Tacos de Coliflor Rostizada con Pico de Gallo (Taco-Spiced Cauliflower Tacos)
Cauliflower florets roasted until charred at the edges in taco spices, tucked into warm tortillas with fresh pico de gallo and lime.
Made with Fresh pico de gallo and Corn tortillas from masa harina and Taco seasoning mix. Make a batch of the base first, then this takes minutes. Skip to the method
- Time40 min
- LevelEasy
- Costabout £1.02 a head
- Oven230°C (210°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 230°C (210°C fan). Put the florets in a large bowl with the olive oil and taco seasoning mix and toss until evenly coated.
- 2
Tip onto a large baking tray in a single layer. Roast for 25 minutes, turning once halfway, until the edges are dark golden and the stems are tender.
25 min - 3
Toast the pumpkin seeds in a dry pan for 2 minutes until they pop and smell nutty. Tip onto a plate.
2 min - 4
Warm the corn tortillas one at a time in a dry frying pan for 30 seconds each side until soft and flecked with brown. Keep them wrapped in a clean tea towel.
1 min - 5
Fill the tortillas with cauliflower, then a spoonful of your ready made pico de gallo (see the base recipe), slices of avocado, pumpkin seeds and coriander. Squeeze over lime and serve at once.
Tips
- Cut the florets small, about 3 cm, so they char on the outside and cook through quickly.
- Roast on the top shelf of a very hot oven for the best browning. Do not stir more than once.
- Drain the pico de gallo for a minute before spooning it on so the tacos do not go soggy.
- A drizzle of chipotle paste mixed with a little olive oil over the cauliflower before roasting adds a deeper smoky flavour.
Storing and freezing
Keeps in the fridge for up to 3 days. Store the cauliflower and pico de gallo separately and reheat the cauliflower until steaming hot all the way through. Roasted cauliflower freezes for up to 2 months but is best fresh.
Questions
Are cauliflower tacos vegan?
Yes. Cauliflower, olive oil, pumpkin seeds, avocado and pico de gallo are all plant based. Check your corn tortillas and taco seasoning for animal ingredients, but pure spice mixes are vegan.
How do I get the cauliflower crisp, not soggy?
Use a very hot oven, dry florets and plenty of space on the tray. Wet or crowded cauliflower steams. Pat washed florets dry with a towel before oiling.
Can I use frozen cauliflower?
Yes, but roast it straight from frozen on a hot tray and allow 5 to 10 minutes extra. It will be softer and less charred than fresh.
More made with fresh pico de gallo
Molletes Clásicos con Frijol y Queso (Open Bean and Queso Toasts)
EFNFVCoctel de Camarones (Mexican Prawn Cocktail)
GFDFEFTostadas de Sardina (Sardine Tostadas with Pico de Gallo)
GFDFEFPescado al Mojo de Ajo con Arroz Verde (Garlic Fish with Green Rice)
GFDFEFDouble check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.