Tacos are my go-to meal as they’re always a crowd-pleaser. Just like my carne asada tacos, these roasted cauliflower tacos disappear fast the second they get on the dining table. This hearty and healthy recipe will leave you feeling satisfied without weighing you down.
You only need a handful of ingredients to make this recipe. Packed with flavor from my homemade taco seasoning and topped with my creamy avocado sauce, you’ll have these tacos ready in no time. You can even roast the cauliflower ahead of time to make your busy weeknights easier.
Key Ingredients You Need
- Cauliflower — When picking a head of cauliflower, you want one that’s dense and feels heavy for its size. Avoid any cauliflower heads that have yellow or brown spots on them. It should be compact and firm as well. You can also buy the cauliflower pre-cut to save time.
- Taco seasoning — I love using my homemade blend of taco seasoning as I find it more flavorful and contains no filler ingredients, but store-bought taco seasoning is fine. It’s also much easier to customize homemade seasoning!
- Avocado — Make sure the avocados are ripe, so you get a creamy and smooth sauce.
- Sour cream — Sour cream makes the avocado dip creamy and flavorful. I recommend using full-fat sour cream for the best flavor and texture.
- Cilantro — Always give your cilantro a rinse before using it. Make sure the cilantro is bright green and avoid any that are starting to yellow. To keep them fresh, if you buy the cilantro ahead of time, keep it in a jar with water covering the stems and a bag on top. Doing so will keep them from wilting quickly.
How to Make Cauliflower Tacos
Step 1: Cut the cauliflower into bite-sized florets.
Step 2: Add cauliflower pieces into a large mixing bowl and toss with olive oil, lime juice, and taco seasoning.
Step 3: Spread onto a baking sheet and roast for 20 to 25 minutes until the cauliflower is golden and fork-tender.
Step 4: Meanwhile, make the avocado sauce by adding all of the ingredients into a small food processor or blender.
Step 5: Blend until smooth. Set aside.
Step 6: When the cauliflower is done roasting, warm tortillas, and add roasted cauliflower along with shredded cabbage and a drizzle of the avocado sauce. Garnish with fresh chopped cilantro and an additional squeeze of lime juice if desired.
Tips For This Recipe
- Fresh lime juice is ideal for cauliflower tacos. Bottled lime juice may leave an unpleasant aftertaste, whereas fresh lime juice is more bright and flavorful.
- Avoid overcrowding the sheet pan, or the cauliflower will steam instead of roast. If yours are small, use two sheet pans to keep the cauliflower florets crispy.
- If you’re not confident removing the avocado pit with a knife, you can pop it out by pressing the back of the avocado. The pit should pop right out.
- Use corn tortillas if you want to keep this cauliflower tacos recipe gluten-free.
- Make the avocado sauce spicy by adding some jalapeno (stem and seeds removed) to the food processor.
Frequently Asked Questions
Yes, you can, but I recommend storing everything separately. Roasted cauliflower can last in the fridge in an airtight container for up to 4 days. Reheat the cauliflower in the oven to keep them crispy. It’s best to make the avocado sauce on the day of serving, as the avocado in the sauce might oxidize and turn brown. However, you can store it for a day ahead of time in an airtight container. I don’t recommend making the sauce any earlier.
Don’t feel limited to what I used here! Some more ideas of what you can top your tacos with are guacamole, pico de gallo, chopped onions, sliced jalapeños, sliced radishes, shredded lettuce, refried beans, sliced avocados, mango salsa, shredded cheese, and corn salsa.
Don’t skip warming the tortillas. They are more flavorful and softer when heated, so they’re less likely to break while you make the taco. You can warm the tacos over a stove burner. If you don’t have a gas stove, you can warm the tortillas in a skillet, or a pinch, the microwave.
IF YOU LOVE THIS RECIPE TRY THESE OUT!
If you’ve tried this Cauliflower Tacos Recipe, then don’t forget to leave me a 5 star rating and let me know how it went in the comments below!
Cauliflower Tacos
Ingredients
- 1 large head of cauliflower cut into small florets
- 2 tbsp taco seasoning
- 2 tbsp olive oil
- 2 tbsp lime juice (1 lime)
For the Avocado Sauce
- 1 avocado deseeded and skin removed.
- 1 garlic clove
- ½ cup sour cream
- ½ tsp salt
- juice of 1 lime
- ¼ cup cilantro
To Serve:
- tortillas
- shredded cabbage
- cilantro
- lime wedges
Instructions
- Add cauliflower pieces into a large mixing bowl and toss with olive oil, lime juice, and taco seasoning. Spread onto a baking sheet and roast for 20 to 25 minutes until the cauliflower is golden and fork tender.
- While the cauliflower is roasting, let’s make the sauce. Add all of the ingredients into a small food processor or blender and blend until smooth. Set aside.
- When the cauliflower is done roasting, warm tortillas.
- Add roasted cauliflower along with shredded cabbage and a drizzle of avocado sauce. Garnish with fresh chopped cilantro and an additional squeeze of lime juice if desired.
Video
Notes
- Fresh lime juice is ideal for cauliflower tacos. Bottled lime juice may leave an unpleasant aftertaste, whereas fresh lime juice is more bright and flavorful.
- Avoid overcrowding the sheet pan, or the cauliflower will steam instead of roast. If yours are small, use two sheet pans to keep the cauliflower florets crispy.
- If you’re not confident removing the avocado pit with a knife, you can pop it out by pressing the back of the avocado. The pit should pop right out.
- Use corn tortillas if you want to keep this cauliflower tacos recipe gluten-free.
- Make the avocado sauce spicy by adding some jalapeno (stem and seeds removed) to the food processor.
Leave a Reply