Dinner

Cauliflower Tacos Recipe

ByClara Bennett January 5, 2026January 5, 2026

Introduction

These cauliflower tacos are a flavorful and satisfying vegetarian option that combines perfectly spiced roasted cauliflower with a crisp cabbage slaw. Finished with a tangy lime crema, they make a fresh and vibrant meal for any day of the week.

Three small round tortillas with a speckled brown toasted texture lie flat on a white marbled surface. Each tortilla is topped first with a layer of shredded purple and white cabbage mixed with bright green cilantro leaves. On top of the cabbage sits crispy roasted cauliflower pieces with a deep golden-brown color. White creamy sauce is drizzled over the cauliflower and cabbage. The scene is bright and fresh with a close-up view showing details of the textures and colors of the layers. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/3 cup neutral oil
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
2 1/2 teaspoons kosher salt, divided
1 large head cauliflower, cut into 2-inch florets
1/2 cup sour cream
3 tablespoons fresh lime juice, divided
1 cup finely sliced red cabbage
1 cup finely sliced white cabbage
1/4 small red onion, thinly sliced
1/4 cup chopped fresh cilantro, plus more for serving
8 small corn tortillas, warmed
Lime wedges, for serving

Instructions

Step 1: Place a rack in the center of the oven and preheat to 425°F (220°C). In a large bowl, whisk together the oil, chili powder, garlic powder, paprika, oregano, cumin, and 1 1/2 teaspoons of salt. Add the cauliflower florets and toss to coat evenly. Arrange the cauliflower cut side down on a foil-lined baking sheet.
Step 2: Roast the cauliflower for 25 to 30 minutes, until tender in the center and deeply browned on the bottom. Remove from the oven and let cool for 5 minutes on the baking sheet.
Step 3: While the cauliflower roasts, prepare the crema by stirring together the sour cream, 1 tablespoon lime juice, and 1/2 teaspoon salt in a small bowl. Cover and refrigerate until ready to use.
Step 4: In a medium bowl, combine the red and white cabbage, red onion, 1/4 cup chopped cilantro, the remaining 2 tablespoons lime juice, and 1/2 teaspoon salt. Toss well and set aside at room temperature.
Step 5: To serve, fill each warmed tortilla with a generous handful of the cabbage slaw. Top with 3 to 4 pieces of roasted cauliflower and drizzle with the lime crema. Garnish with additional cilantro and serve with lime wedges on the side.

Tips & Variations

For extra heat, add a pinch of cayenne pepper to the cauliflower seasoning.
Swap sour cream for Greek yogurt in the crema for a lighter sauce.
Try adding sliced avocado or pickled jalapeños for extra flavor.
Char the corn tortillas on a dry skillet before assembling for smokier flavor.

Storage

Store leftover roasted cauliflower, slaw, and crema separately in airtight containers in the refrigerator for up to 3 days. Reheat the cauliflower in a 400°F (200°C) oven for 5-7 minutes to retain crispness. Assemble tacos just before serving to keep tortillas from becoming soggy.

How to Serve

The image shows several tacos layered with roasted cauliflower pieces in a mix of golden and light brown tones, spread on top of a bed of thinly sliced purple cabbage and light-colored shredded vegetables. The tacos are made with slightly toasted soft tortillas with brown speckled patches, folded loosely to hold the filling. There are drizzles of a creamy white sauce over the cauliflower and cabbage, with green cilantro leaves adding fresh color on top. The tacos rest on a large white plate with a few lime halves and more cilantro leaves around. The whole scene is set on a white marbled surface with warm, inviting lighting. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these tacos vegan?

Yes, substitute the sour cream crema with a plant-based yogurt or a cashew crema to keep the dish vegan.

What is the best way to cut cauliflower for tacos?

Cut the cauliflower into 2-inch florets to ensure they roast evenly and are easy to eat when filled inside the tortillas.

Clara Bennett