Roasted Cauliflower Tacos with Chimichurri Sauce

June 28, 2021

If you’re in need for the *perfect* taco for Taco Tuesday, look no further than my Cauliflower Chimichurri Tacos. Not only are these the easiest and most crave-able tacos that you will ever eat (yeah, I said it: EVER), but they are gluten-free, vegan-friendly, and the perfect way to combine Meatless Monday with Taco Tuesday. I am all about making delicious, healthy eating as simple and easy as possible, and these tacos hit all of the marks!

It’s 2021, and most vegetarian recipes don’t suck these days. With so many meat substitutes and whole-food recipes out there, the days of just eating lettuce on a meat-free diet are long gone. That is, in most cases. When it comes to traditionally meat-heavy dishes like tacos, finding a vegetarian option can be a bit trickier. Yes, you can go the safe (and delicious) route of rice, beans, and salsa, but where’s the fun in that?!

These tacos will blow the socks off of your vegetarian friends, AND will satisfy carnivores too. That’s because, instead of loading up on heavy carbs like rice to keep us filled, we’re relying on our low-carb and filling friend, cauliflower. Cauliflower is one of my all-time favorite ingredients to work with, because it’s nutrient dense, easy to find, neutral in flavor, and is a super easy way to bring in an extra serving of veggies. And let’s be honest, we can never have enough veggies.

But the real star of this dish is the chimichurri sauce. If you’ve never had chimichurri before, it’s an herby, slightly nutty, Argentinian sauce traditionally served with empanadas or grilled meat. However, it’s delicious on almost everything, especially on these tacos! The best part is, you can totally make this chimichurri ahead of time and keep it stored in an air-tight container in the  fridge. Put it on everything and anything you want, just make sure you don’t skip it here!

What you need to make these cauliflower chimichurri tacos

These tacos truly couldn’t be easier! With a few ingredients, you’ll have the most delicious recipe prepped and ready to go!

  • Cauliflower: Cauliflower is the star of this dish, and provides the perfect veggie base for our tacos!
  • Olive Oil: Olive oil adds a nice flavor, but you can use any oil you’d like.
  • Garlic Powder: Garlic Powder is half of the seasoning blend that will make this cauliflower taste magical.
  • Smoked Paprika: This gives our cauliflower a rich, smoky flavor. Don’t skip this!
  • Raw Almonds: Make sure the almonds are unsalted here. This will give the chimichurri its balanced, nutty flavor.
  • Garlic: Don’t forget the yummy garlic! If you don’t have fresh garlic, just use 1 teaspoon granulated garlic powder.
  • Ground Black Pepper: Freshly ground black pepper is goes so much further than pre-ground black pepper.
  • Parsley Leaves: I absolutely love parsley, and in chimichurri, it’s a must.
  • Cilantro Leaves and Stems: Don’t knock cilantro stems until you try them; they are rich and full of flavor.
  • Lemon Juice: Lemon juice adds the perfect amount of acid to this recipe, and helps to bring out the flavors of the herbs.
  • Red Wine Vinegar: Red wine vinegar really ties the flavors of this recipe together.
  • Corn Tortillas: I use corn tortillas to keep these gluten-free, but you can use flour tortillas if you want!
  • Garnishes: Sliced avocado, purple cabbage (thinly sliced), and lime are the PERFECT garnishes for your tacos!

How to make these cauliflower chimichurri tacos

Would you believe me if I said that these cauliflower chimichurri tacos come together in less than ten steps?! YEP! But don’t let the simplicity of this recipe fool you; these tacos pack a punch, and may just become your new favorite weeknight recipe.

  1. Preheat the oven to 450 F and line a baking sheet with parchment paper.
  2. Add the cauliflower ingredients to the baking sheet and toss to coat evenly.
  3. Place in the oven and bake for 11 minutes, flip and cook for another 15 minutes – or until crispy on the edges.
  4. Next, make the chimichurri sauce. In a food processor, add the almonds, and pulse until a meal forms.
  5. Then, add in the remaining ingredients and just a few tablespoons of the water, reserving the rest to use if needed.
  6. Pulse until a thick sauce forms – like pesto! If too thick, add the remaining water. Taste and adjust salt and pepper as needed.
  7. Next, prepare the tacos. Toast the tortillas over an open burner set on the lowest flame for about 1 minute per side. This will scorch them a little and make them a bit crunchy. If you don’t have a gas burner, just warm the tortillas in foil in the oven.
  8. Add the roasted cauliflower, the red cabbage, avocado, and top with a drizzle of the chimichurri sauce and chopped cilantro. and enjoy!

Try my other Taco-inspired recipes!

Taco Pasta

Vegan Taco Quinoa

Better Than Taco Bell Mexican Pizzas

If you make this recipe, please be sure to leave a comment below, so that others can read your review. And…since I practically live on Instagram, be sure to tag me in your creations so I can repost! Enjoy! xx

Roasted Cauliflower Tacos with Chimichurri Sauce

Author: Nicole Modic of @KALEJUNKIE

Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
SERVES 3 (2 Tacos Each)
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If you're in need for the *perfect* taco for Taco Tuesday, look no further than my Roasted Chimichurri Tacos with Chimichurri Sauce. Not only are these the easiest and most crave-able tacos that you will ever eat (yeah, I said it: EVER), but they are gluten-free, vegan-friendly, and the perfect way to combine Meatless Monday with Taco Tuesday. I am all about making delicious, healthy eating as simple and easy as possible, and these tacos hit all of the marks!

Ingredients

For the Roasted Cauliflower:

  • 1 Head Cauliflower chopped into small pieces
  • 3 Tablespoons Olive Oil
  • 1 Tablespoon Garlic Powder
  • 2 Teaspoons Smoked Paprika
  • Salt and Pepper to Taste

For the Chimichurri:

  • 3/4 Cup Raw Almonds unsalted
  • 3 Cloves Garlic
  • 3/4 Teaspoon Sea Salt
  • 1/4 Teaspoon Ground Black Pepper
  • 1 Cup Parsley Leaves packed
  • 1 Cup Cilantro Leaves and Stems packed
  • 2 Tablespoons Lemon Juice
  • 2 Tablespoons Red Wine Vinegar
  • 2 Tablespoons Olive Oil
  • 1/4 Cup Water

For the Tacos:

  • 6 Corn Tortillas

For the Garnishes:

  • Cilantro
  • Sliced Avocado
  • Purple Cabbage very thinly sliced
  • Lime

Instructions

  • Preheat the oven to 450 F and line a baking sheet with parchment paper.
  • Add the cauliflower ingredients to the baking sheet and toss to coat evenly.
  • Place in the oven and bake for 11 minutes, flip and cook for another 15 minutes – or until crispy on the edges.
  • Next, prepare the chimichurri: In a food processor, add the almonds, and pulse until a meal forms. 
  • Add remaining ingredients and just a few tablespoons of the water, reserving the rest to use if needed.
  • Pulse until a thick sauce forms - like pesto! If too thick, add the remaining water. Taste and adjust salt and pepper as needed.
  • Next, prepare the tacos. Toast the tortillas over an open burner set on the lowest flame for about 1 minute per side. This will scorch them a little and make them a bit crunchy. If you don’t have a gas burner, just warm the tortillas in foil in the oven.
  • Add the roasted cauliflower, the red cabbage, avocado, and top with a drizzle of the chimichurri sauce and chopped cilantro. Enjoy!

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I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!

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  1. Will be making this soon i love cauliflower soooooooooooo much i never had tacos before perfect for my after office meals sorry i took a break from commenting on your recipes as busy with work will dm you if i make this and let you know how it goes Thanks Ramya

    • Hi Rayma! Don’t apologize, I appreciate any and all comments that you leave! I hope you enjoy this recipe!