Roasted Cauliflower Vegan Tacos

By Charlotte Candler

Celebrate Taco Tuesday with these flavorful bites.


Time: 60 min.

Servings: 4


  • 1 head of cauliflower
  • 2 tbsp olive oil
  • ½ tsp salt
  • 1 tbsp curry powder  
  • 8 small warmed tortillas
  • 2 avocados
  • 1 – 5.3 oz package Brami Chili & Lime Lupini Beans
  • 5 radishes sliced thin
  • Finely chopped cilantro
  • 2 limes



  1. Heat oven to 400 degrees. Break down the cauliflower head by removing the stem and core. Cut the cauliflower into small florets.
  2. Add florets to a bowl and top with olive oil, salt, and curry powder. Mix together until all florets are covered.
  3. Transfer cauliflower to a baking sheet and bake for 25-30 minutes. Toss once halfway through. Cook until golden brown and soft on the inside.
  4. Warm tortillas in a pan.
  5. Top tortillas with smashed avocado, Brami lupini beans, sliced radishes, cilantro, and roasted cauliflower.
  6. Add lime juice to taste.

Multi-Serve (5.3oz) / 8 Pouches

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