Savory “bacon’d” cauliflower is paired with crispy green cabbage, The Best Vegan “Pizza Shop Style” Ranch. and a simple tomato pico to give these humble plant-based street tacos a BLT flavor blast.

Check out the video below to see how I make these simple and delicious cauliflower street tacos, and then scroll down for the full recipe as well as links to the other incredible flavor variations.

5 from 1 vote
"BLT" Style Roasted Cauliflower Street Tacos
“BLT” Style Roasted Cauliflower Street Tacos
Prep Time
10 mins
Cook Time
40 mins
 

Savory “bacon’d” cauliflower is paired with crispy green cabbage, The Best Vegan “Pizza Shop Style” Ranch. and a simple tomato pico to give these humble plant-based street tacos a BLT flavor blast.

Course: Dinner, Main Course, taco
Cuisine: American, Mexican
Servings: 8 tacos
Author: Michael Monson
Ingredients
Components:
  • Bacon’d Cauliflower (Instructions below)
  • Easy Pico (Instructions below)
  • Vegan Ranch (see NOTES)
  • Shredded green cabbage
  • 8 street taco size flour tortillas (use gluten-free tortillas to make this dish gluten free)
  • sliced avocado (optional)
  • Vegan Almond Bacon (Recipe below)
For the Bacon’d Cauliflower
  • 1 pound cauliflower (about 1/2 large head), trimmed and divided
  • 2 to 3 teaspoons olive oil
  • 2 tablespoons Bragg’s Liquid Aminos (GF) or low sodium soy sauce
  • 1 tablespoon maple syrup
  • 1 tablespoon nutritional yeast
  • 1 teaspoon smoked paprika
  • pinch cayenne pepper or red pepper flake
  • pinch salt
  • 2 dashes liquid smoke
  • black pepper to taste
For the Easy Pico
  • 1 cup diced tomato
  • ½ cup diced onion
  • 2 tablespoons minced jalapeno (or to taste)
  • 1/2 lime, juiced
  • pinch salt
Instructions
To make the Bacon’d Cauliflower
  1. Preheat oven to 425 F.
  2. Cut your cauliflower (florets, stems, and stalk) into small, bite-sized pieces, about 1/2 to 1 inch big. Rinse well, and dry thoroughly using a lettuce spinner if you have one. In a large bowl, toss the dry cauliflower with olive oil.
  3. Place oiled cauliflower on a lined baking sheet and bake at 425 for 20 minutes.

  4. While the cauliflower cooks, combine the remaining ingredients in the large bowl.
  5. Remove cauliflower from the oven, return the florets to the large bowl, and toss in the sauce. Return the cauliflower, along with any remaining sauce, to the lined baking sheet and roast for an additional 20 minutes, or until the cauliflower is lightly caramelized and deliciously tender.
To make the Easy Pico:
  1. Dice the onion, tomato, and jalapeno. Combine the ingredients and toss with lime juice and a pinch of salt. Set aside until ready to serve, or store in the refrigerator.
To assemble:
  1. Heat tortillas on a griddle or in the microwave. Just before eating, fill each corn tortilla with cauliflower, top with avocado and shredded cabbage. Squeeze on a generous amount of vegan ranch dressing and top with Easy Pico and Vegan Almond Bacon. Serve immediately.

Recipe Notes

Store bought vegan ranch can be used in this recipe, but if you really want to send these tacos over the edge, then I strongly recommend you make this recipe for my “Vegan Pizza Shop Style Ranch”

And if you want the Vegan Almond Bacon recipe that started this whole adventure, her it is:

Vegan Almond Bacon (gluten-free, oil-free)
Prep Time
5 mins
Cook Time
10 mins
 

The most amazing vegan “bacon” bits you’ll ever try.

Course: Condiment, Snack
Author: Michael Monson
Ingredients
  • 2 tablespoons Bragg’s Liquid Aminos or low sodium soy sauce
  • 1 tablespoon maple syrup or agave nectar
  • 1 tablespoon nutritional yeast
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon black pepper
  • 1 cup raw sliced almonds
Instructions
  1. Preheat your oven to 350 F.
  2. In a medium-sized bowl, stir together everything except the almonds. Once the mixture is combined, add the almonds, and stir until all of the almonds are coated.

  3. Spread the almonds onto a lined baking sheet in single layer, pouring any extra sauce over the top.
  4. Bake at 350 for 8 to 10 minutes, stirring every 2 to 3 minutes, watching closely so that they don’t burn. When it seems like most of the sauce is dry and stuck to the almonds, remove them from the oven and allow them to cool completely before storing in an airtight container.