Roasted Cauliflower Tacos with Cilantro Lime Tahini Sauce (Vegan, Gluten Free)
These roasted cauliflower tacos are seriously the best. Roast cauliflower with lots of spice and add homemade cilantro lime tahini sauce, avocado, pickled red onions, and fresh herbs.
A flavorful vegan taco recipe
Tacos make people happy…that’s a fact. They’re super flavorful, easy to make, and customizable based on taste and preferences. You can eat them for breakfast, lunch, or dinner. Also, tacos are a great opportunity to add extra vegetables to your diet!
These roasted cauliflower tacos will make you VERY happy, I promise. They’re full of classic taco flavor, thanks to taco seasoning, cumin, smoked paprika, cilantro, and lime. They’re also vegan and gluten free, so your friends with dietary restrictions can enjoy them!
What’s in these cauliflower tacos?
Here are the main ingredients you need to make this taco recipe.
- Cauliflower
- Taco seasoning
- Cumin
- Smoked Paprika
- Cilantro
- Lime
- Tahini
- Garlic
- Avocado
- Corn tortillas
- Red onion
- Apple cider vinegar
- Maple syrup
How to make cauliflower tacos
- Make pickled red onions, ideally the night before.
- Cut cauliflower into florets and roast cauliflower tossed in spices.
- Prepare cilantro lime tahini sauce in a blender.
- Heat corn tortillas and top with roasted cauliflower, pickled onions, sliced avocado, chopped cilantro, and a drizzle of sauce. Enjoy!
Tips for making this recipe perfectly
- Prepare pickled red onions the night before, if possible. This allows the onion to really soak up the tangy vinegar flavor.
- Use corn tortillas, and heat them directly on the stove. Heat the tortillas right on the open flame of a gas stovetop. This adds such a nice smokey flavor! Just watch the tortillas carefully, and flip once they start to form a few air bubbles. If you don’t have a gas stove, heat tortillas in a dry skillet.
- Add extra hot sauce to cilantro lime sauce if you like spicy food. You can make this meal extra spicy by adding a few more teaspoons of hot sauce to the sauce, depending on your preference.
If you love this recipe, you may also like
- Grilled Salmon Tacos with Red Cabbage Slaw
- Sheet Pan Roasted Vegetable and Chickpea Tacos
- Butternut Squash and Black Bean Tacos
- Mushroom Tacos with Mango Avocado Salsa
- Salmon Tacos with Peach Salsa and Avocado Crema
Let me know if you love this recipe by leaving a comment or rating below, and check out Instagram and Pinterest for more healthy lifestyle inspiration. Thanks for stopping by!
Roasted Cauliflower Tacos with Cilantro Lime Tahini Sauce (Vegan, Gluten Free)
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: serves 4 (2 tacos each) 1x
- Category: main dish
Description
These roasted cauliflower tacos are seriously the best. Roast cauliflower with lots of spice and add homemade cilantro lime tahini sauce, avocado, pickled red onions, and fresh herbs.
Ingredients
Pickled Red Onion
- 1 red onion, sliced
- 1/2 cup apple cider vinegar
- 1/2 cup water
- 1 tbsp maple syrup
Cauliflower
- 1 large head cauliflower, cut into small florets
- 1 tbsp avocado oil
- 2 tsp taco seasoning
- 1 tsp cumin
- 1 tsp smoked paprika
- Salt
- Pepper
Cilantro Lime Tahini Sauce
- 1/2 cup tahini
- 1/2 cup cold water
- Juice of 1 lime
- 1 tsp hot sauce
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- 1 clove garlic, chopped
- 2 handfuls cilantro leaves
- 1/4 tsp salt
Finishing Touches
- 8 corn tortillas
- 1 avocado, peeled and sliced
- handful of cilantro, chopped finely
Instructions
- The night before (if possible), prepare the pickled red onion. Stuff onion slices into a 12-16 oz mason jar. Add vinegar, water, and maple syrup to a saucepan and bring to a boil. Remove from heat and carefully pour hot liquid over the onions in the jar. Cover and place in the fridge.
- Preheat oven to 450F. Line a baking sheet with parchment paper.
- Toss cauliflower in avocado oil, spices, and a generous shake of salt and pepper. Spread out on baking sheet and roast for 20-25 minutes, flipping halfway through.
- While cauliflower is in the oven, prepare the sauce. Add all sauce ingredients to a blender or food processor. Blend until well combined, smooth, and creamy.
- Heat tortillas over the open flame of a gas stove top burner. Pay careful attention as not to burn them, and flip once you see a few bubbles – about 1-2 minutes per side.
- Top each tortilla with 4-5 cauliflower pieces, pickled red onions, sliced avocado, and a big drizzle of cilantro lime tahini sauce. Enjoy warm.
Notes
- Pickled red onions will keep for a few weeks in the fridge. Add them to other meals like salads, grain bowls, or more tacos.
Keywords: cauliflower tacos, vegan, gluten free
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These look amazing!! My family is not a lover of avocado, hat other topping would you suggest?
Thank you so much! They would be delicious with pico de gallo, refried beans, or black beans in place of avocado. Or, just eliminate it! 🙂
These are the BEST tacos I’ve ever had!! Everything about them is delicious and they have so much incredible flavor! I made salmon ones for my boyfriend and cauliflower for myself and the cauliflower were honestly even better. I added some frozen corn that I sautéed and it was a great addition. I will say that there was TONS of extra sauce leftover so next time I make these I will only use half the amount of ingredients listed for the sauce. same with the pickled onions.. we had a ton of those leftover as well. can’t wait to make these again!!
Hi Maddie! This comment made my day! So happy you guys loved these tacos. I have to make them again soon! You are right, it does make a lot of sauce and pickled onion. I love to add those to other meals like salads, grain bowls, etc. if you are looking to use them up! Thanks again and have a good one 🙂
Commenting for the pickled onions alone. They are sooo good and I do not like onions 😆 I am lazy and don’t boil all of the ingredients before soaking the onions but they still turn out perfectly. So easy to make and so versatile – will never buy pickled onions again!
Thank you Alex! The pickled onions totally make this dish! Good to know that they still turn out great even without boiling the ingredients 🙂