Looking for a delicious meatless option that doesn’t compromise on flavor? These Spicy Cauliflower Tacos are about to become your new favorite. I’ve perfected this recipe to deliver the perfect balance of heat, texture, and satisfaction that’ll make you forget you’re eating vegetables. The crispy, spiced cauliflower pairs beautifully with fresh toppings, creating a restaurant-worthy taco that’s surprisingly easy to make at home.
Ingredients
For the Cauliflower:
- 1 large head cauliflower, cut into bite-sized florets
- 3 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (adjust to taste)
- Salt and pepper to taste
For Assembly:
- 8-10 corn tortillas
- 1 cup shredded purple cabbage
- 1 ripe avocado, sliced
- 1/2 cup cilantro, chopped
- 1 lime, cut into wedges
- Chipotle crema or Mexican-style sour cream
Instructions
- Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- In a large bowl, toss cauliflower florets with olive oil until well-coated.
- Mix all the spices in a small bowl, then sprinkle over the cauliflower, tossing to ensure even coating.
- Spread the seasoned cauliflower on the prepared baking sheet in a single layer. Avoid overcrowding to ensure proper criping.
- Roast for 25-30 minutes, flipping halfway through, until the edges are crispy and golden brown.
- While the cauliflower roasts, prepare your toppings and warm the tortillas.
- Assemble tacos by filling each tortilla with roasted cauliflower, topped with cabbage, avocado slices, cilantro, and a drizzle of crema.
- Serve immediately with lime wedges on the side.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4-5 (8-10 tacos)
Recipe Notes
- For extra-crispy cauliflower, make sure your florets are completely dry before tossing with oil and spices.
- Don’t overcrowd the baking sheet – use two if necessary. Overcrowding will steam rather than roast the cauliflower.
- Make it ahead: Prepare the roasted cauliflower up to 2 days in advance and reheat in a 350°F oven until warm.
- For a gluten-free option, double-check that your corn tortillas are certified gluten-free.
- To make these tacos vegan, simply swap the chipotle crema for a cashew-based sauce or your favorite vegan alternative.
- Store leftover roasted cauliflower in an airtight container in the refrigerator for up to 4 days.
These Spicy Cauliflower Tacos are perfectly customizable – feel free to adjust the spice level or toppings to suit your taste. They’re not just delicious but also pack a nutritious punch, making them an excellent choice for Taco Tuesday or any day of the week!
Spicy Cauliflower Tacos
Looking for a delicious meatless option that doesn't compromise on flavor? These Spicy Cauliflower Tacos are about to become your new favorite. I've perfected this recipe to deliver the perfect balance of heat, texture, and satisfaction that'll make you forget you're eating vegetables. The crispy, spiced cauliflower pairs beautifully with fresh toppings, creating a restaurant-worthy taco that's surprisingly easy to make at home.
Ingredients
- 1 large head cauliflower cut into bite-sized florets
- 3 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper adjust to taste
- Salt and pepper to taste
- 8-10 corn tortillas
- 1 cup shredded purple cabbage
- 1 ripe avocado sliced
- 1/2 cup cilantro chopped
- 1 lime cut into wedges
- Chipotle crema or Mexican-style sour cream
Instructions
- Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- In a large bowl, toss cauliflower florets with olive oil until well-coated.
- Mix all the spices in a small bowl, then sprinkle over the cauliflower, tossing to ensure even coating.
- Spread the seasoned cauliflower on the prepared baking sheet in a single layer. Avoid overcrowding to ensure proper criping.
- Roast for 25-30 minutes, flipping halfway through, until the edges are crispy and golden brown.
- While the cauliflower roasts, prepare your toppings and warm the tortillas.
- Assemble tacos by filling each tortilla with roasted cauliflower, topped with cabbage, avocado slices, cilantro, and a drizzle of crema.
- Serve immediately with lime wedges on the side.
