Cauliflower is the star in these easy, flavorful plant-based tacos. Make these Vegan Cauliflower Tacos for taco night!

Tacos are a staple in our house and make them at least once a week for dinner. They are customizable based on what is in season or what you have in your fridge and pantry.
I love keeping a head of cauliflower in the fridge because it can be used in so many different ways. Cauliflower is great for adding to pasta, making fajitas, or used in a vegan curry recipe.

One of my favorite ways to cook cauliflower is roasting in the oven with spices. There are are so many different flavor combinations that you could use for roasting cauliflower.
How to make the tacos:
Cauliflower is coasted in a homemade spice mix and roasted until golden brown. Coating the cauliflower florets in spices adds tons fo flavor to the vegetable.

In a mixing bowl, add the cauliflower florets, olive oil, and spices; toss to evenly coat the cauliflower in the spices.
Roast the cauliflower until golden brown, about 20-25 minutes.

When the cauliflower is roasting in the oven, make the cilantro slaw. I like to use a combination of green and purple cabbage. In a mixing bowl, combine the shredded cabbage, cilantro, lime juice and salt.

When you are ready to eat the tacos, heat the corn tortillas in a skillet until warm and pliable. This is my favorite pan to heat tortillas.

To the warm corn tortillas, add some of the cauliflower filling. Top the tacos with the cabbage slaw, avocado slices, fresh cilantro and salsa if using.

Recipe variations:
Instead of using both red and green cabbage, you can just use green cabbage if you don't want to buy to types of cabbage for the slaw.
If you don't have chipotles in adobo sauce or can't find it at your local store, you can use 1 tablespoon of chili powder instead.
Not a fan of corn tortillas? Feel free to use flour tortillas for the tacos if that is what you like best.

If you make these delicious tacos, be sure to leave a comment or give the recipe a rating.

Vegan Cauliflower Tacos
Vegan Cauliflower Tacos are a hearty, plant-based taco. The tacos are topped with a cabbage slaw, avocado and salsa.
Ingredients
- 1 cup thinly sliced green cabbage
- 1 cup thinly sliced red cabbage
- ¼ cup freshly chopped cilantro
- 1 lime, plus 1 lime for serving
- salt and pepper to taste
- 2 tablespoons olive oil
- 1 tablespoon minced chipotle in adobo sauce
- 2 teaspoons ground cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 large head cauliflower, cut into florets
- 1 large ripe avocado, sliced
- 8 corn tortillas
- salsa or hot sauce, for topping, optional
Instructions
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- In a large bowl, mix together the olive oil, chipotle pepper, cumin, onion powder, garlic powder, 1 teaspoon of salt and a pinch of pepper.
- Toss the cauliflower florets in the spice mixture until well coated. Place in a single layer on the prepared baking sheet. Roast until well browned, 20 to 25 minutes. While the cauliflower roasts, make the slaw.
- In a mixing bowl, toss together the red and green cabbage with the juice of 1 lime. Season with salt and pepper and set aside.
- Heat the tortillas by placing in a dry skillet over medium heat for a few seconds, until soft and pliable. Place a few cauliflower florets in each tortilla.
- Top the cauliflower with the cabbage slaw, avocado slices, salsa and a squeeze of lime.
Notes
Instead of using both red and green cabbage, you could just use green cabbage if you don't want to buy to types of cabbage for the slaw.
If you don't have chipotles in adobo sauce or can't find it at your local store, you can use 1 tablespoon of chili powder instead.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 351Total Fat: 17gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 0mgSodium: 234mgCarbohydrates: 48gFiber: 16gSugar: 10gProtein: 10g
Nutrition information is just an estimate per serving.
Happy Cooking!
Jeni
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