Looking for a fresh twist on taco night? These Cauliflower Tacos with Cilantro-Lime Sauce are about to become your new favorite. I’ve perfected this recipe to deliver crispy, flavorful cauliflower that even meat-lovers will crave, all topped with a zesty sauce that brings everything together. Perfect for vegetarian taco nights or anyone looking to add more plant-based meals to their rotation.
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 garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon salt
For the Cilantro-Lime Sauce:
- 1 cup Greek yogurt (or sour cream)
- 1 cup fresh cilantro, packed
- 2 limes, juiced
- 1 clove garlic
- ¼ teaspoon salt
- 1 jalapeño, seeded (optional)
For Assembly:
- 8-10 corn or flour tortillas
- 2 cups shredded purple cabbage
- 1 avocado, sliced
- Fresh cilantro for garnish
- 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 baking sheet in a single layer. Roast for 25-30 minutes, flipping halfway through, until crispy and golden brown.
- While the cauliflower roasts, make the sauce by combining all sauce ingredients in a blender. Blend until smooth, adding water if needed to reach desired consistency.
- Warm your tortillas either in a dry skillet or wrapped in foil in the oven for the last 5 minutes of cauliflower roasting.
- Assemble tacos by filling each tortilla with roasted cauliflower, shredded cabbage, and avocado slices. Drizzle generously with cilantro-lime sauce.
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
- Make sure to cut cauliflower florets into similar-sized pieces for even cooking.
- Don’t overcrowd the baking sheet – use two if necessary. Crowded cauliflower will steam rather than roast.
- The sauce can be made up to 3 days ahead and stored in an airtight container.
- For extra crispy cauliflower, broil for the last 2-3 minutes, watching carefully to prevent burning.
- To make this recipe vegan, use coconut yogurt in the sauce instead of Greek yogurt.
- Leftover roasted cauliflower stays crispy when reheated in an air fryer or oven, not microwave.
Cauliflower Tacos with Cilantro-Lime Sauce
Looking for a fresh twist on taco night? These Cauliflower Tacos with Cilantro-Lime Sauce are about to become your new favorite. I've perfected this recipe to deliver crispy, flavorful cauliflower that even meat-lovers will crave, all topped with a zesty sauce that brings everything together. Perfect for vegetarian taco nights or anyone looking to add more plant-based meals to their rotation.
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 garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- 1 cup Greek yogurt or sour cream
- 1 cup fresh cilantro packed
- 2 limes juiced
- 1 clove garlic
- ¼ teaspoon salt
- 1 jalapeño seeded (optional)
- 8-10 corn or flour tortillas
- 2 cups shredded purple cabbage
- 1 avocado sliced
- Fresh cilantro for garnish
- 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 baking sheet in a single layer. Roast for 25-30 minutes, flipping halfway through, until crispy and golden brown.
- While the cauliflower roasts, make the sauce by combining all sauce ingredients in a blender. Blend until smooth, adding water if needed to reach desired consistency.
- Warm your tortillas either in a dry skillet or wrapped in foil in the oven for the last 5 minutes of cauliflower roasting.
- Assemble tacos by filling each tortilla with roasted cauliflower, shredded cabbage, and avocado slices. Drizzle generously with cilantro-lime sauce.
