Sriracha Maple Vegan Cauliflower Tacos
The sriracha maple vegan cauliflower tacos that you didn't know you were missing on taco Tuesday or meatless Monday! They're sweet, spicy, and so delicious!
Servings 4 people
Calories 83kcal
Ingredients
- 1 head cauliflower cut into bite-size florets
- ½ cup plant-based milk I used almond milk
- 3 tbsp sriracha sauce I used Texas Pete brand
- 3 tbsp pure maple syrup
- 1 tbsp chili powder
- 10 crunchy shells, corn or flour tortillas for serving
Instructions
- Preheat your oven to 425 degrees Fahrenheit.
- In a bowl, combine the plant-based milk, sriracha, maple syrup, and chili powder in a large bowl and whisk until combined.
- Add your bite-size cauliflower florets into the bowl with your mixture and marinate for 5-10 minutes.
- Discard your excess liquid and spread your cauliflower across a parchemnt-lined baking sheet and bake for 20 minutes, flipping halfway throughout.
- Once the cauliflower is roasted, add to taco shells/tortillas and serve immediately with desired toppings + enjoy!
Notes
*consider serving these tacos with my oil-free refried beans, salsa verde, and pickled red onions and cabbage (linked in the article).
*I like to serve the roasted cauliflower on grilled corn tortillas, but you can serve these on any tortilla you like!
*I doubt you'll have leftovers, but if you do--they'll save in the fridge in an airtight container for up to 5 days.
Nutrition
Serving: 1serving | Calories: 83kcal | Carbohydrates: 18g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 335mg | Potassium: 517mg | Fiber: 4g | Sugar: 12g | Vitamin A: 609IU | Vitamin C: 77mg | Calcium: 55mg | Iron: 1mg