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Roasted Cauliflower Tacos with Creamy Salsa {Vegan, Gluten-Free}

This healthy recipe is perfect for al fresco dining with a cold brooski and some homemade guacamole!

Taco bar night was my favorite meal night growing up and my parents always put green olives in the spread of toppings.  Since then I’ve been smitten with them as a topping, even though you may think that’s totally weird of me.  <3


Roasted Cauliflower Tacos with Creamy Salsa {Vegan, Gluten-Free}

Serves 4

Crunchy, salty chickpeas with savory, roasted cauliflower topped with fresh veggies and drizzled with a spicy, creamy salsa.


1 (15 oz) can Chickpeas

1 head Cauliflower

2 Tablespoons Olive Oil, divided

2 Tablespoons Taco Seasoning, divided

1 cup Corn, fresh or canned Tortillas (Flour, Corn, Multi-grain, or Gluten-Free)

Assorted Toppings (Avocado, Lettuce, Cilantro, Tomato, Peppers, Green Olives, etc.)


Rinse chickpeas and pat completely dry. Let sit on the counter-top while the oven is preheating to dry them out further.

Preheat the oven to 400 degrees.

Chop cauliflower into bite sized pieces and arrange on a baking sheet with the chickpeas. Drizzle with 1 Tablespoon olive oil and 1 Tablespoon taco seasoning and toss.

Roast for 20 minutes. Toss in the corn.

Roast for an additional 10 minutes.

Serve on tortillas with toppings and creamy salsa (recipe below).

Creamy Salsa

8 oz Medium-Hot Jarred Salsa

4 oz Cream Cheese (Vegan or Regular), softened

With an electric mixer beat the cream cheese until smooth. Then beat in the salsa until fully incorporated. Serve with tacos or tortilla chips for dipping.


Hi, I'm Micheline

Thanks for stopping by!

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