Spicy Cauliflower Tacos
Pico de Gallo, Guacamole, Chile de Arbol, Corn Tortillas
Chef Lupe Flores of Situ Tacos | Seattle, WA
Adapted by StarChefs | November 2025 | Photo: Alexander Zeren
INGREDIENTS
Spiced Cauliflower:
1 head cauliflower, broken into florets
Olive oil
Harissa
Cayenne pepper
Tajín
Ground black pepper
One 16-ounce can garbanzo beans, drained
6 cloves garlic
½ bunch cilantro
Lime juice
Kosher salt
Corn Tortillas:
Neutral oil
6-inch corn tortillas
To Assemble and Serve:
Neutral oil
Pico de gallo
Guacamole
Chile de arbol sauce
METHOD
For the Spiced Cauliflower:
Heat oven to 425°F. On a sheet tray, toss cauliflower with desired amount olive oil, harissa, cayenne, Tajín, and black pepper. Roast 25 minutes. Stir, then roast additional 20 minutes, or until fork-tender. Set aside. In a food processor, combine beans, garlic, cilantro, and desired amount lime juice. Process until smooth. Transfer to a mixing bowl and fold in cauliflower. Season with salt and set aside.
For the Tortillas:
In a cast-iron pan over medium heat, warm oil. Working in batches, add tortilla and cook on both sides until softened, but not crisp. Transfer to a paper towel-lined plate and let drain.
To Assemble and Serve:
Place tortillas on a clean work surface. Top one half of the tortillas evenly with Spiced Cauliflower. Fold tortillas to seal filling and secure edges with toothpicks. Set aside. In a cast iron skillet over medium flame, heat oil. Add stuffed tortillas and fry on both sides until golden and crisp. Transfer to a paper towel-lined plate and let drain. Remove toothpicks. Transfer to a serving plate and garnish with pico de gallo, guacamole, and chile de arbol sauce.
