Moroccan Cauliflower Tacos

Cauliflower’s neutral flavor makes it a kitchen chameleon—here it takes on the taste of spicy red pepper and harissa.

Serves: 6Prep: 15 minutesCook: 30 minutesTotal: 45 minutesDifficulty: Easy

Serves: 6


  • 1 head cauliflower
  • 4 tablespoons extra-virgin olive oil
  • 2 tablespoons Greek yogurt
  • 1 tablespoon mayonnaise
  • 1⁄2 tablespoon honey
  • 2 limes, one juiced, one sliced
  • 2 1⁄2 cups shredded purple cabbage
  • 1⁄2 red onion, sliced thin
  • 1⁄2 cup shredded carrots
  • 1⁄2 cup cilantro, chopped, plus more for garnish
  • 1 jar (16 oz.) Private Selection™ Moroccan Inspired Harissa & Roasted Red Pepper Simmer Sauce
  • 12 mini corn tortillas
  • 1 cup Private Selection™ Campari Tomatoes, diced
  • 1⁄4 teaspoon salt
  • 1⁄4 teaspoon freshly ground black pepper


  • Preheat oven to 400°F. Cut cauliflower into bite-size florets. Place on sheet pan and drizzle with olive oil. Roast 25 minutes or until fork tender.
  • Meanwhile, prepare slaw. In small mixing bowl, whisk together Greek yogurt, mayonnaise, salt, pepper, honey and lime juice.
  • In large bowl, combine cabbage, onion, carrot and cilantro. Pour yogurt dressing over the top and gently toss to coat.
  • Heat large, high-sided sauté pan to medium heat. Remove cauliflower from oven and transfer to pan. Pour simmer sauce over the top and heat 3 minutes. While sauce warms, warm tortillas according to package directions.
  • Assemble tacos with cauliflower, slaw, tomatoes, cilantro and sliced lime. Serve immediately, refrigerating any leftovers.