Ready in 30 minutes, this cauliflower tacos recipe is vegetarian and vegan, easy to make, and includes a creamy cilantro lime cashew crema!
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These Cauliflower Tacos are one of my favorite vegetarian recipes I’ve ever made and are perfect for your next Taco Tuesday lineup!
Made with perfectly seasoned and roasted cauliflower, a crunchy slaw, and a creamy cilantro lime cashew crema, I know you won’t be able to eat just one.
The secret to all the flavor is in the spice blend used to season the cauliflower. It’s made from spices most people have in their pantry, but in the perfect proportions and it makes every bite taste divine. Paired with cashew crema, these tacos are simply the best!
Ingredients Needed
- Cauliflower: You’ll need 2 small to medium heads of cauliflower, or 1 extra large cauliflower. It may seem like a lot, but the cauliflower really reduces in size once it’s roasted.
- Olive oil: You can also use avocado oil or you favorite oil for roasting.
- Spice blend: You’ll need chili powder, ancho chili powder (if you have it), onion powder, garlic powder, ground cumin, smoked paprika, salt, and black pepper.
- Shredded cabbage: I used red cabbage for a pop of color but you could also use green. Make sure to shred it fairly thin so it’s easy to eat in tacos.
- Lime juice: This is used to toss with the cabbage for a quick slaw that has some acidity to compliment the roasted cauliflower.
- Corn tortillas: Small corn tortillas that you can get just about at any grocery store are perfect! You could also use flour tortillas or your favorite gluten free version.
- Toppings: Diced avocados and queso fresco or cotija cheese (omit if vegan). These are optional but I like to think of taco toppings as non-negotiable!
- Cilantro Lime Cashew Crema: This cashew crema is what makes these tacos the absolute BEST! Don’t skip on making this. It’s a simple blend of raw cashews, cilantro, water, lime juice, garlic, salt, and black pepper.
How to Make Cauliflower Tacos
Step 1: In a small bowl, mix together the chili powder, ancho chili powder, salt, onion powder, garlic powder, ground cumin, smoked paprika, and ground black pepper to create the spice blend for the cauliflower.
Step 2: In a large bowl, toss together the cauliflower florets and some olive oil so that the florets are fully coated. Then sprinkle the spice blend on top and toss everything together once more until all the florets are evenly seasoned.
Step 3: Arrange the cauliflower evenly on two prepared baking sheets, making sure they don’t overlap. Bake for 20-22 minutes, or until fork tender. If the baking sheets are on different racks, switch them to the opposite rack halfway through so they roast evenly.
Step 4: While the cauliflower is roasting, make the cashew crema by blending raw cashews, cilantro, water, lime juice, garlic, salt and black pepper until completely smooth. This can take a few minutes depending on your blender.
Step 5: Next, prepare the simple cabbage slaw by tossing together thinly sliced red cabbage and lime juice together in a small bowl. The lime juice will help to soften the cabbage while it sits.
Step 6: Assemble the tacos by putting some of the roasted cauliflower and slaw into warmed corn tortillas, then topping it with a generous drizzle of the cashew crema. I also like to add crumbled queso fresco or Cotija cheese and sliced avocados for a little extra flavor.
Helpful Tips
- Try to cut the cauliflower florets all the same size so they roast evenly.
- Shred the cabbage as thinly as you can so that the slaw is easy to eat in tacos.
- To keep the tortillas warm while you heat them all up, I highly recommend putting them in a tortilla warmer or covering them in a clean kitchen towel and placing them in a large zip top storage bag to keep in the heat and moisture. This will keep them pliable and hot!
Mix It Up!
To add some protein to the mix, add a can of pinto beans, black beans, or chickpeas to the bowl of cauliflower florets and season them with the spice blend. Roast everything like normal and serve in tacos for some added plant-based protein!
Use a different sauce to change up the flavors. Instead of the cashew crema, you can use an avocado crema, jalapeño ranch, roasted tomato salsa, or your favorite hot sauce!
Storing Leftovers
The cauliflower can be stored in an airtight container in the refrigerator for up to 1 week.
The cashew crema can be stored in an airtight container in the refrigerator for up to 1 week.
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Ingredients
For the tacos
- 2 small-medium heads cauliflower, cut into bite sized florets that are about the same size
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon ancho chili powder
- 1 ½ teaspoons kosher salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon ground black pepper
- 1 cup thinly shredded red cabbage
- ½ tablespoon lime juice (about ¼ lime)
- warm corn tortillas, for serving
- diced avocados, for serving
- queso fresco or cotija cheese, for serving (omit if vegan)
- lime wedges, for serving
For the crema
- 1 cup raw cashews
- 1 cup cilantro packed,
- ¾ cup water
- 2 tablespoons lime juice (about 1 lime)
- 1 clove garlic
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- Prepare the cauliflower. Preheat the oven to 400°F. Line 2 medium-large rimmed baking sheets with parchment paper and set aside.
- In a large bowl, toss together the cauliflower and olive oil until thoroughly coated.
- In a small bowl, mix together the chili powder, ancho chili powder, salt, onion powder, garlic powder, ground cumin, smoked paprika, and ground black pepper until combined.
- Add the seasoning mix to the cauliflower and toss together until fully coated.
- Add the cauliflower to the prepared baking sheets and bake for 20-22 minutes, or until fork tender. If the baking sheets are on different racks, switch them to the opposite rack halfway through so they roast evenly.
- While the cauliflower is roasting, prepare the red cabbage. In a small bowl, mix the cabbage and lime juice to coat. Set aside until ready to serve.
- While the cauliflower is roasting, prepare the cashew crema. Add all the ingredients for the crema to a large blender. Blend until completely smooth, about 1-5 minutes depending on the power of your blender. Pour into a small bowl and set aside until ready to serve.
- Assemble the tacos by topping warm corn tortillas with roasted cauliflower, red cabbage, diced avocados, cashew crema, queso fresco or cotija cheese, and chopped cilantro.
Isabel’s Tips:
- Try to cut the cauliflower florets all the same size so they roast evenly.
- Shred the cabbage as thinly as you can so that the slaw is easy to eat in tacos.
- To keep the tortillas warm while you heat them all up, I highly recommend putting them in a tortilla warmer or covering them in a clean kitchen towel and placing them in a large zip top storage bag to keep in the heat and moisture. This will keep them pliable and hot!
Nutrition Information
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