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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!