Introduction

These vibrant tacos feature roasted cauliflower florets coated in smoky harissa spices, topped with a refreshing mango slaw and creamy tahini sauce. A perfect fusion of North African flavors and Mexican tradition that brings bold taste to your plant-based table.

Why You’ll Love This Recipe

These tacos deliver incredible texture contrast with crispy roasted cauliflower and crunchy slaw, all wrapped in a warm tortilla. The harissa provides depth and gentle heat while the mango adds sweetness. They are ready in 30 minutes, naturally gluten-free friendly, and packed with vegetables that even non-vegetarians will devour.

Ingredients

• 1 large head cauliflower cut into florets
• 3 tablespoons olive oil
• 2 tablespoons harissa paste
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and black pepper to taste
• 8 small corn or flour tortillas
• 2 cups shredded purple cabbage
• 1 ripe mango diced
• 1/4 cup fresh cilantro chopped
• 2 tablespoons lime juice
• 1/4 cup tahini
• 2 tablespoons water
• 1 garlic clove minced
• 1 avocado sliced
• Hot sauce optional

Instructions

1. Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper.
2. In a large bowl combine olive oil, harissa paste, cumin, smoked paprika, salt and pepper. Add cauliflower florets and toss until evenly coated.
3. Spread cauliflower on the baking sheet in a single layer. Roast for 25 minutes, flipping halfway through, until golden and crispy at the edges.
4. While cauliflower roasts, make the mango slaw by combining shredded cabbage, diced mango, cilantro and 1 tablespoon lime juice in a bowl. Season with salt and toss well.
5. Prepare tahini sauce by whisking together tahini, water, remaining lime juice, minced garlic and a pinch of salt until smooth and pourable. Add more water if needed.
6. Warm tortillas in a dry skillet or directly over a gas flame for 30 seconds per side.
7. Assemble tacos by placing roasted cauliflower on each tortilla, topping with mango slaw, avocado slices and a generous drizzle of tahini sauce.
8. Serve immediately with hot sauce on the side for those who want extra heat.

Nutrition Information

Serving Size: 4 servings

Calories: 385

Protein: 11g

Serving Suggestions

Serve these tacos with cilantro lime rice, black beans, or a simple mixed green salad. They pair wonderfully with Mexican street corn or tortilla chips with guacamole. For beverages, try a cold hibiscus tea, fresh lime agua fresca, or a light Mexican beer.

Recipe Variations

Replace cauliflower with sweet potato cubes or chickpeas for different textures. Swap mango for pineapple or peach when in season. Make it milder by using less harissa and adding honey. For a nut-free version, substitute tahini with sunflower seed butter or cashew cream. Add pickled red onions for extra tang.

Chef’s Tips

Do not overcrowd the baking sheet or cauliflower will steam instead of roast. Make extra harissa cauliflower for meal prep throughout the week. The mango slaw can be prepared a few hours ahead and stored in the refrigerator. If harissa paste is unavailable, mix together chili powder, cumin, coriander and a touch of tomato paste as a substitute.

Recipe Details

Prep Time: 15 minutes

Cook Time: 25 minutes