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.
Apple cider vinegar
How to make cauliflower tacos
Make pickled red onions, ideally the night before.
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.
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.
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
Save this recipe for later to one of your Pinterest boards
Disclosure: Some of the links in this post are affiliate links, which help keep Daisybeet running. I truly love all the brands I link to, and use them frequently in my daily life!