Cauliflower Taco Recipe

I’ve been making these roasted cauliflower tacos for years, and they’re still the vegetarian recipe I reach for when I need to feed a mixed crowd without any pushback. Meat eaters, picky kids, people who “don’t like cauliflower.” This one converts them every time.

What makes it work is the combination. Roasted cauliflower alone is good. Crispy chickpeas alone are good. But together, tossed in the same smoky chili and paprika blend and roasted on the same pan, they create a filling that has both tenderness and crunch in every bite.

Scrambling for an easy and fan-favorite dinner? Look no further than these cauliflower tacos!

This low-effort meal dresses up nutritious cauliflower and protein-packed chickpeas as flavorful street tacos. The deliciousness doesn’t stop there. We’re talking pickled red cabbage and guac! Dinner is done in 45 minutes!

Ingredients for Cauliflower Tacos

• Quick Slaw: A quick pickled red cabbage adds crunch to these tacos and helps to balance out the spice. You could also use pickled onions or even pickled jalapeños here!
• Avocado Crema: This quick version of our avocado crema is a blend of avocado, garlic, and seasonings. You can also use vegan queso in place of or in addition to the avocado sauce.
• Vegetarian Taco Filling: We’re using a combination of spiced cauliflower and chickpeas, roasted until crispy!

How to make roasted cauliflower tacos

This is a simple three-part recipe that all comes together in 45 minutes. For the full written instructions with step-by-step photos, jump to the recipe card.

1. Start the slaw first so it has time to marinate while everything else cooks
2. Toss the cauliflower and chickpeas with olive oil and spices
3. Spread onto a baking sheet in a single layer and roast at 400°F for 30 minutes
4. Make the avocado sauce in the food processor while the filling roasts
5. Warm the tortillas, then assemble with the filling, a heaping spoonful of slaw, and a drizzle of avocado sauce

Useful tips when cooking cauliflower tacos

Dry the chickpeas thoroughly. The drier they are before going on the baking sheet, the crispier they get. Pat them firmly with a few layers of paper towels before tossing with the spices.

Don’t crowd the baking sheet. If the cauliflower and chickpeas are piled on top of each other, they’ll steam rather than roast. Use a large sheet pan or split between two to give everything room to brown properly.

Start the slaw early. It tastes good right away but significantly better after 30 minutes of marinating. If you can make it a day ahead, even better. It keeps in the fridge for up to a week.

How to serve cauliflower tacos

My favorite way to serve these is family-style with everything laid out so people can build their own. The filling, slaw, avocado sauce, and any extra toppings in the middle of the table and tortillas kept warm in a towel.

For toppings beyond what’s in the recipe, Mexican street corn salad is the side I reach for most often alongside these. The sweet corn and lime play really well against the smoky cauliflower. Pico de gallo and pickled jalapeños are the other additions that come out every time we make these.

Cauliflower Taco Topping Variations

The sky’s the limit when it comes to taco pairings! I like to serve dishes that can be served both on or next to the tacos.

• Mexican Street Corn Salad: The corn adds a sweet note that compliments the tangy cabbage slaw.
• Nopales (Cactus Paddles!): With a crunch like bell peppers, they add a nice bite to tacos.
• Pico De Gallo: What street tacos aren’t good with pico de gallo?

How to store roasted cauliflower tacos

Store the components separately rather than assembled. Once a taco is built, the tortilla goes soft fast.

Taco filling: Keeps in an airtight container in the fridge for up to four days. Reheat in the oven at 400°F or air fryer for a few minutes to restore the crispiness. The microwave works but makes the cauliflower soft.

Avocado sauce: Store in a sealed jar with a piece of plastic wrap pressed directly onto the surface to prevent browning. Keeps for two to three days. Give it a stir before serving.

Cabbage slaw: Keeps in a sealed jar or container in the fridge for up to a week. The flavor actually improves over the first couple of days.

Freezing: The filling freezes well for up to two months. Freeze in a sealed bag or container and reheat in the oven straight from frozen at 400°F for 10 to 15 minutes. The avocado sauce and slaw don’t freeze well and are best made fresh.

Cauliflower taco FAQs