Go Back
+ servings

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)
Print It Pin It
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!

Did you make this recipe?

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

S
H
A
R
E