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cauliflower taco recipes
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4.89 from 9 votes

Cauliflower Tacos

Quick and easy, cauliflower tacos are oil-free, roasted in homemade taco seasoning, topped with avocado cilantro cream, pickled red onions, and microgreens. These cauliflower tacos take Taco Tuesday to a new level!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Entrees
Cuisine: Mexican
Diet: Vegan, Vegetarian
Servings: 6 servings
Calories: 157kcal



  • 1 head organic cauliflower; cut into bite-sized florets
  • 4 Tablespoons chili powder
  • 1 teaspoon red pepper flakes
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon oregano
  • 2 teaspoons smoked paprika
  • 2 Tablespoons ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon sea salt
  • 1 Tablespoon freshly ground black pepper

Avocado Cilantro Cream

  • 1 large avocado
  • ½ cup cilantro
  • ¼ cup lime juice
  • 2 cloves garlic
  • 1 teaspoon garlic powder
  • 1 teaspoon Sriracha Optional

Toppings and Garnish (optional)



  • Preheat oven to 425 degrees
  • Place cauliflower florets on a baking sheet lined with parchment paper or a silicone baking mat
  • Generously sprinkle taco seasoning on cauliflower florets
  • Roast for 25 minutes

Avocado Cilantro Cream

  • Combine all ingredients in a high-speed blender.
  • Place in an airtight container and refrigerate until ready to use.

Corn Tortillas (warm)

  • In the Microwave, put five or fewer tortillas on a microwavable plate and cover them with a damp paper towel.
  • Microwave in 30-second bursts until they are warmed through. Repeat in batches of five tortillas until all your tortillas are warm.
  • In the oven, wrap a stack of five or fewer tortillas in a packet of aluminum foil and put it in a pre-heated 350° oven for 15-20 minutes, until heated through.
  • You can do multiple packets of five tortillas, each all at the same time.


  • Place a warmed tortilla on a plated roasted cauliflower.
  • Add avocado cream sauce.
  • Sprinkle with cilantro.
  • Serve with sliced limes on the side.


  • Cut and wash the cauliflower. Leave it wet, so the seasoning sticks to the outside of the cauliflower.
  • Heat the corn tortillas, and wrap them in foil to keep warm in teh oven while roasting the cauliflower.
  • Serve a variety of toppings and have a taco bar, so guests can choose their own toppings.
  • When building a taco, place the cauliflower first and add the other ingredients on top. Be careful not to place wet ingredients first, or it may make the tortilla soggy.
  • Consider adding additional toppings:
  • Vegan Sour Cream
  • Fruit Salsa Recipe
  • Pico de Gallo Recipe
  • Tomatillo Salsa
  • Tomatoes
  • Micro-greens (my favorite)
  • Raw onions


Serving: 6g | Calories: 157kcal | Carbohydrates: 21g | Protein: 5g | Polyunsaturated Fat: 1g | Sodium: 387mg | Potassium: 750mg | Fiber: 8g | Sugar: 5g | Vitamin A: 2257IU | Vitamin C: 58mg | Calcium: 95mg | Iron: 4mg