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Roasted Cauliflower Tacos

A vibrant and flavorful twist on traditional tacos that's sure to delight your taste buds. Bursting with savory roasted cauliflower, crisp purple cabbage, creamy avocado, and tangy pickled onions, these tacos are a celebration of bold flavors and wholesome ingredients. Whether you're a dedicated plant-based eater or simply seeking a delicious meatless meal, these tacos are a satisfying and nutritious option that's perfect for any day of the week.

Roasted Cauliflower Tacos

Total Time:






Dietary Preference(s):



  • 1 large head cauliflower, cut into florets
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp chili powder
  • 10-12 corn tortillas, warmed
  • lime wedges for serving
  • Avocado Sauce
  • 1 large, ripe avocado
  • 2 green onions
  • 1/3 cup cilantro plus more for serving
  • juice 1 large lemon
  • 1 garlic clove
  • 1/2 tsp salt
  • 1-2 tbsp water to loosen if needed
  • Pickled onions
  • 1/2 red onion, sliced thin
  • 2 tbsp red wine vinegar
  • 1 tsp sea salt

How to Make It


Preheat the oven to 425 F. Make the quick pickled onion: add thinly sliced red onion to a bowl or mason jar along with 2 tbsp vinegar and 1 tsp salt. Stir or shake to combine and set aside. Stir or shake occasionally while the cauliflower is baking.


Line a baking sheet with parchment paper. Add the cauliflower florets to the baking sheet. Drizzle with the olive oil and sprinkle with the salt, cumin, garlic powder and chili powder and toss to mix everything together until well coated.


Bake for 25-35 minutes or until starting to crisp / turning golden brown


While the cauliflower is baking, make the avocado sauce by adding the avocado, green onions, cilantro, lemon juice, garlic clove and salt to a blender. Blend until combined, adding 1-2 tablespoons of water to loosen the sauce if needed. You can also use a hand blender if desired. Set aside.


When the cauliflower is done roasting, serve tacos layered with avocado sauce, cabbage, roasted cauliflower, pickled onions, cilantro and a squeeze of lime juice.

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