These cauliflower tacos are seasoned and roasted to perfection and paired with all the ingredients for a delicious (and vegan!) taco recipe. Perfect for Meatless Monday and Taco Tuesday!
Why make this recipe
- Vegan + Gluten Free – This recipe is completely vegetarian and gluten-free! We use tortillas and cauliflower florets in place of meat, making this recipe completely vegetarian and vegan.
- Full of flavor – Just because we use vegetables doesn’t mean there isn’t a lot of flavor! The cauliflower is tossed in a delicious spice blend that tastes incredible and will make you wonder why you didn’t try vegan tacos sooner.
- Easy customization – Once the tortillas and roasted cauliflower are in place, it’s time to decide on your ingredients! Keep it simple with avocado, salsa, and cabbage, or serve it all with ham!
Cauliflower Tacos Ingredients
- cauliflower – Cut the cauliflower into bite-sized florets. Ideally, keep them relatively the same size so they cook evenly.
- avocado oil – I like to use avocado oil in this recipe because it has a higher smoke point and ensures your cauliflower crisps up but doesn’t burn. You can easily substitute olive oil if you prefer.
- Homemade Tacos – A mixture of paprika, garlic powder, onion powder, cumin, paprika, oregano, cayenne pepper and salt. Or use store-bought taco seasoning instead.
- corn cake – I used corn tortillas to keep this recipe gluten-free, but you can also use flour tortillas if you prefer.
- Homemade Guacamole – I prefer to make my own authentic guacamole, but you can also use store-bought.
- Homemade Gallopico – The same goes for guacamole, I like to make my own pico de gallo but store bought ones work great too!
- chopped cabbage – Add a little more veggies and crispiness.
- lime wedge – For squeezing fresh lime juice over tortillas.
How to Make Crispy Cauliflower Tacos
Step 1: Marinate the Cauliflower
In a large bowl, toss the cauliflower florets with the avocado oil and taco seasoning mixture.
Step Two: Roast Cauliflower
Preheat oven to 425 degrees Fahrenheit. Spread the marinated cauliflower on a baking sheet and bake for 25-30 minutes (turning halfway through) or until crisp and golden.
Step Three: Make the Repair
Make the guacamole and pico de gallo. Toss tortillas with roasted cauliflower, guacamole, pico, chopped cabbage and a squeeze of lemon. Please feel free to add any ingredient suggestions below. Serve immediately.
Cauliflower Taco Ingredients
These roasted cauliflower tacos taste just as delicious with guacamole and pico, but if you want to switch things up, here are some other ideas:
- avocado
- Salsa
- chopped coriander
- chopped green onions
- Chopped jalapeños
- Sour cream (or vegan sour cream to keep it plant-based)
- Cheese (or vegan cheese)
Storage instructions
Store roasted cauliflower in an airtight container in the refrigerator for up to 5 days. Warm in the microwave or on the stove top. Put the tortillas together before serving. This recipe makes for great meal prep!
More Mexican inspired recipes
Crispy Cauliflower Tacos [with all the Fixins!]
These cauliflower tacos are seasoned and roasted to perfection and paired with all the ingredients for a delicious (and vegan!) taco recipe. Perfect for Meatless Monday and Taco Tuesday!
- Preparation time: 10 minutes
- Cooking time: 30 minutes
- total time: 40 minutes
- yield: 4 number of copies 1X
- category: dinner
- method: bake
- gourmet food: Mexican
- diet: vegetarian
For the roasted cauliflower:
- 1 Large heads of cauliflower (approx. 6 cups), cut into florets
- 2 tablespoons avocado oil
- 1 teaspoon paprika
- 1 teaspoon chili
- 1/2 teaspoon cumin powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon dried oregano
- 1/2 teaspoon Salt
- Optional: a dash of cayenne pepper
For the tacos:
- Preheat oven to 425 degrees Fahrenheit.
- In a large bowl, toss the cauliflower florets with the avocado oil and all the spices + herbs.
- Spread the marinated cauliflower on a baking sheet and bake for 25-30 minutes (turning halfway through) or until crisp and golden.
- While the cauliflower is roasting, make the guacamole and pico de gallo.
- Warm tortillas on the stove top or in the microwave.
- Toss tortillas with roasted cauliflower, guacamole, pico de gallo, chopped cabbage and a squeeze of lime juice. Feel free to add any of the topping suggestions listed above.
- The cauliflower can be made up to 5 days in advance and stored in the refrigerator. I recommend making fresh guacamole and assembling the tortillas before eating.
