These crispy cauliflower tacos are roasted in chipotle spice in between whole wheat tortillas and topped with homemade avocado spread and pico de gallo for a family-friendly weeknight meal that’s done in under 30 minutes!
This recipe came together one of those nights when I had no idea what to cook for dinner.
I opened the refrigerator to see a large bag of organic cauliflower florets. I went into the pantry to find some whole wheat tortillas I used to make my vegan bao buns a few days earlier.
Cauliflower, whole wheat tortillas, the obvious answer to dinner was these roasted cauliflower tacos.
They’re so easy, quick and full of flavor. Done and on the table in less than 30 minutes! That’s faster than take-out. That’s my kind of recipe! They’re totally satisfying and taste like something you’d order at a restaurant.
The family loved them! Especially my hubby who ate at least four tacos! Now it’s going to become a regular in our vegan prep meals rotation! If you love this recipe, be sure to check out my Vegan Mexican Stuffed Peppers, another easy weeknight meal full of flavor!
Why you’ll love these roasted cauliflower tacos…
- Ready to serve in under 30 minutes
- All you need are a few simple ingredients and some spices
- Family friendly
- Whole food plant-based recipe
- No processed ingredients
- Oil-free
- Gluten-free option
- Naturally vegan and dairy free
- Perfectly seasoned
- Customizable based on what you have in your refrigerator
Ingredients You Need
Tacos
- Cauliflower-Cut into small florets. The smaller the florets the quicker they will roast in the oven.
- Vegetable Stock or Water-Instead of using oil to roast the vegetables you will use vegetable stock or water. This will give the cauliflower the added moisture they need to roast to a golden brown without the need for the extra calories from oil.
- Chili Powder-You’ll toss the cauliflower in chili powder to give it a southwestern flavor.
- Smoked Paprika-This gives the cauliflower an extra smoky depth of flavor that is reminiscent of chipotle seasoning.
- Cumin-An earthy spice that comes from parsley seeds.
- Whole Wheat or Corn Tortillas-I used store bought whole wheat tortillas. You can also use corn tortillas for a gluten-free option.
- Traditional Guacamole-You can make your own homemade guacamole recipe, slice an avocado into thin strips, or mash avocado with lime juice to create a simple avocado spread. This adds a nice creamy texture to the tacos without the need for dairy.
Pico de Gallo
I made a quick pico de gallo with ingredients I had in my refrigerator to garnish these tacos.
- Tomatoes-I used campari tomatoes which are small round tomatoes that ripen on the vine. You can use any tomatoes you have. Just be sure to dice them and remove the seeds.
- Chopped Onion-I had a white onion on hand, so that is what I used, but red onion would be very nice in this recipe.
- Cilantro-Finely chop fresh cilantro.
- Lime Juice-You’ll need the juice of about 1 lime for added acidity.
- Jalapeño-This is an optional ingredient if you like your tacos extra spicy. My kids aren’t a fan of anything too spicy, so I left the jalapeño out of this recipe, but feel free to add it.
- Salt-I prefer to use sea salt, or coarse salt.
Tools and Equipment You Need
- Baking Sheet-To roast the cauliflower.
- Aluminum Foil or Parchment Paper-This helps keep the cauliflower from sticking to the pan which is especially important when you’re roasting vegetables without oil.
How to Make Roasted Cauliflower Tacos
Step 1: Preheat oven to 420 F. Cut cauliflower into small florets. Transfer to a large bowl. Add chili powder, smoked paprika, cumin, vegetable stock or water.
Using your hands toss the cauliflower until it is evenly coated with spices. Place on lined baking sheet in one layer. Roast for 20 minutes in preheated oven. Toss with a spatula halfway through cooking time.
Step 2: While cauliflower is roasting, prep the avocado spread. Combine avocado, juice of one and cilantro. Mash with a fork until creamy.
Step 3: Prepare the pico de gallo. Finely dice tomatoes, removing seeds. Finely dice onion, and cilantro. Combine tomatoes, onion, and cilantro. Toss in lime juice. Add optional jalapeño. Sprinkle with salt. Set aside.
Step 4: Prep tacos. Spread guacamole or avocado slices on tortillas.
Add roasted cauliflower.
Top with pico de gallo. Serve with a wedge of lime. Enjoy!
Top Tips for Making the Best Roasted Cauliflower Tacos
- Cut cauliflower into small florets. This will help them roast more quickly.
- Line baking sheet with aluminum foil or parchment paper. This is especially important when roasting vegetables without oil. It helps keep the cauliflower from sticking to the pan.
- Toss the cauliflower halfway through cooking time to ensure they’re evenly roasted.
Variations
- Gluten-Free Option: Use corn tortillas instead of whole wheat tortillas to make this recipe gluten-free.
- No time to make the pico de gallo! No problem! If you don’t have the ingredients for pico de gallo, or don’t want to be bothered with making it, use store bought salsa.
- No time to make avocado spread! Simply mash avocado with some lime juice, or slice avocado into thin slices or chunks.
How to Store
Store cauliflower, pico de gallo, and avocado spread in separate air tight containers in the refrigerator. Cauliflower will last up to 4 days. Pico de gallo will be best for 3 days (the tomatoes can start to get soggy), and the avocado spread is best the day you make it (it browns after a day).
When ready to enjoy leftovers reheat the cauliflower, and assemble the rest of the tacos.
It’s best if you use fresh avocado.
What can I serve with roasted cauliflower tacos?
- Vegan Gazpacho-A light and refreshing cold soup.
- 7 Layer Vegan Bean Dip-Great served with chips as an appetizer.
- Air Fryer Squash-Looking to get even more veggies onto your plate? This air fryer squash recipe is easy and quick to make and has loads of flavor!
Want more vegan Mexican inspired recipes?
- Vegan Kebab Skewers
- Vegan Burrito Bowls
- Lentil Tacos
- Vegan Nachos with Black Beans
- Vegan Stuffed Peppers Mexican Style
- Vegan Enchiladas by Nora Cooks
Recipe
Roasted Cauliflower Tacos with Pico de Gallo
Ingredients
- 3 cups cauliflower cut into small florets
- 4 tablespoon vegetable stock or water
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 tsp cumin
- 8 whole wheat tortillas
Instructions
- Preheat oven to 420 F. Cut cauliflower into small florets. Transfer to a large bowl. Add chili powder, smoked paprika, cumin, vegetable stock or water. Using your hands toss the cauliflower until it is evenly coated with spices. Roast cauliflower for 20 minutes in preheated oven.
- While cauliflower is roasting, prep the avocado spread. Combine avocado, juice of one and cilantro. Mash with a fork until creamy. Spread on tortillas.
- Prepare the pico de gallo. Finely dice tomatoes, removing seeds. Finely dice onion, and cilantro. Combine tomatoes, onion, and cilantro. Toss in lime juice. Add optional jalapeño. Sprinkle with salt. Set aside.
- Prep tacos. Add roasted cauliflower to tortillas with avocado spread. Top with pico de gallo. Serve with a wedge of lime. Enjoy!
Video
Notes
- Cut cauliflower into small florets. This will help them roast more quickly.
- Line baking sheet with aluminum foil or parchment paper. This is especially important when roasting vegetables without oil. It helps keep the cauliflower from sticking to the pan.
- Toss the cauliflower halfway through cooking time to ensure they’re evenly roasted.
Catherine
We’re big cauliflower fans here and I know my family would love this! Such a delicious twist and so healthy too!
Aimee Mars
I have been looking everywhere for meatless recipes and this one is perfect! I can’t wait to make it for my family because I know they’ll love it.
Angela
I can’t wait to make these tacos. My family loves cauliflower.
Kushigalu
Love the flavors you have added in this tacos. Very creative. Can’t wait to try this out
Angela
I love this recipe! Cooking with cauliflower is the best. It’s the perfect addition to my anti-inflammatory diet. So good, thanks for sharing!