Cauliflower Tacos

Looking to spice up taco night? Call in the roasted cauliflower. Whether you are a cauliflower lover or skeptic, this is one dish that will have you coming back for more. Loaded with crisp cabbage slaw and drizzled with a tangy lime crema, these richly spiced cauliflower tacos promise to shake up your weeknight dinner routine for good.

What People Are Saying:
"Delicious! Amazing flavor. Immediately saved for later as a staple." - ipodgirlg3434

"This recipe is a winner! Great flavor. I used the air fryer for the cauliflower which was easy and fast, but will try oven roasting in the future." - shannon76

How To Make Cauliflower Tacos

INGREDIENTS

• Spices: I’m going for a mixture of chili powder, garlic powder, paprika, dried oregano, ground cumin, and salt for a spice mix that has a hint of spice without being spicy, and a salty, savory punch that keeps you wanting more. For something like cauliflower that doesn’t have a ton of flavor on its own, you really want to make sure you dress it up with a nice mixture of spices and sauces.
• Cauliflower: Tossing the cauliflower florets in a concentrated taco-spiced oil and roasting at high heat toasts all those spices as well as caramelizes the cauliflower. Arrange the florets cut side down for maximum contact with the pan, and don’t disturb them until they’ve been roasting for at least 25 minutes. Much like searing a steak in a pan on the stove, ultimate caramelization (and flavor) comes from letting the cauliflower roast, untouched, for as long as possible.
• Red & White Cabbage Slaw: Besides that richly seasoned main filling, every top-notch taco has two other key components: a vibrant vegetable topping to provide brightness and crunch, and a cool, creamy sauce to bring everything together. Here we’ve gone for a double-cabbage slaw, but you can just choose one type of cabbage if you prefer.
• Lime Crema: We are dressing our cabbage slaw with a lime crema, which is just a fancy way of saying lime-spiked sour cream. Sounds simple—and it is!—but with something like a taco, it doesn’t pay to get too complicated.
• Red Onion: Red onion is great for raw usage. It is sharp with a strong aroma, but also has a high sugar content, so it is a fairly sweet onion as well. I’m tossing it in the slaw here to give the tacos that little bit of a bite that they need.
• Cilantro: You can’t do tacos without cilantro! I mean, unless you just really don’t like cilantro. This classic herb has a bright, fresh taste that is almost peppery. It adds a little bit of color and depth to these tacos that help make them so great.
• Corn Tortillas: Corn tortillas are my go-to for tacos. White or yellow corn work equally well, but whichever you choose, make sure to warm them so they’re pliable. A quick trip to the microwave works in a pinch, but if you have time, I highly recommend a brief sear in a dry, screaming hot cast-iron pan. The light char really enhances the flavor of the corn.

STEP-BY-STEP INSTRUCTIONS

Start by preheating your oven, with a rack in the center position. Then, in a large bowl, combine your oil and seasonings, whisking until evenly mixed, and add in the cauliflower florets. Toss the cauliflower so that each piece is coated in the oil and seasoning mixture and then place them cut side down on a foil-line baking sheet.

Place the baking sheet into the oven and bake the cauliflower for about 25 to 30 minutes until the bottoms are deeply browned and the centers are tender. Remove the sheet from the oven and allow the cauliflower to cool for about 5 minutes.

In a small bowl, make the crema by combining sour cream, lime juice, and salt, then cover and refrigerate until ready to use.

In a medium bowl, toss the sliced red and white cabbages, onion, cilantro, and remaining lime juice and salt together until evenly mixed, then set aside until the cauliflower is ready.

Once each component is ready, fill tortillas with a handful of slaw, then top each with 3 to 4 pieces of cauliflower, and drizzle with crema before topping with more cilantro. Serve the tacos alongside lime wedges.

The full list of ingredients and instructions can be found in the recipe below.

Recipe Tips

• Warm your tortillas before use. While it isn’t completely necessary, giving your tortillas a quick toast on a hot skillet brings out some extra toasty corn flavor and helps give them a little more bite.
• Customize your tacos to fit you. Do you like your food spicy? Adding hot sauce to the crema or the top of your tacos would be a great addition. Not a fan of corn tortillas? Flour tortillas could work here as well, although the corn tortillas really are the best fit. If you want to add more toppings, avocado or more red onion would both be great additions. The point is, it's your taco, so make it your taco!

What To Serve With Cauliflower Tacos

While these tacos are great on their own they would go well alongside other fresh dishes like our Mexican corn salad, elote, or cowboy caviar. Wash it all down with our watermelon agua fresca or, if it's that kind of night, one of our many margaritas.

Storage

Once roasted, the cauliflower will keep for up to 3 days, stored in an airtight container in the refrigerator. You can also store the lime crema for up to 3 days. The slaw will soften and turn pink over time as the lime juice and salt continue to pickle the cabbage and onion, so although it will still be delicious, it will definitely be different after an overnight in the refrigerator.