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Cauliflower Tacos with Mango Red Pepper Salsa

Cauliflower Tacos with Mango Red Pepper Salsa

Tacos are the perfect weekday meal for so many reasons, not just for Taco Tuesday! Namely, they're a cinch to pull together, delicious and have the ability to be loaded with nourishing ingredients. Plus, kids LOVE tacos (well, they love anything in a tortilla, but especially tacos). These cauliflower tacos are packed with plant-based goodness from the sprouted tortillas on the outside to the paprika roasted cauliflower and mango-red pepper salsa on the inside.


Cauliflower Tacos:

  • 1 head cauliflower, chopped into bite size pieces
  • 1 tsp paprika
  • Optional: 1/4 tsp cayenne powder
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp sea salt
  • 4 Silver Hills Organic Spinach Sprouted Tortillas


  • 1 mango, chopped
  • 1 sweet red pepper, chopped
  • 1/4 cup tightly packed chopped cilantro
  • 1 garlic clove, finely chopped
  • Juice from 1 lime
  • 1 tbsp extra-virgin olive oil
  • 1/2 tsp sea salt

Avocado Sauce:

  • 2 ripe avocados, pit removed
  • 1/4 cup tightly packed chopped cilantro
  • Juice from 2 limes
  • 2 tbsp extra-virgin olive oil
  • 1-2 tbsp water as needed


Preheat oven to 350F (180C). Line a baking sheet with parchment paper. Place chopped cauliflower into a large bowl and drizzle with extra-virgin olive oil. Sprinkle with cayenne, paprika and sea salt. Evenly spread cauliflower on baking sheet. Bake for 20-25 minutes. Be careful the cauliflower doesn't burn. For the salsa, in a small bowl combine all the ingredients and mix together. Set aside. In a small food processor or blender combine the avocado sauce ingredients. Blend until creamy. Give a taste test, add more liquid as needed for a thinner consistency. Once roasted cauliflower is done, you're ready to assemble your tacos! Spread a layer of avocado sauce on each tortilla. Followed by 4 to 4 cauliflower florets and topped with mango pepper salsa. Drizzle a little more avocado sauce on top if you like. Enjoy!