Dairy-Free Cauliflower Tacos
Transform your taco night with these vibrant and flavor-packed Dairy-Free Cauliflower Tacos, a perfect plant-based option that’s as satisfying as it is wholesome. Roasted cauliflower seasoned with a bold blend of smoked paprika, cumin, and chili powder takes center stage, delivering tender yet crispy bites that are brimming with smoky, spiced goodness. Nestled in warm corn tortillas and topped with creamy avocado slices, crunchy red cabbage, fresh cilantro, and a zesty squeeze of lime, these tacos offer a delightful symphony of textures and flavors. Quick to prepare in under 45 minutes, this healthy recipe is completely dairy-free and ideal for vegans, vegetarians, or anyone looking to enjoy a delicious, veggie-forward twist on classic tacos. Perfect for weeknight dinners or casual gatherings, these tacos are sure to become a new family favorite!
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Recipe Information
Ingredients
- 1 medium head Cauliflower
- 3 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Chili powder
- 1 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 8 Corn tortillas
- 1 sliced Avocado
- 0.5 cup shredded Red cabbage
- 0.25 cup chopped Fresh cilantro
- 1 cut into wedges Lime
- 0.5 cup Salsa
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Cut the cauliflower into bite-sized florets and place them in a large mixing bowl.
Drizzle the olive oil over the cauliflower florets.
Sprinkle the cumin, smoked paprika, chili powder, garlic powder, salt, and black pepper over the cauliflower.
Toss the cauliflower until all the florets are evenly coated with the oil and spices.
Spread the cauliflower evenly on the prepared baking sheet.
Roast in the preheated oven for 25-30 minutes or until the cauliflower is tender and slightly crispy on the edges, stirring once halfway through cooking.
While the cauliflower is roasting, prepare the toppings by slicing the avocado, shredding the cabbage, and chopping the cilantro.
Heat the corn tortillas in a pan over medium heat or directly over a gas flame until they are warm and pliable.
Assemble the tacos by placing a generous amount of roasted cauliflower on each tortilla.
Top with sliced avocado, shredded red cabbage, and a sprinkling of fresh cilantro.
Squeeze fresh lime juice over each taco and add a spoonful of your favorite salsa.
Serve the tacos immediately with additional lime wedges on the side.
Nutrition Facts
Calories |
1492 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.9 g | 74% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2853 mg | 124% | |
| Total Carbohydrate | 218.8 g | 80% | |
| Dietary Fiber | 42.5 g | 152% | |
| Total Sugars | 19.4 g | ||
| Protein | 36.3 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 414 mg | 32% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 2679 mg | 57% | |
*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.
