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Three cauliflower tacos on a plate. A small ramekin with limes is also on the plate.
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5 from 20 votes

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
Cook Time25 minutes
Total Time40 minutes
Course: Lunch/Dinner
Cuisine: Mexican
Keyword: cauliflower tacos
Servings: 4



  • 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


  • 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.
    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.



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