These tacos are filled with smoky and crispy Cajun-spiced baked cauliflower and topped with a citrusy corn salad.
These Cajun-spiced Cauliflower Tacos are loaded with flavor, texture, and are the perfect summer meal.
Charred and crispy cauliflower, light and citrusy corn salad, fresh cilantro, and lime, aka a dream combo. These tacos are full of flavor and scream sunny weather and outdoor BBQs.
I don’t think cauliflower will ever be an overrated ingredient. It is so versatile and packs flavor and texture when prepared right.
This cauliflower is marinated in a smoky Cajun seasoning and baked till crispy and tender. In addition, the sweetness and zestiness of the corn salad perfectly balance those smoky flavors.
If you want to add protein to these tacos, I would suggest adding roasted chickpeas, pinto beans, or a vegan ground meat!
Why You’ll Love These Cajun-Spiced Cauliflower Tacos:
Smoky, sweet, and light. The smoky and saltiness of the baked, crispy cauliflower is perfectly balanced with the zestiness and sweetness of the corn salad. The mending of the flavors makes for a delectable taco.
Simple and easy. Despite the preparation of two components in this recipe, the directions are pretty simple. The cauliflower is marinated in a bowl, then added to a baking sheet to crisp up in the oven. The corn salad is then prepared in the bowl with the leftover marinade. Lastly, the tortillas are stuffed with the cauliflower mixture, corn salad, and other desired toppings.
100% plant-based. This recipe contains no dairy or meat. To increase the satiety of this dish, I recommend topping it with cashew cream or marinading chickpeas with the cauliflower.
How to Make Cajun-Spiced Cauliflower Tacos:
This is a simple, fuss-free recipe.
- In a large mixing bowl, prepare the cauliflower marinade. Whisk together the olive oil, grated garlic, brown sugar, paprika, Cajun seasoning, and salt. Add cauliflower florets and toss to coat in the marinade thoroughly. Refrigerate for 30 min to several hours (the longer, the better).
- Preheat the oven to 400F. Line a baking sheet with parchment paper. Spread the cauliflower onto the baking sheet in a single layer. Reserve the bowl with the leftover marinade. Bake cauliflower for 30 minutes, flipping halfway.
- While the cauliflower is baking, prepare the rest of your taco toppings (sliced avocado, fresh cilantro, lime wedges) and corn salsa.
- In the bowl with the leftover marinade, add chopped tomatoes, corn, juice from 1/2 lime, and salt to taste. Stir to combine. Refrigerate until the cauliflower finishes baking.
- Assemble tacos by spooning cauliflower into a corn tortilla, followed by corn salsa and other desired taco toppings.
If you’re looking for more vegan taco recipes, you’ll also love these Crispy Vegan Fish Tacos, these Refried Pinto Bean & Veggie Tacos, and these Chickpea Tempeh Tacos.
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations.
Smoky and savory Cajun-spiced baked cauliflower with a refreshing and citrusy corn salad stuffed in a corn tortilla. This is an ideal spring and summer recipe.
- 2 tsp olive oil
- 3-4 cloves of garlic, grated
- 2 tsp brown sugar
- 1 tsp smoked, sweet paprika
- 1 tsp Cajun seasoning*
- ¼ tsp salt
- 1 head of cauliflower, cut into florets
- 1 cup diced tomatoes
- 1 cup corn
- Juice from ½ lime
- Flaky sea salt
- 5-6 corn tortillas
- Sliced avocado
- Fresh cilantro
- Lime wedges
- Cashew crema (optional, but highly recommended)
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In a large mixing bowl, prepare the cauliflower marinade. Whisk together the olive oil, grated garlic, brown sugar, paprika, Cajun seasoning, and salt. Add cauliflower florets and toss to coat in the marinade thoroughly. Refrigerate for 30 min to several hours (the longer, the better).
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Preheat the oven to 400F. Line a baking sheet with parchment paper. Spread the cauliflower onto the baking sheet in a single layer. Reserve the bowl with the leftover marinade. Bake cauliflower for 30 minutes, flipping halfway.
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While the cauliflower is baking, prepare the rest of your taco toppings (sliced avocado, fresh cilantro, lime wedges) and corn salsa.
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In the bowl with the leftover marinade, add chopped tomatoes, corn, juice from 1/2 lime, and salt to taste. Stir to combine. Refrigerate until the cauliflower finishes baking.
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Assemble tacos by spooning cauliflower into a corn tortilla, followed by corn salsa and other desired taco toppings.
*My favorite Cajun seasoning is Chef Paul’s Blackened Redfish Magic.
