Cauliflower Tacos Recipe
These flavorful cauliflower tacos are a delicious vegetarian alternative to traditional tacos, featuring roasted cauliflower florets seasoned with smoky and spicy spices, served with fresh avocado, crunchy red cabbage, cilantro, and a squeeze of lime. Perfectly crispy on the edges and tender inside, these tacos are easy to make and ideal for a quick weeknight dinner or casual gathering.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 tacos 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
Cauliflower and Seasoning
- 1 large cauliflower head, cut into florets
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Toppings and Serving
- 8 small corn or flour tortillas
- 1 avocado, sliced
- 1 cup red cabbage, shredded
- Lime wedges, for serving
- 2 tablespoons fresh cilantro, chopped
- Optional sauce: chipotle mayo or tahini drizzle
Instructions
- Preheat Your Equipment: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper to ensure the cauliflower crisps up nicely without sticking.
- Combine Ingredients: In a large bowl, toss the cauliflower florets with olive oil, smoked paprika, ground cumin, chili powder, garlic powder, salt, and black pepper until every piece is evenly coated with the seasoning blend.
- Prepare Your Cooking Vessel: Spread the seasoned cauliflower evenly in a single layer on the prepared baking sheet to promote even roasting and crispiness.
- Assemble the Dish: Roast the cauliflower in the preheated oven for 25–30 minutes, flipping halfway through, until the florets are golden brown, tender inside, and have crispy edges to maximize flavor and texture.
- Cook to Perfection: While the cauliflower is roasting, prepare the toppings by slicing the avocado, shredding the red cabbage, chopping the cilantro, and warming the tortillas so they are pliable and ready to assemble.
- Finishing Touches: Once the roasted cauliflower comes out of the oven, immediately squeeze fresh lime juice over it to add a bright, zesty flavor that balances the spices.
- Serve and Enjoy: Fill each warmed tortilla with a generous amount of roasted cauliflower, avocado slices, shredded cabbage, chopped cilantro, and your choice of a drizzle with chipotle mayo or tahini sauce. Serve immediately for the freshest flavors and enjoy your homemade cauliflower tacos!
Notes
- For extra crispiness, make sure the cauliflower florets are spread out in a single layer without overlapping.
- You can use either corn or flour tortillas depending on your preference or dietary needs.
- Chipotle mayo adds a smoky, spicy kick, while tahini offers a creamy, nutty flavor—both complement the roasted cauliflower beautifully.
- These tacos can be made gluten-free by choosing corn tortillas and ensuring the sauces used are gluten-free.
- Leftover roasted cauliflower can be stored in the refrigerator for up to 3 days and reheated in the oven to maintain crispness.
Keywords: cauliflower tacos, vegetarian tacos, roasted cauliflower, easy tacos, Mexican tacos, healthy taco recipe
Find it online: https://nataliereeve.com/cauliflower-tacos-recipe/
