Chimichurri Cauliflower Tacos – Two Peas & Their Pod


Quick Summary

Chimichurri Cauliflower Tacos- tacos with spiced roasted cauliflower, beans, and a zesty chimichurri sauce! Top with avocado, cabbage, and pickled red onions for the most flavorful vegetarian tacos ever!

Tacos are on our dinner menu every single week because they are always so good. If we miss Taco Tuesday, then we do Taco Thursday or Taco Saturday. It doesn’t matter what day, as long as we get our taco fix every week.

A few of our favorite taco recipes include: steak tacos, veggie tacos, turkey tacos, and cauliflower chickpea tacos.

Cauliflower tacos are really so good so I decided to create a new cauliflower taco recipe, Chimichurri Cauliflower Tacos, and they are incredible!

The combo of spiced roasted cauliflower with the herbaceous chimichurri sauce is perfection! I add beans for a boost of protein and of course lots of toppings. Toppings are a MUST for tacos!

If you are looking for a new recipe to try, you have to make Chimichurri Cauliflower Tacos. These easy vegetarian tacos are full of flavor, satisfying, and so delicious.

Taco Ingredients

  • Cauliflower– buy a large head of cauliflower and cut it into bite-size florets.
  • Olive oil– for roasting the cauliflower.
  • Spices– chili powder, cumin, smoked paprika, garlic powder, and onion powder
  • Beans– I like to add beans for protein. You can use black, pinto, or even refried beans.
  • Tortillas– we like to use corn tortillas. You can char the tortillas over a gas flame or turn your oven to broil. Place tortillas on a large baking sheet, then place in the oven for about 30 seconds. Remove from oven, flip the tortillas over, and repeat on the other side. Watch them closely because they will char quickly!

Taco Toppings

  • Chimichurri sauce– the special sauce! The chimichurri is SO good with the roasted cauliflower!
  • Red cabbage– I love adding thinly sliced red cabbage for color and texture. Green cabbage or lettuce will also work!
  • Pickled red onions– a MUST for tacos!
  • Avocado– you can add avocado or a dollop of guacamole!

How to Make Chimichurri Cauliflower Tacos

  • Preheat oven to 400 degrees. Line a large baking sheet with parchment paper or foil for easy clean up.
  • In a small bowl, stir together the spices.
  • Place the cauliflower in a large bowl and drizzle with olive oil. Toss until well coated. Pour the seasoning mixture over the cauliflower and stir until well coated.
  • Place the cauliflower on the prepare baking sheet in an even layer. Roast for 25 to 30 minutes or until cauliflower is tender. Remove from the oven.
  • To assemble the tacos, top a tortilla with roasted cauliflower, beans, chimichurri sauce, cabbage, pickled red onions, and avocado. Serve immediately.

Serving Suggestions

Taco nights are always fun! If you want to serve a few side dishes with the tacos, here are a few suggestions.

How to Store

If you have leftovers, store the roasted cauliflower and beans in separate containers in the fridge for up to 4 days.

You can keep the chimichurri sauce in the fridge for up to 7 days. Stir and let it come to room temperature before serving.

I like to reheat the roasted cauliflower in the oven or air fryer so it gets crispy. You can also reheat on the stovetop with the beans. I don’t recommend reheating the cauliflower in the microwave because it will get a little mushy. You can reheat the beans in the microwave.

More Taco Recipes

Chimichurri Cauliflower Tacos

Tacos with spiced roasted cauliflower, beans, and a zesty chimichurri sauce! Top with avocado, cabbage, and pickled red onions for the most flavorful vegetarian tacos ever!

For the cauliflower:

  • 1 1/2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1 tablespoon olive oil
  • 1 large head cauliflower, washed and cut into bite-size florets
  • Kosher salt and black pepper, to taste

For the tacos:

  • Corn tortillas, charred or warmed
  • 15 oz can black beans or pinto beans, rinsed, drained, and warmed
  • Chimichurri sauce
  • Red cabbage, thinly sliced
  • Pickled red onions
  • Cilantro, chopped
  • Avocado, chopped
  • Preheat oven to 400 degrees. Line a large baking sheet with parchment paper or foil and set aside.

  • In a small bowl, stir together chili powder, cumin, smoked paprika, garlic powder, and onion powder.

  • Place the cauliflower in a large bowl and drizzle with olive oil. Toss until well coated. Pour the seasoning mixture over the cauliflower and stir until well coated.

  • Place the cauliflower on the prepare baking sheet in an even layer. Roast for 25 to 30 minutes or until cauliflower is tender. Remove from the oven.

  • To assemble the tacos, top a tortilla with roasted cauliflower, beans, chimichurri sauce, cabbage, pickled red onions, cilantro, and avocado. Serve immediately.

You can char the tortillas over a gas flame or turn your oven to broil. Place tortillas on a large baking sheet, then place in the oven for about 30 seconds. Remove from oven, flip the tortillas over, and repeat on the other side. Watch them closely because they will char quickly!

Calories: 326kcal, Carbohydrates: 57g, Protein: 15g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 81mg, Potassium: 937mg, Fiber: 16g, Sugar: 3g, Vitamin A: 359IU, Vitamin C: 69mg, Calcium: 111mg, Iron: 4mg

Have you tried this recipe?

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