Cauliflower Tacos
Ingredients:
- 700 g (1 large head) cauliflower
- 30 ml (2 tbsp) olive oil
- 3 g (1 tsp) chili powder
- 3 g (1 tsp) ground cumin
- 2 g (1 tsp) smoked paprika
- 1.5 g (1/2 tsp) garlic powder
- 3 g (1/2 tsp) salt
- 0.5 g (1/4 tsp) cayenne pepper
- 8-10 small corn or flour tortillas
- 90 g (1 cup) shredded red cabbage
- 150 g (1) avocado
- 30 g (1/2 cup) fresh cilantro
- 44 g (1) lime
- Vegan crema or sour cream, for drizzling, optional
- Salsa or hot sauce, for serving
Features:
Soy-Free
Refined Sugar-Free
Nut-Free
Nutrition:
.svg){kind=small}
.svg){kind=small}
Cut the cauliflower into small, uniform florets — smaller pieces roast faster and get crispier edges than large chunks.
Instructions:
- Preheat and prep: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Season the cauliflower: In a large bowl, toss the 700 g (1 large head) cauliflower, cut into small florets with the 30 ml (2 tbsp) olive oil, 3 g (1 tsp) chili powder, 3 g (1 tsp) ground cumin, 2 g (1 tsp) smoked paprika, 1.5 g (1/2 tsp) garlic powder, 3 g (1/2 tsp) salt, and 0.5 g (1/4 tsp) cayenne pepper if using, until evenly coated.
- Roast: Spread the cauliflower in a single layer on the baking sheet. Roast for 22-25 minutes, flipping halfway through, until tender and browned at the edges.
- Warm the tortillas: Warm the tortillas in a dry skillet or directly over a gas flame until pliable and lightly charred.
- Assemble: Fill each tortilla with roasted cauliflower, 90 g (1 cup) shredded red cabbage, 150 g (1) avocado, sliced, and 30 g (1/2 cup) fresh cilantro, chopped.
- Serve: Squeeze fresh lime juice over the top and drizzle with vegan crema if using. Serve with salsa or hot sauce on the side.
Common Mistakes: Overcrowding the baking sheet — steams the cauliflower instead of roasting it; use two pans if needed to keep everything in a single layer. Skipping the flip halfway through — one-sided cauliflower browns unevenly and won't get crispy on all sides.
Notes: For extra char and flavor, broil for the last 2-3 minutes of roasting, watching closely so it doesn't burn.
Tips: Warming tortillas directly over a gas flame gives the best charred flavor and pliability.
Storage: Store roasted cauliflower separately from the toppings in the fridge for up to 3 days. Reheat in the oven or air fryer to re-crisp.
Swaps: Broccoli can replace cauliflower for a similar texture and roast time. Corn tortillas keep this recipe gluten-free.
Cauliflower — its mild flavor and sturdy texture make it perfect for soaking up bold, smoky spices and holding up to roasting.
Chili powder, cumin, and smoked paprika — build a warm, taco-classic spice blend.
Avocado and vegan crema — add creaminess that balances the spiced, roasted cauliflower.
Fresh lime and cilantro — bring brightness that cuts through the richness of the toppings.
Cauliflower Tacos
Ingredients:
- 700 g (1 large head) cauliflower
- 30 ml (2 tbsp) olive oil
- 3 g (1 tsp) chili powder
- 3 g (1 tsp) ground cumin
- 2 g (1 tsp) smoked paprika
- 1.5 g (1/2 tsp) garlic powder
- 3 g (1/2 tsp) salt
- 0.5 g (1/4 tsp) cayenne pepper
- 8-10 small corn or flour tortillas
- 90 g (1 cup) shredded red cabbage
- 150 g (1) avocado
- 30 g (1/2 cup) fresh cilantro
- 44 g (1) lime
- Vegan crema or sour cream, for drizzling, optional
- Salsa or hot sauce, for serving
Why These Ingredients:
Cauliflower — its mild flavor and sturdy texture make it perfect for soaking up bold, smoky spices and holding up to roasting.
Chili powder, cumin, and smoked paprika — build a warm, taco-classic spice blend.
Avocado and vegan crema — add creaminess that balances the spiced, roasted cauliflower.
Fresh lime and cilantro — bring brightness that cuts through the richness of the toppings.
Prep:
Cut the cauliflower into small, uniform florets — smaller pieces roast faster and get crispier edges than large chunks.
Instructions:
- Preheat and prep: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Season the cauliflower: In a large bowl, toss the 700 g (1 large head) cauliflower, cut into small florets with the 30 ml (2 tbsp) olive oil, 3 g (1 tsp) chili powder, 3 g (1 tsp) ground cumin, 2 g (1 tsp) smoked paprika, 1.5 g (1/2 tsp) garlic powder, 3 g (1/2 tsp) salt, and 0.5 g (1/4 tsp) cayenne pepper if using, until evenly coated.
- Roast: Spread the cauliflower in a single layer on the baking sheet. Roast for 22-25 minutes, flipping halfway through, until tender and browned at the edges.
- Warm the tortillas: Warm the tortillas in a dry skillet or directly over a gas flame until pliable and lightly charred.
- Assemble: Fill each tortilla with roasted cauliflower, 90 g (1 cup) shredded red cabbage, 150 g (1) avocado, sliced, and 30 g (1/2 cup) fresh cilantro, chopped.
- Serve: Squeeze fresh lime juice over the top and drizzle with vegan crema if using. Serve with salsa or hot sauce on the side.
