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 next!
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.
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 and black beans. Enjoy!
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.
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!
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Vegan Roasted Cauliflower Tacos
by: claire cary
- 1 large head cauliflower
- 2 tbsp oil I used avocado
- 1 ½ tsp chili powder
- 1 ½ tsp paprika
- 1 tsp cumin
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp salt
Cilantro Lime Crema:
- 1 cup raw cashews
- 1/2-1 cup water
- ⅓ cup cilantro
- 2 tbsp lime juice about 1 lime
- 1/4-1/2 tsp salt or to taste
- 1 clove garlic
Cilantro Lime Cabbage Slaw:
- 2 ½ cups shredded purple cabbage
- ½ cup chopped cilantro
- 2 tbsp lime juice about 2 limes
- 2 tbsp plain greek yogurt*
- ½ tsp 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
- 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!
Stacie C says
Love these tacos! 2nd time making them over the past few weeks because they are a: super easy and b: family (picky kiddos 10 & 12) and hubby really enjoy them. The crema sauce is delicious and adds an extra layer of flavor. Looking forward to trying more of your recipes. Thank you! 😋
Claire Cary says
Amazing! So glad you found something the whole fam could enjoy. Can’t wait to see what else you make!
Karin Smith says
Awesome recipe! I have enjoyed making it at least twice. It is not difficult and is a little less labor intensive than some other recipes I have tried. The flavor is amazing. Try putting the cauliflower in the fridge for a day after cooking and then reheat. This infuses the flavors into the cauliflower. Yum!
This recipe was delicious! I didn’t have cabbage so I used lettuce and it still turned out great. Thank you for sharing this recipe!
These tacos are PACKED with so much exciting flavor. They are light and fresh with just enough of a spicy kick. I highly recommend taking the time to make the slaw, pico de gallo, and Crema for the full flavor blast.. I seem to always have plenty of leftovers that still taste amazing! This is a favorite of my husband as well. Love your recipes!
Claire Cary says
Thank you Emily! Definitely agree they’re best with all the components. Worth the effort!
Immensely flavorful and once you have all the ingredients ready, cooking goes easily. My family is already asking for a repeat! Thank you so much!
Claire Cary says
Thank you Meg! So happy you all enjoyed it!
Made these today for lunch and both my husband and I agreed these are delicious. You would never know by the texture that these are cauliflower. So yummy, will definitely be making again soon!
Claire Cary says
Thank you Linnea! So happy you both enjoyed them!