Vegan Cauliflower Tacos
These vegan cauliflower tacos are a flavor-packed, texture-loaded dream. Roasted cauliflower brings smoky, crispy edges, a tangy slaw adds crunch, and creamy avocado ties it all together. The best part? They’re shockingly easy to make—just toss, roast, and assemble. Whether you’re meal-prepping for the week or whipping up a quick dinner, these tacos check every box: simple, satisfying, and downright delicious.
Servings: 8
Calories: 314kcal
Ingredients
For The Cauliflower
- 1 head of cauliflower cut into small florets
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- Salt and pepper to taste
For The Slaw
- 2 tablespoons vegan mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
- 2 cups shredded red cabbage
To Assemble
- 16 small tortillas or 8 regular-sized tortillas corn or flour
- 1 avocado sliced
- ¼ cup red onion sliced
- ½ cup crumbled vegan feta cheese homemade or store-bought
- ½ cup chopped fresh cilantro
- Lime wedges for serving
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the cauliflower florets with olive oil, smoked paprika, cumin, salt, and pepper until coated.
- Spread the cauliflower in a single layer on a baking sheet and roast for 30-45 minutes, or until tender and lightly charred.
- While the cauliflower is roasting, prepare the slaw. In a medium bowl, whisk together the vegan mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper until well combined. Add the shredded red cabbage and toss to coat.
- Warm the tortillas in a dry skillet or in the oven. If using small tortillas, stack two tortillas together for a more sturdy taco.
- To assemble the tacos, spoon some of the slaw onto each tortilla, then top with a generous amount of roasted cauliflower. Add slices of avocado, red onion, crumbled vegan feta cheese, and chopped cilantro. Squeeze a lime wedge over each taco before serving.
Notes
- Storage Tips: Store leftover roasted cauliflower in an airtight container in the fridge for up to 4 days. Keep the slaw undressed until serving—once it’s tossed with the dressing, it’s best eaten fresh. Avocado is also best sliced fresh for serving.
- Reheating: For the best texture, reheat cauliflower in the oven (375°F for 10 minutes) or air fryer (350°F for 5 minutes) to bring back its crispiness. The microwave works but will make it softer.
- Make It Ahead: Roast the cauliflower and prep the slaw (without dressing) in advance. Store everything separately, then just warm up the tortillas and assemble when you’re ready to eat. Perfect for meal-prep lunches and quick weeknight dinners.
- Tortilla Pro Tip: Warm your tortillas over an open flame for a little char or in a dry skillet to make them extra pliable and flavorful. Cold tortillas = sad tacos.
- Spice Level: Want extra heat? Add cayenne or chipotle powder to the cauliflower seasoning, or top your tacos with sliced jalapeños and a drizzle of hot sauce.
- Low-Carb Option: Swap the tortillas for lettuce wraps or cauliflower rice for a grain-free version while keeping all the flavor.
Nutrition
Calories: 314kcal | Carbohydrates: 40g | Protein: 8g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 583mg | Potassium: 490mg | Fiber: 6g | Sugar: 5g | Vitamin A: 479IU | Vitamin C: 50mg | Calcium: 126mg | Iron: 3mg