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Cauliflower Tacos Recipe

These cauliflower tacos are bursting with smoky, spicy, and zesty flavors, layered with creamy lime crema and a crisp cabbage slaw for the perfect bite every time. A vibrant, satisfying twist on taco night that’s easy to love.
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Course: Main Course, Vegan
Cuisine: Mexican
Keyword: Cauliflower Tacos Recipe
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4
Calories: 300kcal

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.

Nutrition

Calories: 300kcal