Tacos don’t have to be all about meat—this bold and vibrant cauliflower taco recipe proves it with every bite. Roasted to golden perfection and infused with layers of warm spices, cauliflower becomes the star of a dish that’s both hearty and refreshing. Paired with a crisp cabbage slaw and finished with a tangy lime crema, these tacos deliver a satisfying medley of textures and flavors that make every bite crave-worthy. Whether you’re cooking for a weeknight dinner or hosting a casual gathering, this plant-forward recipe brings something truly special to the table.
Ingredients Breakdown
The foundation of this recipe is the boldly seasoned cauliflower. Tossed in a blend of chili powder, garlic powder, paprika, oregano, and cumin, the florets absorb deep, earthy flavors that transform in the oven into smoky, caramelized bites with crisp edges and tender centers. The spice mixture is balanced by a generous drizzle of neutral oil and a sprinkling of kosher salt, ensuring each piece roasts evenly and carries bold flavor throughout.
Balancing that warmth is a silky lime crema—simple yet impactful. Made by combining sour cream with lime juice and a touch of salt, it brings a cooling creaminess that complements the cauliflower’s bold seasoning. It’s a drizzle that adds both contrast and richness.
Next comes the cabbage slaw, a crucial component for texture and freshness. Thinly sliced red and white cabbage blend with slivers of red onion, chopped cilantro, lime juice, and salt. The result is bright, tangy, and crisp—an essential counterpart to the warm, roasted vegetables.
To tie everything together, warm corn tortillas provide the ideal vessel for layering flavors. Their subtle, earthy flavor and slight chewiness make them a perfect base. A finishing sprinkle of fresh cilantro and a squeeze of lime over the top add brightness and visual appeal, rounding out the dish beautifully.
Step-by-Step Preparation Guide
Begin by preheating your oven to 425°F and preparing a foil-lined baking sheet. In a large bowl, whisk together oil and spices until well blended. Add the cauliflower florets and toss until every piece is generously coated in the aromatic oil mixture. Spread them cut-side down on the baking sheet, giving them room to roast evenly. In about 25 to 30 minutes, the cauliflower transforms—tender on the inside, crisp and caramelized on the outside.
While the cauliflower roasts, stir together the crema by mixing vegan sour cream with a splash of fresh lime juice and a pinch of salt. This creamy element can be made ahead and stored chilled until serving time.
Next, prepare the slaw by combining the red and white cabbage, red onion, chopped cilantro, lime juice, and salt in a bowl. Toss thoroughly and let it sit at room temperature, allowing the flavors to meld while the cabbage softens slightly.
Once the cauliflower is done and slightly cooled, it’s time to build the tacos. Start with a layer of slaw in each warm tortilla, followed by several pieces of the roasted cauliflower. Drizzle with lime crema and top with a scatter of fresh cilantro leaves. Serve with lime wedges on the side for a final zesty flourish.
Recipe Tips & Frequently Asked Questions
How to achieve maximum caramelization on cauliflower:
Spread the florets in a single layer with cut sides facing down and avoid overcrowding the pan—this encourages browning instead of steaming.
Balancing the spice level in the seasoning blend:
For a milder flavor, reduce chili powder or skip paprika. For more heat, add cayenne or a pinch of crushed red pepper.
Keeping tortillas warm and pliable for serving:
Wrap them in foil and place in a low oven, or warm them in a dry skillet just before serving.
Making the slaw ahead of time for deeper flavor:
Allow it to sit for at least 15–20 minutes before serving so the cabbage softens and absorbs the dressing.
Can I use flour tortillas instead of corn?
Absolutely—flour tortillas offer a softer texture and work well with these toppings.
How long can I store the roasted cauliflower and slaw?
Both can be stored separately in airtight containers in the fridge for up to 3 days.
Can the crema be made dairy-free?
Yes—swap vegan sour cream with a dairy-free alternative like coconut yogurt or cashew cream.
What’s the best way to reheat leftovers for a quick meal?
Reheat the cauliflower in a skillet or oven to bring back the crisp texture; serve with fresh slaw and warmed tortillas.
What to Serve With This Recipe
Serve these tacos alongside cilantro-lime rice or a smoky black bean salad for a well-rounded plate. Guacamole, pico de gallo, or chipotle salsa add extra flavor layers and make excellent table companions. For drinks, try sparkling lime agua fresca for a refreshing non-alcoholic option, or pour a chilled sangria or light Mexican lager to complement the bold, spiced notes of the dish.
Creative Variations to Try
For a twist, swap cauliflower with roasted mushrooms or cubed sweet potatoes for an earthier or sweeter take. A smoky chipotle crema or creamy avocado-based sauce adds depth and richness. You can also fold in grilled corn, diced jalapeños, or shredded carrots into the slaw for added texture, heat, or crunch. The possibilities are endlessly adaptable to your taste.
These cauliflower tacos are a bold and satisfying alternative to traditional taco fare, brimming with smoky spice, cooling crema, and crisp slaw in every bite. They’re an easy, flavorful choice that feels both fresh and comforting—perfect for meatless Mondays, weeknight dinners, or your next casual gathering.
Ingredients
1 large head cauliflower, chopped into 2-inch florets
1/3 cup neutral oil (such as avocado or vegetable oil)
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
2 1/2 teaspoons kosher salt, divided
1/2 cup vegan sour cream
3 tablespoons fresh lime juice, divided
1 cup finely shredded red cabbage
1 cup finely shredded white cabbage
1/4 small red onion, thinly sliced
1/4 cup chopped fresh cilantro, plus extra for garnish
8 small corn tortillas, warmed
Lime wedges, for serving
Instructions
Preheat the oven to 425°F and position a rack in the center. In a large mixing bowl, whisk together the oil, chili powder, garlic powder, paprika, oregano, cumin, and 1 1/2 teaspoons of kosher salt until well combined. Add the cauliflower florets to the bowl and toss thoroughly to ensure each piece is evenly coated in the seasoned oil mixture.
Arrange the cauliflower florets cut side down on a foil-lined baking sheet, spreading them out in a single layer. Roast for 25 to 30 minutes, or until the cauliflower is deeply caramelized on the bottom and fork-tender at the center. Remove from the oven and allow it to cool for 5 minutes directly on the baking sheet.
While the cauliflower roasts, prepare the crema. In a small bowl, mix the vegan sour cream with 1 tablespoon of fresh lime juice and 1/2 teaspoon salt. Stir until smooth, then cover and refrigerate until ready to assemble the tacos.
In another bowl, combine the red cabbage, white cabbage, red onion, 1/4 cup chopped cilantro, the remaining 2 tablespoons of lime juice, and the remaining 1/2 teaspoon of salt. Toss well and set aside at room temperature to allow the flavors to meld.
To assemble the tacos, spoon a generous portion of slaw into each warmed corn tortilla. Add three to four roasted cauliflower florets on top, followed by a drizzle of lime crema. Sprinkle with additional cilantro for a fresh burst of flavor and color. Serve immediately with lime wedges on the side for squeezing.
Cauliflower Tacos Recipe
Ingredients
- 1 large head cauliflower chopped into 2-inch florets
- 1/3 cup neutral oil such as avocado or vegetable oil
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 2 1/2 teaspoons kosher salt divided
- 1/2 cup vegan sour cream
- 3 tablespoons fresh lime juice divided
- 1 cup finely shredded red cabbage
- 1 cup finely shredded white cabbage
- 1/4 small red onion thinly sliced
- 1/4 cup chopped fresh cilantro plus extra for garnish
- 8 small corn tortillas warmed
- Lime wedges for serving
Instructions
- Preheat the oven to 425°F and position a rack in the center. In a large mixing bowl, whisk together the oil, chili powder, garlic powder, paprika, oregano, cumin, and 1 1/2 teaspoons of kosher salt until well combined. Add the cauliflower florets to the bowl and toss thoroughly to ensure each piece is evenly coated in the seasoned oil mixture.
- Arrange the cauliflower florets cut side down on a foil-lined baking sheet, spreading them out in a single layer. Roast for 25 to 30 minutes, or until the cauliflower is deeply caramelized on the bottom and fork-tender at the center. Remove from the oven and allow it to cool for 5 minutes directly on the baking sheet.
- While the cauliflower roasts, prepare the crema. In a small bowl, mix the vegan sour cream with 1 tablespoon of fresh lime juice and 1/2 teaspoon salt. Stir until smooth, then cover and refrigerate until ready to assemble the tacos.
- In another bowl, combine the red cabbage, white cabbage, red onion, 1/4 cup chopped cilantro, the remaining 2 tablespoons of lime juice, and the remaining 1/2 teaspoon of salt. Toss well and set aside at room temperature to allow the flavors to meld.
- To assemble the tacos, spoon a generous portion of slaw into each warmed corn tortilla. Add three to four roasted cauliflower florets on top, followed by a drizzle of lime crema. Sprinkle with additional cilantro for a fresh burst of flavor and color. Serve immediately with lime wedges on the side for squeezing.
