Cauliflower Tacos with Sriracha Carrot Hummus

Dinner, Lunch, Vegan | February 26, 2019


  • ½ head cauliflower, washed and cut into bite-sized florets
  • 1 T olive oil
  • Salt and pepper to taste
  • 8 corn tortillas
  • ¼ head purple cabbage, washed and julienned
  • 1 C shredded carrot
  • 4 T chopped cilantro
  • 8 T Lantana Sriracha Carrot Hummus
  • 2 limes, cut into wedges
  • Guacamole (optional)


  1. Preheat oven to 400 degrees
  2. Place cauliflower florets on a baking sheet, drizzle with olive oil and season with salt and pepper. Toss until well-coated and roast in preheated oven for 20 minutes, or until lightly browned.
  3. To assemble tacos, place 4-5 cauliflower florets in each tortilla, then sprinkle with cabbage, carrot and cilantro.
  4. Transfer hummus to a squeeze bottle. Drizzle each taco with 1 T hummus.
  5. Serve with lime wedges and guacamole, if desired.
Makes 4 servings


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