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Vegan Cauliflower Tacos are the most delicious option for taco Tuesday and Cinco de Mayo! Grilled tortillas are filled with seasoned, roasted cauliflower, fresh slaw, and homemade lime crema. These are the meat and dairy-free tacos of your wildest dreams!
These tacos can turn even the most devout carnivores into vegan believers! While they might not be powerful enough to fully convert your steak loving grandfather into a vegan, he’ll at least have to agree that these tacos are seriously flavorful, filling, and impossible to have just one of.
Seasoned to perfection, the cauliflower all by itself is enough to crave! Chili powder, garlic powder, smoked paprika and more mix together to create a medley of seriously good flavor. As if that wasn’t enough, the homemade slaw and lime crema will have you savoring every last bite.
Make these easy vegan tacos for Cinco de Mayo, taco Tuesday, or any other occasion when a taco is appropriate… Which for me is any day of the week, really! They’re freshly flavored, good for you, and loaded with bold, vibrant ingredients that you’ll crave time and time again.
What You’ll Need:
The roasted cauliflower calls for:
- Olive Oil – Avocado oil also works.
- Seasonings – You’ll need a combination of chili powder, garlic powder, onion powder, ground cumin, smoked paprika, and just a sprinkle of kosher salt to make this cauliflower the most flavor-packed it can be!
- Cauliflower – Cut it into small florets to make for easy bites.
The homemade slaw will need:
- Garlic – For this fresh slaw, use a clove of fresh garlic, not pre-minced.
- Shallot – This delicate onion is perfect for the slaw.
- Apple Cider Vinegar – Try not to replace this with any other vinegar.
- Lime Juice – Freshly squeeze it!
- Olive Oil
- Purple Cabbage – This nutrient rich veggie is vibrant in color and is SO good for you!
- Green Onion – Thinly slice it.
- Cilantro – Rinse the cilantro before using, as it tends to have residue on it.
You’ll need all of this for the lime crema:
- Yogurt – Keep this recipe vegan by using non-dairy unsweetened yogurt.
- Milk – Almond, oat, and soy all work.
- Lime Juice and Zest
How to Make Vegan Cauliflower Tacos
For more detailed instructions, scroll to the bottom of this post.
Season the cauliflower. Combine the olive oil with all of the seasonings to form a paste. Toss the cauliflower florets in the paste.
Roast the cauliflower. Spread the cauliflower out on a prepared baking sheet and cook at 400°F for 30-35 minutes. Stir the cauliflower halfway through cooking.
Make the slaw. Combine the garlic clove, shallot, vinegar, lime juice, and olive oil. Let it sit for 10 minutes before removing the garlic clove and adding the final ingredients. Set aside.
Make the crema. Combine all of the ingredients and set aside.
Assemble! Fill the grilled tortillas with the cauliflower, crema, slaw, and toppings. Enjoy!
Common Questions:
What toppings can I use on vegan cauliflower tacos? Some of my fresh favorites include avocado, sliced jalapeños, salsa, and cilantro.
Can I make vegan cauliflower tacos ahead of time? Yes! Prepare the slaw, crema, and cauliflower and keep them all stored in separate airtight containers in the fridge, where they’ll all stay fresh for up to 2 days.
Keep vibing with vegan recipes!
Buffalo Cauliflower Pizza Flatbread
Vegan Cauliflower Tacos
Equipment
Ingredients
For the Roasted Cauliflower:
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon kosher salt
- 1 head cauliflower, cut into small florets
For the Slaw:
- 1 clove garlic, smashed and peeled
- 2 tablespoons shallot, minced
- 2 tablespoons apple cider vinegar
- 2 tablespoons freshly squeezed lime juice
- 2 tablespoons olive oil
- 2 cups (178 g) shredded purple cabbage
- ¼ cup (25 g) thinly sliced green onion
- 2 tablespoons chopped cilantro
For the Lime Crema:
- ½ cup (123 g) plain unsweetened non-dairy yogurt
- 2 tablespoons plain unsweetened non-dairy milk
- 2 tablespoons freshly squeezed lime juice
- 1 teaspoon lime zest
Additional Ingredients (Optional)
- Grilled Tortillas, flour or corn
- Avocado
- Sliced Jalapenos
- Salsa
- Cilantro
Instructions
For the Roasted Cauliflower:
- Preheat your oven to 400 °F (204 °C) and lightly grease a rimmed baking sheet with olive oil spray.
- Add the olive oil, chili powder, garlic powder, onion powder, cumin, paprika and salt to a large bowl. Stir until a paste forms.
- Add the cauliflower and toss to combine.
- Place the cauliflower on the sheet pan (making sure not to overcrowd the pan) and roast for 30-35 minutes, or until the cauliflower is golden brown and crisp. Make sure to stir the cauliflower halfway through roasting so it doesn’t burn.
For the Slaw:
- Add the smashed garlic clove, minced shallot, apple cider vinegar, lime juice, and olive oil to a medium bowl. Set aside for 10 minutes.
- Remove the garlic clove and add the cabbage, green onion, and cilantro. Mix well and season with salt and pepper to taste. Set aside until ready to use.
For the Lime Crema:
- Combine all of the ingredients in a small bowl. Season with salt to taste. Set aside until ready to use.
Assembly:
- Fill a grilled tortilla with roasted cauliflower and top with lime crema, slaw, and any additional toppings. Enjoy immediately.
- The cauliflower, slaw, and crema can be stored in separate air tight containers in the fridge for up to two days.
