Vegan Roasted Cauliflower Tacos
These Mexican inspired vegan cauliflower tacos are full of flavor and incredibly easy to make. With roasted cauliflower, cabbage slaw and a creamy vegan cilantro lime crema, these tacos are bound to impress!
If you’re a regular around here, you already know my obsession with pasta. BUT you may not know that tacos are a very close competitor for my favorite food.
I loooove chicken and fish tacos, but when I need something lighter but still *incredibly* flavorful and satisfying, I always reach for these cauliflower tacos. They are truly restaurant worthy.
They start with spicy Mexican inspired roasted cauliflower, layered with a vegan cilantro lime cabbage slaw and topped with pico de gallo and a cashew based cilantro lime crema.
Wrap it up in a fluffy flour or corn tortilla for the best plant based dinner ever!
They’re vegan, paleo friendly, super easy to make and bursting with flavor in every bite. If you love this recipe, try my taco salad, chickpea tacos or bbq cauliflower wings next!
Why you’ll love this recipe
- Vegan & vegetarian
- Gluten free (just use corn tortillas)
- Packed with flavor
- High veggie recipe
- Perfect for meal prep
How to make vegan cauliflower tacos
Prep cauliflower. Chop the cauliflower into medium/small florets. I like them on the smaller side because they soften more easily, which I prefer in tacos. If you like more of a crunch, keep them slightly larger.
Add to a bowl and toss with the oil, then add in all seasonings and toss until well coated.
Roast cauliflower. Add to a baking sheet lined with parchment paper and roast for 25-30 minutes or until they start to brown on top. I usually do 25 minutes, then turn off the oven and let them sit for 5 minutes so they don’t burn. All ovens are different!
Prep slaw. While the cauliflower is roasting, add all ingredients for the slaw to a large mixing bowl. Toss well to combine. I like to use a mandolin to finely shred the cabbage.
Make cilantro lime crema. Once the cashews have softened (about 30 minutes), add to a high speed blender with all remaining crema ingredients.
Start with 1/2 cup of water and add more to adjust to your desired consistency. I usually do 3/4 cup total, but it depends on your blender. Taste and adjust flavors as desired.
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Serve. Assemble the tacos with a base of cauliflower, then layer on the slaw, pico de gallo, avocado and the cilantro lime crema. Serve with a side of cilantro lime rice, my mexican green rice or even spanish rice and black beans. Enjoy!
Flavor variations
The cauliflower is seasoned with a mix of chili powder, paprika, cumin, garlic and onion for a Mexican inspired flavor profile.
These flavors pair really well with the cabbage slaw and cilantro lime crema. However, buffalo cauliflower tacos are of course so popular and delicious, so you are welcome to go that route.
You can simply make my buffalo cauliflower but chop it smaller and use that instead!
These tacos can be made mild or spicy, you can add my pico de gallo, or guacamole on top with a drizzle of hot sauce.
Can I prep these in advance?
The cabbage slaw and crema can easily be prepped in advance. The slaw will keep in the fridge for about 3-5 days and the crema for about a week.
However, the texture of the cauliflower is definitely best when made fresh since it will lose its crispiness quickly! You can chop the cauliflower and get all the spices ready ahead of time, then just toss to combine and pop everything in the oven when you’re ready to roast!
If you need to prep ahead, the cauliflower will keep for about 2 days, but it will be much softer reheated.
Serving suggestions
I like serving these cauliflower tacos restaurant style with the cauliflower, slaw, pico de gallo and crema right in the taco, and then rice and beans on the side.
I like using my instant pot black beans and either cilantro lime rice or Spanish rice. Instead of the cilantro lime crema, you can try my vegan chipotle aioli for a simple flavor variation!
Try these next!
- Vegan Tofu Tacos
- Cauliflower Burrito Bowls
- Cashew Queso
- Vegan Taquitos
- Salmon Tacos
- Lentil Tortilla Soup
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Vegan Roasted Cauliflower Tacos
by: claire cary
Ingredients
Cauliflower:
- 1 large head cauliflower
- 2 tablespoons oil I used avocado
- 1 ½ teaspoons chili powder
- 1 ½ teaspoons paprika
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon salt
Cilantro Lime Crema:
- 1 cup raw cashews
- 1/2-1 cup water
- ⅓ cup cilantro
- 2 tablespoons lime juice about 1 lime
- 1/4-1/2 teaspoon salt or to taste
- 1 clove garlic
Cilantro Lime Cabbage Slaw:
- 2 ½ cups shredded purple cabbage
- ½ cup chopped cilantro
- 2 tablespoons lime juice about 2 limes
- 2 tablespoons plain greek yogurt*
- ½ teaspoon salt or to taste
Extras For Serving:
- 8 small tortillas I used corn for GF
- 2 cups instant pot black beans
- 1 batch cilantro lime rice
- 1 avocado
- Pico de gallo
Instructions
- Add the cashews to a bowl and cover with boiling water. Set aside to soften.
- Preheat the oven to 400 degrees Fahrenheit.
- Chop the cauliflower into medium/small florets. I like them on the smaller side because they soften more easily, which I prefer in tacos. If you like more of a crunch, keep them slightly larger.
- Add to a bowl and toss with the oil. Add in all seasonings and toss until well coated.
- Add to a baking sheet lined with parchment paper and roast for 25-30 minutes or until they start to brown on top.
- I usually do 25 minutes, then turn off the oven and let them sit for 5 minutes so they don’t burn. All ovens are different!
- While the cauliflower is roasting, add all ingredients for the slaw to a large mixing bowl. Toss well to combine. I like to use a mandolin to finely shred the cabbage.
- Once the cashews have softened (about 30 minutes), add to a high speed blender with all remaining crema ingredients.
- Start with 1/2 cup of water and add more to adjust to your desired consistency. I usually do 3/4 cup total, but it depends on your blender.
- Taste and adjust flavors as desired.
- Assemble the tacos with a base of cauliflower, then layer on the slaw, pico de gallo, avocado and the cilantro lime crema. Serve with a side of cilantro lime rice and black beans. Enjoy!
Notes
Comments
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I loved this recipe! I might make half the amount of crema next time (it makes so much!) but definitely making it again!
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