Looking for a delicious vegetarian taco option that doesn’t compromise on flavor? These Grilled Cauliflower Tacos with Avocado are a game-changer. I’ve found that even dedicated meat-lovers can’t resist the smoky, charred cauliflower paired with creamy avocado. It’s a perfect balance of textures and flavors that’ll have you coming back for seconds.
Ingredients
- 1 large head of cauliflower, cut into florets
- 3 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 8-10 corn tortillas
- 2 ripe avocados, sliced
- 1 lime, cut into wedges
- 1/4 cup fresh cilantro, chopped
- 1 small red onion, finely diced
- Hot sauce (optional)
Instructions
- Preheat your grill to medium-high heat (around 400°F). If using an indoor grill pan, heat it over medium-high heat.
- In a large bowl, toss cauliflower florets with olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper until evenly coated.
- Place the seasoned cauliflower on the grill or grill pan. Cook for 4-5 minutes per side until you see nice char marks and the cauliflower is tender but still has some bite.
- While the cauliflower cooks, warm your tortillas on the grill for about 30 seconds per side.
- Assemble your tacos by placing grilled cauliflower in each tortilla, topping with sliced avocado, diced red onion, and fresh cilantro.
- Serve immediately with lime wedges and hot sauce on the side.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Serves: 4 (2-3 tacos per person)
Recipe Notes
For the best results, keep these tips in mind:
- Cut cauliflower florets into similar-sized pieces to ensure even cooking
- Don’t overcrowd the grill – work in batches if necessary
- Make sure your avocados are ripe but not too soft for easy slicing
- To prep ahead, season the cauliflower up to 4 hours before grilling and store in the refrigerator
- For extra smoky flavor, add a pinch of chipotle powder to the seasoning mix
- If cooking indoors, a cast-iron grill pan works best for achieving those lovely char marks
- These tacos are naturally gluten-free when using corn tortillas
The leftovers (if you have any!) make a fantastic filling for quesadillas or a protein-packed addition to your favorite salad. Just store the grilled cauliflower separately from the toppings in an airtight container for up to 3 days.
Grilled Cauliflower Tacos with Avocado
A delicious vegetarian taco option featuring smoky, charred cauliflower paired with creamy avocado.
Ingredients
- 1 large head of cauliflower cut into florets
- 3 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 8-10 corn tortillas
- 2 ripe avocados sliced
- 1 lime cut into wedges
- 1/4 cup fresh cilantro chopped
- 1 small red onion finely diced
- Hot sauce optional
Instructions
- Preheat your grill to medium-high heat (around 400°F). If using an indoor grill pan, heat it over medium-high heat.
- In a large bowl, toss cauliflower florets with olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper until evenly coated.
- Place the seasoned cauliflower on the grill or grill pan. Cook for 4-5 minutes per side until you see nice char marks and the cauliflower is tender but still has some bite.
- While the cauliflower cooks, warm your tortillas on the grill for about 30 seconds per side.
- Assemble your tacos by placing grilled cauliflower in each tortilla, topping with sliced avocado, diced red onion, and fresh cilantro.
- Serve immediately with lime wedges and hot sauce on the side.