Vegan Roasted Cauliflower Tacos
These easy vegan roasted cauliflower tacos are full of flavor and packed with veggies. Cauliflower makes a delicious taco filling that’s naturally plant-based and gluten-free, plus it has a great texture.
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Why make this recipe
Whether you’re celebrating Cinco de Mayo, having taco Tuesday, or simply want a delicious easy meal, these cauliflower tacos are the answer!
You can fill these tacos with roasted cauliflower or even crunchy fried cauliflower, then top them with Mexican pickled onions, crispy quinoa, cilantro lime crema, chipotle mayo, avocado, tofu sour cream, vegan queso, guacamole, salsa, and more.
Ingredients and substitutions
- Cauliflower – one large head of cauliflower or about 4 cups of florets.
- Olive Oil – or any neutral-flavored oil will work. This will help the breading stick to the cauliflower and help it crisp up and not stick to the cookie sheet.
- Salt – to taste. If you use salty taco seasoning, you may not need extra salt.
- Taco Seasoning – for flavor. Use any store-bought taco seasoning that you like or make your own using chili powder and extra cumin.
- Cumin – optional for a little extra Mexican-style flavor.
- Taco Toppings – Add lettuce, Mexican pickled onions, vegan cilantro lime crema, tomatoes, vegan cheddar cheese, olives, vegan sour cream, guacamole, jalapenos, salsa, cilantro sauce, crunchy quinoa, or anything else that you like on your tacos.
- Taco Shells or Corn Tortillas – you can use hard-shell tacos or soft-shell tacos. I love to use flame-roasted corn tortillas for these tacos.
Helpful tools
- Sheet Pan – use a rimmed baking sheet to roast the cauliflower. You can line it with parchment paper for easier cleanup if desired.)
- Tongs – for heating the corn tortillas.
How to make cauliflower tacos
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
Roast the cauliflower
Step 1 – Preheat the oven to 425˚F (218° C). (Make pickled onions, garlic cilantro sauce, or any other taco toppings you wish to use.)
Step 2 – Cut the cauliflower into small florets and place in a large mixing bowl then drizzle with olive oil and sprinkle with salt. Mix well, then transfer it to a large baking sheet.
Step 3 – Bake the cauliflower 425˚ F (218° C) for 15-20 minutes, take it out of the oven, sprinkle it with cumin and taco seasoning, mix well then bake it again for 5 more minutes until it is tender and has crispy edges. (The baking time may vary depending on the size of your pieces.)
Heat the corn tortillas (or use hard shell tacos)
Step 4 – (optional) With a gas stove set the heat to medium. Using tongs, take one end of the tortilla and place it directly over the flame on a clean burner. Allow the tortilla to lay over the flame for about 1 minute, then flip over on the other side for one more minute until it starts to brown around the edges. Keep the tortillas warm by placing them in a tortilla warmer or in some kitchen towels until you are ready to use them.
Assemble the tacos (or set up a taco bar)
Step 5 – Fill the taco shells with about 1/4 cup of the seasoned roasted cauliflower, then add Mexican pickled onions, cilantro lime crema, fresh cilantro, chipotle mayo, and a squeeze of fresh lime juice. Or add your choice of favorite taco toppings (see below).
Pro Tips
- I like to add the spices towards the end of baking so they stay fresh tasting and don’t burn.
- Use a rimmed baking sheet to keep the cauliflower forests from falling off of the sheet when baking.
- My family loves these tacos made with flame-roasted corn tortilla shells. The bits of charred edges give the tacos tons of flavor and the tortillas are much lighter and fresher tasting than hard shell tacos.
Storage and reheating
Refrigerate: The roasted cauliflower taco toppings will keep well in the fridge for 3 – 5 days in an airtight container. I recommend assembling them fresh before eating.
Freeze: Leftover roasted cauliflower freezes well and can be stored in an airtight container in the freezer for up to 3 months.
Reheating: Reheat the cauliflower florets in the microwave for about 1 minute before assembling the tacos.
What to put on a vegan taco bar?
I like to set up a little taco bar and let my family assemble their own tacos. Here are a few of our favorite things to put on tacos. You don’t need them all, just pick a few that your family likes.
- vegan sour cream
- vegan cheddar cheese
- garlic cilantro sauce
- Mexican pickled onions
- vegan cilantro lime crema
- chipotle mayo or sriracha mayo
- vegan cheese sauce
- veggie cheese sauce
- toasted crunchy quinoa
- diced tomatoes
- cilantro
- avocado
- olives
- guacamole
- jalapenos
- salsa
- fresh lime juice
Want some more ideas for vegan taco fillings? Try my vegan tempeh tacos, shredded tofu tacos, jackfruit tacos, or TVP tacos.
More vegan meals
- Vegan Taco Soup
- Vegan Pozole
- Vegan White Chili
- Southwest Bean Salad
- Vegan Tamales
- Spicy Vegan Mac and Cheese
Roasted cauliflower taco recipe
Roasted Cauliflower Tacos
Ingredients
- 1 head cauliflower
- 2 tablespoons light olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
- 1/2 teaspoon taco seasoning
- 12 whole corn tortillas, or hardshell taco shells
Taco topping of choice
Equipment
Instructions
Roast the cauliflower
- Preheat the oven to 425˚F (218° C). (Make pickled onions, garlic cilantro sauce, or any other taco toppings that you wish to use.)
- Cut the cauliflower into small florets and place in a large mixing bowl then drizzle with olive oil and sprinkle with salt. Mix well, then transfer it to a large baking sheet.
- Bake the cauliflower 425˚ F (218° C) for 15-20 minutes, take it out of the oven, sprinkle it with cumin and taco seasoning, mix well then bake it again for 5 more minutes until it is tender and has crispy edges. (The baking time may vary depending on the size of your pieces.)
Heat the corn tortillas (or use hard shell tacos)
- With a gas stove set the heat to medium. Using tongs, take one end of the tortilla and place it directly over the flame on a clean burner. Allow the tortilla to lay over the flame for about 1 minute, then flip over on the other side for one more minute until it starts to brown around the edges. Keep the tortillas warm by placing them in a tortilla warmer or in some kitchen towels until you are ready to use them.
Assemble the tacos (or set up a taco bar)
- Fill the taco shells with about 1/4 cup of the seasoned roasted cauliflower, then add Mexican pickled onions, cilantro lime crema, fresh cilantro, chipotle mayo, and a squeeze of fresh lime juice. Or add your choice of favorite taco toppings.
Notes
- I like to add the spices towards the end of baking so they stay fresh tasting and don’t burn.
- Use a rimmed baking sheet to keep the cauliflower forests from falling off of the sheet when baking.
- My family loves these tacos made with flame-roasted corn tortilla shells. The bits of charred edges give the tacos tons of flavor and the tortillas are much lighter and fresher tasting than hard shell tacos.
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