Vegan tacos can be a hard sell with some folks. Come to think of it, vegan dishes of all sorts can be met with some resistance! But I find cauliflower is an exception. Even my dad is down with cauliflower. So when I want to create a vegan recipe that everyone will love, I often make cauliflower a main ingredient. That’s just what I did with these tacos, and you know what? I can’t imagine anyone that wouldn’t LOVE them! They’re packed with flavor and drizzled with a luscious avocado sauce (which I stole from my sweet potato tostada recipe).
What You’ll Need
For the Tacos
Cauliflower. The recipe calls for fresh — I can’t make any promises if you try using frozen!Cornstarch. You can leave this out if needed, but it adds a think layer of crispy crust that I find wonderful!Oil. Any high-heat oil that’s suitable for roasting will work. Try olive, canola, or vegetable oil.Spices. We’re using cumin, ancho chile powder, paprika, onion powder, and garlic powder. You can optionally add some cayenne pepper for extra heat!Salt.Tortillas. I prefer corn tortillas for these tacos, but you can use flour if you prefer.Cabbage. For a little crunch! Shredded lettuce works as well.
For the Avocado Sauce
Avocado.Non-dairy milk. Use anything that’s unsweetened and unflavored.Cilantro.Lime juice. Fresh squeezed will give you the best flavor.Salt.
How to Make Cauliflower Tacos
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down to skip right to the recipe!
First, coat your cauliflower florets evenly with a mixture of oil, cornstarch, spices, and salt. I like to do this by stirring everything in a bowl, then mixing it up with my hands. You could also shake everything up in a bag.
Arrange the cauliflower on a couple of parchment paper-lined baking sheets. Get a nice even layer and avoid crowding!
Roast the cauliflower until tender with some crispy spots. This should take about 20 minutes.
While the cauliflower roasts, warm up some tortillas and whip up your avocado sauce in a blender or food processor.Stuff your tortillas and dig in right away!
These tacos are best served immediately. The cauliflower will soften up and eventually get soggy as it sits, but the flavor will still be excellent. If you do have leftovers, the cauliflower and avocado sauce will keep in a sealed container in the fridge for about 3 days.Are these tacos gluten-free? They are!Can these be made oil free? Yes! Just skip the oil and the cornstarch. They won’t brown much when you bake them or come out quite as crispy, but still super tasty.Are these tacos hot? They’re spicy, but not too hot. Feel free to adjust the heat level to your preference. Add a bit of cayenne pepper if you like more kick!
More Vegan Taco Recipes
Tofu TacosDrunken Refried Bean TacosMushroom Carnitas TacosBeer Battered Zucchini TacosEasy Lentil Tacos
Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!
