Reimagine taco night with these easy roasted cauliflower tacos. A zesty cilantro lime crema and customizable toppings make this healthy meal a surefire hit.
These aren’t your average tacos. We’re swapping the traditional filling for spiced, roasted cauliflower florets that become wonderfully crispy in the oven. They’re then loaded in warm tortillas and generously drizzled with a cool, creamy cilantro lime crema, creating a perfect balance of hearty and fresh flavors in every bite.
Giving the cauliflower florets plenty of space is the secret to achieving a beautifully browned, crisp texture instead of steaming them. You can also get a head start by preparing the zesty crema a day or two in advance – storing it in the fridge allows the flavors to meld together beautifully, making your taco assembly even quicker!
And if you truly want to elevate this dish, consider making your own taco seasoning. A homemade blend not only allows you to control the spice level, but it delivers a far more vibrant and fresh flavor than store-bought packets. Plus, any extra seasoning can be stored for up to six months, allowing you to use it in an array of other recipes.
Table of Contents
Ingredient notes
- Cauliflower – Feel free to buy packaged cauliflower florets if you don’t want to spend additional time cutting the cauliflower heads down to size.
- Olive oil – Use high-quality olive oil to coat the cauliflower.
- Taco seasoning– You’ll need 2 tablespoons of taco seasoning. Tip: Here’s how much taco seasoning is in one packet.
- Cilantro lime crema– A combination of sour cream, mayonnaise, cilantro, zested and juiced lime, garlic, red wine vinegar, pepitas (optional), and crumbled cotija cheese (or queso fresco).
- Tortillas – Use mini white corn tortillas, warmed so that they are pliable.
- Toppings – Enjoy the roasted cauliflower in tortillas with your favorite toppings, such as avocado, red cabbage, and fresh cilantro.
- Lime wedges – Served alongside your assembled cauliflower tacos for a squeeze of zingy brightness.
How to make it
Step 1
Season and bake the cauliflower
- Preheat the oven to 450-degrees.
- Arrange the cauliflower on a large rimmed baking sheet, then drizzle with olive oil and sprinkle with taco seasoning. Toss to combine and arrange cauliflower in a single layer.
- Bake for 15 minutes, then remove from the oven and flip the florets over.
- Continue to bake for 15–20 minutes longer, until browned and crisp. This is also a good time to add your tortillas to the oven, wrapped in foil for 15 minutes.
Step 2
Make the crema
- Place all of the crema ingredients in a blender or food processor and blend until smooth.
Step 3
Assemble and serve
- Load the roasted cauliflower in the tortillas with your favorite toppings and lime wedges.
More ways to elevate cauliflower
Don’t let cauliflower’s mild taste fool you – it’s a blank slate for creating unforgettable meals. With the right pairing, it easily becomes the star of your weeknight dinner or a special occasion.
- Sauces – Explore the best sauces for cauliflower to add a burst of flavor to any preparation.
- Dishes – Find your perfect match from 15 main dish pairings, like roasted chicken or slow-cooked pork chops.
Tips and tricks
- You can make the crema ahead of time and store it in the fridge, covered with plastic wrap, for up to 3-4 days. The flavors will meld together and intensify for an even better taste!
- Cut the cauliflower into uniform pieces so that they roast evenly and at the same rate. Make sure to also flip them midway to ensure that they roast on all sides.
- I have a full post on how to make cilantro lime crema. Get all the tips and tricks here!
- If you don’t like cilantro in your crema, you can try one of these substitutes.
- Warm the tortillas in the oven during the last 15 minutes of roasting the cauliflower so that you aren’t left waiting any longer to assemble and enjoy these veggie tacos! Make sure to wrap the tortillas in foil to prevent them from drying out.
Variations
These roasted cauliflower tacos are effortlessly versatile. Use the following simple variations to make them your own with whatever you have on hand.
- Enjoy with a different sauce: Similar to my Sweet Potato Tacos, you could also top these with this yummy, smoky chipotle crema.
- Add extra heat: While the taco seasoning already includes a bit of chili powder, you could increase the heat with a sprinkle of cayenne pepper.
- Alternate cooking method: Cook the cauliflower in an air fryer instead of the oven.
Serving suggestions
Serve your tacos with a classic side of beans, a vibrant slaw, or another quick and easy side dish. There are plenty to choose from below:
- MORE → 39+ Sides for Tacos
- Plus → 7+ Tasty Taco Sauce Recipes
Storing
Store any leftover roasted cauliflower in an airtight container in the fridge for 1-2 days, ready to be served as a vegetable side dish, added to this Easy Power Bowl Recipe, or blended to make mashed cauliflower.
Store the cilantro crema sauce in a sealed jar or squeeze bottle for up to 5 days in the fridge. The texture of the crema will naturally thicken as it sits in the fridge. If it’s too thick, stir in a little lime juice or a splash of water until it thins out.
Erin’s wine pairings
The bright, spicy, and creamy elements in these tacos call for wines with sharp acidity and citrus or herbal notes to balance each bite. Here are my top picks:
- Vinho Verde offers light, crisp and zesty lime notes that cut through the richness of the crema and mirror the tacos’ citrus accents.
- Grüner Veltliner’s signature notes of white pepper and bright grapefruit complement the taco seasoning and provide a refreshing contrast to the roasted cauliflower.
- Sauvignon Blanc, with its vibrant acidity and pronounced citrus and herbal flavors, enhances the cilantro and lime in these tacos while cleansing the palate between bites.
More taco recipes to try!
Did you make these roasted cauliflower tacos with cilantro lime crema?
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Full Recipe
Easy Cauliflower Tacos
Ingredients
- 7 cups cauliflower (cut into 1-2” pieces, about 3 medium heads )
- 3 tbsp olive oil
- 2 tbsp taco seasoning
Cilantro Lime Crema
- ¾ cup sour cream (regular or fat-free)
- 2 tbsp mayonnaise (regular or fat-free)
- ½ cup cilantro
- 1 lime ( zested and juiced)
- 1 clove garlic
- ½ tbsp red wine vinegar
- ¼ cup pepitas (optional)
- ¼ cup cotija cheese (crumbled, or queso fresco, optional)
To Serve
- Tortillas (warmed )
- Avocado (sliced )
- Cilantro
- Red cabbage (shredded )
- Lime wedges
Instructions
- Preheat oven to 450-degrees.
- Arrange 7 cups cauliflower on a large rimmed baking sheet. Drizzle with 3 tbsp olive oil and sprinkle with 2 tbsp taco seasoning . Toss to combine and arrange cauliflower in a single layer.
- Bake for 15 minutes. Remove from oven and flip florets over. Continue to bake, 15–20 minutes longer, until browned and crisp. (This is a good time to add your tortillas to the oven, bake wrapped in foil for 15 minutes.)
- Meanwhile, make the lime crema. Place ¾ cup sour cream, 2 tbsp mayonnaise , ½ cup cilantro , lime juice and zest, 1 clove garlic, ½ tbsp red wine vinegar, ¼ cup pepitas, and ¼ cup cotija cheese in a blender or food processor and blend until smooth.
- Enjoy the roasted cauliflower in tortillas with your favorite toppings.
Notes
- Store any leftover roasted cauliflower in an airtight container in the fridge for 1-2 days, ready to be served as a vegetable side dish, added to this Easy Power Bowl Recipe, or blended to make mashed cauliflower.
- Store the cilantro crema sauce in a sealed jar or squeeze bottle for up to 5 days in the fridge. The texture of the crema will naturally thicken as it sits in the fridge. If it’s too thick, stir in a little lime juice or a splash of water until it thins out.
- You can make the crema ahead of time and store it in the fridge, covered with plastic wrap, for up to 3-4 days. The flavors will meld together and intensify for an even better taste!
- Cut the cauliflower into uniform pieces so that they roast evenly and at the same rate. Make sure to also flip them midway to ensure that they roast on all sides.
- I have a full post on how to make cilantro lime crema. Get all the tips and tricks here!
- If you don’t like cilantro in your crema, you can try one of these substitutes.
- Warm the tortillas in the oven during the last 15 minutes of roasting the cauliflower so that you aren’t left waiting any longer to assemble and enjoy these veggie tacos! Make sure to wrap the tortillas in foil to prevent them from drying out.
- Enjoy with a different sauce: Similar to my Sweet Potato Tacos, you could also top these with this yummy, smoky chipotle crema.
- Add extra heat: While the taco seasoning already includes a bit of chili powder, you could increase the heat with a sprinkle of cayenne pepper.
- Alternate cooking method: Cook the cauliflower in an air fryer instead of the oven.
- Add meat: Include shredded chicken, pork, or shrimp to these roasted cauliflower tacos.
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