Cajun-Spiced Cauliflower Tacos

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.

cajun-spiced cauliflower tacos

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.

Honestly, I don’t think cauliflower will ever be an overrated ingredient. It is so versatile and can be packed full of flavor and texture if prepared right. This cauliflower is marinated in a smoky Cajun seasoning and baked till crispy and tender. The sweetness and zestiness of the corn salad perfectly balance those smoky flavors.

If you’re a fan of tacos, I suggest checking out these recipes on the blog:

Vegan Fish Tacos w/ Herbed Cashew Crema

Chickpea Tempeh Tacos

Black Bean Taco “Meat” Tacos

cajun-spiced cauliflower tacos

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 an absolutely delicious taco.

Simple and easy. Despite two components to this recipe, the directions are quite 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. Stuff your tortillas 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.

cajun spiced cauliflower tacos
cajun-spiced cauliflower tacos

How to Make Cajun-Spiced Cauliflower Tacos:

This is a simple, fuss-free recipe.

  1. 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. Refrigerate for 30 min-several hours.
  2. Preheat the oven to 400F. Line a baking sheet with parchment paper. Spread the cauliflower on to the baking sheet in one layer. Reserve the bowl with the leftover marinade. Bake cauliflower for 30 minutes, flipping halfway.
  3. While the cauliflower is baking, prepare the rest of your taco toppings (sliced avocado, fresh cilantro, lime wedges) and corn salsa.
  4. 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 is done baking.
  5. Assemble tacos by spooning cauliflower into a corn tortilla, followed by the corn salsa, and other desired taco toppings.
cajun-spiced cauliflower tacos

These Cajun-Spiced Cauliflower Tacos are…

  • Smoky, sweet, and light.
  • Easy and simple.
  • 100% plant-based.
  • Oh so delicious!

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cajun-spiced cauliflower tacos
Cajun-Spiced Cauliflower Tacos
Prep Time
15 mins
Cook Time
30 mins
Refrigeration
30 mins
Total Time
1 hr 15 mins
 

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.

Course: Main Course
Keyword: cajun-spiced cauliflower tacos, vegan dinner recipe
Servings: 4 servings (about 6 tacos)
Author: Taavi Moore
Ingredients
Cajun-Spiced Cauliflower
  • 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
Corn Salad
  • 1 cup diced tomatoes
  • 1 cup corn
  • Juice from ½ lime
  • Flaky sea salt
Other
Instructions
  1. In a large mixing bowl, prepare the cauliflower marinade. Whisk together olive oil, grated garlic, brown sugar, paprika, Cajun seasoning, and salt. Add cauliflower florets and toss to coat in the marinade. Refrigerate for 30 min to several hours. 

  2. Preheat the oven to 400°F. Line a baking sheet with parchment paper. Spread out the cauliflower into one layer. Reserve the bowl with the leftover marinade. Bake cauliflower for 30 minutes, flipping halfway. 

  3. While the cauliflower is baking, prepare the rest of your taco toppings (sliced avocado, fresh cilantro, lime wedges) and corn salad. 

  4. In the bowl with the leftover marinade, add chopped tomatoes, corn, juice from ½ lime, and salt to taste. Stir to combine. Refrigerate until the cauliflower is done baking. 

  5. Assemble tacos by spooning cauliflower into a corn tortilla, followed by the corn salad, and other desired taco toppings. 

Recipe Notes

*My favorite Cajun seasoning is Chef Paul’s Blackened Redfish Magic. 

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