Roasted Cauliflower Tacos
Whether you’re a meat eater or not, you’ll love these easy roasted cauliflower tacos topped with cilantro lime crema. With this plant-based recipe, dinner can be on the table in under 45 minutes. This recipe is gluten-free and vegetarian, and can easily be made dairy-free and vegan!
Print Recipe
Pin Recipe
Rate this Recipe
Ingredients
For the cauliflower:
- 3 tablespoons olive oil or avocado oil
- 3 tbsp adobo sauce - from a can of chipotle peppers in adobo *choose a gluten-free brand
- 2 chipotle peppers in adobo sauce - finely chopped *choose a gluten-free brand
- 1 tbsp lime juice
- 1 1/2 tablespoons homemade taco seasoning *if using store-bought - choose a gluten-free brand
- 1 head cauliflower - cut into small florets (about 5-6 cups total)
For the cilantro lime crema:
- 1 cup sour cream or greek yogurt - substitute vegan if needed
- 2 tbsp fresh cilantro - finely chopped
- 2 tbsp fresh lime juice
- 1 teaspoon lime zest
- 1/2 teaspoon salt
For serving:
- 1 cup red cabbage - shredded (from 1/4 cabbage head)
- 12 gluten-free corn tortillas - charred
- 1 avocado - sliced
- 1/4 cup fresh cilantro - chopped, for serving
- 1 lime - sliced in wedges, for serving
**Use the toggle button above to turn the instruction photos on and off!
Instructions
- Preheat the oven to 450F. Line a baking sheet with parchment paper and set aside.
- In a bowl, mix together the olive oil, adobo sauce, chilis in adobo, lime juice and taco seasoning.
- Add the cauliflower florets to the sauce. Toss until combined.
- Place the seasoned cauliflower florets on the prepared baking sheet in a single layer. Bake at 450F for 30-35 minutes, stirring 2-3 times during the baking, until the cauliflower is tender, crispy, and charred.
- While the cauliflower is baking, make the cilantro lime crema. Add the sour cream or greek yogurt to a bowl. Stir in the cilantro, fresh lime juice, lime zest, and salt until combined. Refrigerate until ready to use.
- To serve, layer the roasted cauliflower on charred corn tortillas with shredded red cabbage, sliced avocado, and chopped cilantro. Top with a lime wedge and a drizzle of cilantro lime crema.
Video
Notes
- Nutritional information is calculated per taco and is an estimation.
- My cauliflower head was 2 lbs and I was able to get about 5 ½ cups of cauliflower florets from it.
- If you are gluten-free, be sure to use gluten-free corn tortillas. Some brands add flour to their corn tortillas or they are manufactured on the same line as regular flour tortillas.
- Not all brands of chipotle peppers in adobo sauce are gluten-free, so be sure to check labels.
- You can use my homemade taco seasoning for this recipe, which is made from just a few spices or you can use your own favorite homemade taco seasoning. If you use store-bought taco seasoning, keep in mind that not all brands are gluten-free and most add wheat to the seasoning so you will want to choose a gluten-free brand and double check ingredient labels.
- This recipe is vegan besides the cilantro lime crema. You can use a vegan sour cream or vegan greek-style yogurt instead to make this vegan. Alternatively, you can substitute the cilantro lime crema with your favorite vegan sauce instead.
- I love to char my corn tortillas for tacos and it’s really easy to do. Just place the corn tortillas one at a time over a gas burner on low and lightly char the tortillas on the edges. You can also warm the tortillas in other ways - like the microwave or oven - if you prefer. Warming the tortilla will ensure it doesn’t break apart when you assemble your tacos.
Nutrition
Calories: 184kcal | Carbohydrates: 19g | Protein: 3g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 11mg | Sodium: 961mg | Potassium: 336mg | Fiber: 4g | Sugar: 3g | Vitamin A: 423IU | Vitamin C: 32mg | Calcium: 65mg | Iron: 1mg
