Jamaican Jerk Cauliflower Tacos with Mango Salsa


There are so many ways to make great vegan tacos. Here's another one, inspired by summertime and made to pair with a rum cocktail.


Sweet mango + zesty lime + crunchy cabbage + smokey cauliflower.


Simple, balanced, and bright, this recipe is the perfect for serving a group willing to venture outside of the ground beef and Mexican cheese medley world. The cauliflower is seasoned with an ever so out-of-the-box combo of Jamaican spices and complemented by a supporting cast of fresh flavors (mango and green onion!). It's also great for a weeknight + leftovers situation, because it's so quick to make, everything stores separately, and warms up even better than the day before. 




For the Cauliflower

For the Mango Salsa

  • 1 1/2 cups chopped red cabbage
  • 1/2 cup sliced green onions
  • 1 mango, cut into small cubes
  • 1/2 lime, juiced
  • Handful cilantro, chopped
  • Salt and pepper to taste

To Top

  • Warm tortillas
  • Chunky salsa
  • Avocado
  • Cholula
  • Black beans 




  1. Preheat the oven to 400 degrees.
  2. In a separate small bowl, mix all of the spices together.
  3. Add the cauliflower, spice mixture and olive oil into a medium bowl to coat the cauliflower.
  4. Add the cauliflower to a foil-lined baking sheet and bake for 20 minutes, or until cauliflower is fork tender and golden brown.
  5. Meanwhile, mix together all of the salsa ingredients in a medium bowl and set aside.
  6. Mix it all together in a tortilla and enjoy!