Looking for a delicious twist on traditional tacos? These Cauliflower Tacos with Spicy Sauce are about to become your new favorite meat-free option. I’ve perfected this recipe to deliver the perfect balance of crispy, roasted cauliflower and a kick of heat that’ll make your taste buds dance. Whether you’re a vegetarian or simply trying to incorporate more vegetables into your diet, these tacos deliver big on flavor without compromising on satisfaction.
Ingredients
For the Cauliflower:
- 1 large head of cauliflower, cut into bite-sized florets
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
For the Spicy Sauce:
- 1/2 cup Mexican crema or sour cream
- 2 chipotle peppers in adobo sauce
- 1 lime, juiced
- 1/4 teaspoon garlic powder
- Pinch of salt
For Assembly:
- 8-10 corn tortillas
- 1 cup shredded purple cabbage
- 1/2 cup chopped fresh cilantro
- 1 avocado, sliced
- Lime wedges for serving
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 and all the spices until evenly coated.
- Spread the seasoned cauliflower on the prepared baking sheet in a single layer. Roast for 25-30 minutes, flipping halfway through, until edges are crispy and golden brown.
- While the cauliflower roasts, make the spicy sauce by blending all sauce ingredients in a food processor until smooth.
- Warm the tortillas either in a dry skillet or wrapped in foil in the oven for the last 5 minutes of cauliflower roasting.
- Assemble the tacos by filling each tortilla with roasted cauliflower, drizzling with spicy sauce, and topping with cabbage, cilantro, and avocado slices.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 (2-3 tacos per person)
Recipe Notes
- For extra crispy cauliflower, don’t overcrowd the baking sheet. Use two sheets if necessary.
- The spicy sauce can be made up to 3 days ahead and stored in an airtight container in the refrigerator.
- To control the heat level, adjust the amount of chipotle peppers in the sauce.
- For a vegan version, replace the Mexican crema with cashew cream or vegan sour cream.
- Make sure to cut the cauliflower florets roughly the same size for even cooking.
- If you prefer softer tortillas, warm them wrapped in slightly damp paper towels in the microwave for 30 seconds.
These Cauliflower Tacos with Spicy Sauce are perfect for your next Taco Tuesday or any time you’re craving a flavorful, vegetable-forward meal. The combination of crispy cauliflower and creamy, spicy sauce creates an irresistible contrast that even meat-lovers will appreciate.
Cauliflower Tacos with Spicy Sauce
Ingredients
- 1 large head of cauliflower cut into bite-sized florets
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1/2 cup Mexican crema or sour cream
- 2 chipotle peppers in adobo sauce
- 1 lime juiced
- 1/4 teaspoon garlic powder
- Pinch of salt
- 8-10 corn tortillas
- 1 cup shredded purple cabbage
- 1/2 cup chopped fresh cilantro
- 1 avocado sliced
- Lime wedges for serving
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 and all the spices until evenly coated.
- Spread the seasoned cauliflower on the prepared baking sheet in a single layer. Roast for 25-30 minutes, flipping halfway through, until edges are crispy and golden brown.
- While the cauliflower roasts, make the spicy sauce by blending all sauce ingredients in a food processor until smooth.
- Warm the tortillas either in a dry skillet or wrapped in foil in the oven for the last 5 minutes of cauliflower roasting.
- Assemble the tacos by filling each tortilla with roasted cauliflower, drizzling with spicy sauce, and topping with cabbage, cilantro, and avocado slices.
