Roasted Cauliflower Street Corn Tacos
Recipe from Two Peas and Their Pod
Roasted Cauliflower Street Corn Tacos are packed with crispy roasted cauliflower, seasoned chickpeas, creamy street corn, avocado, cabbage, and cotija cheese. These easy vegetarian tacos are fresh, flavorful, and perfect for taco night.
Servings: 4
Calories: 337kcal
Ingredients
For the tacos:
- 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
For the street corn:
- 2 ears fresh sweet corn, husked
- 1 tablespoons plain Greek yogurt
- 1 tablespoon mayonnaise
- 1 cloves garlic, minced
- 1 tablespoons 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
- Prep the Oven and Pan: Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper for easy cleanup.
- Season the Cauliflower and Chickpeas: Place the cauliflower florets and chickpeas on the prepared baking sheet. Drizzle with the avocado oil and toss until well coated. In a small bowl, stir together the chili powder, cumin, salt, smoked paprika, and garlic powder. Sprinkle the seasoning mixture over the cauliflower and chickpeas and toss until evenly coated.
- Roast Until Crispy and Tender: Spread the cauliflower and chickpeas into an even layer. Roast for 25 to 30 minutes, stirring halfway through, until the cauliflower is tender and caramelized and the chickpeas are slightly crispy.
- Char the Corn: While the cauliflower is roasting, prepare the corn mixture. Heat a grill pan or skillet over medium-high heat. Add the corn and cook, turning occasionally, until lightly charred on all sides. Let cool slightly, then cut the kernels off the cob.
- Make the Street Corn Mixture: In a medium bowl, combine the Greek yogurt, mayonnaise, garlic, lime juice, chili powder, smoked paprika, cumin, green onions, cilantro, cotija cheese, and jalapeño. Stir in the grilled corn kernels and season with salt and black pepper to taste.
- Warm the Tortillas: Warm the tortillas in a dry skillet, directly over a gas flame, or wrapped in foil in the oven until soft and pliable.
- Assemble the Tacos: Fill each tortilla with the roasted cauliflower and chickpeas. Top with cabbage, the street corn mixture, sliced avocado, cilantro, and a squeeze of fresh lime juice. Serve immediately.
Notes
- Don’t overcrowd the pan—spread cauliflower and chickpeas out so they roast instead of steam.
- Pat chickpeas dry before roasting for extra crispiness.
- Fresh corn is best, but frozen corn works if thawed and well dried before charring.
- Warm tortillas before assembling so they stay soft and don’t crack.
- Make it vegan with plant-based mayo, yogurt, and by skipping the cotija.
- Prep components ahead if needed, but assemble tacos right before serving for best texture.
- Storage: Store components separately in the fridge for up to 3–4 days; reheat cauliflower and chickpeas before assembling.
Nutrition
Calories: 337kcal | Carbohydrates: 56g | Protein: 15g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Cholesterol: 10mg | Sodium: 901mg | Potassium: 893mg | Fiber: 11g | Sugar: 7g | Vitamin A: 817IU | Vitamin C: 77mg | Calcium: 181mg | Iron: 4mg