Vegan Cauliflower Tacos
Taco night gets a serious upgrade when cauliflower takes center stage — roasted at high heat until the edges are deeply caramelized and the spice blend of smoked paprika, cumin, and chili powder has worked its magic. The result is a filling, satisfying bite that doesn't leave you missing meat for even a second. A creamy chipotle slaw made with vegan mayo and fresh lime juice brings cool, smoky contrast to all that roasted intensity, and it comes together in minutes while the oven does the heavy lifting. Corn tortillas, sliced avocado, and fresh cilantro round everything out into something that looks and tastes genuinely impressive. This recipe makes 4 servings, so it's perfect for a weeknight dinner or a casual spread where everyone builds their own. Every ingredient here is entirely plant-based, so there's no need to audit labels or swap anything out — it's straightforwardly built that way from the start. Squeeze a little extra lime over the top right before eating and you'll understand why these disappear fast.
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Learn more →Ingredients
4 servings
For the cauliflower
- 1 large head cauliflower (about 2 lbs), cut into 1-inch florets
- 3 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp garlic powder
- ½ tsp chili powder
- ½ tsp salt
- ¼ tsp black pepper
For the slaw
- 2 cups green cabbage, thinly shredded
- ¼ cup vegan mayonnaise
- 1 chipotle pepper in adobo sauce, finely minced
- 2 tbsp fresh lime juice
- ¼ tsp salt
For serving
- 8 small corn tortillas
- 1 large avocado, sliced
- ¼ cup fresh cilantro leaves
- 1 lime, cut into wedges
- 2 tbsp pickled jalapeños (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- 2
In a large mixing bowl, toss the cauliflower florets with the olive oil, smoked paprika, cumin, garlic powder, chili powder, salt, and black pepper until every piece is evenly coated.
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