Vegetarian Roasted Cauliflower and Fajita Veggie Tacos

May 4, 2018

Recipe: Vegetarian Roasted Cauliflower and Fajita Veggie Tacos - M Loves M Cinco de Mayo is this weekend and I’m ready to eats lots of Mexican food! I’m all about the chips and guac, how about you? We eat Mexican-inspired foods probably daily, or at least every other day. I love making veggie tacos for easy dinners throughout the week. Today I thought I’d share a recipe for Vegetarian Roasted Cauliflower and Fajita Veggie Tacos. We’ve made these vegetarian tacos twice in the past week and they are so good! And if you wanted to make them vegan all you would have to do is leave off the cheese. I love how tasty the roasted cauliflower is- so great as a snack too! If you try this recipe, let me know what you think!

These vegetarian cauliflower tacos could not be easier to make! These vegetarian fajitas are so easy to make and are family friendly! My family is loving these cauliflower and veggie fajitas. This vegetarian cauliflower taco recipe is super quick and delicious for dinner.This is my favorite vegetable fajita recipe! These veggie and cauliflower fajitas are the perfect recipe for Cinco De Mayo!

Roasted Cauliflower and Fajita Veggie Tacos
Course: Main Course
Cuisine: Mexican
Servings: 2
  • 1 head of cauliflower cut into ½ inch florets
  • 1 red onion divided
  • ¼ cup sherry vinegar
  • 2 tbsp olive oil
  • 2 tsp chili powder
  • 1 tsp smoked paprika
  • ½ tsp cumin
  • ½ tsp sea salt
  • 1 red bell pepper sliced
  • 1 can fire roasted tomatoes drained and liquid discarded
  • 1 tsp chipotle paste {less/more depending on your spice preference}
  • 4-6 corn tortillas
  • shredded cabbage
  • feta cheese crumbled
  • cilantro leaves
  • 1 avocado cubed or sliced
  • green salsa {optional}
  1. Preheat oven to 400 degrees F. Peel onion, halve, and slice half thinly. Cut the other half into larger chunks and set aside. With the thinly sliced onions, add to a small bowl with vinegar and set aside to pickle.
  2. Whisk together 2 Tbsp olive oil, chili powder, smoked paprika, cumin and sea salt. Toss with cauliflower and spread out on pan. Roast for 20-25 minutes until lightly browned.
  3. Meanwhile, add 2 Tbsp olive oil to pan and heat until shimmering. Add bell peppers and reserved onion cut into bigger chunks. Cook until onions start to brown. Then add drained tomatoes and chipotle paste. Cook for 2-3 minutes. Season with salt and pepper.
  4. Wrap tortillas loosely in foil, leaving a little opening for steam to escape. Place them in the oven for about 5-10 minutes before serving.
  5. Remove tortilla from foil and divide among serving plates. Layer with shredded cabbage, bell pepper/tomato mixture, roasted cauliflower, feta cheese, cilantro, avocado, and pickled red onions. Add green salsa if you like!


I just had to let you know that Loft is offering 40% off everything in stores and online! I’ve found so many cute things that are getting me excited for summer. I can’t wait to stock up on some red, white, and blue for all the barbecues coming up!


 Have a great weekend everyone! Matthew and I are doing a little staycation to celebrate our anniversary! Gosh, can you believe it’s been 7 years?! Crazy, right?


P.S. If you’re looking for some other recipes, try this soup that I’ve been making a lot lately and this super easy to make (and healthy!) mushroom grain bowl.