These cauliflower tacos will take taco night to the next level. Made with delicious garlicky roasted cauliflower, fresh toppings, and a creamy chipotle cashew sauce. These mouthwatering cauliflower tacos make the perfect weeknight dinner.
The humble cauliflower is one of the most versatile ingredients that has been in the spotlight for the last few years. It can be added to smoothies, cauliflower soup, substituted for rice, used to make cauliflower tikka masala.
Adding cauliflower to tacos is another delicious way to add this vegetable to your meals. These cauliflower tacos are easy to customize based on the vegetables you have sitting in your fridge so feel free to modify.
How to make cauliflower tacos –step-by-step
These tacos come together in less than 45 minutes and make for a delicious weeknight dinner.
1. Roast the cauliflower: After thoroughly washing the cauliflower, dry completely and cut it into bite-size florets. Toss in a bowl with oil, garlic, salt, and pepper. Lay flat on a baking sheet and roast for 30 minutes at 450°F, flipping halfway.
2. Prepare the cabbage slaw: Be sure to thinly slice the cabbage so it’s easy to enjoy. In a bowl, combine with oil, lemon juice, and salt. Massage gently for a few minutes until it’s softer and more vibrant.
3. Prepare the cashew sauce: In a blender, combine the cashews, water, lime juice, and salt. Blend until smooth and creamy. Adjust seasoning, if needed.
4. Make the tacos: Once the cauliflower is roasted, it’s time to make the tacos. In each taco, layer the greens, roasted cauliflower, cabbage slaw, jalapeno, avocado, cilantro. Drizzle with cashew sauce. Serve and enjoy immediately.
Pro-Tip: Prepare the cauliflower in advance to save time.
How to make ahead of time
If you’re planning to enjoy the tacos later, prepare and store the roasted cauliflower, cabbage slaw, and cashew sauce, and other toppings separately. When it’s time to eat, you’ll just need to warm up the tortilla and other ingredients before assembling the tacos.
Substitutions & variations
Tacos make such a great meal because they are so easy to customize. They never get boring because you can do so much with them, even in the same meal.
Here are some of my favorite ways to elevate these tacos:
- Add black beans or lentils for a boost in protein and make them even more filling.
- Use quick-pickled cabbage instead for added taste. Be sure to make the cabbage ahead of time.
- Use guacamole instead of slices of avocado. If you love guacamole, you know how delicious a little dollop can take on tacos (or really anything).
- Use broccoli and cauliflower instead of just cauliflower for more variety in vegetables. If you enjoy broccoli, the two make a lovely duo in tacos.
- Add more toppings or mix them up. Depending on what you have in hand, the possibilities are truly endless. I love adding Pico de Gallo or Mango Salsa.
- Use a different sauce: I especially love the Avocado Lime dressing with these cauliflower tacos.
More easy Mexcian recipes
Other cauliflower recipes
I hope you love this cauliflower tacos recipe as much as I do. Sign up for email updates to receive new recipes delivered to your inbox or check out my new cookbook Plant Power Bowls.
This recipe was originally published on April 15, 2019. Since then, it’s been freshened up with new pictures, commentary, and made even more delicious.
Ingredients
Roasted Cauliflower
- 4 cups cauliflower florets
- 1 tablespoon avocado oil
- 1/4 teaspoon garlic powder, or 1 minced garlic clove
- sea salt and black pepper, to taste
Cabbage Slaw
- 1/4 head of purple cabbage, thinly sliced or shredded
- 1 teaspoon extra-virgin olive oil
- 1 teaspoon lime juice
- sea salt, to taste
Creamy Chipotle Sauce
- 1/2 cup raw cashews, soaked for 30 mins and rinsed
- 1/2 cup water
- 1 teaspoon lime juice
- 1/4 teaspoon smoked paprika
- pinch of cayenne pepper
- sea salt and black pepper, to taste
Additional Toppings:
- 2 cups lettuce, sliced thinly
- 1 jalapeno, seeded and chopped
- 1/2 cup cilantro, roughly chopped
- 1/4 cup queso fresco cheese, crumbled (optional, skip for vegan-friendly)
- 1 avocado
- tortillas
Instructions
- Preheat over to 450°F.
- Prep the cauliflower. Add the florets to a large mixing bowl. Drizzle with oil, garlic, salt, and pepper. Toss the florets until their fully coated and place on a baking sheet in a single layer. Roast in the oven 30 minutes, flipping halfway.
- Prepare the cabbage slaw. In a bowl, combine with oil, lemon juice, and salt. Massage gently for a couple of minutes until it’s tender.
- Prepare the cashew sauce. In a blender, combine the cashews, water, lime juice, paprika, cayenne, and salt. Blend until smooth and creamy. Adjust seasoning, if needed.
- Make the tacos. Fill each taco with fresh greens, cabbage slaw, roasted cauliflower, cheese, jalapeno, and cilantro. Drizzle with spicy cashew sauce and serve.
Haley Hoover says
Tacos of my dreeeeaaammmss!!!
Sapana Chandra, MS, CHC says
Thank you, Haley!
Jessica Formicola says
These tacos will be perfect for Taco Tuesday tomorrow! I can’t wait to try them!
Sapana Chandra says
I hope you loved them, Jessica!
Beth Pierce says
This looks so flavorful and easy too; adding this to my dinner line up for the week!
Sapana Chandra says
That makes me so happy to hear, Beth!
SHANIKA says
Tacos are an absolute favorite in my house! I love that you’ve used cauliflower and that sauce—-AMAZING flavors! YUM!
Sapana Chandra says
So glad you love it, Shanika!
Dannii says
I love cauliflower tacos, but the cashew cause sounds amazing with it n
Sapana Chandra says
It really takes the tacos to the next level, Dannii!
Taylor Kiser says
I want these for dinner tonight! They’re perfect to add to our meatless meal rotation!
Sapana Chandra says
I hope you enjoyed them, Taylor!
Cookilicious says
Thanks for this recipe. I had this at a Mexican restaurant the other day and have been wanting to make it at home ever since!
Sapana Chandra says
I think you’d love it! The cauliflower is such a great addition to the taco.
Tara says
Oh wow! I love that these cauliflower tacos are so easy to make. They sound absolutely wonderful with all those colors and flavors.
Sapana Chandra says
So glad you love it, Tara!
Noelle says
Wow this is such a great idea! Going to buy all the ingredients to make it for taco tuesday tomorrow!!
Sapana Chandra says
Can’t wait to hear what you think, Noelle!
Beth Pierce says
I know what I will be having for dinner! These look incredible and so flavorful too! Yum!
Sapana Chandra says
Thank you, Beth!
Sandi says
These look perfect for our Meatless Mondays!
Sapana Chandra says
Thanks, Sandi! Yes, definitely a great candidate for a Meatless Monday!
Lisa says
What a great recipe, definitely worth a try, thanks for sharing!
xx
Lisa
Sapana Chandra says
So glad to hear, Lisa! Hope you enjoy it.
Stephanie says
Is the cashew sauce a dairy replacement?
Sapana Chandra says
It’s not a dairy-replacement, it’s just dairy-free.
Becky says
I’m making these tonight!
Sapana Chandra says
I hope you enjoy it!