Main courses, Plant-based

Potato and cauliflower tacos

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Veggie lovers will love these roasted potato and cauliflower tacos with queso fresco. Potato and cauliflower tacos with queso fresco are easy to make and taste great with your favorite taco toppings. For a plant-based alternative, use Vegan feta cheese. They make a terrific meatless Monday dinner idea.

Close up image of a potato and cauliflower taco with queso fresco. Served with Spanish rice and beans.
Potato and cauliflower tacos are savory and spicy

Yukon gold potato wedges and cauliflower florets seasoned with cumin, smoked paprika and ancho chili powder turn savory and spicy when roasted in the oven. These potato and cauliflower tacos are incredibly satisfying. I serve them with easy Spanish rice and restaurant style beans. Homemade guacamole is also always a favorite.

Smoky and savory roasted potatoes and cauliflower in an oval bowl. Ready for tacos.
Roasted and seasoned potatoes and cauliflower for tacos

This recipe should be enough for four people along with any additional traditional side dishes you like to serve with tacos. If you are cooking for a larger group, double the recipe and use two or three large baking sheets. You want to space out the potatoes and cauliflower on the baking sheets so they roast and crisp rather than steam.

Potato and cauliflower tacos make a delicious lunch or dinner, but the filling is also very tasty reheated and served alongside a fried egg for breakfast. Sliced avocado and salsa make great accompaniments to this left-over breakfast.

Serves four

What you’ll need

  • 1 generous tsp cumin
  • 1/4 tsp ancho chili powder
  • 1 tsp smoked paprika
  • 4 tbsp extra virgin olive oil
  • 1 lb Yukon gold potatoes, peeled and cut into bite sized wedges
  • 1 head of cauliflower, cored and florets cut into medium size (they will shrink when roasted)
  • 1 tsp fine sea salt
  • 1/4 tsp fresh ground pepper
  • corn or flour taco sized tortillas, warmed
  • 1 1/2 to 2 cups queso fresco, crumbled (or feta cheese; or Vegan feta cheese for plant-based)
  • bunch of cilantro, chopped for garnish
  • can of pickled jalapenos, optional for garnish
Potato wedges and cauliflower seasoned and ready for the oven.
Ready for the oven

Instructions

Roasting vegetables for tacos is incredibly easy. Simply clean, cut and prepare the vegetables and place them in a large mixing bowl. Toss the vegetables with the extra virgin olive oil and spices. Lay the vegetables out on a parchment lined baking sheet. Space out the vegetables and do not overcrowd the pan. Use two pans if necessary. Bake in the oven at 375 F for approximately 30 – 40 minutes or until the potatoes pierce easily with a fork and the cauliflower browns. Move the vegetables around on the pan (turning them over to roast all sides) at least once halfway through the baking time. And that’s it! Serve a generous helping on warmed tortillas. Top each taco with queso fresco (or feta cheese) and cilantro. Add additional taco toppings to taste.

A satisfying dinner of potato and cauliflower tacos

I hope you enjoy these tasty potato and cauliflower tacos with queso fresco. Let me know how they turned out for you in a comment below. Serve potato and cauliflower tacos with

Happy cooking,

Michelle

Potato and cauliflower tacos

Michelle
Veggie lovers will love these roasted potato and cauliflower tacos with queso fresco. Potato and cauliflower tacos with queso fresco are easy to make and taste great with your favorite taco toppings. For a plant-based alternative, use Vegan feta cheese.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course
Cuisine Mexican
Servings 4 people

Ingredients
  

  • 1 tsp cumin generous tsp
  • 1/4 tsp ancho chili powder
  • 1 tsp smoked paprika
  • 4 tbsp extra virgin olive oil
  • 1 lb Yukon gold potatoes peeled and cut into bite sized wedges
  • 1 head of cauliflower cored and florets cut into medium-size (they will shrink when roasted).
  • 1 tsp fine sea salt
  • 1/4 tsp fresh ground pepper
  • corn or flour taco sized tortillas, warmed
  • 1 1/2 – 2 cups queso fresco, crumbled (or feta cheese; or Vegan feta cheese for plant-based diet)
  • 1 bunch of cilantro, chopped for garnish amount to taste
  • can of pickled jalapenos, optional for garnish

Instructions
 

  • Preheat the oven to 375 F
  • Clean, cut and prepare the vegetables. Place them in a large mixing bowl. Toss the vegetables with the extra virgin olive oil and spices.
  • Lay the vegetables out on a parchment lined baking sheet. Space out the vegetables and do not overcrowd the pan. Use two pans if necessary.
  • Bake in the oven for approximately 30 – 40 minutes or until the potatoes pierce easily with a fork and the cauliflower browns. Move the vegetables around on the pan (turning them over to roast all sides) at least once halfway through the baking time.
  • Serve a generous portion on warmed tortillas. Top each taco with queso fresco (or feta cheese or Vegan feta cheese) and cilantro. Add your favorite taco toppings to taste. These are tasty with pickled jalapenos or pickled Mexican vegetables on top as well.
Keyword cauliflower, potatoes, tacos
 

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