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How to Make Vegan Cauliflower Tacos
Cauliflower Tacos
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 shredded purple cabbage
- ● ¼ cup thinly sliced green onion
- ● 2 tablespoons chopped cilantro
For the Lime Crema
- ● ½ cup 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 400F 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.
Notes
For the Roasted Cauliflower
● Olive oil helps the cauliflower brown without burning in the oven. Avocado oil would also work!
● I’m making a homemade taco seasoning but you could use 2 tablespoons of your favorite store bought seasoning if you prefer.
● I’m using a standard white cauliflower but orange and purple should work too. Just make sure to cut it into similar sized florets so it roasts evenly. For the Slaw
● Garlic infuses the slaw for the vinaigrette without overpowering it! Just make sure to remove it before adding the cabbage.
● Shallot has a mild onion flavor that becomes even more mild after soaking in acid. Red onion would also work if you have it on hand.
● I love the combination of apple cider vinegar and lime juice in this slaw! Apple cider vinegar is a bit more earthy and harsh while lime juice is lighter and more refreshing.
● Olive oil helps coat the slaw and adds a bit more flavor to the vinaigrette.
● I like purple cabbage because it has great color but standard green cabbage works too!
● Green onion adds a bit more onion flavor and earthiness to the slaw.
● Cilantro is a classic addition to slaw and tacos– feel free to use parsley if you aren’t a fan of cilantro. For the Lime Crema
● I prefer soy yogurt for this recipe because it isn’t as nutty as cashew or almond yogurt. Just make sure it’s unflavored and unsweetened.
● I’m using unsweetened almond milk in the crema but pretty much any unsweetened unflavored non-dairy milk will work. You can also use water!
● Fresh lime juice is the key to this crema. Don’t skip it!
● Lime zest really enhances the flavor of the lime in the crema.
● Olive oil helps the cauliflower brown without burning in the oven. Avocado oil would also work!
● I’m making a homemade taco seasoning but you could use 2 tablespoons of your favorite store bought seasoning if you prefer.
● I’m using a standard white cauliflower but orange and purple should work too. Just make sure to cut it into similar sized florets so it roasts evenly. For the Slaw
● Garlic infuses the slaw for the vinaigrette without overpowering it! Just make sure to remove it before adding the cabbage.
● Shallot has a mild onion flavor that becomes even more mild after soaking in acid. Red onion would also work if you have it on hand.
● I love the combination of apple cider vinegar and lime juice in this slaw! Apple cider vinegar is a bit more earthy and harsh while lime juice is lighter and more refreshing.
● Olive oil helps coat the slaw and adds a bit more flavor to the vinaigrette.
● I like purple cabbage because it has great color but standard green cabbage works too!
● Green onion adds a bit more onion flavor and earthiness to the slaw.
● Cilantro is a classic addition to slaw and tacos– feel free to use parsley if you aren’t a fan of cilantro. For the Lime Crema
● I prefer soy yogurt for this recipe because it isn’t as nutty as cashew or almond yogurt. Just make sure it’s unflavored and unsweetened.
● I’m using unsweetened almond milk in the crema but pretty much any unsweetened unflavored non-dairy milk will work. You can also use water!
● Fresh lime juice is the key to this crema. Don’t skip it!
● Lime zest really enhances the flavor of the lime in the crema.
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