Cauliflower Tacos
Elevate your taco night with these vibrant and flavorful Cauliflower Tacos, a plant-based twist on a crowd favorite. Roasted to perfection with a bold blend of spices—like smoked paprika, chili powder, and cumin—these tender cauliflower florets deliver a smoky, slightly crispy bite that pairs beautifully with tangy lime-pickled red cabbage. Topped with creamy avocado, fresh cilantro, and a dollop of sour cream or vegan sour cream, these tacos offer a delicious balance of textures and flavors wrapped in warm corn tortillas. Ready in under an hour, this easy, customizable recipe is perfect for weeknight dinners or Meatless Monday, and will delight vegetarians, vegans, and taco enthusiasts alike!
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Recipe Information
Ingredients
- 1 large head cauliflower
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 0.5 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 8 corn tortillas
- 0.5 small head red cabbage
- 1 lime
- 1 avocado
- 0.25 cup cilantro
- 0.5 cup sour cream or vegan sour cream
Instructions
Preheat your oven to 400°F (200°C).
Cut the cauliflower into small florets and place them in a large mixing bowl.
Drizzle olive oil over the cauliflower florets.
Add the ground cumin, chili powder, smoked paprika, garlic powder, salt, and black pepper to the bowl.
Toss the cauliflower florets thoroughly until they are evenly coated with the spices and oil.
Spread the cauliflower florets evenly on a large baking sheet lined with parchment paper.
Roast the cauliflower in the preheated oven for 20 to 25 minutes, until tender and slightly crispy.
While the cauliflower is roasting, thinly slice the red cabbage and place it in a small mixing bowl.
Squeeze the juice of the lime over the sliced cabbage and toss to combine. Set aside to pickle lightly.
Dice the avocado and chop the cilantro. Set aside for topping.
Once the cauliflower is done, remove it from the oven.
Heat the corn tortillas in a dry skillet over medium heat until warm and pliable.
To assemble the tacos, place a few spoonfuls of roasted cauliflower on each tortilla.
Top with a small handful of pickled red cabbage.
Add some diced avocado, chopped cilantro, and a dollop of sour cream or vegan sour cream.
Serve the tacos immediately with extra lime wedges on the side, if desired.
Nutrition Facts
Calories |
1943 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.8 g | 109% | |
| Saturated Fat | 22.4 g | 112% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 2649 mg | 115% | |
| Total Carbohydrate | 263.9 g | 96% | |
| Dietary Fiber | 62.4 g | 223% | |
| Total Sugars | 34.1 g | ||
| Protein | 50.5 g | 101% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 699 mg | 54% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 4785 mg | 102% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
