Roasted Cauliflower Tacos

  • Time
    30 mins
  • Servings
  • Nutrition
    142 per taco

We love these tacos over at the Saffron Fix kitchen. The addition of the tender and flavorful cauliflower was a complete game changer to our original taco game and we can’t imagine eating tacos any other way!


Cauliflower is not only a great complement to the delicious spice mixture, but has lots of nutritional benefits. It’s high in potassium, dietary fiber, Vitamin C, and Vitamin B6, making these tacos a guilt-free pleasure! This simple and effortless taco recipe is full of complex flavors and contrasting textures, making it perfect for any summer picnic and for our vegetarian and gluten-free friends [to make the recipe vegan, replace the sour cream with a non-dairy alternative].


Kitchen Tools

  • Aluminum foil
  • Knife
  • Salt
  • Oil
  • Baking sheet
  • Oven



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Preheat the oven to 400 degrees F. Toss cauliflower florets with 1 tablespoon of oil, 1 teaspoon salt, garam masala, turmeric, amchur, and chili powder to spice preference.

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Lay on a baking sheet and roast in oven for 15 minutes until cauliflower is cooked and golden brown.

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Dice the cucumber and cut the lime in half. Cut the tomatoes in half and toss with the cucumbers, the juice from half a lime, raita masala, and set aside.

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Mix the spicy mango sauce with the sour cream to make the crema. Wrap the tortillas in aluminum foil and place in oven for the last five minutes of the cauliflower roasting.

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To build the tacos, lay tortilla in the middle and smear a dollop of the crema in the middle. Then lay a spoonful of the roasted cauliflower over the crema and squeeze a bit of lime juice over the roasted vegetables.

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Sprinkle a spoonful of the bhujia over the cauliflower for crunch and finish with a garnish of fresh cilantro. Serve tacos with a side of the relish and enjoy.

Tips from Chef's