From pizza to rice, cauliflower has claimed its rightful title as “most versatile veggie ever” again and again — and we aren’t complaining. In this recipe from our foodie friends at Food Matters, spicy roasted florets are used in place of meat – and we doubt you’ll miss it. Pair this spicy filling with tangy avo dressing and gluten-free homemade tortillas, and you’ve got yourself the perfect weeknight meal…

Hello, spiced, crispy, roasted cauliflower on a homemade tortilla with a zesty lime and avocado dressing!

At first, this looks like a lot of ingredients and steps; but we promise these are actually very easy to put together! We love making our own gluten-free tortillas (recipe below) but if you prefer you can find traditional Mexican tortillas made from organic, ground corn flour. These are gluten-free but can be hard to find. Just be wary of store-bought tortillas as they are often made with GMO corn and have added gluten, preservatives and additives.

Save this delicious and simple recipe for your next Meatless Monday. It’s guaranteed to please the whole family!

Crunchy Cauliflower Tacos


for the cauliflower:

1 small head of cauliflower, cut into bite-size florets
1 cup almond meal
Handful of fresh cilantro, roughly chopped
2 tsp chili powder
1 tsp smoked paprika
1 tsp cumin
1/2 tsp garlic powder
1 tsp ground turmeric
1 cup coconut milk or almond milk
1/2 cup brown rice flour
Juice of 1 lime
Salt & pepper to taste

for the slaw:
1/2 red cabbage, thinly sliced
juice of 1 lime
1 tbsp apple cider vinegar
Salt & pepper to taste

for the dressing:

1 avocado
Handful of fresh cilantro
Juice of 1 lime
¼ tsp sea salt

for serving:

12 corn tortillas or homemade tortillas (recipe below)
Fresh lime wedges
Handful of fresh cilantro


Line a baking tray with parchment paper and preheat oven to 350ºF (180ºC).

Mix almond meal and ground spices in a medium-sized bowl to make a crumb.

In another bowl, mix together almond or coconut milk, brown rice flour and lime juice to make batter. Mix well.

Coat cauliflower florets in batter, a few at a time, then toss in almond meal spice mix. Bake for 25-30 minutes or until golden brown and crisp.

While your crispy cauliflower is baking, prep your avocado dressing by adding avocado, cilantro, lime and salt to blender or food processor and blend until smooth.

Prep your cabbage slaw by mixing together sliced cabbage, lime juice, apple cider vinegar, salt and pepper in a bowl and allow to sit while cauliflower bakes.

Once your cauliflower is crisp, remove from oven and assemble your tacos!

Homemade Gluten-Free Tortillas


2 eggs
250 ml (1 cup) coconut milk
3/4 cup tapioca flour
Pinch of paprika
Pinch of cumin
1/2 tsp ground chili
3 tbsp coconut flour
Pinch of salt


Mix together all of your tortilla ingredients and combine well by mixing with a whisk.

Heat a tiny amount of coconut oil in small fry pan over medium-high heat. Drizzle 1/4 cup of the mixture into the pan, gently moving around to form a round tortilla. Cook on one side for 1-2 minutes and gently flip and cook other side 1-2 minutes or until golden.
Continue this same process until you have no more tortilla mixture. Makes about 8 tortillas.

Tortillas can be prepared ahead of time and warmed in the oven.

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