These gluten-free, vegan Curried Cauliflower Tacos with Pickled Cabbage are a tasty combination of simple ingredients with big flavors.
Aside from being tasty little flavor bombs, what I think is great about these tacos is that they can be as simple or as involved as you want to make them.
For the wraps, I like to use my own homemade Cassava Flour Tortillas, but to save time you can just use some pre-made ones of your choosing.
It’s also dealer’s choice as far as what kind of humus you want to help fill these bad boys. If you can tolerate chickpeas, a traditional homemade hummus or your favorite store-bought brand works great.
To make these tacos 100% Paleo, a legume-free option like this Butternut Squash Hummus is also tasty choice.
But whether you spend all day hand making the ingredients or not, one thing is for sure: these tacos won’t last long on your plate.
How to Make Pickled Cabbage
Start by coring and finely shredding half a small head of red cabbage. You’ll need about 4 cups of shredded cabbage in total.
Stuff the cabbage along with a minced garlic clove into a quart-sized mason jar.
Meanwhile, combine 1 1/2 cups of apple cider vinegar, 1 1/2 cups of water and a tablespoon of kosher salt (or two teaspoons pickling salt) in a small saucepan. Bring the liquid to a simmer, and stir until the salt is fully dissolved.
Carefully pour the hot brine into the jar, leaving about a 1/2 inch of space at the top.
Cover the jar with a lid, let it cool, then transfer it to the refrigerator.
Pickle the cabbage for at least two hours, but ideally longer to produce a more intense flavor. The cabbage will keep just fine in the fridge for up to 3-4 weeks.
How to Make Curried Cauliflower Tacos
Cut a large head of cauliflower into small, bite-sized florets.
Mix together 1/4 cup of olive oil, 2 tablespoons of curry powder, and a teaspoon of salt in a large mixing bowl.
Add the cauliflower to the bowl and toss until it is wel- coated.
Spread the cauliflower out in a single layer on a large baking sheet, then roast in a preheated 425°F oven for about 30-35 minutes, tossing about halfway through.
You’re looking for the cauliflower to be tender a slightly crispy.
Finally it’s time to assemble the tacos! Grab eight of your favorite gluten-free tortillas and spread a couple tablespoons of hummus on each one.
Fill the tortillas with a layer of spring greens, the roasted curried cauliflower, some diced red onion, and fresh cilantro.
Top everything off with a generous helping of pickled cabbage, a sprinkle of sesame seeds, and a squeeze fresh lemon juice before devouring. Enjoy!
Curried Cauliflower Tacos with Pickled Cabbage
Ingredients
- 2 pounds cauliflower about one large head
- 2 tablespoons extra virgin olive oil
- 1 tablespoon curry powder
- 1 teaspoon kosher salt
- 8 grain-free tortillas
- 8 ounces hummus
- 2 cups spring greens
- 1/3 cup red onion finely diced
- 1/4 cup fresh cilantro roughly chopped
- 1 tablespoon sesame seeds
- 1 lemon cut into wedges
For the Pickled Cabbage
- 4 cups red cabbage finely shredded
- 1 clove garlic minced
- 1 1/2 cups apple cider vinegar
- 1 1/2 cups water
- 1 tablespoon kosher salt or 2 teaspoons pickling salt
Instructions
- Preheat the oven to 425°F.
- Remove the outer leaves from the cauliflower and cut it into small, bite-sized florets. Mix the olive oil, curry powder, and salt together in a large mixing bowl. Add the cauliflower and toss until it is well-coated.
- Spread the cauliflower out in a single layer on a large rimmed baking sheet. Transfer the baking sheet to the oven and roast the cauliflower for 30-35 minutes, tossing halfway through, until it is tender and slightly crispy.
- Spread two tablespoons of hummus on each tortilla. Divide the greens, roasted cauliflower, diced onion, and cilantro between the tortillas. Top each tortilla with a forkful of pickled cabbage, a pinch of sesame seeds, and a squeeze of fresh lemon juice before serving.
For the Pickled Cabbage
- Place the shredded cabbage and garlic in a quart-sized glass canning jar.
- Combine the apple cider vinegar, water, and salt in a small saucepan. Bring to a simmer and stir until the salt is completely dissolved.
- Carefully pour the hot brine in the jar, leaving about 1/2 inch of space at the top.
- Cover the jar and refrigerate for at least two hours. Store the cabbage in the refrigerator for up to 3-4 weeks.
Equipment
- Quart-sized Canning Jar
- Jar Storage Lid
- Baking Sheet
The ingredient or equipment sections above may contain affiliate links to products that I personally use or recommend!
Susan McK
Wednesday 13th of October 2021
I couldn't love this recipe any more; has become a staple in my house. In fact, once I pickle the red cabbage, I make sure to use it up in a timely fashion by, yup, making this recipe over and over again until I run out. Simple, great flavors and textures, easy to make slight changes based on what's in your frig; the fact that it's also super healthy is only one final perk!
The Sophisticated Caveman
Friday 22nd of October 2021
That's so amazing to hear, Susan!! Thanks for the comment!!
Lindsey N.
Tuesday 23rd of March 2021
This looks so good! I am going to be trying this as soon as I make it through all the produce I already have 😅