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4.7 from 18 votes

Cauliflower Tacos

Ready in 30 minutes, this cauliflower tacos recipe is vegetarian and vegan, easy to make, and includes a creamy cashew crema!

Prep Time
10 mins
Cook Time
10 mins
Total Time
32 mins
Servings: 6 servings
Calories: 218 kcal
Course: Dinner
Cuisine: Mexican

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 freshly 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 freshly ground black pepper

Instructions

    Cup of Yum
  1. Prepare the cauliflower. Preheat the oven to 400°F. Line 2 medium-large rimmed baking sheets with parchment paper and set aside.
  2. In a large bowl, toss together the cauliflower and olive oil until thoroughly coated.
  3. 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.
  4. Add the seasoning mix to the cauliflower and toss together until fully coated.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

Notes

  • 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

Serving 1serving Calories 218kcal (11%) Carbohydrates 18g (6%) Protein 8g (16%) Fat 15g (23%) Saturated Fat 3g (15%) Polyunsaturated Fat 2g Monounsaturated Fat 9g Sodium 1049mg (44%) Potassium 777mg (22%) Fiber 5g (20%) Sugar 5g (10%) Vitamin A 565IU (11%) Vitamin C 95mg (106%) Calcium 63mg (6%) Iron 3mg (17%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 218

% Daily Value*

Serving 1serving
Calories 218kcal 11%
Carbohydrates 18g 6%
Protein 8g 16%
Fat 15g 23%
Saturated Fat 3g 15%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 9g 45%
Sodium 1049mg 44%
Potassium 777mg 17%
Fiber 5g 20%
Sugar 5g 10%
Vitamin A 565IU 11%
Vitamin C 95mg 106%
Calcium 63mg 6%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.