Published Apr 29, 2022, Updated Jul 24, 2023
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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!
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*!
- 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
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.
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.
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!
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:
- Sides: chips and salsa, black beans or refried beans, black bean dip, healthy guacamole, avocado salad or Mexican street corn salad
- Drinks: skinny paloma or skinny margarita
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
- Air Fryer Cauliflower
- Buffalo Cauliflower Wings
- Cauliflower Pizza Crust
- Cheesy Cauliflower Nachos
- Cauliflower Brownie Baked Oatmeal
- How to Make Cauliflower Rice
- Kung Pao Tofu with Roasted Cauliflower
- Baked Cauliflower Mac and Cheese
- Roasted Cauliflower
- Curry Roasted Cauliflower
- Cauliflower Gratin
- Roasted Cauliflower Salad
More Mexican Favorites
- Healthy Chicken Tacos
- Healthy Guacamole
- Mexican Street Corn Salad
- Healthy Chicken Enchiladas
- Healthy 7-Layer Dip
- Ground Turkey Tacos
- Tempeh Tacos
- Vegan Enchiladas
- Creamy Vegan Queso
- Red Chilaquiles
- Taco Soup
- 1 medium head cauliflower, 4-6 cups
- 3 Tablespoons avocado oil or olive oil
- 8 corn tortillas
- 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
- 1 large avocado
- ¼ cup Greek yogurt
- 3 Tablespoons fresh cilantro
- 3 Tablespoons fresh lime juice
- ½ teaspoon salt
- 2 Tablespoons of water
- 1 cup shredded red cabbage
- 1 cup Pico de gallo
- ½ cup cilantro, chopped
- Additional toppings: hot sauce, jalapenos, etc
- 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.
- Add cauliflower to a bowl and toss with oil and taco seasoning.
- Add cauliflower to prepared baking sheet and bake for 25 minutes, flipping around the 12 minute mark.
- 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.
- 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.
Nutrition information is automatically calculated, so should only be used as an approximation.