Recipe: Roasted Cauliflower Tacos

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Variety is the spice of life, as the saying goes, and it can surely enliven your taco nights. Whether you’ve jumped on the Taco Tuesday bandwagon or enjoy the tortilla-wrapped delights every now and then, it’s time to mix things up.

Our Roasted Cauliflower Tacos prove that meat and cheese are wholly unnecessary for delicious, satisfying tacos. Hearty pinto beans provide the base for these beauties, but the real stars are the veggies: cauliflower, poblano peppers and tomatoes, dusted with chili powder and roasted to sweet, crispy perfection. And then, of course, there are the fixings! Cilantro, avocado and hot sauce add texture, heat and punch.

You’ll get loads of nutrients and fiber in these tacos — but what you’ll remember is the happy smiles at your table.


1 head cauliflower, cut into small florets 1 pint cherry or grape tomatoes 2 poblano peppers, cut crosswise into ½-inch thick strips 3 cloves garlic, smashed 3 tablespoons extra virgin olive oil 1 teaspoon chili powder ¼ teaspoon kosher salt ¼ teaspoon freshly ground black pepper 1 cup canned (no salt) pinto beans, drained, rinsed and warmed 8 corn tortillas 4 slices avocado 8 fresh cilantro sprigs Hot sauce, for serving (optional)


  1. Heat the oven to 425°F.
  2. On a rimmed sheet pan, combine the cauliflower, tomatoes, garlic and poblanos. Drizzle with the oil and sprinkle with the chili powder, salt and pepper. Toss together and spread into a single layer. Roast until golden brown and tender, 30 to 35 minutes.
  3. To heat the tortillas, using tongs, hold a tortilla over the flame of your stove. Flip so both sides are slightly charred but still pliable. Repeat with all of the tortillas and keep them warm in towel.
  4. Fill the tortillas with the cauliflower mixture and the beans. Top with avocado, cilantro and hot sauce, if desired.

Nutritional facts (per serving)

Makes 4 servings.

354 calories

17 g total fat, 2 g saturated fat, 10 g protein, 46 g carbohydrate, 14 g dietary fiber, 7 g sugar, 0 g added sugar, 0 mg cholesterol, 149 mg sodium.

Source: Developed by Sara Quessenberry for Cleveland Clinic Wellness

This article was written by Wellness Team from Cleveland Clinic and was legally licensed through the NewsCred publisher network. Please direct all licensing questions to

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