These vibrant tacos are a plant-based dream roasted cauliflower seasoned with bold, smoky spices, wrapped in warm corn tortillas and topped with a avocado crema. Crunchy red cabbage, fresh pico de gallo, and a sprinkle of cilantro bring texture and brightness to every bite. Perfect for weeknight dinners, taco Tuesdays, or anytime you’re craving something wholesome, flavorful, and totally satisfying.
Ingredients:
For the Tacos:
- 1 medium head cauliflower, 4-6 cups
- 3 Tbsp avocado oil or olive oil
- 8 corn tortillas
For the Taco Seasoning:
- 1 Tbsp chili powder
- 1 ½ tsp ground cumin
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp crushed red pepper flakes
- ¼ tsp dried oregano
- ½ tsp paprika
- 1 tsp sea salt
- 1 tsp black pepper
For the Avocado Crema:
- 1 large avocado
- ¼ cup Greek yogurt, or a vegan alternative
- 3 Tbsp fresh cilantro
- 3 Tbsp fresh lime juice
- ½ tsp salt
- 2 Tbsp of water
For the Avocado Crema:
- 1 cup shredded red cabbage
- 1 cup Pico de gallo
- ½ cup cilantro, chopped
- Additional toppings: hot sauce, jalapenos, etc
Instructions:
- Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper.
- Wash and chop cauliflower into 1-inch florets. Try to make all the florets about the same size so that they cook evenly.
- Make taco seasoning by combining all the spices in a small bowl.
- Add cauliflower to a bowl and toss with oil and taco seasoning.
- Add cauliflower to prepared baking sheet and bake for 25 minutes, flipping around the 12 minute mark.
- While cauliflower is baking, make avocado crema by combining avocado, yogurt, cilantro, lime juice, salt and water in a blender or food processor and blend until smooth and combined.
- Once the cauliflower. is done, prepare tacos by addingch tortilla. Top with avocado crema, shredded red cabbage, pico de gallo, cilantro, and additional toppings as desired.
Enjoy!