Crispy Cauliflower Tacos

I have a confession and a stellar recipe for Crispy Cauliflower Tacos for you today.

Crispy Chickpea Cauliflower Tacos: Spicy roasted cauliflower and chickpeas make the most delicious, low-fat vegan taco filling ever! {low carb, gluten free} @wellplated

First up, the confession, because if you are still reading, you are interested in the juicy details. If you are not still reading, I’m hoping it’s because you’ve plowed ahead to the recipe at the bottom of the page. I cannot fault you. These zesty, caramely, crispy cauliflower tacos tempt me to skip ahead too!

Crispy Roasted Cauliflower Tacos with Chickpeas. A healthy and filling recipe that’s low carb, low fat, and PACKED with flavor! @wellplated

The nitty gritty truth: I am prejudiced against cauliflower. Over the years, I’ve read so many articles, either by choice or by social media osmosis, that laud “dark” fruits, like blueberries and raspberries, and “dark” leafy greens, like spinach and kale, as being THE BEST, most super of superfoods to eat, I developed the assumption that a pale ingredient like cauliflower didn’t have anything nutritionally to offer.

It wasn’t that I thought cauliflower was a poor health choice—it is a vegetable not a Twinkie after all—but I assumed that I would be better off choosing one cauliflower’s deep green cousins, broccoli and Brussels sprouts, instead of humdrum, no-color cauliflower.

Then, one day, I had a revelation. I should look up actual facts regarding the nutritional value of cauliflower. How wrong I had been!


Dear cauliflower, I am deeply sorry for the years I left you languishing in the grocery aisle and on the farm stand. You offer a power pack of nutrients, including: potassium, folate (cauliflower is higher in both of these than broccoli!), zinc, vitamin C, vitamin K, and more. You are low in carbs and calories, but high in fiber and iron. You are oh-so good for me and deserve your place on the healthy-living plate.

You also happen to taste KILLER when roasted with chickpeas (which become addictively crispy in the oven), red onions, and a hit of southwest spices.

Spicy Cauliflower Tacos — an EASY and delicious way to eat your veggies! Roasted cauliflower, crispy chickpeas, and red onion, all stuffed inside a tortilla for an unexpectedly delicious vegan taco recipe! @wellplated

While I still need a hefty helping of Avocado Hummus to enjoy cauliflower raw, ROASTED cauliflower is an entirely different story. In the oven, the cauliflower becomes tender and almost (forgive me in advance—I can’t find a better word) meaty. It’s hearty, satisfying, and happens to be excellent when stuffed inside a tortilla.

Since we are cauliflower taco-ing today, I roasted the cauliflower with cumin, regular chili powder, and chipotle chili powder, my favorite spice to add to any Tex-Mex recipe. It has a sly, smoky kick that always makes me want second helpings. (Another chipotle chili powder taco winner: Tofu Tacos.)

I’m partnering with Old El Paso this year to create a series of easy, healthy, and D-LISH recipes, including these Roasted Cauliflower Tacos. I served the tacos inside their whole wheat Taco Boats. If you, like me, enjoy stuffing your taco to the max, these self-standing soft tortillas will be your new favorite way to taco. They can withstand a hefty helping of filling without tearing and are easy to pick up and eat.

Crispy Roasted Cauliflower Tacos. Low fat, filling, and PACKED with flavor. The filling is so easy. One sheet pan is all you need to make this recipe! {vegan, gluten free, dairy free} @wellplated

Now you have it: my cauliflower confession. Pass the Roasted Cauliflower Tacos, and may I never misjudge an ingredient again!

Tools I used to make this recipe:

Crispy Chickpea Cauliflower Tacos: Spicy roasted cauliflower and chickpeas make the most delicious, low-fat vegan taco filling ever! {low carb, gluten free} @wellplated
5 from 3 votes
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Cauliflower Tacos

Yield: 4 servings
Prep Time:
10 mins
Cook Time:
35 mins
Total Time:
45 mins
Cauliflower Tacos: Easy and delicious! Tex-Mex style roasted cauliflower and crispy chickpeas stuffed inside a flour tortilla. Simple, filling, and healthy!


  • 1 medium head cauliflower — about 6 inches in diameter, chopped into florets
  • 1 can reduced-sodium chickpeas — (15 ounces), rinsed, drained, and patted dry
  • 1 small red onion — diced
  • 1 tablespoon extra-virgin olive oil
  • 1 1/2 teaspoons ground chili powder
  • 1 teaspoon ground chipotle chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 4 Old El Paso Whole Wheat Taco Boats
  • Toppings: Thinly sliced red cabbage — lime wedges, sliced jalapeños, avocado, plain Greek yogurt (or sour cream)


  1. Preheat the oven to 400 degrees F. Lightly grease a large baking sheet (or line with a silicone baking mat) and set aside.
  2. Place the cauliflower, chickpeas, and red onion in a large bowl, drizzle with olive oil, and sprinkle with the chili powder, chipotle chili powder, cumin, garlic powder, and salt. Toss to evenly coat, then spread in a single layer on the prepared baking sheet. Bake for 30 to 35 minutes, stirring twice, until the chickpeas are crispy and the cauliflower is just tender. Remove from the oven and set aside.
  3. To serve, fill the taco boats with the warm cauliflower and chickpea mixture. Sprinkle on any desired toppings. Enjoy immediately.

Recipe Notes

  • The filling tastes best the day the tacos are made but can be reheated the next day, either in the microwave or in an oven preheated to 350 degrees F.
Course: Main Course
Cuisine: American, Mexican
Keyword: Cauliflower Tacos, Vegetarian Mexican Recipe

Nutrition Information

Amount per serving (0.25 of filling with one tortilla boat (no toppings)) — Calories: 230, Fat: 5g, Saturated Fat: 1g, Sodium: 573mg, Carbohydrates: 37g, Fiber: 9g, Sugar: 4g, Protein: 10g

Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

I am sharing this post in partnership with Old El Paso. As always, all opinions are my own. Thanks for supporting the brands and companies that make it possible for me to continue creating quality content for you!

This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.

About Erin Clarke

I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…


  1. Late to the party, but arriving in STYLE. Roasting those florets is always the way to go in my humble opinion. I too need a good dose of dip to get a raw one down. These tacos look so delish. xoxox

  2. Yummy, we eat a TON of cauliflower, especially roasted because it tastes so good! Love this unique twist on a traditional taco.

  3. Cauliflower tacos is my go-to dish at one of my favorite Mexican restaurants, but I’ve never tried making them at home. Thanks for the recipe!

    xx Allison @

  4. Hey girl this looks really yummy!

  5. Hey girl this looks really yummy!

  6. Hi Erin! These tacos look delicious! As a taco enthusiast I’m going to try to convince my fiance to try these! I just found your blog after loving your post that was in my SELF daily email! I’m originally from the MKE area (West Bend) and have family from the Twin Cities. It’s so cool to see a food blogger from MKE. Really excited to dig into your cook book that I got when I signed up for emails. 


    • Hi Ashley! It’s so nice to e-meet you, and I am so glad you found my blog. It sounds like we have a lot in common background wise—I lived in the Twin Cities four years. I hope you love the cookbook, and thanks for signing up for the emails too. That means so much! xo

  7. I never really liked cauliflower when I was growing up. I didn’t hate it, either, it was just… meh. Probably because the only way my mum cooked it was boiled. The day I discovered roasted cauli was a revelation. I need to try this recipe pronto!

  8. Yum yum YUM! I made this tasty dish and had no leftovers!! I opted to eat it on naan instead of the tortilla boats and also had to cook it an additional 10+ min to get all the chickpeas nice and crunchy. Great flavor! 

    • Emily, YAY!!!! I am so happy to hear this. The naan sounds like a delicious twist. Thanks for trying the recipe and taking time to leave this wonderful review!

  9. Dina Nordh Karsin Reply

    lovley! can I replace the rice flour with coconut flour with a similar result?

    • Hi Dina! Did you mean to ask this question on a different recipe? The tacos actually don’t call for either rice flour or coconut flour, so you shouldn’t need them. I will say though, generally rice flour and coconut flour would not work well as substitutions. They have very different properties and will yield a very different result.

  10. We made this for dinner last night and it was absolutely amazing!! So flavorful and as a bonus it was really easy and quick to make! Our goal for this year has been to not waste food so instead of buying a new head of cabbage we decided to use up several Brussels sprouts that were hanging out in the fridge.  We finely shredded them in the food processor and tossed with a little lime juice, olive oil and salt and pepper. Everything was delicious!!!!!  You are seriously the best! Thanks for all of the amazing recipes.  :) 

    • Tracy, thanks for sharing this awesome review! The brussels sprouts sound like a delicious addition, and I’m so glad to hear that the whole recipe was a hit! :)

  11. Absolutely wonderful!  Made them on the grill my wife loved them too!  Great recipe!

    • I am so happy to hear that Steve! Thank you so much for trying the recipe and taking time to leave this wonderful review. It means a lot!

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