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Roasted Cauliflower Street Corn Tacos Recipe

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4.4 from 89 reviews

These Roasted Cauliflower Street Corn Tacos combine crispy roasted cauliflower and chickpeas with a smoky, tangy street corn topping, all wrapped in warm corn tortillas. This vegetarian taco recipe offers a delightful blend of textures and flavors, perfect for a satisfying and flavorful meal in under an hour.

Ingredients

Roasted Cauliflower and Chickpeas

  • 1 medium head cauliflower, cut into bite size florets
  • 1 (15 oz) can chickpeas, rinsed and drained
  • 2 tablespoons avocado oil
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder

Street Corn Mixture

  • 2 ears fresh sweet corn, husked
  • 1 tablespoon plain Greek yogurt
  • 1 tablespoon mayonnaise
  • 1 clove garlic, minced
  • 1 tablespoon fresh lime juice
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon ground cumin
  • 2 green onions, sliced
  • 1/4 cup chopped cilantro
  • 1/4 cup cotija cheese
  • 1/2 jalapeño, seeded and minced
  • Kosher salt and black pepper, to taste

For Serving

  • 8 corn tortillas
  • Finely shredded cabbage
  • Sliced avocado
  • Cilantro
  • Cotija cheese
  • Lime wedges

Instructions

  1. Prep the Oven and Pan: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper to make cleaning easier after roasting.
  2. Season the Cauliflower and Chickpeas: Spread the cauliflower florets and chickpeas on the prepared baking sheet. Drizzle with avocado oil and toss well to coat. In a small bowl, mix chili powder, cumin, kosher salt, smoked paprika, and garlic powder. Sprinkle this seasoning mix evenly over the cauliflower and chickpeas, and toss again until everything is thoroughly coated.
  3. Roast Until Crispy and Tender: Arrange the cauliflower and chickpeas in a single, even layer. Roast in the preheated oven for 25 to 30 minutes, stirring halfway through to ensure even cooking, until the cauliflower is tender and caramelized and the chickpeas have developed a slightly crispy texture.
  4. Char the Corn: While the vegetables roast, heat a grill pan or skillet over medium-high heat. Add the husked corn ears and cook, turning occasionally, until they are lightly charred on all sides. Remove from heat and let cool slightly before cutting the kernels off the cob.
  5. Make the Street Corn Mixture: In a medium bowl, combine Greek yogurt, mayonnaise, minced garlic, fresh lime juice, chili powder, smoked paprika, cumin, sliced green onions, chopped cilantro, cotija cheese, and minced jalapeño. Stir in the grilled corn kernels, then season with kosher salt and black pepper to taste.
  6. Warm the Tortillas: Warm the corn tortillas until soft and pliable by heating them in a dry skillet, directly over a gas flame, or wrapped in foil in the oven.
  7. Assemble the Tacos: Fill each warm tortilla with a portion of the roasted cauliflower and chickpeas. Top generously with finely shredded cabbage, the prepared street corn mixture, sliced avocado, extra cilantro, cotija cheese, and a squeeze of fresh lime juice. Serve immediately for the best flavor and texture.

Notes

  • For extra spice, add more jalapeño or sprinkle with crushed red pepper flakes.
  • Use vegan mayonnaise and yogurt to make this recipe vegan-friendly.
  • To save time, you can use pre-cut cauliflower florets and canned corn, although fresh corn is recommended for the best flavor.
  • Leftover filling can be stored in the fridge for up to 3 days; warm before serving.
  • If you don’t have a grill pan, you can roast the corn alongside the cauliflower or boil it, though grilling adds the best smoky flavor.

Find it online: https://justsosavory.com/roasted-cauliflower-street-corn-tacos-recipe/