Made with perfectly spiced roasted cauliflower and finished with a bright avocado sauce, these Cauliflower Tacos make a delicious and wholesome taco recipe.
Preheat oven to 425℉. Cut the head of cauliflower into 1-inch segments, discarding the thick stem.
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 20 minutes, flip and then continue to roast for an additional 15-20 minutes, or until the cauliflower is tender and browned.
For the avocado sauce, place the flesh of the avocado into a blender or mini food processor. Add in fresh lime juice, lime zest, and salt 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.
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.