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Overhead view of three cauliflower tacos with avocado sauce and cilantro on top.
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5 from 1 vote

Cauliflower Tacos

Simple, healthy, and delicious, these Cauliflower Tacos come together in 40 minutes or less. Crispy roasted cauliflower florets topped with a homemade avocado sauce, these tacos are a great weeknight meal. A lightened-up comfort meal, these veggie-packed tacos are just what you need for your next Taco Tuesday.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 458kcal
Author: Justin Coit


  • Sheet Pan


  • 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


  • 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.



  • 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. 


Calories: 458kcal | Carbohydrates: 54g | Protein: 11g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 15mg | Sodium: 909mg | Potassium: 1177mg | Fiber: 11g | Sugar: 11g | Vitamin A: 1170IU | Vitamin C: 145mg | Calcium: 182mg | Iron: 4mg