1/4 tsp Garlic powder
- 1/4 tsp Chili powder
- 1/4 tsp Cayenne pepper
- 1/8 tsp Turmeric powder Optional
- 1/4 tsp Black pepper powder
- 1 tsp Salt or as required
- 6 Wheat tortillas
Instructions
Roasted Cauliflower
- Cut the cauliflower into bite sized pieces. Soak them in salt water for 10 minutes and wash. Pat them dry.
- Preheat the oven to 400 degrees.
- In a bowl, add cauliflower florets, 1 tbsp olive oil, chili powder, cayenne powder, turmeric powder, and 1/4 tsp salt. Mix well.
- Roast for 30-35 minutes, flipping once after 15 minutes during the process. Set aside.
Roasted corn
- Soak the frozen corn into a bowl of water for 5-6 minutes. Wash it out.
- In a skillet, add 1 tsp oil, onions, bell peppers, chopped Jalapeño and 3 cloves of chopped garlic. Fry for 2-3 minutes.
- Add corn and mix. Cover it with a lid and cook for 5 minutes.
- Switch off the flame. Add 1/4 tsp salt and 1/8 tsp black pepper powder. Set aside.
Yogurt sauce
- In a small bowl, add yogurt and whisk well. Add the remaining black pepper powder, 1/8 tsp salt, 5-6 drops lime juice, and chopped cilantro. Set aside.
Guacamole
- Mash avocados, add finely chopped Jalapeño, 2 chopped garlic cloves, the left over lime juice, and 1/4 tsp salt. Set aside.
Assemble Tacos
- Warm up some tortillas, add some chopped spinach, followed by roasted cauliflower, roasted corn, some yogurt sauce, greens, guacamole, and some yogurt sauce.
Notes
- Soaking the frozen corn helps cook them softer and faster.
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