These cauliflower tacos are seasoned and roasted to perfection and paired with all the fixings for a delicious (and vegan!) taco recipe. Perfect for Meatless Monday and Taco Tuesday!
Why Make This Recipe
- Vegan + Gluten-Free – this recipe is entirely vegan and gluten-free! We’re using corn tortillas and the cauliflower florets in place of meat make this recipe entirely vegetarian and vegan.
- Full of flavor – just because we’re using veggies doesn’t mean there isn’t tons of flavor! The cauliflower is tossed in a delicious blend of spices that taste incredible and will leave you wondering why you hadn’t tried vegan tacos sooner.
- Easily customizable – With the tortillas and the roast cauliflower in place you then get to decide your toppings! Keep it simple with avocado, salsa and cabbage or go ham with all the fixings!
Ingredients in Cauliflower Tacos
- Cauliflower – Chop up your cauliflower into bite-sized florets. Ideally keep them relatively the same size so they cook evenly.
- Avocado oil – I like to use avocado oil in this recipe because it has a higher smoke point and ensures your cauliflower gets crispy but doesn’t burn. You can easily replace with olive oil if you prefer.
- Homemade taco seasoning – a blend of chili powder, garlic powder, onion powder, cumin, paprika, oregano, cayenne pepper and salt. Or replace with store-bought taco seasoning.
- Corn tortillas – I use corn tortillas to keep this recipe gluten-free but you can also use flour tortillas if you prefer.
- Homemade guacamole – I prefer making my own authentic guacamole but you can also use store-bought.
- Homemade Pico de Gallo – Ditto to the guac I like making my own pico de gallo but again store-bought works just as well!
- Chopped cabbage – for a little extra dose of veggies and crispiness.
- Lime wedges – for squeezing fresh lime juice over tacos.
How to Make Crispy Cauliflower Tacos
STEP 1: MARINATE CAULIFLOWER
In a large bowl toss your cauliflower florets with your avocado oil and taco seasoning blend of spices.
STEP 2: ROAST CAULIFLOWER
Preheat oven to 425 degrees F. Line baking sheet with parchment paper or a silicone mat. Spread out your marinated cauliflower on the baking sheet and bake for 25-30 minutes (flipping halfway through) or until crispy and golden brown.
STEP 3: MAKE FIXINS’
Make guacamole and pico de gallo. Assemble tacos with roasted cauliflower, guacamole, pico, shredded cabbage and a squeeze of lime juice. Feel free to add any topping suggestions below. Serve immediately.
Cauliflower Taco Toppings
These roasted cauliflower tacos taste delicious as is with guacamole and pico but if you want to change things up, here are some other ideas:
- Avocado
- Salsa
- Chopped Cilantro
- Chopped Green Onions
- Chopped Jalapeños
- Sour cream (or vegan sour cream to keep them plant based)
- Cheese (or vegan cheese)
Storage Instructions
Store roasted cauliflower in an airtight container in the fridge for up to 5 days. Reheat in microwave or on stove-top. Put tacos together right before serving. This recipe makes great meal prep!
More Mexican-Inspired Recipes
Crispy Cauliflower Tacos [with all the Fixins!]
These cauliflower tacos are seasoned and roasted to perfection and paired with all the fixings for a delicious (and vegan!) taco recipe. Perfect for Meatless Monday and Taco Tuesday!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Bake
- Cuisine: Mexican
- Diet: Vegan
For the Roasted Cauliflower:
- 1 large head of cauliflower (roughly the 6 cups), chopped into florets
- 2 tbsp avocado oil
- 1 tsp ground chili powder
- 1 tsp paprika
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp dried oregano
- 1/2 tsp salt
- optional: pinch of cayenne pepper
For the Tacos:
- Preheat oven to 425 degrees F. Line baking sheet with parchment paper or a silicone mat.
- In a large bowl toss your cauliflower florets with your avocado oil and all the spices + herbs.
- Spread out your marinated cauliflower on the baking sheet and bake for 25-30 minutes (flipping halfway through) or until crispy and golden brown.
- While cauliflower is roasting make guacamole and pico de gallo.
- Heat up tacos on stove top or in the microwave.
- Assemble tacos with roasted cauliflower, guacamole, pico de gallo , shredded cabbage and a squeeze of lime juice. Feel free to add any topping suggestions listed above.
- Cauliflower can be made up to 5 days in advance and stored in the fridge. I’d recommend making the guacamole fresh and assembling tacos just before eating.
