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Roasted Cauliflower Tacos

This Roasted Cauliflower Tacos recipe is easy to make and drizzled with a creamy chipotle lime sauce to add a bold Mexican flavor!

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 4
Calories: 261 kcal
Course: Dinner
Cuisine: Mexican

Ingredients

  • 1 cauliflower cut into florets
  • 1 tablespoon oil
  • 1 teaspoon chipotle paste or adobo sauce
  • 1 teaspoon lime juice
  • ½ teaspoon ground cumin
For the Lime Chipotle Sauce
  • 3 tablespoon PLAIN yogurt
  • ¼ teaspoon chipotle paste or adobo sauce
  • Juice of ½ a lime
To serve
  • 8 small tortillas
  • avocado slices
  • cilantro coriander
  • Wedges of lime
  • red cabbage

Instructions

    Cup of Yum
  1. Preheat the oven to 430°F/220°C.
  2. Mix the oil, chipotle, lime zest and cumin in a bowl, add the cauliflower pieces and stir to coat.
  3. Spread the cauliflower out on a baking sheet in a single layer and roast in the oven for 25 mins or until the edges turn golden.
  4. Meanwhile, mix all the sauce ingredients together.
  5. To serve, warm the tortillas, then add the roasted cauliflower, vegetables and the sauce, then sprinkle with chopped cilantro and a squeeze of lime.

Notes

  • When cutting the cauliflower, make sure you cut it into bite-sized pieces that are small enough to fit in taco shells. 
  • The yogurt sauce tastes best as it sits in the fridge to develop its flavor and is best served after sitting in the fridge for at least 30 minutes. 
  • Seasoned cauliflower should be distributed in a single layer on the baking sheet to make sure it roasts properly and does not steam. 
  • If your yogurt sauce is on the thicker side, try using a bit of water to thin it out to a sauce consistency. You can also use lime juice, but make sure you taste test and adjust the seasonings if needed. 
  • When cutting the cauliflower, make sure you cut it into bite-sized pieces that are small enough to fit in taco shells. 
  • The yogurt sauce tastes best as it sits in the fridge to develop its flavor and is best served after sitting in the fridge for at least 30 minutes. 
  • Seasoned cauliflower should be distributed in a single layer on the baking sheet to make sure it roasts properly and does not steam. 
  • If your yogurt sauce is on the thicker side, try using a bit of water to thin it out to a sauce consistency. You can also use lime juice, but make sure you taste test and adjust the seasonings if needed. 
  • Serve your cauliflower tacos with Mini Elote, Mexican Bean Soup, and a side of Habanero Salsa. Wash it all down with a Matcha Horchata or Mango Shake.

Nutrition Information

Calories 261kcal (13%) Carbohydrates 38g (13%) Protein 8g (16%) Fat 9g (14%) Saturated Fat 3g (15%) Polyunsaturated Fat 2g Monounsaturated Fat 3g Trans Fat 1g Cholesterol 2mg (1%) Sodium 520mg (22%) Potassium 534mg (15%) Fiber 5g (20%) Sugar 6g (12%) Vitamin A 19IU (0%) Vitamin C 70mg (78%) Calcium 140mg (14%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 261

% Daily Value*

Calories 261kcal 13%
Carbohydrates 38g 13%
Protein 8g 16%
Fat 9g 14%
Saturated Fat 3g 15%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 3g 15%
Trans Fat 1g 50%
Cholesterol 2mg 1%
Sodium 520mg 22%
Potassium 534mg 11%
Fiber 5g 20%
Sugar 6g 12%
Vitamin A 19IU 0%
Vitamin C 70mg 78%
Calcium 140mg 14%
Iron 3mg 17%

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