Roasted Cauliflower Tacos

I don’t like to keep coming back to the same topic, but let’s be real: tacos are the bomb. It is less well-known, but no less true, that roasted cauliflower is also the bomb. You can probably guess that I believe roasted cauliflower tacos to therefore be the bomb. You would be right. I’m probably also making it clear that my grasp of post-nineties slang is not all that and a bag of chips, as it were. Sue me.

Roasted Cauliflower Tacos – A Delicious, Healthy Treat

We got ourselves some gorgeous purple cauliflower in our Hungry Harvest box this week, and we immediately knew we were going to make tacos with it. It turns out cauliflower is perfect for tacos. The nooks and crannies of the florets soak up cooking oil and spices, and they get nice and brown and crunchy in the oven. On top of a toasted corn tortilla, alongside an appropriate set of garnishes, there’s basically nothing better.

I wish I’d known earlier in life how delicious roasted vegetables were. I wish my kids were more receptive to my trying to teach them the lessons I wish I’d learned at their age. I wish that last sentence were easier to parse (but it makes sense, I promise!).

Roasted Cauliflower Tacos



Two small heads of cauliflower (we used a pretty purple kind)
1/4 cup olive oil
1 Tsp garlic powder
1 Tsp salt
1 Tsp smoked paprika
1 Tsp cumin
1 Tsp chili powder


1 kohlrabi cut into matchsticks
1 carrot cut into matchsticks
1/4 cup mayo
Juice of 1 lime


Preheat oven to 425° F. Cut cauliflower up into medium florets and toss with oil and spices. Roast on a lined baking sheet for 40 minutes.

Meanwhile, mix all of the ingredients of the slaw together in a medium bowl. Toast a few corn tortillas lightly on the stovetop. Serve the tacos with diced avocado.

Colorful Veggie Miso Slaw

We are serious about tacos. I know I’ve said it before, but I feel like I need to keep reiterating it. One of our favorite healthy vegan taco toppings is a veggie slaw, and this variation is one of our favorite slaws. It’s got something of an Asian flavor, so we like to use it with Asian spiced tacos. But you know what? You do you. Go nuts. If you want to use this in some Mexican tacos, who am I to stop you? If you want to pair it with some New England Clam Chowder, I will tip my cap to you. Shine on, you crazy diamond.


1/2 head red cabbage (or 1/4 head green, 1/4 head red), shredded

1 bell pepper thinly sliced

2 carrots, julienned

1/4 cup white miso 

2 Tbsp rice vinegar 

2 Tbsp soy sauce

Juice of 1 lime

1 Tbsp sesame oil


Just mix all of this stuff together with reckless abandon. When you finally regain your composure, before you will sit a delicious veggie slaw. Eat it. Eat it all.

Vegan Tacos with Cornmeal-Fried Portobello Mushrooms

I think I’ve made clear before that we like tacos. But in case you didn’t know, man, tacos are great. Just everything about them. The flavors, the way you get to eat them with your hands, the way your hands get super messy and you just don’t even care because they taste so good. Tacos are just the best.

It’s a common misconception that tacos have got to be full of meat and cheese. These vegan tacos, like the other ones we’ve featured on the blog, are completely plant based and healthy and absolutely delicious. They’re super light and fresh, and a perfect way to use some end-of-the-summer fresh vegetables.


1/2 cup cornmeal
1/4 cup brown rice or spelt flour
1/2 Tbsp Old Bay seasoning
Pinch of salt
1 cup almond milk
3 portobello mushrooms, sliced, with gills removed
Oil for frying
2 ears corn, kernels cut off
1 red bell pepper
1 avocado, sliced or mashed, as is your preference
Cashew sour cream
4 corn tortillas, toasted


Mix together cornmeal, flour, and seasoning in a medium bowl. Pour the almond milk into a separate bowl. Dip the portobello slices into the almond milk and then coat them with the cornmeal-flour mixture. Heat about 1 inch of oil in your preferred frying pan at medium high heat. When hot, fry the portobello slices until golden brown, about 5 minutes.

Saute the corn and bell peppers with a touch of oil in a nonstick pan. When done, assemble tacos with all ingredients. Put the tacos into your face and, with permission, into your loved ones’ faces as well.

Tempeh Tacos with Peanut Sauce

In our house we celebrate the high holidays. In our house Taco Tuesday still means something. Our kids are still young, so they don’t fully grasp the reasoning for the seasoning, but they’re beginning to understand that Tuesday means tortillas, and they look forward to it.

We usually give the kids small tacos made of a half tortilla and some vegan crumbles, along with some fruit and vegetables. Their receptiveness depends entirely on their mood, as is almost always the case. This week work commitments didn’t allow us to all enjoy our tacos together, so after they were in bed, we enjoyed a fuller celebration of the vegan taco in all its mystery and glory.

This week we went with vegan tempeh tacos, and boy were they tasty and healthy. Let’s get right to the recipe.


1 package of tempeh, 8 oz, sliced thin
Frying oil of your choice (we used canola oil)
1 Tsp garlic powder
1/2 Tsp cumin
1/2 Tsp coriander
1/2 Tsp cardamom
1/2 Tsp cinnamon
1/4 Tsp cayenne
1 bell pepper, diced
1/4 head red cabbage, shredded
1/4 cup peanut butter
2 Tbsp sesame oil
1 Tbsp rice vinegar
1 Tbsp sriracha
1 medium avocado, diced
4 corn tortillas, toasted


Heat oil in a nonstick frying pan, enough to cover all tempeh when you put it in (but don’t put it in yet). Stir garlic powder, cumin, coriander, cardamom, cinnamon, and cayenne into the oil and heat until fragrant. Put tempeh into the oil and fry until golden brown. Take tempeh out and drain on a paper towel.

In a medium bowl, whisk peanut butter, sesame oil, rice vinegar and sriracha. Add more of any ingredient to taste, and once fully combined, set aside.

Divide the tempeh, pepper, cabbage, avocado, and peanut sauce among the corn tortillas. Salt everything to taste and enjoy!