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Irresistible Cauliflower Tacos with Cilantro Lime Slaw

Last Updated on May 15, 2024

These cauliflower tacos with cilantro lime slaw are a fiesta in your mouth and perfect for taco nights. Even picky eaters would love eating these tacos. Because they are just so darn good! 🤩

vegan cauliflower tacos

Perfectly roasted cauliflower florets, tender and slightly crispy at the edges, and bursting with flavors. Plus, you can just lay out the ingredients and everyone can assemble their own. It also adds to the fun! Every bite is Yum!

What’s even better? You can enjoy them hot or cold, it’s totally up to you. So if you love cauliflowers and also looking for a tasty and easy to make alternative to traditional tacos? I think these delicious roasted cauliflower tacos will be your new best friend. 😚

Why You’ll Love This Recipe

roasted cauliflower tacos
  • You can add more toppings as preferred!
  • You won’t believe plant-based tacos can be so tasty!
  • A great recipe for any occasion like family gatherings, game nights, and other parties.
  • Make it gluten-free with corn tortillas!
  • You can use this recipe for burritos as well.

Cauliflower Taco Recipe

Prep time: 10 minutes, cook time: 25 minutes, total time: 35 minutes.

cauliflower recipes tacos
  • ¾ lb/340g cauliflower florets (1 head of cauliflower) cut small
  • 1 medium/160g red bell pepper, sliced
  • ½ medium/135g red onion, sliced
  • 2 cloves/10g garlic, minced
  • 1 tsp/2g smoked paprika
  • 1 tsp/1g dried oregano
  • 1 ½ tsp/3g ground cumin
  • ¾ tsp/4g sea salt
  • 2 tbsp/30ml neutral-flavored oil, divided
  • 8-10 medium corn tortillas (about 6”/15cm) or wheat tortillas

Cilantro lime cole slaw:

  • 2 cups/200g shredded red cabbage 
  • 1 large/40g fresh Jalapeños, sliced
  • ½ cup/8g loosely packed cilantro leaves, washed, dried, and chopped
  • Juice of 1 lime

*Optional: Serve with sliced avocado, chopped tomatoes, avocado black bean salad, or hot sauce


How To Make Cauliflower Tacos

crispy cauliflower tacos
  1. To make this recipe, preheat the oven to 400 degrees F (200 C). Line a large baking sheet with parchment paper. Set aside. Then cut out the central stem off the cauliflowers and break the heads into florets, cutting smaller as needed for an even roast. Then remove the stem and seeds of the bell pepper and slice into ½”/12mm or less strips.
  2. Peel the onions and cut off the root as minimally as possible, leaving the onion layers attached. Cut them lengthwise into ½”/12mm slices. Then peel and mince the garlic.
  3. In a large bowl, add cauliflower, red pepper, and onion. Then add the garlic, oregano, paprika, cumin, salt, and 1 tablespoon or 15ml of oil. Toss to combine and coat everything evenly.
  4. Spread the veggies into one even layer on a prepared baking sheet. Place the baking sheet in the oven and bake for 15 to 17 minutes or until slightly crispy and tender enough to be pierced with a fork. Remove from the oven and set aside.
mexican roasted cauliflower
  1. Finely slice the cabbage and place it in a medium bowl. Cut the stem off the jalapeños and slice it in half lengthwise. Remove the seeds and ribs to lessen the heat of the slaw. Slice the jalapeños into thin semi-circles (1/8”/3mm thick or less) and add to the bowl with the cabbage.
  2. Wash and dry the cilantro leaves then chop finely. Add to the cabbage and jalapeno mixture. Squeeze 2 tablespoons or 30ml lime juice onto the slaw. Taste and adjust as needed. Set slaw aside until needed.
  3. Heat a large pan or griddle over medium-low heat. Add about 1 teaspoon or 5ml of oil and spread it around to coat the bottom of the pan evenly. Place 1 or 2 tortillas at a time and heat for about 1 minute at a time until brown spots appear and it becomes crispy. Place them on a plate and repeat with the remaining tortillas, add more oil as needed.
  4. Grab a tortilla and scoop 3 to 4 cauliflower florets on it. Then add the spicy cabbage slaw and serve while warm. (you can also add other roasted vegetables and a sauce if preferred.)

Note: Leftover cauliflower mixture can be stored in an airtight container in the fridge and you can reheat it in the oven at 350°F/175 C for 10 minutes. However, it won’t be as crunchy. Fry tortillas fresh before serving.

Tips, Variations, And Substitutions

buffalo cauliflower tacos

🌯 Pico De Gallo – You may add this to your taco for a spicy, refreshing, and tangy topping. This will also complement the slaw. For a refreshing, sweet, spicy, and tangy mango salsa.

🌯 Fire-roasted chiles – This will give your tacos extra heat. You can use this in place of the jalapeño or sprinkle for more spice.

🌯 Sliced avocado – Adding avocado to your vegan tacos will give it a creamy element and a vibrant green color. You can either use sliced or diced avocado or turn it into guacamole.

🌯 Black beans or bean salad – You may add this as a topping for your vegetarian tacos as well. It will have a nutty, earthy taste and will make your dish heartier.

🌯 Vegan Greek yogurt – This is another great topping for your vegetarian tacos. Aside from avocado, this will give your dish a creamy element, will turn down the spice, and will give it a refreshing element as well.

🌯 Chickpeas – You can make it chickpea tacos. It has a nutty, creamy taste and can be added to your tacos to make it more filling just like the black beans.

Aside from avocado guac, you can make the sauce for this recipe such as vegan crema or chipotle to add a new depth of flavor.

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cauliflower tacos recipe

Frequently Asked Questions

1. Can I Add Chipotle As A Topping To Make This Recipe?

Definitely! Chipotle adds a bold, smoky, spicy kick to your food which pairs well with our tacos.

2. What Do I Do With Leftovers?

Keep the slaw and the cauliflower in separate airtight containers and keep them in the fridge. The cauliflower can be reheated in the oven. The tortillas should be cooked only when it’s about time to serve.

3. I Want To Try This Recipe, Aside From Baking It On A Baking Sheet, What Else Can I Do?

If you want to try something different, you can try and grill the cauliflower to give it a smoky barbecue taste. Feel free to get creative.

vegan cauliflower tacos

Irresistible Cauliflower Tacos with Cilantro Lime Slaw

Savor the flavor of cauliflower tacos packed with deliciousness! Try our mouthwatering recipe with a zesty cilantro lime slaw – a must-try for taco lovers!
5 from 5 votes
Print Rate
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 10 tacos
Calories: 50kcal
Author: SHU-CHUN

Ingredients

  • ¾ lb cauliflower florets around 1 head of cauliflower, cut small
  • 1 medium red bell pepper sliced
  • ½ medium red onion sliced
  • 2 clove garlic minced
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • tsp ground cumin
  • ¾ tsp salt
  • 2 tbsp oil neutral flavor, divided
  • 10 pc corn tortillas about 6"/15cm, or wheat tortillas

Cilantro Lime Slaw

  • 2 cup red cabbage thinly sliced (ciffonade)
  • 1 large jalapeno deseed, sliced
  • ½ cup cilantro leaves wash, dried, and chopped
  • 1 pc juice of lime

Instructions

  • To make this recipe, preheat the oven to 400 degrees F (200 C). Line a large baking sheet with parchment paper. Set aside. Then cut out the central stem off the cauliflowers and break the heads into florets, cutting smaller as needed for an even roast. Then remove the stem and seeds of the bell pepper and slice into ½”/12mm or less strips.
  • Peel the onions and cut off the root as minimally as possible, leaving the onion layers attached to each other. Cut them lengthwise into ½”/12mm slices. Then peel and mince the garlic.
  • In a large bowl, add cauliflower, red pepper, and onion. Then add the garlic, oregano, paprika, cumin, salt, and 1 tablespoon or 15ml of oil. Toss to combine and coat everything evenly.
  • Spread the veggies into one even layer on a prepared baking sheet. Place the baking sheet in the oven and bake for 15 to 17 minutes (While cooking, prepare the slaw) or until slightly crispy and tender enough to be pierced with a fork. Remove from the oven and set aside.
  • Finely slice the cabbage and place it in a medium bowl. Cut the stem off the jalapeños and slice it in half lengthwise. Remove the seeds and ribs to lessen the heat of the slaw. Slice the jalapeños into thin semi-circles (1/8”/3mm thick or less) and add to the bowl with the cabbage.
  • Wash and dry the cilantro leaves then chop finely. Add to the cabbage and jalapeno mixture. Squeeze 2 tablespoons or 30ml lime juice onto the slaw. Taste and adjust as needed. Set slaw aside until needed.
  • Heat a large pan or griddle over medium-low heat. Add about 1 teaspoon or 5ml of oil and spread it around to coat the bottom of the pan evenly. Place 1 or 2 tortillas at a time and heat for about 1 minute at a time until brown spots appear and it becomes crispy. Place them on a plate and repeat with the remaining tortillas, add more oil as needed.
  • Grab a tortilla and scoop 3 to 4 cauliflower florets on it. Then add the spicy cabbage slaw and serve while warm. (you can also add other roasted vegetables and a sauce if preferred.) (Note)

Notes

(Note) Leftover cauliflower mixture can be stored in an airtight container in the fridge and you can reheat it in the oven at 350°F/175 C for 10 minutes. However, it won’t be as crunchy. Fry tortillas fresh before serving.

Nutrition

Serving: 1taco | Calories: 50kcal | Carbohydrates: 5g | Protein: 1g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 192mg | Potassium: 203mg | Fiber: 2g | Sugar: 2g | Vitamin A: 746IU | Vitamin C: 44mg | Calcium: 27mg | Iron: 1mg

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