Spicy Cauliflower Tacos

These mouth-watering cauliflower tacos are made with tender cauliflower florets smothered in spices and roasted to perfection! Bursting with flavor and on the table in about 30 minutes.

Close up of 3 Cauliflower Tacos on a Black Plate

Vegan tacos can be a hard sell with some folks.

Come to think of it, vegan dishes of all sorts can be met with some resistance! But I find cauliflower is an exception. Even my dad is down with cauliflower. So when I want to create a vegan recipe that everyone will love, I often make cauliflower a main ingredient.

That’s just what I did with these tacos, and you know what? I can’t imagine anyone that wouldn’t LOVE them! They’re packed with flavor and drizzled with a luscious avocado sauce (which I stole from my sweet potato tostada recipe).

What You’ll Need

Cauliflower Tacos on a Plate with Cilantro in the Background

For the Tacos

  • Cauliflower. The recipe calls for fresh — I can’t make any promises if you try using frozen!
  • Cornstarch. You can leave this out if needed, but it adds a think layer of crispy crust that I find wonderful!
  • Oil. Any high-heat oil that’s suitable for roasting will work. Try olive, canola, or vegetable oil.
  • Spices. We’re using cumin, ancho chile powder, paprika, onion powder, and garlic powder. You can optionally add some cayenne pepper for extra heat!
  • Salt.
  • Tortillas. I prefer corn tortillas for these tacos, but you can use flour if you prefer.
  • Cabbage. For a little crunch! Shredded lettuce works as well.

For the Avocado Sauce

  • Avocado.
  • Non-dairy milk. Use anything that’s unsweetened and unflavored.
  • Cilantro.
  • Lime juice. Fresh squeezed will give you the best flavor.
  • Salt.

How to Make Cauliflower Tacos

The following is a detailed photo tutorial on how to make this dish. Scroll all the way down to skip right to the recipe!

  • First, coat your cauliflower florets evenly with a mixture of oil, cornstarch, spices, and salt. I like to do this by stirring everything in a bowl, then mixing it up with my hands. You could also shake everything up in a bag.
Hands Stirring Cauliflower and Spices Together in a Bowl
  • Arrange the cauliflower on a couple of parchment paper-lined baking sheets. Get a nice even layer and avoid crowding!
Cauliflower Florets Coated with Spices on Parchment Paper
  • Roast the cauliflower until tender with some crispy spots. This should take about 20 minutes.
Roasted Cauliflower on Parchment Paper
  • While the cauliflower roasts, warm up some tortillas and whip up your avocado sauce in a blender or food processor.
  • Stuff your tortillas and dig in right away!
Wooden Surface Set with a Plate of Cauliflower Tacos and Dish of Avocado Sauce

Cauliflower Taco Tips & FAQ

  • These tacos are best served immediately. The cauliflower will soften up and eventually get soggy as it sits, but the flavor will still be excellent. If you do have leftovers, the cauliflower and avocado sauce will keep in a sealed container in the fridge for about 3 days.
  • Are these tacos gluten-free? They are!
  • Can these be made oil free? Yes! Just skip the oil and the cornstarch. They won’t brown much when you bake them or come out quite as crispy, but still super tasty.
  • Are these tacos hot? They’re spicy, but not too hot. Feel free to adjust the heat level to your preference. Add a bit of cayenne pepper if you like more kick!

More Vegan Taco Recipes

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Close up of 3 Cauliflower Tacos on a Black Plate

Print

Spicy Cauliflower Tacos

These mouth-watering cauliflower tacos are made with tender cauliflower florets smothered in spices and roasted to perfection! Bursting with flavor and on the table in about 30 minutes.
Course Entree
Cuisine American, Mexican
Keyword vegan tacos, vegetarian tacos
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 tacos
Calories 211kcal
Author Alissa Saenz

Ingredients

For the Tacos

  • 1 medium cauliflower head, broken into florets
  • 2 tablespoons cornstarch
  • 2 tablespoons olive oil (or high-heat oil of choice)
  • 1 tablespoon ground cumin
  • 1 teaspoon ancho chile powder
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon salt, plus more to taste
  • 1 cup shredded red cabbage

For the Avocado Sauce

  • 1 ripe avocado, pitted and peeled
  • ¼ cup unsweetened and unflavored non-dairy milk, plus more as needed
  • ¼ cup fresh cilantro
  • 2 tablespoons lime juice
  • Salt, to taste

Instructions

  • Preheat the oven to 425°F and line a couple of baking sheets with parchment paper.
  • Place the cauliflower florets into a large mixing bowl. Add the oil, cornstarch, cumin, ancho chile powder, paprika, onion powder, garlic powder, and salt.
  • Stir the ingredients together, then use your hands to evenly distribute the oil, cornstarch, spices and salt on the cauliflower.
  • Arrange the cauliflower florets in an even layer on each of the baking sheets and place them in the oven. Roast the cauliflower until tender, about 20 minutes.
  • While the cauliflower roasts, make the sauce by placing all ingredients into a blender or food processor bowl and blending until smooth. Thin with additional milk and season with salt to taste.
  • Warm the tortillas briefly in a lightly oiled skillet until they begin to crisp.
  • When the cauliflower comes out of the oven season it with additional salt to taste.
  • Stuff the tortillas with cauliflower, shredded cabbage, and avocado sauce.
  • Serve.

Nutrition

Serving: 1taco | Calories: 211kcal | Carbohydrates: 24.4g | Protein: 4.5g | Fat: 12.4g | Saturated Fat: 2.2g | Sodium: 258mg | Potassium: 572mg | Fiber: 6.9g | Sugar: 3.6g | Calcium: 82mg | Iron: 2mg

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