Roasted diablo cauliflower tacos with avocado and pumpkin seeds

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Roasted diablo cauliflower tacos with avocado and pumpkin seeds

Roasted diablo cauliflower tacos with avocado and pumpkin seeds

Gluten-Free Friendly, Dairy-Free, Soy-Free, Mediterranean, Vegan, Spicy, No Added Sugar

2 Servings, 630 Calories/Serving

25–40 Minutes

Cauliflower makes a delicious stand-in for rice, steak, and now taco filling. We love the way it holds onto the chickpea flour batter, creating a wonderfully crisp coating for our diablo dressing to stick to. 

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 head organic cauliflower
  • ½ cup chickpea flour
  • 1 organic lime
  • 1 organic avocado
  • 4 or 5 sprigs organic fresh cilantro
  • 8 Mi Rancho 100% corn tortillas
  • Sunbasket diablo dressing (water - tomatoes - extra virgin olive oil - tomato paste - garlic - kosher salt - dried New Mexican chiles - coriander - dried Mexican oregano)
  • 2 ounces organic shredded Savoy or other cabbage
  • 3 tablespoons dry-roasted pumpkin seeds

Nutrition per serving

Calories 630, Total Fat 31g (40% DV), Sat. Fat 4.5g (23% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 700mg (30% DV), Total Carb. 83g (30% DV), Fiber 18g (64% DV), Total Sugars 5g (Incl. 0g Added Sugars, 0% DV), Protein 18g

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep and roast the cauliflower

Heat the oven to 450°F. 

  • Lightly oil a sheet pan [2 sheet pans] with 1 to 2 teaspoons oil. 
  • Cut the cauliflower into large florets, discarding any leaves or thick stalks. 

In a large bowl, stir or whisk together the chickpea flour and ½ cup [1 cup] water. Season generously with salt and pepper. Add the cauliflower florets and toss until coated all over in the chickpea flour batter.

Transfer the cauliflower to the prepared sheet pan, allowing any excess batter to drip back into the bowl. Spread the cauliflower in a single layer and roast without turning until lightly browned and crisp, 20 to 25 minutes. 

While the cauliflower is roasting, prepare the garnishes and heat the tortillas.


Prep the garnishes

  • Cut the lime into wedges.
  • Cut the avocado in half lengthwise. Remove the pit, scoop out the flesh, and cut the flesh into ¼-inch-thick slices.
  • Coarsely chop the cilantro.


Warm the tortillas

  • Remove 6 [12] tortillas from the package; save the rest for another use.

On the stovetop directly over a flame, or in a dry medium frying pan over medium heat, warm the tortillas, turning once, until just pliable and warmed through, about 30 seconds per side. Transfer to a clean kitchen towel, cover, and keep warm. 


Finish the cauliflower

In a large bowl, combine the roasted cauliflower and diablo dressing and toss to coat. Season to taste with salt and pepper.


Set out the tortillas, cauliflower, lime wedges, avocado, cilantro, cabbage, and pumpkin seeds. Invite everyone to assemble their own tacos. 

Kids Can!
  • Stir the chickpea flour and water. 
  • Toss the cauliflower in the batter. 
  • Scoop out the avocado.
  • Count the tortillas.
  • Set out the taco ingredients.