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Harissa Cauliflower Tacos - Easy 30 Minute Recipe!

Turn a head of cauliflower and a jar of harissa into a flavorful fusion taco dinner with this easy 30 minute recipe! Roasted cauliflower is a hearty and flexible vegetarian taco filling, and harissa paste gives it a deep smoky sweet flavor. Lime yogurt sauce makes a perfect easy sauce to drizzle on top, and the recipe can be easily made vegan if required!
12 tacos
Prep Time: 10 minutes
Cook Time: 20 minutes
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Ingredients

Harissa Cauliflower

  • 1 medium head cauliflower, chopped into small florets
  • 1 sweet red pepper, sliced into rings
  • 4 Tablespoons olive oil
  • 2 Tablespoons harissa
  • 2 teaspoons honey
  • 1 clove garlic

Garlic Yogurt Lime Sauce

  • ½ cup (120 ml) greek yogurt
  • 1.5 teaspoons olive oil
  • 2 teaspoons fresh lime juice
  • ½ clove garlic, crushed

For serving

  • 12 corn tortillas
  • ¼ small red onion, finely diced or sliced
  • 1 handful cilantro (fresh coriander), chopped
  • 1 large avocado, sliced
  • lime wedges

Instructions 

  • Preheat the oven to 200C / 400F.
  • In a large bowl, whisk together the olive oil, harissa, honey and garlic.
    4 Tablespoons olive oil, 2 Tablespoons harissa, 2 teaspoons honey, 1 clove garlic
  • Add the cauliflower florets and sliced peppers, and toss to combine. Add salt and pepper to taste.
    1 medium head cauliflower, 1 sweet red pepper
  • Scatter over a metal baking sheet lined with parchment paper. Make sure to space out the cauliflower and pepper pieces as well as you can, so they will crisp up more effectively.
    Place in the oven for 20 minutes.
  • Prepare the toppings.
    Whisk together all ingredients for the garlic yogurt lime sauce in a small bowl and place on the table.
    1/2 cup greek yogurt, 2 teaspoons fresh lime juice, 1/2 clove garlic, 1.5 teaspoons olive oil
  • Use this time to chop the onions and cilantro, slice the avocado, and cut the lime into wedges.
    Once the cauliflower is almost ready, warm those tortillas in the microwave, on a hot pan, or over a gas flame.
    1/4 small red onion, 1 handful cilantro (fresh coriander), 1 large avocado, lime wedges, 12 corn tortillas
  • The cauliflower and peppers are ready once they are charring around the edges and the peppers are soft and melty.
    You may wish to rotate the pan in the oven if the things are cooking unevenly but I personally don't bother flipping the cauliflower - I am happy enough with it being more cooked on one side, I like the varied texture!
  • Remove the cauliflower from the oven and assemble your tacos! Spoon them over corn tortillas, tuck in a slice of avocado, drizzle with sauce and scatter with onions and cilantro. Enjoy!

Notes

Nutritional information is PER TACO, assuming you make 12, and assuming you're using the entire amount of sauce evenly divided between the tacos. 
Cuisine: Mexican Inspired, Middle Eastern Inspired
Course: Dinner
Calories: 156kcal, Carbohydrates: 18g, Protein: 4g, Fat: 9g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.001g, Cholesterol: 0.4mg, Sodium: 65mg, Potassium: 323mg, Fiber: 4g, Sugar: 3g, Vitamin A: 376IU, Vitamin C: 38mg, Calcium: 46mg, Iron: 1mg