Cauliflower Tacos

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.

You can roast, sautee, steam, and pretty much cook it in every way possible.

Ingredients you’ll need

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.

You’ll need the following ingredients for this recipe:

For the Roasted Cauliflower,

• Cauliflower: rinse, dry, and cut into bite-size florets
• Avocado oil: or use another oil or choice
• Garlic: if you don’t have fresh garlic, garlic powder can be substituted
• Salt and pepper: add to taste

To make the Cabbage Slaw,

• Purple cabbage: thinly sliced or shredded
• Extra-virgin olive oil
• Lime juice
• Salt: add to taste

For the Chipotle Cashew Sauce,

• Raw cashews: soaked for 30 mins and rinsed
• Water
• Lime juice
• Smoked paprika: if you don’t have smoked paprika on hand, sweet paprika can also be used but won’t have the smokey flavor.
• Cayenne pepper
• Salt and pepper: add to taste

Additional Taco Toppings:

• Lettuce: or another leafy green of choice
• Jalapeno: seeded and chopped
• Cilantro: rinsed, dried and roughly chopped
• Queso fresco cheese: optional, skip for vegan-friendly tacos
• Avocado
• A pack of tortillas

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.
• Use a different sauce: I especially love the Avocado Lime dressing with these cauliflower tacos.

More taco recipes

• Potato Tacos with Chipotle Sauce

Other cauliflower recipes

• Cauliflower Tikka Masala
• Garlic Roasted Cauliflower
• Creamy Cauliflower Soup
• Instant Pot Cauliflower

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.

Cauliflower Tacos

5 from 14 votes

Print Pin Rate

Prep time: 10 minutes

Cook time: 35 minutes

Total time: 45 minutes

Servings: 4

Calories: 265kcal

Author: Sapana Chandra

These cauliflower tacos will take your next taco night to the next level. Made with delicious garlicky roasted cauliflower, fresh greens, delicious red cabbage, and a creamy cashew sauce, these mouthwatering cauliflower tacos are filling, tasty, spicy, and make the perfect lunch or dinner.

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.

Nutrition

Calories: 265kcal, Carbohydrates: 16g, Protein: 8g, Fat: 21g, Saturated Fat: 4g, Cholesterol: 5mg, Sodium: 99mg, Potassium: 720mg, Fiber: 6g, Sugar: 4g, Vitamin A: 550IU, Vitamin C: 60mg, Calcium: 84mg, Iron: 2mg

Course: Main Dish

Cuisine: Mexican

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