Vegan Roasted Cauliflower Tacos Recipe

Introduction

These Vegan Roasted Cauliflower Tacos are a flavorful and satisfying meal perfect for any day of the week. Roasted cauliflower seasoned with smoky spices pairs beautifully with a fresh cabbage slaw and creamy cilantro lime crema. They’re easy to assemble and make a great plant-based option for taco night.

Ingredients

• 1 large head cauliflower
• 2 tablespoons oil (avocado recommended)
• 1 1/2 teaspoons chili powder
• 1 1/2 teaspoons paprika
• 1 teaspoon cumin
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1 cup raw cashews
• 1/2-1 cup water
• 1/3 cup cilantro
• 2 tablespoons lime juice (about 1 lime)
• 1/4-1/2 teaspoon salt (or to taste)
• 1 clove garlic
• 2 1/2 cups shredded purple cabbage
• 1/2 cup chopped cilantro
• 2 tablespoons lime juice (about 2 limes)
• 2 tablespoons plain Greek yogurt* (optional for crema)
• 1/2 teaspoon salt (or to taste, for slaw)
• 8 small tortillas (corn tortillas for gluten-free)
• 2 cups Instant Pot black beans (or cooked black beans)
• 1 batch cilantro lime rice
• 1 avocado
• Pico de gallo (to taste)

Instructions

1. Step 1: Soak the cashews in boiling water and set aside to soften for about 30 minutes.
2. Step 2: Preheat your oven to 400 degrees Fahrenheit.
3. Step 3: Chop the cauliflower into medium to small florets, depending on whether you prefer them soft or with a bit of crunch.
4. Step 4: In a large bowl, toss the cauliflower florets with avocado oil and all the dry seasonings until evenly coated.
5. Step 5: Spread the cauliflower out on a baking sheet lined with parchment paper and roast for 25-30 minutes, until the tops start to brown.
6. Step 6: After roasting, turn off the oven and let the cauliflower sit inside for 5 minutes to crisp without burning.
7. Step 7: While the cauliflower roasts, prepare the slaw by combining shredded purple cabbage, chopped cilantro, lime juice, and salt in a large bowl. Toss well to mix.
8. Step 8: Drain the softened cashews and add them to a high-speed blender along with cilantro, lime juice, salt, garlic, and Greek yogurt (if using) to make the crema.
9. Step 9: Add 1/2 cup water to start blending, then add more water gradually until you reach your desired crema consistency (about 3/4 cup total).
10. Step 10: Taste the crema and adjust flavors with more salt or lime juice if needed.
11. Step 11: Assemble the tacos by layering the roasted cauliflower, slaw, pico de gallo, sliced avocado, and a drizzle of cilantro lime crema on warm tortillas.
12. Step 12: Serve alongside cilantro lime rice and Instant Pot black beans for a complete meal. Enjoy!

Tips & Variations

• Use gluten-free corn tortillas to keep this dish gluten-free.
• For a spicier kick, add a pinch of cayenne pepper to the cauliflower seasoning.
• Swap Greek yogurt with a dairy-free alternative to keep the crema fully vegan.
• Use a mandolin slicer for finely shredded cabbage to get the perfect texture for the slaw.
• Leftover crema can be used as a dip or salad dressing.

Storage

Store leftover roasted cauliflower and slaw separately in airtight containers in the refrigerator for up to 3 days. Keep the crema in a sealed jar and stir well before using. Reheat the cauliflower gently in the oven or microwave. Assemble tacos fresh before serving for the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these tacos oil-free?

Yes, you can omit the oil when roasting cauliflower but the texture will be less crispy and slightly drier. You can toss the florets in lemon or lime juice instead for some moisture and flavor.

What can I substitute for cashews in the crema?

If you have a nut allergy or don’t have cashews, try using silken tofu or soaked sunflower seeds to create a creamy base for the cilantro lime crema.

Vegan Roasted Cauliflower Tacos Recipe

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★★★★★

4.9 from 75 reviews

These Vegan Roasted Cauliflower Tacos are a flavorful and vibrant plant-based meal perfect for taco night. Roasted cauliflower is seasoned with an aromatic blend of chili powder, paprika, cumin, and garlic, then paired with a crunchy purple cabbage slaw and a creamy cilantro lime cashew crema. Served on corn tortillas and accompanied by black beans and cilantro lime rice, these tacos are colorful, wholesome, and completely dairy-free.

• Author: mia
• Prep Time: 15 minutes (plus 30 minutes cashew soaking)
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 8 tacos 1x
• Category: Main Dish
• Method: Roasting
• Cuisine: Mexican
• Diet: Vegan

Ingredients

Scale 1x2x3x

Roasted Cauliflower

• 1 large head cauliflower
• 2 tablespoons avocado oil (or any preferred oil)
• 1 1/2 teaspoons chili powder
• 1 1/2 teaspoons paprika
• 1 teaspoon cumin
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon salt

Cilantro Lime Cashew Crema

• 1 cup raw cashews
• 1/2 to 1 cup water
• 1/3 cup cilantro
• 2 tablespoons lime juice (about 1 lime)
• 1 clove garlic
• 1/4 to 1/2 teaspoon salt, or to taste

Slaw

• 2 1/2 cups shredded purple cabbage
• 1/2 cup chopped cilantro
• 2 tablespoons lime juice (about 2 limes)
• 2 tablespoons plain Greek yogurt (optional for creaminess)
• 1/2 teaspoon salt, or to taste

Assembly & Sides

• 8 small corn tortillas (for gluten free)
• 2 cups instant pot cooked black beans
• 1 batch cilantro lime rice
• 1 avocado, sliced
• Pico de gallo, to taste

Instructions

1. Soak cashews: Place the raw cashews in a bowl and cover them with boiling water. Let them soak to soften while you prepare the other ingredients, about 30 minutes.
2. Preheat oven: Set your oven to 400 degrees Fahrenheit (204 degrees Celsius) to preheat for roasting the cauliflower.
3. Chop cauliflower: Chop the large head of cauliflower into medium to small florets. Smaller florets will roast faster and become tender, ideal for tacos, while larger pieces will retain more crunch.
4. Toss cauliflower with seasonings: In a large bowl, add the cauliflower florets and drizzle with the avocado oil. Add chili powder, paprika, cumin, onion powder, garlic powder, and salt. Toss thoroughly to evenly coat the cauliflower.
5. Roast cauliflower: Spread the seasoned cauliflower out on a parchment-lined baking sheet in a single layer. Roast in the preheated oven for 25 to 30 minutes until edges start browning.
6. Let cauliflower crisp: After about 25 minutes, turn the oven off and leave the cauliflower inside for an additional 5 minutes to develop slight crispness without burning. Oven times may vary.
7. Make the slaw: While the cauliflower roasts, combine shredded purple cabbage, chopped cilantro, lime juice, Greek yogurt, and salt in a large mixing bowl. Toss well to mix and let flavors meld.
8. Prepare cilantro lime cashew crema: Once cashews are softened, drain them and add to a high-speed blender with cilantro, lime juice, garlic, salt, and 1/2 cup water to start. Blend until smooth.
9. Adjust water for consistency: Add additional water 1 to 2 tablespoons at a time (up to about 1 cup total) to achieve desired creamy consistency for drizzling.
10. Taste and season crema: Taste the crema and adjust salt or lime juice to balance flavors.
11. Assemble tacos and serve: Warm the corn tortillas. Layer each with roasted cauliflower, a generous scoop of slaw, some pico de gallo, avocado slices, and drizzle with the cilantro lime cashew crema. Serve tacos alongside the instant pot black beans and cilantro lime rice for a complete meal.

Notes

• If you prefer a vegan crema without Greek yogurt, omit or use a dairy-free alternative in the slaw.
• Use corn tortillas to keep this recipe gluten free.
• Adjust chili powder and spices to your heat preference.
• For quicker preparation, soak cashews in hot water for at least 30 minutes, or if short on time, soak briefly and blend until smooth but slightly grainy.
• Leftover cauliflower can be stored refrigerated for up to 3 days and reheated.

Keywords: Vegan Tacos, Roasted Cauliflower, Plant-based, Cashew Crema, Mexican Vegan Recipe, Gluten-Free Tacos