Vegetarian

Tandoori Cauliflower Tacos

A fusion of Indian and Mexican flavours with tandoori-spiced roasted cauliflower, pickled cabbage, avocado, and yoghurt sauce in warm tortillas. Satisfying vegetarian tacos ready in 45 minutes.

4.7 (3 reviews)
By Ricky Robinson Updated February 4, 2025

These cauliflower tacos blend Indian and Mexican flavours to create a really lovely vegetarian dish. The florets are coated in a tandoori-spiced yoghurt marinade before being roasted until they're tender inside and slightly charred outside. This dry heat cooking method creates rich, complex flavours while keeping the cauliflower nice and crispy.

The marinade does most of the work here - yoghurt tenderises the cauliflower while the aromatics and spices bring warmth and depth.

A bit of chilli adds heat without overwhelming the other spices. The whole thing comes together in about 45 minutes, not counting marination time, and most of that is hands-off while the oven does the cooking.

Tandoori Cauliflower Tacos recipe image
Tandoori Cauliflower Tacos

These are served in warm tortillas with some sharp pickled cabbage to cut through the spices, creamy avocado, and a fresh yoghurt sauce that ties everything together. The final flourish of fresh coriander and a good squeeze of lime brightens it all up.

It's satisfying for a meat-free dinner and you can prep most components ahead of time if you're organised. The leftovers keep well in the fridge - just reheat the cauliflower in a hot oven to crisp it up again before serving. The combination of the warm spices, cool yoghurt, tangy pickled cabbage and buttery avocado creates layers of flavour and texture that make these tacos genuinely interesting rather than just another vegetarian option. You can adjust the spice level easily by adding more or less chilli powder to suit your taste.

Tandoori Cauliflower Tacos

Cauliflower Tacos Yoghurt
Total Time 1 hr 20 min
Servings 4 servings
Calories 320 cal
Protein 12g

Ingredients

Equipment Needed

  • Mixing Bowl
  • Oven
  • Baking Sheet

Instructions

  1. 1
    In a large bowl, combine 125ml yogurt, lemon juice, ginger, garlic, cumin, coriander, garam masala, turmeric, chilli powder, olive oil, salt, and pepper. Mix until smooth to create the marinade.
  2. 2
    Add the cauliflower florets to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
  3. 3
    Preheat the oven to 220°C. Line a baking sheet with parchment paper.
  4. 4
    Arrange the marinated cauliflower on the prepared baking sheet in a single layer. Roast for 25-30 minutes, turning halfway through, until the cauliflower is tender and slightly charred.
  5. 5
    Meanwhile, prepare the yogurt sauce by whisking together yogurt, chopped coriander, lemon juice, salt, and pepper in a small bowl.
  6. 6
    Warm the tortillas according to package instructions.
  7. 7
    Assemble the tacos: Place a portion of roasted tandoori cauliflower on each tortilla, top with pickled red cabbage, sliced avocado, and quartered cherry tomatoes.
  8. 8
    Drizzle with the coriander yogurt sauce, garnish with fresh coriander leaves, and serve with lime wedges on the side.
Ricky Robinson - Recipe Author
Ricky Robinson

Home cook sharing delicious recipes with a focus on flavour and simplicity.

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Storage

Store roasted cauliflower separately in the fridge for up to 2 days. Reheat in a hot oven to crisp up before assembling tacos.

Serving Suggestions

Serve with extra lime wedges, fresh coriander, and a side of mango chutney or raita for dipping.

Tandoori Cauliflower Tacos

Rate & Review

4.7 • 3 reviews

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