Cauliflower Tacos

These roasted cauliflower tacos are full of bold flavors and complementary textures. The recipe will certainly make for an unforgettable taco night. Cauliflower florets are seasoned with a DIY taco mix featuring cumin, chili powder and garlic powder, and then roasted until crispy on the outside and tender on the inside.

Spiced cauliflower is piled onto soft tortillas (or crunchy—you do you!) and topped with crunchy shredded cabbage and a creamy, tangy avocado crema. This cauliflower taco recipe is vegetarian-friendly, but it’s also a nice light option for anyone in the mood for a veggie-packed meal.

Ingredients for Cauliflower Tacos

• Avocado crema: The rich, bright flavor of this creamy sauce made with plain Greek yogurt, avocado, lime juice and cilantro balances the smoky, spiced flavor of the seasoned cauliflower. To make a vegan sauce for cauliflower tacos, use a dairy-free yogurt.
• Taco seasoning: It takes barely any effort to mix up a spice blend using salt, ground cumin, garlic powder, chili powder and dried oregano. A packet of store-bought taco seasoning also works!
• Cauliflower: You’ll need to cut a large head of cauliflower to get 6 cups of florets. You can use bagged precut cauliflower, but the florets can be different sizes. For evenly roasted cauliflower, trim the florets to be as similar in size as possible.
• Oil: Tossing the cauliflower with oil helps the seasoning stick and creates crisp, golden brown florets. This cauliflower taco recipe calls for canola oil, but avocado, olive or any other neutral-flavored oil works here.
• Tortillas: We’re using flour tortillas, but you can use corn if you prefer the flavor or hard shells for extra crunch.
• Coleslaw mix: Shredded cabbage adds crunchy contrast to the crisp-tender cauliflower and soft tortillas. We’re using a bag of coleslaw mix to save time, but you can shred a head of green or red cabbage.
• Optional toppings: Serve cauliflower tacos with sliced radishes, sliced jalapeños, pickled red onions and salsa for added crunch, color and flavor.

Directions

Step 1: Make the avocado crema

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In a small bowl, mash the avocado with a fork. Add the Greek yogurt, lime juice, minced cilantro and 1/4 teaspoon salt. Stir until smooth, then cover and refrigerate until serving.

Editor’s Tip: If you prefer a smooth sauce without chunks of avocado, combine the avocado crema ingredients in a blender and process until smooth.

Step 2: Roast the cauliflower

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Preheat the oven to 450°F. Combine the salt, cumin, garlic powder, chili powder and oregano in a large bowl.

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Add the cauliflower and oil. Toss to coat. Place the spiced cauliflower on a foil-lined baking sheet.

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Bake until fork-tender and golden brown, about 20 minutes.

Editor’s Tip: For even cooking and browning, spread the cauliflower in a single layer and toss the florets halfway through the cooking time.

Step 3: Assemble the tacos

Add the roasted cauliflower to each tortilla. Top each taco with the coleslaw mix, avocado crema and other toppings as desired.

Editor’s Tip: To make folding the tortillas easier and for a softer texture, wrap the tortillas in foil and warm them in the oven for five minutes while the cauliflower cooks.

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Cauliflower Taco Variations

• Get more veggies in: Add more nutrition and color to your taco filling by roasting chopped red onion, sliced bell pepper or diced potatoes with the cauliflower, or try a mix of broccoli and cauliflower.
• Add protein with beans: Spread refried beans on each tortilla or add a can of drained black beans or chickpeas to the taco filling. Add beans to the baking sheet during the last five minutes of cooking to warm.
• Make ’em spicy: Turn up the heat by adding cayenne pepper or red chili pepper flakes to the taco seasoning blend. You can also top the cauliflower tacos with hot sauce or jalapeños.
• Top with slaw: Mix the coleslaw mix with the avocado crema to make a simple slaw.
• Pile on the toppings: You can swap in shredded romaine for the cabbage or skip the crema for plain sour cream and guacamole. Finish with your favorite taco toppings, like chopped tomatoes, pico de gallo, pickled veggies or crumbled Mexican cheese.

How to Store Cauliflower Tacos

Store the individual components for the cauliflower tacos recipe—the roasted cauliflower, crema and toppings—in separate airtight containers in the refrigerator. The veggies will last up to four days, and the crema should last two to three days. The avocado in the sauce may turn brown due to oxidation, but it’ll still be edible. Store the tortillas in their original packaging at room temperature, or pop tortillas in the fridge to extend their shelf life.

How do you reheat cauliflower tacos?

Reheat the cauliflower on a baking sheet in a 350° oven or in an air fryer until warmed through. Avoid microwaving, as it will make the cauliflower soft and soggy.

Cauliflower Taco Tips

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Can you cook the cauliflower in an air fryer?

You can cook cauliflower in an air fryer, and it’s faster than roasting in the oven. After tossing the cauliflower florets with the oil and taco seasoning, transfer them to your air-fryer basket and air-fry at 400° until the florets are tender and the edges are browned, 12 to 15 minutes. Shake the basket halfway through for even cooking and browning.

What sauces can you put on a cauliflower tacos recipe?

The creamy avocado sauce in this recipe is our favorite sauce for these roasted cauliflower tacos. It delivers a cooling contrast to the warm, spiced cauliflower. If you want something spicier, top your tacos with your favorite red or green salsa recipe, Buffalo sauce or taco sauce. For the best of both worlds, try salsa mixed with ranch dressing.

What sides can you serve with roasted cauliflower tacos?

On taco night, you can’t beat a side of beans or rice (or both!). Build a Tex-Mex feast with savory Instant Pot black beans, fluffy cilantro-lime rice, a creamy cheesy street corn bake or another of our favorite Mexican side dishes.