Vegan Roasted Cauliflower Tacos

overhead view of a big bowl of roasted cauliflower next to two small dishes of homemade kimchi
a gluten free Vegan Roasted Cauliflower Taco next to a stack of rice flour taco shells

Gluten Free Rice Flour Shells

The rice flour taco shells of these vegan roasted cauliflower tacos are one of my favorite vessels for food. They are made with white rice flour, making them gluten free AND extra pliable. This means you can stuff the tacos to the brim and they won’t fall apart like other types of shells. Maximum capacity, is how I’d describe these. 🌮😎😋 The recipe for these amazing rice flour tortillas is from the cookbook, Happy Gut Cookbook by Cecile Hauge Ȧgotnes. I first made rice flour shells to go with chicken and lime street tacos, and they really are the best taco shells, in my opinion.
If you have extra shells, store them in an airtight container at room temperature for the following day’s tacos!

a hand holding a gluten free vegan taco full of roasted caramelized cauliflower and onion, kimchi and spicy mayo

Roasted Cauliflower and all the Fixings

The roasting process gives vegetables a sweet, smoky flavor that cannot be beat. Just a half hour in the oven turns cauliflower and onion from blah to yahhhhh! 😍 The veggies become caramelized, adding delectable layers of flavor to your taco game. Hit it all with some ripe kimchi and spicy mayo and BAM you got yourself an Asian-fusion masterpiece.

The kimchi on these vegan roasted cauliflower tacos was made by my adorable Korean Grandma. We like our kimchi ripe – when you open the jar, it should smack you in the face just a little.

If you make your own spicy mayo at home, kudos to you! A lot of times I’ll save extra sauce I get from burger places or other restaurants to put on my homemade dishes. 🤫🤭 But when I do have to purchase a bottle from the grocery store, I look for one with minimal ingredients. And at all costs, avoid high fructose corn syrup!!

two tacos side-by-side, next to a plate of rice flour taco shells and a large dish of caramelized vegetables

Feed Me Tacos

Hungry for more tacos? Check these out:
Korean bulgogi tacos
Thai-style tacos with fresh corn tortillas
Chicken and lime street tacos
Crissy Teigen’s Chicken Lettuce Wraps (basically healthier tacos)

Cauliflower shawarma tacos from Molly Yeh’s cookbook Molly on the Range inspired these tacos. Molly makes some of the most unique and delicious tacos, inspiring unorthodox and creative flavor combos.

one single Vegan Roasted Cauliflower Tacos on a gluten free rice flour taco shell

Roasted Cauliflower Tacos (Gluten Free)

These delicious tacos are vegan, gluten free & ready in a flash! Caramelized onions and roasted cauliflower add sweet & savory flavors. Top these tacos off with kick of heat from kimchi and spicy mayo!
Prep Time 10 mins
Cook Time 35 mins
Making the Rice Flour Taco Shells 45 mins
Total Time 1 hr 30 mins
Course Main Course, Side Dish
Cuisine Asian, Mexican
Servings 8 tacos


Rice Flour Tacos (from Happy Gut Cookbook)

  • 1 cup water
  • 2 tsp neutral oil, like vegetable oil
  • ½ tsp salt
  • 1 cup rice flour

Taco Fillings

  • 1 head cauliflower, with the florets trimmed off and cut into half-bite-size pieces
  • 1 small onion, chopped into half-bite-size pieces
  • ¼ cup extra virgin olive oil
  • ½ tsp salt
  • ¼ tsp ground black pepper
  • ¼ tsp cayenne
  • 1 tsp ground or minced ginger
  • cup sauce for topping, like spicy mayo
  • ½ cup kimchi for topping


Make the Rice Flour Taco Shells

  • Mix together the water, oil and salt in a small saucepan. Bring everything to a boil on medium-high heat.
    Right before it boils, add the flour and whisk it continuously until there is no visible dry flour.
  • Scrape the dough out of the saucepan onto a plate or a clean counter.
    Divide the dough in 8 even pieces.
    Roll each into a ball and flatten it between two cutting boards or baking sheets to create the tortilla shapes.
  • Heat a dry skillet on medium-high heat and cook the tortillas for a few minutes on each side, until they are dry and golden.
    Wrap the cooked tortillas in a clean towel to keep them warm.

Make the Fillings for the Tacos

  • Preheat the oven to 420°F.
  • Cover the cauliflower florets and chopped onion with the olive oil, salt, pepper, cayenne and ginger.
    Spread out the seasoned cauliflower and onion on a baking sheet.
  • Bake for about 25 to 35 minutes, until the cauliflower is tender when pierced with a fork and the onion is caramelized.
  • To serve, pile on the roasted cauliflower and onion on a rice flour tortilla. Top with spicy mayo and kimchi.
Keyword baked cauliflower, caramlized onion, cauliflower recipes, gluten free, gluten free diet, gluten free flour, high protein vegan snacks, kimchi, roasted cauliflower, simple vegan chickpea stew, taco tuesday, vegan, vegan diet, vegan food, vegan meals, vegetarian

3 Replies to “Vegan Roasted Cauliflower Tacos”

  1. Yum-number1

    Boy oh boy, this taco looks delicious!!!! The fact that it’s vegan makes it much more tempting to eat a bunch of it!! ❤️

what do you think? :)

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