Tandoori-Spiced Cauliflower Tacos with Cilantro-Lime Slaw

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A flavorful vegetarian taco recipe featuring roasted cauliflower tossed in tandoori spices, served with a crisp cilantro-lime slaw. This indian-inspired vegetarian (vegetarian) ready in about 45 minutes pairs plain yogurt, tandoori masala, lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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: 30 min Serves 4 Indian cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. In a large bowl, combine 1/2 cup plain yogurt, 2 tbsp tandoori masala, 1 tbsp lemon juice, 1 tsp salt, and 1/2 tsp black pepper. Toss 1 medium head of cauliflower florets in this marinade until fully coated.
  2. Step 2: Spread the marinated cauliflower evenly on a baking sheet lined with parchment paper. Drizzle 2 tbsp olive oil over the florets and roast for 25-30 minutes, flipping halfway through, until edges are charred and tender.
  3. Step 3: While cauliflower roasts, prepare the slaw by mixing 2 cups shredded green cabbage, 1 julienned carrot, 1/3 cup chopped fresh cilantro, 2 tbsp lime juice, 1 tsp honey, and 1/4 tsp red chili flakes (if using) in a bowl. Toss to combine and let sit.
  4. Step 4: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
  5. Step 5: Assemble tacos by dividing the roasted cauliflower among the tortillas and topping with a generous spoonful of cilantro-lime slaw before serving.

Equipment for this recipe

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Frequently asked questions

How long does Tandoori-Spiced Cauliflower Tacos with Cilantro-Lime Slaw take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Tandoori-Spiced Cauliflower Tacos with Cilantro-Lime Slaw?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep plain yogurt from drying out.

Can I substitute ingredients in Tandoori-Spiced Cauliflower Tacos with Cilantro-Lime Slaw?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Tandoori-Spiced Cauliflower Tacos with Cilantro-Lime Slaw for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Tandoori-Spiced Cauliflower Tacos with Cilantro-Lime Slaw vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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