Roasted Cauliflower Tacos
These roasted cauliflower tacos are a weeknight staple at my house. The cauliflower gets tossed in chipotle peppers, adobo sauce, and taco seasoning, then roasted at high heat until it's crispy and slightly charred at the edges. I pile it onto charred corn tortillas with cilantro lime crema, shredded red cabbage, and avocado. The whole thing is on the table in 45 minutes. This recipe is gluten-free and vegetarian, and can easily be made dairy-free and vegan!
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Ingredients
For the cauliflower:
- 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
For the cilantro lime crema:
- 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
For serving:
- 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
**Use the toggle button above to turn the instruction photos on and off!
Instructions
- Preheat the oven to 450°F. Line a large baking sheet with parchment paper.
- In a small bowl, whisk together 3 tablespoons adobo sauce, 2 chipotle peppers in adobo sauce, 3 tablespoons olive oil, 1½ tablespoons taco seasoning, and 1 tablespoon fresh lime juice until smooth.
- Add 1 head cauliflower, cut into florets, to a large bowl. Pour the sauce over the top and toss until every floret is evenly coated.
- Spread the cauliflower in a single layer on the prepared baking sheet. Give each floret a little space, if they're crowded, use two baking sheets. Roast at 450℉ for 30 to 35 minutes, stirring 2 to 3 times, until the cauliflower is tender, crispy, and charred at the edges.
- While the cauliflower roasts, make the cilantro lime crema. Combine 1 cup sour cream, 2 tablespoons fresh lime juice, 1 teaspoon lime zest, 2 tablespoons fresh cilantro, and ½ teaspoon salt in a small bowl and stir until smooth. Refrigerate until ready to serve.
- Char 12 gluten-free corn tortillas, one at a time, directly over a gas burner on low for about 30 seconds per side. If you don't have a gas stove, warm them in a dry skillet over medium heat or wrap in a damp paper towel and microwave for 30 seconds.
- To assemble, layer the roasted cauliflower onto the charred tortillas. Top with 1 cup red cabbage, 1 avocado, and a drizzle of cilantro lime crema. Garnish with ¼ cup fresh cilantro. Serve with 1 lime cut into wedges on the side.
Video
Notes
- Gluten-Free Note: This recipe is designed to be gluten-free, but a few ingredients require a label check: taco seasoning, chipotle peppers in adobo, and corn tortillas. Not all brands are gluten-free.
- Vegan Swap: Use vegan sour cream or a vegan Greek-style yogurt in the crema to make the whole recipe dairy-free and vegan.
- Spice level: Two chipotle peppers gives these a medium heat. Use one for milder tacos or add a third if you want more.
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
