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  • Prep-time: / Ready In:
  • Makes 8 tacos

These veggie tacos get their smoky flavor from chipotle salsa and roasted corn. If you can’t find frozen roasted corn, cook regular frozen corn in a nonstick skillet over medium-high until slightly blackened.

Charred Cauliflower Tacos


  • 1 10- to 12-oz. package fresh cauliflower florets
  • ½ of a medium red onion, thinly sliced (1 cup)
  • ¾ cup jarred chipotle salsa, divided
  • 1 15-oz. can no-salt-added black beans, rinsed and drained
  • ¾ cup frozen roasted corn, thawed
  • 8 6-inch corn tortillas, warmed
  • 1 cup shredded red cabbage
  • ½ cup sliced scallions
  • ¼ cup chopped fresh cilantro
  • Lime wedges


  1. Preheat oven to 450°F. Line a 15×10-inch baking pan with foil. Cut up any large cauliflower florets. Place cauliflower, red onion, and ¼ cup of the salsa in the prepared pan; toss to coat. Roast 15 minutes or until cauliflower is tender and charred, stirring once.
  2. Meanwhile, in a bowl combine black beans, corn, and the remaining ½ cup salsa.
  3. Spoon bean mixture onto tortillas. Top with cauliflower mixture, cabbage, green onions, and cilantro. Serve with lime wedges.

Comments (3)

(5 from 4 votes)
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Julie G2 weeks ago
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These taste like street tacos from a restaurant. The flavors mix so well together. Really easy to make too! Definitely adding this to the rotation.

Allyson5 months ago
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Very easy to make! The chipotle salsa and fresh cabbage really go well together! I might try the cauliflower in the air fryer next time. You could make the leftovers into a burrito bowl too.

ian h.5 months ago
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Can we taco ’bout how delicious these look? I love how cauliflower can take on spice and the shortcut of using jarred salsa to season this recipe!

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about the author

Nancy Macklin

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a master of science in health services administration from the University of Saint Francis. Nancy worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals.

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