Posted in Recipes on 03.05.2023
Crispy Sesame Ginger Cauliflower Tacos
prep: 10 mins / cook: 40 mins / inactive: 0 mins / total: 50 mins / quantity: 4 servings Print recipe?
These roasted cauliflower tacos make the perfect easy midweek meal! They’re crisp, a little bit spicy and so full of flavour – a real crowd and family pleaser!
A family dinner that takes a few minutes to prepare while the oven does the rest? Yes please. There’s a bit of veg chopping and a really simple, one pan sauce to make, but I will stress – REALLY simple. And the sauce is what lifts these cauliflower tacos resulting in me shovelling three in my mouth one after the other.
The sauce is also pretty adaptable in the spice stakes – I don’t like overly spicy food but you do you. Add some chilli flakes or a dash more cayenne pepper if you want to ramp up the spice.
How to make these vegan tacos:
Start with the cauliflower – break into florets and place on a baking tray. Try not to overcrowd the florets on the tray. Spacing them well apart from each other is what makes them crispy. Huddled too close together and they steam instead.
Drizzle the florets with a little oil and a sprinkle of salt and pepper then bake in a hot oven.
While they’re baking make the sauce – heat the sesame oil in a large frying pan or skillet. Add the onion and pepper and saute over a low heat for a few minutes, stirring often, until just softened.
Add the balsamic, soy sauce, herbs and spices, ginger, garlic and tomato puree and give everything a good mix.
Stir in enough water (add a little at a time) to make a thickish sauce. You want it to coat the cauliflower so ideally don’t want it too runny.
Once the cauliflower is cooked through stir this into the sauce and mix well to coat all the florets.
Finishing your cauliflower tacos:
Layer lettuce leaves, sliced (or diced!) avocado and cheese into your taco shells then spoon in the cauliflower mix. Top with a little more grated cheese.
I also like a drizzle of vegan mayo across the top of my cauliflower tacos but sriracha, sweet chilli sauce, BBQ sauce will also work really well.
Dig in! You’ll make a mess. It’s practically mandatory when it comes to tacos. Someone in one of the vegan Facebook groups I’m in mentioned having an eating jumper to catch the fallout when eating tacos. Like a sacrificial jumper. With the stains of your messy food eating history 😀
Looking for even more cauliflower recipes? Try these:
If you make this recipe or any of the recipes from The Cook & Him I’d LOVE to see! Just snap a picture and share it on Instagram using #thecookandhim and tagging @thecookandhim in the photo itself (as this guarantees I’ll see your picture!)
Crispy Sesame Ginger Cauliflower Tacos
prep: 10 mins / cook: 40 mins / inactive: 0 mins / total: 50 mins / quantity: 4 servings
- 1 large or 2 small cauliflowers
- 1 tablespoon vegetable oil
- 1 tablespoon sesame oil
- 1 bell pepper – diced
- 1 red onion – peeled and finely diced
- 2 tablespoons soy sauce
- 1 tablespoon balsamic vinegar
- 2 tablespoons tomato puree
- 6 cloves garlic – peeled and crushed
- small piece fresh ginger – peeled and grated
- 2 teaspoons smoked paprika
- 1/2 teaspoon cayenne pepper – add more if you prefer it spicier!
- 1 heaped teaspoon dried sage
- salt and pepper
- 8 taco shells
- Sliced avocado
- Grated vegan cheese
- Preheat oven to 180 Fan / 200 C / 400 F / Gas 6
- Break the cauliflower(s) into florets and place on a baking tray. Space them fairly well apart (use 2 trays if necessary) so they go crispy rather than steam
- Drizzle with the vegetable oil and salt and pepper then roast for 40-45 minutes.
- Heat the sesame oil in a large frying pan or skillet then saute the diced pepper and onion over a low heat for a few minutes, stirring frequently, until just softened
- Stir in the soy sauce, balsamic, tomato puree, garlic, ginger, sage, paprika, cayenne and a good pinch each of salt and pepper
- Add enough water, a little at a time, to make a thickish sauce - you want it to coat the cauliflower rather than run off so you don't want it too thin
- Set aside until the cauliflower is cooked then return to the heat and stir in the cauliflower, turning it through the sauce making sure it's well coated
- Layer lettuce, sliced avocado and grated cheese into your taco shells, top with the roasted cauliflower and more cheese
- Cool and store any leftovers in a sealed container in the fridge. Reheat in a microwave or frying pan
Hello and welcome to The Cook & Him.
We are Sam (The Cook), Phil (Him) and our little dog Nooch. What started with a plan to shed a few pounds back in 2016, soon became obvious that eating healthy doesn’t have to be bland and boring.
So, combining Sam’s 15 years of experience working within Michelin starred restaurants and our love for deliciously healthy food, we’re creating recipes for you to make and enjoy. We’ve added our own unique spin on traditional and contemporary vegetarian and vegan recipes that keep you (and your pets!) healthy and full. And we make sure they just work.
All things autumn - warming soups, savoury bakes and delicious sweet treats!
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