Cauliflower Tacos

4.63 from 8 votes

For Cauliflower Tacos, cauliflower florets are tossed in taco seasoning and roasted until tender and golden. No one will miss the meat in this vegetarian taco night.

Want to adjust the servings in this recipe to make more or less? Just click on the number next to “servings” and you can easily scale the recipe. Just be sure to use an extra sheet pan so you don’t crowd the cauliflower on the pan.

Prep Time20

Cook Time30

Total Time1

Course: Main Dish

Keyword: easy recipe, easy recipe ideas, tacos, tex mex, vegetable recipe, vegetables, vegetarian meal

Servings:

Author: Jess Smith via Inquiring Chef

Cost: $7.00

Equipment

Half Sheet Pan
Food Processor

Ingredients

For the Tacos:

20 ounces Cauliflower Florets (buy the pre-chopped florets to save time; see note)
1 Tablespoon Cooking Oil (I typically use avocado oil or grapeseed oil)
1 1/2 Tablespoons Taco Seasoning (see note)
12 Taco-Sized Soft Tortillas (flour or corn; use gluten-free corn if needed)
1 heart Romaine Lettuce, shredded
1 small White Onion, finely diced (optional)
1 cup Shredded Monterey Jack Cheese
Other toppings of choice like guacamole, salsa, pico de gallo, fresh chopped tomatoes or avocado crema (below)

Avocado Crema:

2 Avocados, peels and seeds removed
6 sprigs Fresh Cilantro (you can include the stems; if you just want to use cilantro leaves, you’ll need about 1 cup of lightly packed leaves)
1/2 cup Sour Cream (see note)
1/2 teaspoon Salt
1/4 cup Water
Juice from 1 Lime
Cayenne Pepper or Hot Sauce (optional, only if you want this to be spicy)

Instructions

Heat oven to 400°F.
Toss cauliflower florets with oil and taco seasoning.
Spread out on a sheet pan.
Roast cauliflower, shaking the pan halfway through cooking, until cauliflower is tender and golden, 25 to 30 minutes.
While cauliflower cooks, make avocado crema.
Combine avocados, cilantro, sour cream, salt, water, and lime juice in a food processor.
Blend until smooth.
Add more water, if needed, until the crema is still thick but pours easily off a spoon.
Taste the crema and add some more lime juice or salt, if needed. If you’d like some spice add a pinch of cayenne pepper or some hot sauce.
When the cauliflower is done roasting, warm the tortillas.
You can do this by covering the tortillas with a slightly damp paper towel and microwave until warm, 15 to 20 seconds.
Alternatively, you can warm the tortillas over the burner of a gas stove for a few seconds on each side to lightly blacken them in spots.
Set out the cauliflower, tortillas, and toppings to assemble tacos at the table.

Notes

For a gluten-free version of this recipe, be sure to use gluten-free taco seasoning (or make your own with the recipe below) and use gluten-free corn tortillas.

Wash cauliflower and get it as dry as possible before roasting. That is the key to golden roasted cauliflower. I like to rinse mine in a colander and transfer it to the fridge for up to a day before cooking. The cold, dry refrigerator will help the cauliflower to dry out before roasting.

Store-bought taco seasoning works just fine here, but if you want to toss together your own, just combine:

2 tsp Chili Powder (I like Ancho Chili Powder with gives it a bit more spicy, smoky flavor)

2 tsp Smoked Paprika

1 tsp Ground Cumin

1 tsp Salt

1/2 tsp Dried Oregano

1/4 tsp Garlic Powder

1/4 tsp Black Pepper

Nutrition