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Close up of the inside of vadouvan curry roasted cauliflower tacos.
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Curry Roasted Cauliflower Tacos
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
 
This curry roasted cauliflower taco recipe is perfect to serve a crowd. Topped with crunchy fennel and carrots. Served with a creamy, spicy vegan pumpkin seed cashew sauce.
Course: Main Course
Cuisine: Mexican
Keyword: vegan taco recipe, curry roasted cauliflower, roasted cauliflower recipe
Servings: 4 servings
Calories: 456 kcal
Ingredients
Curry Roasted Cauliflower Tacos
  • 1 medium cauliflower about 2 pounds
  • 1 tablespoon melted coconut oil
  • 2 tablespoons curry powder
  • 1 small fennel bulb
  • 2 small carrots
  • 1/4 cup cilantro
  • 12 small flour tortillas
Pepitas Cashew Cream Sauce
  • 1/2 cup pumpkin seeds
  • 1/2 cup raw cashews soaked in 1 1/4 cups water overnight
  • 2 cloves garlic peeled
  • 1/2 small jalapeno seeded
  • Juice 1 lime
  • 1/2 cup roughly chopped cilantro
  • 1 tablespoon curry powder
  • 1/2 teaspoon salt plus more to taste
  • 1/2 Tablespoon olive oil
Instructions
  1. Heat oven to 400°F.
  2. Dice cauliflower into 1-inch pieces. Toss with coconut oil and curry powder in a large bowl. Transfer to a baking sheet. Roast in the oven 30 to 40 minutes until tender and browned.
  3. While cauliflower is cooking, make the pepitas cashew cream sauce.
  4. Combine pumpkin seeds, cashews and soaking water, garlic, jalapeno, lime juice, cilantro, curry powder, salt, olive oil and water in a blender or food processor. Process until smooth. Add salt to taste.

  5. Meanwhile, trim the end of the fennel and remove the stalks. Peel off the outer layer and discard. Slice the fennel core thinly with a knife or mandoline (<-affiliate). Shred carrots with a box grater or julienne peeler (<-affiliate).

  6. Assemble the curry roasted cauliflower tacos with roasted cauliflower, fennel, and carrots. Top with cilantro and pepitas cashew cream sauce.
Recipe Notes

Sauce recipe adapted from The Splendid Table

Seasoned Secret

I chop the cauliflower into slightly larger than bite sized pieces. When they roast, they’ll shrink a bit due to the loss of water resulting in well proportioned bites of cauliflower when I’m eating my taco. Your bite size may vary.

I used vadouvan curry powder for these curry roasted cauliflower tacos but you could use any kind of curry powder or similar seasonings.

Gluten-Free

Keep it gluten free with corn tortillas instead of flour. I like La Tortilla Factory.

Omnivore

Serve these tacos with grilled or shredded chicken or pork.

Check the Fridge

Looking to use some other vegetables? You could roast carrots instead of cauliflower for these tacos. I’ve used cabbage instead of fennel as well. Add queso fresco or cotija if you don’t need to keep it dairy free.

From Scratch

Make your own corn tortillas or flour tortillas by hand for these curry roasted cauliflower tacos.