Spicy Cauliflower Tacos
Smoky, spicy, and completely satisfying, these roasted cauliflower tacos are paired with a creamy avocado sauce and fresh toppings for the ultimate plant-based meal. They’re fiber-rich, protein-boosted with vegan yogurt, and balanced with heart-healthy fats—making them a wholesome and delicious option any day of the week.
Equipment
- 1 Baking sheet
- 1 Parchment Paper (sheet)
- 1 blender
- 1 large mixing bowl
- 1 small bowl
- 1 fork
Ingredients
For the Cauliflower:
- 1 small head cauliflower cut into florets
- 2 chipotle peppers in adobo sauce
- 2 tablespoons adobo sauce
- ½ cup unsweetened vegan yogurt
- 1 clove garlic
- 1 tablespoon maple syrup
- 1 teaspoon salt
- 1 teaspoon paprika
For the Avocado Crema:
- 2 ripe avocados peeled and pitted
- ½ cup unsweetened vegan yogurt
- ¼ cup fresh cilantro chopped
- 2 limes juiced
- 1 clove garlic minced
- ½ teaspoon salt
For Assembling Tacos:
- 12 small tortillas up to 15 if needed
- Pickled onions to taste
- Fresh cilantro chopped
- Fresh or pickled jalapeños chopped
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) so it is ready when the cauliflower goes in. A hot oven is essential for creating a tender interior and slightly crisp, charred edges. While the oven warms, prepare a baking sheet by lining it with parchment paper to prevent sticking and make cleanup easy.
- Blend the chipotle sauce: Place the chipotle peppers, adobo sauce, vegan yogurt, garlic, maple syrup, salt, and paprika into a blender. Blend until the sauce becomes silky and smooth, with no visible chunks of pepper or garlic. This creamy mixture will serve as the flavorful coating that brings heat, smokiness, and richness to the cauliflower.
- Coat the cauliflower florets: Transfer the cauliflower florets to a large mixing bowl. Pour the chipotle sauce over them, then toss thoroughly with a spatula or large spoon. Take your time to ensure each piece is evenly coated—the more evenly the florets are covered, the better they will roast and caramelize.
- Roast the cauliflower: Spread the coated florets in a single layer across the prepared baking sheet, giving them a little space between each piece so they roast instead of steam. Place the tray in the preheated oven and bake for about 40 minutes, flipping the florets halfway through. By the end of cooking, they should be fork-tender inside with slightly crispy, charred edges.
- Prepare the avocado crema: While the cauliflower roasts, make the avocado crema. Place the peeled and pitted avocados in a small bowl and mash them with a fork until smooth and creamy. Stir in the vegan yogurt, chopped cilantro, lime juice, garlic, and salt until well blended. Taste and adjust the seasoning as desired. The crema should be velvety, tangy, and refreshing, providing the perfect balance to the smoky cauliflower.
- Warm the tortillas: Just before the cauliflower finishes cooking, warm the tortillas so they become soft and pliable. Heat them in a dry skillet for about 30 seconds per side, or wrap them in foil and place in the oven for 5–10 minutes. Alternatively, wrap them in a damp towel and microwave for a quick option. Warm tortillas not only enhance flavor but also prevent tearing during assembly.
- Assemble the tacos: Lay one tortilla flat on a plate and spread a generous spoonful of avocado crema in the center. Add a portion of the roasted cauliflower on top, then garnish with pickled onions, fresh cilantro, and sliced jalapeños. Continue assembling the remaining tacos in the same way until all are prepared.
- Serve and enjoy: Serve the tacos immediately while the cauliflower is still hot and the tortillas are soft. For extra brightness, squeeze over fresh lime juice or add your favorite salsa. These tacos make a wholesome weeknight dinner, a fun party dish, or a satisfying meal-prep option that everyone will love.
Notes
- Roasting the cauliflower at a high temperature gives it a smoky char while keeping the inside tender.
- The avocado crema balances the heat with creaminess and freshness, so don’t skip it.
- Warming tortillas before serving makes them soft, flexible, and less likely to tear.
- Pickled onions add tangy crunch, but you can also use fresh onions or slaw if preferred.
- This recipe is fully plant-based, rich in fiber, and boosted with healthy fats from avocado.
