Shellfish Free Vegan Cauliflower Tacos

Total time50 min

Prep time20 min

Cook time30 min

4.5

(4)

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the cauliflower

1 large head cauliflower (about 2 lbs), cut into 1-inch florets
3 tbsp olive oil
1 tsp smoked paprika
1 tsp ground cumin
½ tsp garlic powder
½ tsp chili powder
½ tsp salt
¼ tsp black pepper

For the slaw

2 cups green cabbage, thinly shredded
¼ cup vegan mayonnaise
1 chipotle pepper in adobo sauce, finely minced
2 tbsp fresh lime juice
¼ tsp salt

For serving

8 small corn tortillas
1 large avocado, sliced
¼ cup fresh cilantro leaves
1 lime, cut into wedges
2 tbsp pickled jalapeños (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2
In a large mixing bowl, toss the cauliflower florets with the olive oil, smoked paprika, cumin, garlic powder, chili powder, salt, and black pepper until every piece is evenly coated.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!