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5 from 2 votes

Vegan Cauliflower Tacos

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!
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Servings: 8 tacos
Author: Julie Chiou

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.
    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
  • Add the cauliflower and toss to combine.
    1 head cauliflower
  • 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.
    1 clove garlic, 2 tablespoons shallot, 2 tablespoons apple cider vinegar, 2 tablespoons freshly squeezed lime juice, 2 tablespoons olive oil
  • 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.
    2 cups shredded purple cabbage, ¼ cup thinly sliced green onion, 2 tablespoons chopped cilantro

For the Lime Crema:

  • Combine all of the ingredients in a small bowl. Season with salt to taste. Set aside until ready to use.
    ½ cup plain unsweetened non-dairy yogurt, 2 tablespoons plain unsweetened non-dairy milk, 2 tablespoons freshly squeezed lime juice, 1 teaspoon lime zest

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.

Nutrition

Serving: 1 taco | Calories: 106 kcal | Carbohydrates: 8 g | Protein: 3 g | Fat: 8 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 5 g | Cholesterol: 2 mg | Sodium: 191 mg | Potassium: 336 mg | Fiber: 2 g | Sugar: 3 g

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