Name: Roasted Cauliflower Tacos
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1 head cauliflower ((about 2 lbs) cut into small florets, 5-6 cups total); 3 tablespoons adobo sauce (from a can of chipotle peppers in adobo*); 2 chipotle peppers in adobo sauce (finely chopped*e); 3 tablespoons olive oil (or avocado oil); 1½ tablespoons taco seasoning; 1 tablespoon fresh lime juice; 1 cup sour cream (or greek yogurt); 2 tablespoons fresh lime juice; 1 teaspoon lime zest; 2 tablespoons fresh cilantro (finely chopped); ½ teaspoon salt; 12 gluten-free corn tortillas (charred); 1 cup red cabbage (shredded (about ¼ of a small cabbage head)); 1 avocado (sliced); ¼ cup fresh cilantro (roughly chopped); 1 lime (cut into wedges)

Two roasted cauliflower tacos on corn tortillas topped with cilantro lime crema, purple cabbage, cilantro and sliced avocado on a fluted plate.

These roasted cauliflower tacos have been in my regular weeknight rotation for years and I still make them at least once a month. The cauliflower gets tossed in taco seasoning, chipotle peppers, and adobo sauce, then roasted at high heat until it’s crispy and slightly charred at the edges.

That combination of smoky, spicy adobo with the caramelized cauliflower is what makes these worth coming back to. Topped with cilantro lime crema, shredded red cabbage, and avocado on a charred corn tortilla, the whole thing comes together in 45 minutes.

Why You’ll Love This Recipe

Smoky, spicy adobo marinade. Chipotle peppers and adobo sauce do the heavy lifting here. The cauliflower comes out of the oven with a depth of flavor that taco seasoning alone just doesn’t give you.
Homemade cilantro lime crema. Sour cream, lime, and cilantro mixed in one bowl while the cauliflower roasts. No store-bought sauce needed.
Straightforward steps, big flavor payoff. Toss, roast, mix the crema, char the tortillas. Nothing complicated, but the end result tastes like you put in a lot more effort than you did.

An overhead view of small bowls of ingredients to make cauliflower tacos on a green marble surface with text overlays over each ingredient.

Ingredient Notes

Cauliflower – One 2 lb head gives you about 5 to 6 cups of florets. Cut them small and roughly the same size so they roast evenly and get crispy. Purple, green, or Romanesco cauliflower all work here too.
Chipotle peppers in adobo sauce – You’re using both the chopped peppers and the sauce from the same can. This is what gives the cauliflower its smoky, spicy flavor. Not all brands are gluten-free, so check the label. Leftover peppers and sauce keep in the refrigerator for a few weeks.
Taco seasoning – I use my gluten-free taco seasoning here. Store-bought works too, just make sure it’s labeled gluten-free since many brands add wheat as a filler.
Corn tortillas – Char them directly over a gas burner for the best flavor. If you don’t have a gas stove, the oven or microwave works. A cold tortilla will crack when you fold it.
Sour cream – Full-fat makes the creamiest crema. Greek yogurt works as a 1:1 substitute for a slightly tangier version. Use vegan sour cream to make the whole recipe dairy-free.

Why your cauliflower isn’t getting crispy

Give the cauliflower room on the baking sheet. If the florets are crowded they’ll steam instead of roast and you’ll end up with soft, pale cauliflower instead of crispy and charred. Use two baking sheets if needed and rotate them halfway through.

Step-by-Step Instructions

These roasted cauliflower tacos with cilantro lime crema are so easy to make with a few simple steps. Follow the step-by-step photos with matching instructions below to help you make these vegetarian tacos perfectly every time. For the ingredient amounts, more detailed instructions, tips, tricks, and the printable recipe please scroll down to the recipe card.

It’s very simple to make cauliflower tacos. All you need to do is roast the spiced cauliflower florets, make the cilantro lime crema, char your corn tortilas, and assemble your tacos! Use the steps below as visual cues to help you make this recipe.

For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.

Jump to the Recipe Card

A glass mixing bowl with cauliflower florets in it. — Chop the cauliflower head into small florets and place in a mixing bowl.

A small glass mixing bowl with olive oil, adobo sauce, chopped chipotle peppers in adobo sauce, and taco seasoning before mixing. — Combine the oil, taco seasoning, chopped chipotle peppers, adobo sauce, and lime juice. Stir until smooth.

Cauliflower florets in a glass mixing bowl topped with an adobo sauce mixture before mixing. — Add the sauce mixture to the cauliflower florets.

Cauliflower florets in a glass mixing bowl mixed with taco seasoning and adobo sauce. — Toss until all of the cauliflower florets are covered with the sauce.

Cauliflower florets on a parchment lined baking sheet that have been tossed in a red sauce mixture before baking. — Place the seasoning cauliflower pieces on a baking sheet lined with parchment paper.

A close up of roasted cauliflower that has been seasoned with taco seasoning, adobo sauce, and chipotle peppers in adobo sauce. — Roast the cauliflower in the oven until crispy and lightly charred.

A bowl of sour cream, lime juice, cilantro and lime zest before mixing. — Add the sour cream, lime juice, lime zest, and cilantro to a bowl and stir to combine.

A closeup of a roasted cauliflower taco on a corn tortilla topped with sliced avocado, cilantro, purple cabbage and cilantro lime crema. — Char the corn tortillas and top with roasted cauliflower, sliced avocado, shredded red cabbage, chopped cilantro and prepared cilantro lime crema.

Expert Tips

Cut the florets small and even. Bite-sized pieces that are all roughly the same size will cook at the same rate and get crispier than large uneven chunks.
Roast at high heat. 450F is not a typo. That’s what gives the cauliflower the caramelized, slightly charred exterior. Lower heat just steams it.
Char your tortillas. Place them one at a time directly over a gas burner on low for about 30 seconds per side. It makes a noticeable difference in flavor. A microwave or oven works too if you don’t have a gas stove.
Make the crema first. It gets better after sitting in the fridge for a bit. Mix it together before the cauliflower goes in the oven and let it chill while everything roasts.

Cauliflower – Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 400F oven for 8 to 10 minutes to bring the crispy texture back. The microwave works but the cauliflower will be softer.

Cilantro lime crema – Store in an airtight container in the refrigerator for up to 3 days.

Make ahead – The crema actually gets better after sitting in the fridge, so you can make it up to 3 days in advance. The roasted cauliflower reheats well, so you can roast it ahead and reheat when ready to serve. Slice the avocado fresh and assemble the tacos right before serving.

Serving Suggestions

These are the tacos I make when I want something fast and vegetarian that still feels like a real dinner. Serve them with my 4-ingredient guacamole and homemade baked tortilla chips on the side. The chips are a great way to use up any leftover corn tortillas from the same bag.