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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.
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