Cauliflower Tacos

GF VG

These vegetarian cauliflower tacos are packed with Mexican flavor and topped with a creamy avocado crema. They’re delicious, easy to make and perfect for taco night.

We’re big taco people at our house, so when brainstorming ideas for Cinco de Mayo this year I knew I wanted to create a new taco recipe! And these cauliflower tacos do not disappoint. They are SO GOOD!

The cauliflower is roasted to perfection and has a ton of flavor thanks to the homemade taco seasoning. But don’t even get me started on the avocado crema… it’s so creamy and definitely takes these tacos to the next level. I could legit eat it by the spoonful. Whatever you do, don’t skip making the crema!

Three cauliflower tacos on a plate. A small ramekin with limes is also on the plate.

Why You’ll Love These Tacos

  • They’re the perfect recipe for Taco Tuesday!
  • They cook up in under 30 minutes, making it the perfect recipe for those busy weeknights!
  • The avocado crema is *chef’s kiss*!
Ingredients measured out to make cauliflower tacos: avocado, cauliflower, spices, Greek yogurt, oil, corn tortillas, pico de gallo, lime, red cabbage and cilantro.

Ingredients Needed

  • cauliflower – the star of the show! You need a whole head of cauliflower, about 4-6 cups of 1-inch florets. When picking cauliflower at the grocery store, look for heads that are firm and tightly closed. They should be pale without dark spots. Cauliflower is extremely perishable so avoid any heads that are soft or brown, which is a sign of spoilage.
  • avocado oil  olive oil works as well.
  • taco seasoning – a blend of spices that you can easily whip up at home! For a shortcut, use store-bought taco seasoning. My favorite store-bought blend is Siete Taco Seasoning. It uses simple ingredients and is lightly sweetened with ground dates! I also like the Simply Organic taco seasoning.
  • avocado crema – this creamy sauce takes is what takes these cauliflower tacos to the next level! It’s a blend of avocado, Greek yogurt, cilantro, fresh lime juice and a dash of sea salt. If you’re vegan or dairy-free, you can swap the Greek yogurt for a dairy-free yogurt.
  • tortillas I used small corn tortillas to keep this recipe gluten-free, but feel free to use your favorite style of tortilla!
  • red cabbage – adds a nice crunch and lovely color to the tacos.
  • pico de gallo – you can make your own or keep things easy and buy it from the store.
  • cilantro – cilantro is the perfect fresh herb to put on these tacos.
  • lime wedges – for serving!
  • additional toppings – hot sauce or jalapeños are great options for a little heat, but feel free to get creative!

How to Make Roasted Cauliflower Tacos

Three photos: spices on cauliflower bits, cauliflower tossed with spices, and then cauliflower on a sheet pan.

Roast cauliflower Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper. Make taco seasoning and prep your cauliflower by rinsing, drying and chopping it into 1-inch florets. Add cauliflower florets to a large bowl with taco seasoning and avocado oil. Toss to combine. Spread cauliflower onto the prepared baking sheet and bake for 25 minutes, flipping around the 12-minute mark.

pro tip!
Try to make all the florets about the same size so that they cook evenly. 
Side by side photos showing how to make avocado crema: avocados, Greek yogurt and cilantro in a food processor, before and after being blended.

Make avocado crema – While cauliflower is baking, make avocado crema by combining avocado, yogurt, cilantro, lime juice, salt and water in a blender or food processor and blend until smooth and combined.

Serve – Once cauliflower is done cooking, prep tacos by adding a portion of cauliflower into each tortilla. I recommend warming the tortillas up in the oven or char them a bit over a gas range. Top with avocado crema, shredded red cabbage, pico de gallo, cilantro and any additional toppings as desired.

Three cauliflower tacos on a plate with a ramekin of lime wedges. The tacos are topped with avocado crema and fresh cilantro.

Customize Your Tacos

I love this recipe as is, but feel free to make these tacos your own! Here are some ideas:

  • Add protein: Looking to add some plant-based protein? Add a can of chickpeas to the bowl with cauliflower and taco seasoning and roast it up together!
  • Switch up the toppings: I’m a big fan of the red cabbage, pico de gallo and cilantro for toppings, but the options are endless! You could swap the red cabbage for green cabbage or lettuce, use salsa or chopped tomatoes instead of the pico, add pickled red onions, swap the avocado crema for sliced avocado and add a dollop of sour cream or Greek yogurt!
Closeup of 3 tacos on a plate with a ramekin of limes. The tacos are topped with fresh cilantro and avocado crema.

How to Serve

These cauliflower tacos are a meal on their own, but it’s always fun to have a few sides and a festive drink… especially if you’re hosting dinner. Here are some options:

A cauliflower taco topped with avocado crema and fresh cilantro in focus on plate. There are 2 other tacos on the plate.

How to Store Leftovers

This recipe is great for meal prep! Make a big batch of the roasted cauliflower during your weekend prep for quick taco assembly throughout the week. Once cauliflower is cool, store in an air-tight container in the fridge for up to 5 days.

The cauliflower will get softer as it sits, so for reheating, I recommend warming it in the oven for a few minutes or over the stovetop versus the microwave. You could also reheat it in an air fryer, which will help crisp the cauliflower back up!

More Cauliflower Recipes

More Mexican Favorites

Be sure to check out all of the cauliflower recipes as the full collection of Mexican recipes on EBF!

Cauliflower Tacos

5 from 3 votes
These vegan cauliflower tacos are packed with flavor and topped with a creamy avocado crema. They're delicious, easy to make and perfect for taco night.
Three cauliflower tacos on a plate. A small ramekin with limes is also on the plate.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4

Ingredients

Tacos

  • 1 medium head cauliflower, 4-6 cups
  • 3 Tablespoons avocado oil or olive oil
  • 8 corn tortillas

Taco Seasoning

  • 1 Tablespoon chili powder
  • 1 ½ teaspoons ground cumin
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon crushed red pepper flakes
  • ¼ teaspoon dried oregano
  • ½ teaspoon paprika
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper

Avocado Crema

  • 1 large avocado
  • ¼ cup Greek yogurt
  • 3 Tablespoons fresh cilantro
  • 3 Tablespoons fresh lime juice
  • ½ teaspoon salt
  • 2 Tablespoons of water

Toppings

  • 1 cup shredded red cabbage
  • 1 cup Pico de gallo
  • ½ cup cilantro, chopped
  • Additional toppings: hot sauce, jalapenos, etc

Instructions
 

  • Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper.
  • Wash and chop cauliflower into 1-inch florets. Try to make all the florets about the same size so that they cook evenly.
  • Make taco seasoning by combining all the spices in a small bowl.
    Cauliflower florets tossed in homemade taco seasoning.
  • Add cauliflower to a bowl and toss with oil and taco seasoning.
    Cauliflower florets tossed in homemade taco seasoning.
  • Add cauliflower to prepared baking sheet and bake for 25 minutes, flipping around the 12 minute mark.
    Cauliflower florets tossed in taco seasoning, spread across a sheet pan lined with parchment paper.
  • While cauliflower is baking, make avocado crema by combining avocado, yogurt, cilantro, lime juice, salt and water in a blender or food processor and blend until smooth and combined.
    Avocado crema in a food processor.
  • Once cauliflower is done, prep tacos by adding a portion of cauliflower into each tortilla. Top with avocado crema, shredded red cabbage, pico de dallo, cilantro and additional toppings as desired.

Video

Nutrition

Serving: 2tacos Calories: 349kcal Carbohydrates: 38g Protein: 8g Fat: 21g Saturated Fat: 3g Polyunsaturated Fat: 2g Monounsaturated Fat: 8g Cholesterol: 2mg Sodium: 1005mg Potassium: 851mg Fiber: 11g Sugar: 7g
Course: Lunch/Dinner
Cuisine: Mexican
Keyword: cauliflower tacos

DID YOU MAKE THIS RECIPE?

Please leave a comment and star rating on this post and share on social media using the hashtag #eatingbirdfood. I love seeing your recipe shares!
This post may include affiliate links. Thank you for your support.

Leave a Comment

Your email address will not be published.

Recipe Rating




    4 comments
    1. Martha
      May 2, 2022 AT 1:59 pm

      5 stars
      So delicious !

      1. Brittany Mullins
        May 2, 2022 AT 6:17 pm

        Yay! Thanks, Martha 🙂

    2. Janet James
      May 2, 2022 AT 12:01 pm

      5 stars
      Loved this! The seasoning and avo creama were fantastic! And so easy! A new fav meal!

      1. Brittany Mullins
        May 2, 2022 AT 6:16 pm

        Yay! So glad to hear that, Janet. Thank you so much for sharing!

Parchment paper lined with protein balls.

5 SECRETS TO
HEALTHY SNACKING

Eating healthy doesn’t have to be boring!

FREE EMAIL BONUS

GET A 3 DAY CLEAN EATING MEAL PLAN

Subscribe to our list and get your free printable PDF of the 3 Day Clean Eating Meal Plan and Shopping List!

X