Chili-Roasted Cauliflower and Chickpea Tacos topped with a refreshing mango salsa. These vegan cauliflower tacos are packed with feel-good, flavorful ingredients.

Why You’ll Love these Vegan Cauliflower Tacos

Crispy and boldly spiced, these tacos are a vegetarian dream dinner that meat eaters will also happily devour.

Thanks to protein-packed chickpeas and fiber-rich veggies, this hearty, healthy meal will leave you feeling full and fueled.

I love making cauliflower the star ingredient of vegetarian dishes. When properly prepared, it becomes downright crave-worthy, like in these Teriyaki Cauliflower Bowls and Cauliflower Shawarma Bowls.

These tacos offer an assortment of textures and flavors, plus a little kick of spice – everything that makes a taco so beloved.

The sweet, refreshing mango salsa is the perfect counter to the spice of the taco seasoning. Feel free to also garnish each taco with a dollop of yogurt or spritz of lime juice.

And if you’re looking for more vegan taco recipes, check out my Butternut Squash Tacos and zesty Quinoa Tacos next.

The Ingredients

• Cauliflower: You need one medium head of cauliflower, which should amount to 6 to 7 cups of florets. Cauliflower is a great low-calorie, goes-with-everything veggie
• Chickpeas: For a one-two punch of protein and fiber, chickpeas are roasted alongside the cauliflower florets.
• Spices: A mix of chili powder, cumin, and smoked paprika makes the tacos robust and smoky.
• Mango: You need 1 cup of fresh cut mango, which amounts to 1 medium mango. Just make your mango is sufficiently ripe, which makes the slicing and dicing infinitely easier.
• Bell Pepper: I prefer using red bell pepper for the salsa, however you can also use yellow or orange.
• Jalapeño: Make sure you remove the seeds and ribs to reduce the spice.
• Cilantro: Chopped fresh cilantro does double duty in the mango salsa and as a garnish.
• Lime: For freshness and a little acidity to cut through the sweetness of the mango.
• Tortillas: You can use flour, corn, or any gluten-free tortilla you like. Just make sure you warm the tortillas in a pan or over a gas flame.

For a full list of ingredients and quantities, see the recipe card below.

Substitutions/Additions:

• Skip the tortilla! Try serving the roasted cauliflower and crispy chickpeas over a bed of arugula or quinoa with your choice of toppings for a healthy vegetarian taco bowl.
• Add Sauce: The green tahini sauce is these BBQ Cauliflower Tacos is a fan favorite.
• Add Avocado: The Avocado-Mango Salsa on these Chipotle Shrimp Tacos would be incredible on vegan cauliflower tacos.

Step-by-Step Instructions

Step 1: Prepare cauliflower and chickpeas by tossing them in oil and spices, and arranging on a baking sheet.

Step 2: Roast cauliflower and chickpeas at 425ºF for 30 to 35 minutes, tossing once halfway through, until crisp.

Step 3: Prepare mango salsa by combining mango, bell pepper, red onion, cilantro, and lime juice in a bowl. Season with salt and toss to combine.

Step 4: Assemble tacos by warming your tortillas and filling with cauliflower and chickpea mixture, a scoop of mango salsa, and a dollop of yogurt (if desired).

Recipe FAQs

Serving Suggestions:

I love serving these vegan cauliflower tacos alongside a salad. Here are some of my favorites:

• Moroccan Butternut Squash Salad: Gluten free, rich in key nutrients, and the perfect alchemy of sweetness and spice.
• Shishito and Corn Salad: Easy to make and always a crowd pleaser!
• Mexican Brussels Sprouts Salad: The creamy tomatillo dressing can double as a sauce for the tacos!

More Vegan Taco Recipes to Try:

If you give this recipe a try, be sure to snap a pic and tag #dishingouthealth on Instagram so I can see your creations. Also, follow along on Facebook and Pinterest for the latest recipe updates!