Smoky Cauliflower Tacos

How to Make Cauliflower Tacos

These tacos are so easy to make because the oven does most of the work. While the cauliflower is roasting, you can make the chipotle sauce and get all of your taco toppings ready! Let's do this, it's taco time!

• Preheat the oven to 425 degrees F. Pro tip, line a large baking sheet with aluminum foil for easy clean up. This extra step will make your life easier.
• Place the cauliflower florets (make sure they are the same size so they will cook evenly) in a large bowl and drizzle with olive oil. Toss well. Sprinkle the smoked paprika, chili powder, cumin, garlic powder, and salt over the cauliflower and stir until all of the cauliflower florets are well coated in the seasonings.
• Place the cauliflower on the prepared baking sheet in a single layer. Roast for 15 minutes and stir the cauliflower. Roast for an additional 15 minutes or until the cauliflower is tender and slightly crisp. Remove from the oven.
• While the cauliflower is roasting, make the chipotle sauce. I use plain Greek yogurt for the sauce because I love it and we always have it in the fridge, but you can use sour cream or mayo if that is more up your alley.
• In a small bowl, whisk together the plain Greek yogurt, lime juice, chipotle in adobo sauce, smoked paprika, and salt. If the sauce isn't spicy enough add more chipotle in adobo sauce and whisk again. Two teaspoons is the perfect amount of heat and smokiness for us. You can keep the chipotle sauce in the fridge for up to one week, so you can make it in advance.
• To assemble the tacos, top a warm corn tortilla with roasted cauliflower, beans, cabbage, red onion, cilantro, and avocado. Drizzle with chipotle sauce and serve immediately.

What to Serve with Tacos

If you want to add some sides to go with your tacos. Here are a few of our favorites!

• Mexican Rice
• Cilantro Lime Rice
• Easy Refried Beans
• Guacamole
• Pico de Gallo

The next time you are craving tacos, give these Smoky Cauliflower Tacos a try! They are seriously SO good! Enjoy!

More Taco Recipes

• Roasted Cauliflower Chickpea Tacos
• Easy Chicken Tacos
• Steak Tacos
• Sweet Potato Black Bean Tacos
• Butternut Squash Mushroom Tacos

Email Yourself This Recipe

Just enter your email and get it sent to your inbox! Plus, you'll get NEW recipes from us every week!

Email *

Save Recipe

Main Dishes

Smoky Cauliflower Tacos

Roasted cauliflower tacos with a simple, smoky chipotle sauce. These easy vegetarian tacos are full of flavor and a great way to mix up taco night!

4.84 from 6 votes

PrintSave RecipeReview

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Cuisine Mexican

Servings 4

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

For the tacos:

• 1 head cauliflower, cut into florets
• 2 tablespoons olive oil
• 1 ¼ teaspoons smoked paprika
• 1 teaspoon chili powder
• ½ teaspoon ground cumin
• ½ teaspoon garlic powder
• ½ teaspoon kosher salt

For the chipotle sauce:

• ½ cup plain Greek yogurt, can use sour cream or mayonnaise
• 1 tablespoon lime juice
• 2 teaspoons chipotle in adobo sauce
• ¼ teaspoon smoked paprika
• Kosher salt, to taste

For serving:

• 8 Corn tortillas, warmed
• 15 oz Pinto beans or black beans, rinsed, drained, and warmed
• Red cabbage, thinly sliced
• Thinly sliced red onion or pickled red onions
• Fresh cilantro
• Avocado

Instructions

 

• Preheat the oven to 425 degrees F. Line a large baking sheet with aluminum foil for easy clean up.
• Place the cauliflower florets in a large bowl and drizzle with olive oil. Toss well. Sprinkle the smoked paprika, chili powder, cumin, garlic powder, and salt over the cauliflower and stir until all of the cauliflower florets are well coated in the seasonings. Place the cauliflower on the prepared baking sheet in a single layer. Roast for 15 minutes and stir the cauliflower. Roast for an additional 15 minutes or until the cauliflower is tender and slightly crisp. Remove from the oven.
• While the cauliflower is roasting, make the chipotle sauce. In a small bowl, whisk together the plain Greek yogurt, lime juice, chipotle in adobo sauce, smoked paprika, and salt. If the sauce isn't spicy enough add more chipotle in adobo sauce and whisk again.
• To assemble the tacos, top a warm corn tortilla with roasted cauliflower, beans, cabbage, red onion, cilantro, and avocado. Drizzle with chipotle sauce and serve immediately.

Nutrition

Calories: 324kcal, Carbohydrates: 50g, Protein: 14g, Fat: 10g, Saturated Fat: 2g, Cholesterol: 1mg, Sodium: 662mg, Potassium: 879mg, Fiber: 12g, Sugar: 6g, Vitamin A: 518IU, Vitamin C: 71mg, Calcium: 151mg, Iron: 3mg

Keywords gluten free, vegetarian

Have you tried this recipe?

Leave a comment below and share a photo on Instagram. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod

Photos by Dishing Out Health

Thanks for Sharing!

If you make this recipe, please leave a star rating and comment below! You can also share a picture on Instagram! Tag @twopeasandpod and use the hashtag #twopeasandtheirpod.