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 developed and reviewed.

Crispy roasted cauliflower florets coated in umami miso-tahini sauce, served in warm corn tortillas with pickled onions. This Japanese-Mexican Fusion-inspired vegetarian recipe (gluten-free), ready in about 35 minutes, pairs cauliflower, white miso paste, 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 "Plan a meal with the AI" 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, cut into florets cauliflower
2 tbsp white miso paste
1 tbsp tahini
1 tsp maple syrup
8, warmed corn tortillas
1/4 cup, thinly sliced red onion
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.