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5 from 5 votes

Vegan Roasted Cauliflower Tacos

by: claire cary

These Mexican inspired 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!
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Prep: 15 mins
Cook: 30 mins
Total: 45 mins



  • 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
  • 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* I used Kite Hill Dairy Free Greek Style
  • ½ tsp salt or to taste

Extras For Serving:


  • 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!


The yogurt in the slaw can be subbed for mayo or vegan mayo.
Use grain free tortillas like Siete Foods for a paleo option, or add everything to a bowl with chopped romaine for a taco salad!
Serving: 2tacos / Calories: 507kcal / Carbohydrates: 64g / Protein: 18g / Fat: 21g / Fiber: 12g / Sugar: 8g

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