Mediterranean Bell Pepper + Cauliflower Tacos (plant-based)

When in doubt, pile a bunch of flavorful ingredients into a warm tortilla and call it a meal – it never disappoints. As long as you hit different flavor notes and textures, it’s going to be good. For these Mediterranean veggie-packed tacos (or wraps), I toss cauliflower in a flavor-packed spice blend and roast until just tender, along with sweet bell pepper strips. Pair the roasted veggies with a fresh cabbage slaw and bring it all together with a creamy tahini sauce. Perfection.

Because I can’t resist, let’s talk a little bit about meal prepping this meal. The sauce and slaw are perfect for making on meal prep day. The slaw actually gets better when it has a chance to sit and marinate. It’s easy to make the cauliflower and roasted peppers just before serving, especially if you want the veggies to be warm, but meal-prepping them is also an option because cold roasted vegetables are just as delish as warm, in my opinion. These tacos/wraps make for a great lunch, so after eating them for dinner with Matt, I’ll use the leftovers for a couple lunches throughout the week.

Mediterranean Sweet Bell Pepper + Spiced Cauliflower Tacos
serves 4


4 burrito size or 8-12 small tortillas*

for roasted veggies

1 large head cauliflower, cut into bite-size florets*
1/4 tsp paprika
1 teaspoon garlic granules
1 teaspoon ground cumin
1 teaspoon harissa powder*
3 medium to large sweet bell peppers, cut into strips
sea salt, fine grain
olive oil

for slaw

12 to 14 oz cabbage, shredded
3 tablespoons cup white wine vinegar
3 tablespoons olive oil
1 clove garlic
2 teaspoons honey/agave/maple syrup
1/2 teaspoon sea salt, fine grain, plus more to taste

for tahini sauce

1/2 cup tahini
1/4 cup lemon juice (1-2 lemons)
1/3 cup water
1 teaspoon garlic granules
1/2 teaspoon paprika
1 teaspoon cumin
3/4 teaspoons sea salt, fine grain, to taste

To Make

Make the slaw. Cabbage slaw needs time to sit so I like to make this first. Even better, a day in advance.

Combine the dressing ingredients (white vinegar through salt) in a blender or a vessel for immersion blending. Toss dressing with shredded/sliced cabbage. Allow to sit for at least 20 minutes. Season with more salt to taste, and pepper if desired.

Now for the veggies. Preheat oven to 425 degrees (F).

Toss bell pepper strips with 2 teaspoons olive oil and 2 big pinches salt. Spread onto a lined baking sheet. Roast for 15-20 minutes. Toss and continue roasting for another 5-10 minutes.

For the cauliflower, combine the olive oil, salt and spices in a mixing bowl. Add cauliflower and toss to coat. Spread onto a baking sheet. Roast for 10 minutes. Flip and continue roasting until desired tenderness is reached, 5-10 minutes.

While the veggies roast, make the sauce. Combine all ingredients, mix until smooth. This can be done by stirring, or make it speedy by using an immersion blender.

To assemble, head tortillas gently. You can do this in the hot oven or in a skillet. Add some sauce to the tortillas, top with the veggies and slaw. Finish with another drizzle of sauce.


– I’m using flour tortillas, for gluten-free, use corn tortillas or a gluten-free tortilla of choice
– don’t waste any of the cauliflower… parts of the stalk and stems can be cut into large pieces and roasted along with the florets
– harissa powder adds some heat, you can omit it or use a mild chili powder instead
– double the slaw recipe and use in other recipes/dishes – like tex-mex burrito bowls

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