Roasted Cauliflower Tacos

Cauliflower doesn’t have much flavor on its own, but once it’s roasted with the right blend of spices, it’s delicious! Be sure to roast at a high heat so that the cauliflower caramelizes. (Otherwise the spice coating can end up tasting dusty.)

If you wanted a lower-carb version of this recipe, you could use romaine lettuce leaves in place of taco shells! Looking for a protein packed option? Add some tofu sofritas!

Frequently Asked Questions

• Can I add protein? Yes! These tacos are excellent with black beans, seasoned lentils, or crispy chickpeas for an extra protein boost.
• How should I store leftovers? Keep the roasted cauliflower in an airtight container in the fridge. Reheat in the oven or an air fryer for the best texture. Store leftover toppings separately.
• Can I make this vegan? Absolutely! These tacos are vegan-friendly as-is; just ensure your toppings are vegan too.

Taco Topping Ideas

I recommend topping these cauliflower tacos with this taco slaw, but here are a few other options if you want to add some variety to your tacos:

• Cilantro sauce
• Sour cream (vegan or regular)
• Queso fresco
• Salsa verde
• Tabasco sauce
• Burrito sauce
• Thinly sliced radishes
• Quesadilla sauce

Substitution Ideas

• If you don’t like things spicy, skip the chili powder, as it does add a lot of heat. You could always add hot sauce to the tacos for anyone who wants a little kick, but leaving out the chili powder would make these kid-friendly.
• You can use flour tortillas or corn tortillas, depending on what you prefer.
• The toppings can be mixed and matched, so don’t worry if you don’t have everything listed! Swap out the items suggested above for more topping ideas.

Roasted Cauliflower Tacos

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• Author: Liz Thomson
• Prep Time: 10 mins
• Cook Time: 25 mins
• Total Time: 30 mins
• Yield: 4 tacls 1x
• Category: Vegan
• Method: Baked
• Cuisine: Mexican

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Description

Roasted cauliflower is a healthy way to satisfy your taco craving! With plenty of spices and a crunchy taco slaw, these roasted cauliflower tacos are a delicious way to eat your veggies!

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Ingredients

Units USM Scale 1x2x3x

For the tacos:

• 1 large head of cauliflower, chopped into 1” pieces
• 2 tablespoons olive oil
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 4 small corn or flour tortillas (I used the street taco size)

For the taco slaw:

• 1/2 cup shredded cabbage
• 1/2 cup shredded carrots
• 1/4 cup fresh cilantro, roughly chopped
• 1 tablespoon lime juice
• 1 tablespoon mayonnaise
• Salt to taste

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Instructions

1. Preheat the oven to 450 degrees.
2. Toss cauliflower with olive oil, garlic powder, cumin, paprika, and salt.
3. Spread cauliflower evenly on the baking sheet.
4. Roast for 20-25 minutes, flipping halfway through, until golden brown and slightly crispy.
5. Divide into tortillas, top with taco slaw, and add any additional toppings you like.

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Notes

This recipe was originally published in April 2015. Updated April 2025.

It was a fun twist on our usual black bean tacos. You could certainly add other toppings to this (like cheese and sour cream) if that’s more your style, but I liked these as-is. If you’re curious about using corn or flour tortillas then you might like this post which compares corn tortillas vs. flour tortillas.

What to Serve with Cauliflower Tacos

• Mexican Street Corn Salad
• Rice Cooker Mexican Rice
• Mexican Black Beans
• Pinto Bean Soup

Looking for more ways to make cauliflower? Here are a few of my favorite recipes!

Buffalo Cauliflower Tacos

Whole Roasted Cauliflower with Whipped Feta

What’s your favorite taco topping?