Roasted Cauliflower Tacos are not only vegetarian, but they are also so full of flavor. Simply toss cauliflower florets with oil and taco seasoning, roast in the oven, then combine with all your favorite toppings. Don’t forget the vegan cilantro lime cream sauce on top!

A dinner tray serving roasted cauliflower tacos with a jar full of vegan cilantro cream sauce in the middle with limes.

Roasted Cauliflower Tacos Recipe

Currently living in Austin, Texas, and having lived in San Antonio for over 4 years (the taco city of the country!)…

… Tacos have a very special place in my heart.

Whether they’re the more typical Tacos al Pastor, Air Fryer Fish Tacos, Barbacoa Tacos, or Shredded Chicken Tacos

Or the not-so-normal, loaded with Sweet Potato & Brussels Sprouts, Blackened Fish, or this roasted cauliflower.

Recently, however, I have been inadvertently eating completely vegetarian, and sometimes even vegan, for a few days at a time.

With delicious recipes like these roasted cauliflower tacos or this hearty chickpea curry, you almost forget that you have not had meat the entire day!

So if you’re wanting to jump on the plant-based train, then hop aboard and get to cooking these roasted cauliflower tacos for your first vegan dinner. And why not start with Taco Tuesday?!

I promise, with all of the delicious taco seasoning flavors, even meat eaters will love this cauliflower taco recipe!

Want a few other healthy cauliflower recipes? You might also enjoy this Garlic Mashed Cauliflower, Whole Roasted Cauliflower, or Cauliflower Soup.

Cauliflower, corn tortillas, coconut cream, taco seasoning spices, cabbage, cilantro, lime, and an avocado.

Ingredients

The ingredients you need to make these delicious vegetarian tacos include:

  • Cauliflower. One LARGE head of cauliflower is cut into bite-sized florets before roasting in the oven. You want to make sure to end up with roughly 4-5 cups of cauliflower after chopping. Learn how to cut cauliflower if you don’t already know how!
  • Seasonings. A blend of seasonings (cumin, chili powder, garlic powder, paprika, cayenne pepper, and coriander) is used to give this recipe its delicious flavor. You can use the specific combination in this recipe, find a mix at the grocery store, or make your own Homemade Taco Seasoning.
  • Oil. Olive oil or avocado oil is used to coat the cauliflower so it crisps up nicely when baked in the oven.
  • Cilantro Lime Sauce. This cream sauce consists of cilantro, fresh lime juice, and either coconut cream, a dairy-free sour cream, or regular sour cream if you’re not vegan.
  • Tortillas. Corn tortillas are my personal preference. You can either toast them lightly over an open gas flame on the stovetop (be careful with this!) or pop them in the oven for a few minutes to warm them up. Feel free to use flour tortillas if you are not on a gluten-free diet.
  • Toppings. Shredded red cabbage, sliced avocado, and additional fresh cilantro are added just before serving.

How to Make Roasted Cauliflower Tacos

These crispy cauliflower tacos were born from a little culinary creativity after making a big batch of this Roasted Cauliflower. The process for roasting cauliflower for these tacos is very similar to the one you will see in that post.

Below, you’ll find the steps for making roasted cauliflower tacos:

Make the Taco Seasoning

This recipe has a list of spices that make up the taco seasoning mix.

If you have already made the Homemade Taco Seasoning recipe found here on the site, you can substitute 1 tablespoon of it along with ½ teaspoon of salt and the coriander mentioned.

Don’t have much time? You can always buy the store-bought taco mix packets instead. Make sure you adjust the amount of salt you add accordingly.

The spices found in a taco seasoning mix.

Cut and Season the Cauliflower

Next, you need to cut the cauliflower into bite-sized florets. If you need help, learn how to cut cauliflower here.

Be sure the pieces are similarly sized so they cook at the same rate.

Add the small florets to a large bowl. Drizzle the oil first, then toss to combine. Next, sprinkle the spice mixture on top. Mix well until all of the pieces are coated.

A glass bowl full of cauliflower that has been tossed in a seasoning mix.

Bake in the Oven

Preheat the oven to 425°F. Be sure it’s hot, as the high heat is essential to get crispy edges.

Line a large rimmed baking sheet with parchment paper. Add the raw cauliflower and spread in a single layer.

Roast cauliflower in preheated oven for 25-30 minutes, flipping halfway through, or until crisp and tender. The outsides should be golden brown.

Make the Cilantro Lime Cream Sauce

While the cauliflower is roasting in the oven, it’s a good time to start preparing the vegan cilantro lime sauce.

For this you can either use a mini-prep food processor or a high-speed blender.

Add all of the ingredients to the bowl or cup and process for 30-60 seconds.

Make sure you scrape down the sides every 10-15 seconds to ensure it is evenly mixed.

Chill sauce in the refrigerator until ready to serve the tacos.

Cilantro lime sauce will keep well when stored in an airtight container for up to 4-5 days.

Toppings for Cauliflower Tacos

Once the cauliflower is roasted until crisp and tender, it’s time to start assembling our tacos.

For this you can either use corn tortillas if you’re gluten-free, or flour tortillas.

A few different topping options you can try include:

  • Shredded Cabbage – Red or green cabbage will work equally as well and give a wonderful crunch and freshness. Red cabbage is my preference since it gives a bright pop of color.
  • Sliced Avocado – Thinly cut avocado adds a nice creaminess to balance the crispiness from the cauliflower.
  • Additional Cilantro – If you’re a cilantro lover like myself, more cilantro is always better!
  • Red or Sweet Onions – The cilantro lime sauce adds a bit of pungency from the fresh garlic, but additional red or sweet onions can always be added!

Of course, extra salt and black pepper is good, too.

For an extra treat enjoying these tacos, heat up the tortillas in a skillet over medium heat.

A row of vegetarian tacos made with a homemade seasoning mix and a cilantro lime cream sauce.

Meal Prep and Storage

  • How to prep ahead: If needed, chop the cauliflower and make the cream sauce up to 2 days before you need it.
  • How to store: Keep all of your ingredients in separate airtight containers. Place the roasted cauliflower, cilantro lime cream sauce, and any chopped toppings in the refrigerator.
  • How to freeze: The best way to freeze leftover cauliflower is to seal it in a freezer-safe airtight container and freeze for up to 3 months. Save the ingredients separately, though, not as a taco. Keep the cauliflower in its own container.
  • How to reheat: Warm the cauliflower up by placing on a large baking sheet in a 300℉ oven for 10-12 minutes. Don’t microwave it! You will end up with soggy, and no longer crispy, cauliflower.

Pro tip: Wait until the day of serving to slice the avocado, chop the cilantro, and toast the tortillas.

How do you make crispy roasted cauliflower?

The secret to cauliflower that is crispy on the outside is the right amount of oil along with a hot oven. Be sure to get the oven to a high temperature before placing the seasoned cauliflower in. Also, be sure not to overdo the oil and spread the veggies out in a single layer.

Are cauliflower tacos healthy?

While it’s hard to believe any tacos could be healthy, these are about as close as you can get! Instead of fried or calorie-dense fillings, cauliflower is roasted in the oven with seasonings, making it a recipe that’s as delicious as it is good for you.

Gluten-free, vegetarian, and plant-based tacos made from vegetables.

Can you make your own taco seasoning?

Yes! It is so easy to make your own seasonings at home. Taco seasoning only requires a few pantry staples, like cumin, chili powder, paprika, and garlic powder. Plus, it’s good for up to a year when stored correctly. Skip the store-bought taco seasoning and make your own (there’s even a recipe for Gluten-Free Taco Seasoning).

Expert Tips and Tricks

  • DIY. It is so easy to make your own taco seasoning at home, so skip the store-bought bottle.
  • Small is key. Large pieces of cauliflower won’t cook up as crispy.
  • Just enough. Don’t overdo it on the oil; the cauliflower will get soggy.
  • Give ’em space. Be sure your baking sheet is large enough so none of the pieces touch.
  • Get creative. The sky is the limit when it comes to toppings, so go wild.
Taco seasoning coated cauliflower on a baking sheet with parchment paper.

What to Serve with Cauliflower Tacos?

Some may believe tacos are a meal all on their own, ahem—totally me!

But if you want to round out your meal for taco night, here are a few awesome side dishes you can try.

Classic sides, like rice are perfect. Try easy recipes like Instant Pot Mexican Rice, Cilantro Lime Rice, Authentic Mexican Rice, or Cilantro Lime Cauliflower Rice.

Don’t forget toppings and dips like Easy Guacamole Recipe, Homemade Salsa Recipe, Pico de Gallo, or Texas Caviar (with corn and black beans) paired with Homemade Tortilla Chips.

Mexican Street Corn is a super simple and flavorful side.

Tap stars to rate!

4.50 from 6 votes

Roasted Cauliflower Tacos Recipe

Roasted Cauliflower Tacos are not only vegetarian, but they are also so full of flavor. Simply toss cauliflower florets with oil and taco seasoning, roast in the oven, then combine with all your favorite toppings.
Roasted Cauliflower Tacos with Cilantro Lime Cream Sauce | Vegan
Yield 6 tacos
Prep 15 minutes
Cook 30 minutes
Total 45 minutes

Ingredients 

  • 1 large head cauliflower cut into florets
  • 3 Tbsp. olive oil
  • 1 tsp. cumin
  • ½ tsp. chili powder
  • ¼ tsp. paprika
  • ¼ tsp. garlic powder
  • tsp cayenne pepper*
  • ¼ tsp. coriander
  • 1 tsp. salt
  • ¼ tsp. black pepper

Cilantro Lime Crema

  • cup coconut cream or sour cream
  • ½ cup cilantro coarsely chopped, packed
  • 1 Tbsp. lime juice freshly squeezed
  • 1 small garlic clove crushed
  • ¼ tsp. salt

Serving:

  • 6 corn tortillas lightly toasted
  • Red cabbage finely shredded
  • Avocado sliced
  • Cilantro finely chopped

Instructions 

  • Preheat oven to 425°F.
  • Cut cauliflower into bite-sized florets. Add cauliflower florets and oil to a large bowl. Toss until cauliflower is well coated.
  • Whisk together cumin, chili powder, paprika, garlic powder, cayenne pepper, coriander, salt, and black pepper in a small bowl. Sprinkle seasoning mix over cauliflower. Toss to combine.
  • Line a large baking sheet with parchment paper. Add cauliflower and spread in a single layer. Bake cauliflower in preheated oven for 25-30 minutes, flipping halfway through, or until crisp and tender.

Cilantro Lime Crema

  • While cauliflower is roasting, add cilantro lime cream sauce ingredients to the bowl of a mini-prep food processor or high-speed blender.
  • Pulse for 30-60 seconds, or until smooth. Be sure to scrape down the sides every 10-15 seconds to ensure even mixing.
 Serve cauliflower tacos with shredded cabbage, sliced avocado, additional cilantro, and the cilantro lime cream sauce. Enjoy!

Tap stars to rate!

4.50 from 6 votes

Notes

  • Nutrition facts are calculated without any toppings, with a corn tortilla, and 1.5 tablespoons of sauce on each taco.  (You’ll have a little extra sauce leftover.)

Meal Prep and Storage

  • How to prep ahead: If needed, chop the cauliflower and make the cream sauce up to 2 days before you need it.
  • How to store: Keep all of your ingredients in separate airtight containers. Place the roasted cauliflower, cilantro lime cream sauce, and any chopped toppings in the refrigerator.
  • How to freeze: The best way to freeze leftover cauliflower is to seal it in a freezer-safe airtight container and freeze for up to 3 months. Save the ingredients separately, though.
  • How to reheat: Warm the cauliflower up by placing on a large baking sheet in a 300℉ oven for 10-12 minutes. Don’t microwave it! You will end up with soggy, and no longer crispy, cauliflower.

Nutrition

Calories: 201kcal, Carbohydrates: 18g, Protein: 4g, Fat: 14g, Saturated Fat: 6g, Sodium: 442mg, Potassium: 363mg, Fiber: 4g, Sugar: 2g, Vitamin A: 353IU, Vitamin C: 39mg, Calcium: 50mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Made this recipe?Leave a comment below!
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Comments

    1. Yay! So happy to hear you enjoyed the recipe, Cliff! The sauce takes them over the top! Thanks so much for taking the time to leave a comment and rating!

    1. Yay! So happy to hear you enjoyed the recipe! Thanks so much for taking the time to leave a comment and rating!

  1. 5 stars
    Easy to make and beyond tasty! I substituted coconut milk with veganaise for the lime sauce as well as adding yeast flakes to thicken up the sauce. Great stuff! 💕

    1. What a creative way to change up the sauce! I bet it was delicious, Jean. Thanks so much for taking the time to leave a comment and rating 🙂

  2. 5 stars
    These are awesome! Can’t stop snacking on the cauliflower once it’s done. Even the non-vegetarians love them. I did use sour cream for the sauce because I didn’t have coconut cream, (not even sure what that is!) The sauce makes this recipe over the top delicious!

    1. Yay! So happy to hear even the non-veggies loved them! Thanks so much for your comment and rating 🙂

  3. 4 stars
    Hi London!
    I tried this recipe for lunch today. Super easy to make and pretty quick!
    I do struggle with the terms crisp and tender though!
    I could have made it a little spicier .
    All ariund a great, different taco, that I would make again!
    Thank you