Cauliflower Tacos

This flavor-packed Cauliflower Taco recipe is a delicious plant-powered recipe. Seasoned roasted cauliflower topped with a zesty slaw and lime crema makes a satisfying vegan Mexican dish everyone loves.

Course Main Course

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Prep Time 15

Cook Time 35

Total Time 50

Servings 2 medium tacos per serving

Calories 300kcal

Author Toni Dash

Ingredients

Roasted Cauliflower

2 tablespoons olive oil
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground cumin
½ teaspoon smoked paprika
½ teaspoon kosher salt
1 head cauliflower cut into small florets
6-8 Soft Tortillas corn tortillas or vegan tortillas; grilled or warmed

Slaw

1 clove garlic smashed and peeled
2 tablespoons shallot minced
2 tablespoons apple cider vinegar
2 tablespoons freshly squeezed lime juice
2 tablespoons olive oil
2 cups shredded purple cabbage
¼ cup thinly sliced green onion
2 tablespoons chopped cilantro

Lime Crema

½ cup plain unsweetened non-dairy yogurt soy yogurt recommended
2 tablespoons plain unsweetened non-dairy milk unsweetened non-dairy milk
2 tablespoons freshly squeezed lime juice
1 teaspoon lime zest

Additional Ingredients (Optional)

Avocado
Sliced Jalapenos
Salsa
Cilantro

Instructions

Roasted Cauliflower

Preheat oven to 400 degrees F. Spray a large rimmed baking sheet with olive oil spray. OPTIONAL: line the pan before spraying with foil for easier clean up.
In a large bowl combine the olive oil, chili powder, garlic powder, onion powder, cumin, paprika and salt Stir until a paste forms.
Add the cauliflower florets and toss to combine.
Place the cauliflower in a single layer on the sheet pan (do not overcrowd the pan) and roast for 30-35 minutes, or until the cauliflower is golden brown and crisp. Stir the cauliflower 1-2 times during cooking to encourage even cooking and to avoid charring.

Slaw (make while the cauliflower is roasting)

In a medium bowl, combine the smashed garlic clove, minced shallot, apple cider vinegar, lime juice, and olive oil. Set aside for 10 minutes.
Remove the garlic clove and discard the garlic clove. Add the shredded cabbage, green onion, and cilantro. Mix well and season with salt and pepper to taste.
Set aside until ready to use. Stir again before using.

Lime Crema (make while the cauliflower is roasting)

Combine the yogurt, milk, lime juice and lime zest in a small bowl; whisk to fully combine. Season with salt to taste.
Set aside until ready to use.

Assembly

Fill a grilled or warmed tortilla with roasted cauliflower and top with lime crema, slaw, and any additional toppings. Enjoy immediately.
The cauliflower, slaw, and crema can be stored in separate air tight containers in the fridge for up to two days.

Notes

Recipe yields:

Roasted cauliflower filling: 3 cups total
Zesty slaw: 2 1/3 cups total
Lime crema: 2/3 cup total

Makes 6-8 tacos using 1/3-1/2 cup filling per taco

Nutritional information

Does not include optional toppings
Includes corn tortillas

Storing leftovers

The cauliflower, slaw, and crema can be stored in separate airtight containers in the refrigerator for up to two days.

Nutrition