Vegan Roasted Cauliflower Tacos Recipe

Introduction

These vegan roasted cauliflower tacos are a delicious and flavorful plant-based meal, perfect for a weeknight dinner or casual gathering. Crispy, spiced cauliflower pairs beautifully with a fresh cilantro lime slaw and creamy cashew crema for a satisfying bite every time.

Ingredients

• 1 large head cauliflower
• 2 tablespoons oil (avocado oil recommended)
• 1 ½ teaspoons chili powder
• 1 ½ teaspoons paprika
• 1 teaspoon cumin
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• ½ teaspoon salt
• 1 cup raw cashews
• ½–1 cup water
• ⅓ cup cilantro
• 2 tablespoons lime juice (about 1 lime)
• ¼–½ teaspoon salt
• 1 clove garlic
• 2 ½ cups shredded purple cabbage
• ½ cup chopped cilantro
• 2 tablespoons lime juice (about 2 limes)
• 2 tablespoons plain Greek yogurt*
• ½ teaspoon salt
• 8 small tortillas (corn tortillas for gluten-free)
• 2 cups Instant Pot black beans
• 1 batch cilantro lime rice
• 1 avocado
• Pico de gallo

Instructions

1. Step 1: Add the cashews to a bowl and cover with boiling water. Set aside to soften for about 30 minutes.
2. Step 2: Preheat your oven to 400°F (200°C).
3. Step 3: Chop the cauliflower into medium or small florets depending on your preferred texture.
4. Step 4: Toss the cauliflower florets with oil, chili powder, paprika, cumin, onion powder, garlic powder, and salt until evenly coated.
5. Step 5: Spread the cauliflower on a parchment-lined baking sheet and roast for 25–30 minutes until browned on top. After 25 minutes, you can turn off the oven and let the cauliflower sit inside for 5 minutes to avoid burning.
6. Step 6: While the cauliflower roasts, combine the shredded cabbage, chopped cilantro, lime juice, Greek yogurt, and salt in a large bowl. Toss well to make the slaw.
7. Step 7: Drain the softened cashews and place them in a high-speed blender with cilantro, lime juice, garlic, salt, and ½ cup water. Blend, adding more water as needed until you reach a creamy consistency.
8. Step 8: Taste and adjust the crema seasoning as desired.
9. Step 9: Assemble the tacos by layering the roasted cauliflower, cilantro lime slaw, pico de gallo, avocado slices, and drizzle with the cilantro lime crema.
10. Step 10: Serve with cilantro lime rice and black beans for a complete meal. Enjoy!

Tips & Variations

• For extra crunch, keep cauliflower florets larger when roasting.
• You can substitute the plain Greek yogurt with a dairy-free alternative to maintain vegan status.
• Use corn tortillas for a gluten-free option.
• Try adding pickled jalapeños for some heat.

Storage

Store leftover roasted cauliflower, slaw, and crema separately in airtight containers in the refrigerator for up to 3 days. Reheat cauliflower gently in the oven or a skillet to maintain crispness. The crema is best served cold or at room temperature and can be stirred before using if it thickens.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the crema without a high-speed blender?

Yes, but the texture may be less smooth. Soak cashews longer and blend in a regular blender, scraping down the sides often until creamy.

How can I add protein to these tacos?

Serve with black beans or add cooked lentils or tofu for a protein boost. The included black beans are a perfect pairing.

Vegan Roasted Cauliflower Tacos Recipe

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★★★★★

4.5 from 136 reviews

These Vegan Roasted Cauliflower Tacos are a flavorful and healthy plant-based meal featuring perfectly spiced roasted cauliflower florets, a creamy cilantro lime cashew crema, and a crunchy cilantro lime cabbage slaw. Served with fresh pico de gallo, avocado, black beans, and cilantro lime rice, this dish is vibrant, nutritious, and ideal for a satisfying vegan taco night.

• Author: Stella
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 8 small tacos 1x
• Category: Main Dish
• Method: Roasting
• Cuisine: Mexican
• Diet: Vegan

Ingredients

Scale 1x2x3x

Cauliflower

• 1 large head cauliflower
• 2 tablespoons avocado oil
• 1 ½ teaspoons chili powder
• 1 ½ teaspoons paprika
• 1 teaspoon cumin
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• ½ teaspoon salt

Cilantro Lime Crema

• 1 cup raw cashews
• ½ – 1 cup water
• ⅓ cup cilantro
• 2 tablespoons lime juice (about 1 lime)
• ¼ – ½ teaspoon salt, or to taste
• 1 clove garlic

Cilantro Lime Cabbage Slaw

• 2 ½ cups shredded purple cabbage
• ½ cup chopped cilantro
• 2 tablespoons lime juice (about 2 limes)
• 2 tablespoons plain Greek yogurt*
• ½ teaspoon salt, or to taste

Extras For Serving

• 8 small tortillas (corn tortillas for gluten-free option)
• 2 cups instant pot black beans
• 1 batch cilantro lime rice
• 1 avocado
• Pico de gallo

Instructions

1. Soften Cashews: Add the cashews to a bowl and cover with boiling water. Set aside to soften for about 30 minutes.
2. Preheat Oven: Preheat your oven to 400 degrees Fahrenheit (205°C) to prepare for roasting the cauliflower.
3. Prepare Cauliflower: Chop the cauliflower into medium to small florets, smaller for softer texture or larger for more crunch. Place them in a bowl and toss with avocado oil, chili powder, paprika, cumin, onion powder, garlic powder, and salt until coated evenly.
4. Roast Cauliflower: Spread the seasoned cauliflower florets on a baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes until they start to brown, typically 25 minutes followed by turning off the oven and letting them sit inside for an additional 5 minutes to prevent burning.
5. Make Cilantro Lime Slaw: In a large mixing bowl, combine shredded purple cabbage, chopped cilantro, lime juice, plain Greek yogurt, and salt. Toss well to fully incorporate and develop the fresh slaw.
6. Blend Cilantro Lime Crema: Drain the softened cashews and add them to a high-speed blender along with cilantro, lime juice, garlic, salt, and ½ cup water to start. Blend until creamy, adding more water (up to 1 cup total) to achieve the desired smooth consistency. Taste and adjust seasoning if needed.
7. Assemble Tacos: Warm the tortillas, then build each taco starting with a base of roasted cauliflower, followed by a generous layer of cilantro lime slaw, pico de gallo, sliced avocado, and a drizzle of cilantro lime crema.
8. Serve: Serve the tacos with sides of cilantro lime rice and instant pot black beans for a complete, hearty meal. Enjoy!

Notes

• You can use any oil with a high smoke point like avocado or vegetable oil for roasting the cauliflower.
• For a vegan option, substitute the plain Greek yogurt in the slaw with a plant-based alternative such as vegan yogurt or vegan mayo.
• Smaller cauliflower florets will be softer, larger ones will have more crunch in the tacos, choose based on preference.
• If you do not have a high-speed blender, soak cashews longer or blend longer for a smooth crema.
• This recipe works well with corn tortillas to keep it gluten-free.

Keywords: vegan tacos, roasted cauliflower tacos, cilantro lime crema, vegan Mexican recipe, plant-based tacos, gluten free tacos