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Spiced Cauliflower + Corn Tacos

Active Time: 15 minutes
Total Time: 15 minutes
  • Gluten Free
  • Low Carb/Paleo
  • Super Fast
  • Vegan
  • Vegetarian
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Why we love it:

There are so many ways to make tacos but with this recipe, I was going for super fast and light.


  • 1 Tablespoon Chili Powder
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Paprika
  • 1 teaspoon Garlic Powder
  • 12 teaspoon Onion Powder
  • 12 teaspoon Dried Oregano
  • 12 teaspoon Cayenne Pepper (optional, or black pepper)
  • 1 teaspoon Kosher Salt (divided)
  • 1 Red Bell Pepper
  • 1 head Cauliflower
  • 1 Tablespoon Unsalted Butter
  • 12 Red Onion
  • 12 cup Cider Vinegar
  • 12 teaspoon White Sugar
  • 2 cups Frozen Corn
  • 8 Corn Tortillas
  • 1 Avocado
  • 1 cup Cheddar Cheese (shredded, or mexican blend)

Cooking Instructions


    Make the spice blend by combining all the spices in a small bowl or jar. That’s: 1 Tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon paprika, 1 teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon oregano, ½ teaspoon cayenne pepper (for less heat try using a pinch of red pepper flakes or freshly ground black pepper). Add half of the salt - a ½ teaspoon. If you double this recipe, it’s great to have on hand and will store in the cupboard for 6 months.

  • 3. VEGGIES

    Dice the red pepper. Chop the cauliflower into small pieces - about ½ inch, including the leaves and most of the steam and core. too! Toss with 1 - 2 Tablespoons of spice blend to taste. Spread out on a baking sheet and dot with butter. Roast for 6 minutes, then toss and add corn. Roast for 5 minutes longer. If you cut the cauliflower larger, you might need to cook it longer, just taste one and see if it’s done.


    Meanwhile, cut the onion in ½ and peel it. Thinly slice and add to a tall narrow jar with a lid. Add the vinegar, sugar, and remaining ½ teaspoon of salt. Cover tightly and shake to dissolve the salt. Let sit for 10 minutes or longer; stores for up to 2 months in the fridge!


    Warm the tortillas for a minute in the microwave or oven/toaster oven.

  • 6. SERVING

    Slice or coarsely mash the avocado, serve filling on tortillas and top with pickled onions to taste. Sprinkle with cheese to taste.

Check out our new features!


    read the label to make sure your tortillas are 100% corn
  • VEGAN:
    cook cauliflower in oil and omit cheese
    use our shrimp taco recipe
    add beans - diced zucchini is perfect, broccoli, even sweet potatoes work too
  • BEANS:
    this tastes great with black beans or pinto beans
    certainly can use a jar of your favorite blend
    use pickled jalapeños, or omit onion if it’s not your thing, consider serving with salsa instead

Prep Ahead & Use It Up

Make the spice blend

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