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Harissa Baked Cauliflower Tacos

Harissa Baked Cauliflower Tacos

Spicy Harissa Baked Cauliflower Tacos with red cabbage slaw and smashed avocado, these tacos are really easy to make and are bursting with flavour.
Course Main
Cuisine Fusion
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 166kcal


for the harissa baked cauliflower

  • 1 small cauliflower leaves and stalk removed, then cut into florets
  • 1 ½ tablespoon olive oil
  • 2 tablespoon harissa
  • ¼ teaspoon sea salt

for the red cabbage slaw

  • 450 g red cabbage (about ½ a small head of cabbage) hard stem removed then finely shredded
  • 1 lime juiced
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon extra virgin olive oil
  • ¼ teaspoon sea salt

for the smashed avocado

  • 1 ½ large ripe avocados skin and seed removed
  • 1 lime juiced
  • 1 tablespoon chopped coriander/cilantro
  • ¼ teaspoon sea salt

for serving

  • small flour tortillas
  • 1 jalapeno sliced (optional)
  • spring onion sliced
  • coriander leaves
  • lime wedges
  • sour cream
  • watercress (optional)


to roast the cauliflower

  • Preheat the oven to 180C/356F.
    Place the cauliflower in a bowl with the harissa, salt and oil and mix well.
    Tip the cauliflower onto a baking tray and bake on the middle shelf for about 30 minutes. Turn halfway through cooking.

to make the red cabbage slaw

  • Add the red cabbage to a bowl with the lime juice, extra virgin olive oil, salt apple cider vinegar and mix well.
    Leave the slaw to sit in the fridge until you are ready to serve.

to make the smashed avocado

  • Place the avocado along with the chopped coriander/cilantro, lime juice and salt then mash it roughly with a fork.
    Cover and leave in the fridge until you are ready to serve.

assemble the tacos

  • Heat tortillas on a skillet. Spread a spoon of smashed avocado onto a tortilla, top with some red cabbage slaw then add the roasted cauliflower.
    Top the cauliflower with coriander leaves, spring onion, watercress, jalapeño slices and finish with a good squeeze of lime juice and a dollop of sour cream.


  • Cauliflower - fresh cauliflower is best for these tacos. Try and cut the florets into even sizes so they all cook at the same time.
  • Harissa -  I use a store-bought harissa paste, you should be able to find it in large supermarkets, it will be in the spice section or the world foods section. You can make your own harissa if you prefer.
  • Heat - These tacos are quite spicy so please bear this is mind if serving to young children. You can reduce the heat by using less harissa and by not serving jalapeño peppers.
  • Storage/freezing/making ahead - these tacos are best made and served fresh. I do not recommend freezing these. You can make the red cabbage slaw up to 3 days beforehand, just keep it in the fridge until you are ready to serve it. You can also make the smashed avocado a day beforehand, again keep this in the fridge. The roasted cauliflower really is best made fresh.
  • Nutritional Information - is approximate and is calculated using an online nutrition tool. It is based on one taco including slaw, avocado and sour cream.
  • Measurements - I weigh all my ingredients using an electric scale, all measurements are metric. Cup measurements are approximate.


Calories: 166kcal | Carbohydrates: 7g | Protein: 3.3g | Fat: 9.9g | Saturated Fat: 2.1g | Cholesterol: 3mg | Sodium: 176mg | Potassium: 334mg | Fiber: 5.2g | Sugar: 3.1g | Calcium: 58mg | Iron: 1mg