Cauliflower Tacos

Made with seasoned, roasted cauliflower and finished with avocado cream, these Cauliflower Tacos are surprisingly hearty and full of flavor!

Whether you are looking for more plant-based recipes or just want to enjoy a healthier spin on tacos, you will LOVE these Roasted Cauliflower Tacos. The cauliflower is a bit crispy, yet tender and the bright avocado cream finish off these simple tacos perfectly. They are simple to make and delicious to eat!

This Cauliflower Taco recipe was inspired by my favorite local Taco joint.

I have to say, I was skeptical at first of cauliflower in a taco. But I figured it was worth a try and worst case I would fill up on chips and guacamole if the taco wasn't my thing.

I was blown away! The contrast of the crispy roasted cauliflower to the creamy, bright avocado sauce was absolute perfection, and I knew I had to recreate it for myself to enjoy at home--and to share with you!

Roasted Cauliflower tacos come together with just a few simple ingredients, but it is the attention to the flavors and textures that made them irresistible!

Ingredients Needed

• For the Tortillas: Use corn tortillas, flour tortillas, gluten-free tortillas, or even lettuce wraps to serve Cauliflower Tacos. I personally prefer using my homemade flour tortillas, as they are soft and hearty.
• For the Taco Seasoning: I highly recommend using homemade Taco Seasoning to control the flavor and sodium content yourself.

How to Make Cauliflower Tacos

Step One: Roast Cauliflower

• Preheat oven to 425 degrees.
• Cut the cauliflower into bite-size florets.
• Drizzle cauliflower with olive oil and season with taco seasoning and evenly space out onto a sheet pan so that the cauliflower is not overcrowded.
• Roast for 30-40 minutes, until tender and browned, flipping once during the cooking process. Be sure to roast the cauliflower until tender, browned, and caramelized. That caramelized flavor is essential for the cauliflower taco meat.

Step Two: Make Avocado Sauce

• Place ripe avocado in a blender or mini food processor.
• Add fresh lime juice, lime zest, and salt to the food processor.
• Blend until smooth and creamy, adding in 1 tablespoon of water if needed.

Step Three: Assemble Tacos

• Top each tortilla or wrap with the roasted cauliflower and then drizzle generously with the avocado sauce.

Recipe Tips and Notes

• For Roasting: Be sure to evenly space out the cauliflower onto a sheet pan before roasting so that the cauliflower will roast properly. Overcrowding the sheet pan will result in the cauliflower being steamed instead of roasted. It is better to use 2 pans than to try to fit the cauliflower onto one pan.
• For Serving: While delicious served with just the avocado cream, these Cauliflower Tacos are also delicious when topped with sliced radishes, shredded red cabbage, Pickled Red Onions, and if you are not vegan, these Veggie Tacos are great topped with queso fresco or sour cream as well.
• Leftovers: Store leftover roasted cauliflower in the refrigerator for 4-5 days. Reheat by broiling for 2-3 minutes. Don't microwave the cauliflower or it will lose its texture.

More Meatless Mexican Favorites

• Black Bean Baked Tacos
• Baked Sweet Potato Nachos
• Sweet Potato Burritos
• Mexican Quinoa Salad
• Lentil Tacos
• Bean Burritos
• Veggie Tostadas

If you have tried out these Roasted Cauliflower Tacos, I would love for you to leave a comment and a review below. 

Cauliflower Tacos

Made with spiced, roasted cauliflower and finished with a bright avocado sauce, these Roasted Cauliflower Tacos make a delicious healthy, vegan taco. 

5 from 6 votes

Print Pin Rate

Course: Main Course

Cuisine: Mexican

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Servings: 4

Calories: 147kcal

Author: Kristen Chidsey

Ingredients

• ▢ 1 head cauliflower
• ▢ 1 tablespoon olive oil
• ▢ 2 teaspoons Taco Seasoning

Avocado Lime Sauce

• ▢ 1 avocado
• ▢ 1 fresh lime juice and zest
• ▢ ½ teaspoon kosher salt

For Serving

• ▢ tortillas
• ▢ queso freso or feta cheese optional
• ▢ Pickled Red Onions optional
• ▢ chopped cilantro optional

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Instructions

Roast Cauliflower

• Preheat oven to 425 degrees.
• Cut Cauliflower into florets.
• Drizzle cauliflower with olive oil and season with taco seasoning. Toss to coat evenly with seasonings and then spread out on a large baking sheet. Use 2 pans if needed so that the cauliflower is not overcrowded and can roast properly.
• Roast for 30-40 minutes, until tender and browned, flipping once during the cooking process.

Make Avocado Lime Sauce

• Place ripe avocado in a blender or mini food processor. Add in fresh lime juice, lime zest, and salt to food processor and blend until smooth and creamy, scraping down sides if needed. If you need to thin out your sauce, add in 1 tablespoon of cold water.

Assemble

• To serve Cauliflower Tacos, place roasted cauliflower onto tortilla or lettuce wrap. Drizzle with avocado sauce and top with pickled red onions, cilantro, and cheese if using.

Notes

Taco Seasoning: In place of homemade taco seasoning, use ¼ teaspoon each of salt, garlic powder, cumin, paprika, onion powder, and chili powder. 

Leftovers: Store leftover roasted cauliflower in the refrigerator for 4-5 days. Reheat by broiling for 2-3 minutes. Don't microwave the cauliflower or it will lose its texture.

Nutrition

Calories: 147kcal | Carbohydrates: 11g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Sodium: 341mg | Potassium: 673mg | Fiber: 6g | Sugar: 3g | Vitamin A: 75IU | Vitamin C: 74.3mg | Calcium: 38mg | Iron: 0.9mg

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This post was originally published in 2019 but was updated in 2020 with new photos.