Cauliflower Tacos
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.
Prep Time15 minutes mins
Cook Time25 minutes mins
Total Time40 minutes mins
Course: Lunch/Dinner
Cuisine: Mexican
Keyword: cauliflower tacos
Servings: 4
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
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.
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