Miso-Tahini Roasted Cauliflower Tacos

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Crispy roasted cauliflower florets coated in umami miso-tahini sauce, served in warm corn tortillas with pickled onions. This Japanese-Mexican Fusion vegetarian recipe (gluten-free), ready in about 35 minutes, pairs cauliflower, white miso paste, and tahini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 4 Japanese-Mexican Fusion cuisine 290 cal/serving

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Ingredients

1 head cauliflower, cut into florets
2 tbsp white miso paste
1 tbsp tahini
1 tsp maple syrup
8 corn tortillas, warmed
1/4 cup red onion, thinly sliced
1 tbsp apple cider vinegar

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Instructions

Step 1: Preheat oven to 400°F. Toss cauliflower florets with 2 tbsp white miso paste, 1 tbsp tahini, and 1 tsp maple syrup until evenly coated.
Step 2: Spread on a baking sheet and roast for 20 minutes, flipping once, until golden and crisp at edges.
Step 3: While cauliflower roasts, combine red onion slices with 1 tbsp apple cider vinegar in a small bowl. Let sit 10 minutes to pickle.
Step 4: Assemble tacos: place roasted cauliflower on warm tortillas, top with pickled onions, and drizzle with extra miso-tahini glaze from the baking sheet.