Name: Grilled Cauliflower Street Tacos with Roasted Tomatillo Salsa & Pickled Veggies
Prep time: 40 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 small head cauliflower, cut into florets; 2 tbsp olive oil; 1 tsp smoked paprika; 1/2 tsp ground cumin; 1/2 tsp chili powder; 1/2 tsp kosher salt; 1/4 tsp black pepper; 8 small corn tortillas; 1 cup shredded red cabbage; 1/2 cup thinly sliced radishes; 1/2 cup carrot ribbons (peeled with a vegetable peeler); 1/2 cup apple cider vinegar; 1/2 cup water; 1 tbsp agave syrup; 1/2 tsp Mexican oregano; 1/2 tsp salt (for pickling); 4 medium tomatillos, husked and halved; 1 jalapeño, halved and seeded; 1/4 cup white onion, rough chopped; 2 cloves garlic, unpeeled; 1/4 cup fresh cilantro leaves; Juice of 1 lime (plus wedges for serving); 1 small avocado, sliced; Fresh cilantro leaves, for garnish

Grilled Cauliflower Street Tacos with Roasted Tomatillo Salsa & Pickled Veggies

bretson

These vegan grilled cauliflower street tacos are inspired by California’s love affair with fresh Mexican flavors and sunny produce, perfect for hot summer nights. Roasting spiced cauliflower gives a golden, meaty bite, while a tangy, smoky roasted tomatillo salsa and quick-pickled veggies add layers of crunch and brightness. Each taco is a balanced celebration of creamy, crunchy, spicy, and zesty, all wrapped in toasty corn tortillas—exactly the kind of vibrant, plant-based dinner that feels festive but is easy enough for any weeknight. They’re guaranteed to convert even diehard carnivores.

Ingredients

Instructions

Preheat oven to 425°F (220°C). Line a baking sheet with parchment. Toss cauliflower florets with olive oil, smoked paprika, cumin, chili powder, salt, and black pepper. Spread on the sheet and roast for 25 minutes, turning halfway, until golden and tender with crispy edges.
Meanwhile, combine apple cider vinegar, water, agave syrup, Mexican oregano, and 1/2 tsp salt in a small saucepan. Bring to a simmer. Place cabbage, radish, and carrot in a heatproof bowl. Pour hot pickling liquid over veggies, stir, and let sit at room temp while you prep the rest.
For the salsa: On a dry skillet over medium-high, char tomatillos, jalapeño, onion, and garlic (with skin on) until blackened in spots and softened, 7-8 minutes. Peel garlic, then blend charred veggies, cilantro, lime juice, and a pinch of salt until smooth. Taste and adjust seasoning.
Warm corn tortillas over open flame (or in a dry skillet) until pliable and lightly charred. Stack and wrap in a towel to keep warm.
To build tacos: Layer roasted cauliflower on each tortilla. Spoon on roasted tomatillo salsa, add a tangle of pickled veggies, top with avocado slices, and garnish with fresh cilantro. Serve immediately with lime wedges.