Description
Crispy, spicy roasted cauliflower tacos with a refreshing cilantro lime crema – a perfect vegetarian taco option bursting with bold flavors and satisfying textures in every bite.
Ingredients
Units
Scale
For the cauliflower:
- 3 tablespoons olive oil or avocado oil
- 3 tbsp adobo sauce (from a can of chipotle peppers in adobo, gluten-free brand)
- 2 chipotle peppers in adobo sauce, finely chopped (gluten-free brand)
- 1 tbsp lime juice
- 1 1/2 tablespoons homemade taco seasoning (or gluten-free store-bought)
- 1 head cauliflower, cut into small florets (about 5–6 cups total)
For the cilantro lime crema:
- 1 cup sour cream or greek yogurt (substitute vegan if needed)
- 2 tbsp fresh cilantro, finely chopped
- 2 tbsp fresh lime juice
- 1 teaspoon lime zest
- 1/2 teaspoon salt
For serving:
- 1 cup red cabbage, shredded (from 1/4 cabbage head)
- 12 gluten-free corn tortillas, charred
- 1 avocado, sliced
- 1/4 cup fresh cilantro, chopped, for serving
- 1 lime, sliced in wedges, for serving
Instructions
- Preheat the Oven
Preheat your oven to 450°F. Line a baking sheet with parchment paper to prevent sticking and set aside. This high temperature will help achieve the perfect crispy, charred exterior on the cauliflower. - Mix the Sauce
In a large bowl, combine the olive oil, adobo sauce, finely chopped chipotle peppers, lime juice, and taco seasoning. Stir thoroughly to create a uniform marinade that will coat the cauliflower evenly and infuse it with smoky, spicy flavors. - Season the Cauliflower
Add the cauliflower florets to the sauce. Toss until all florets are well coated with the chipotle mixture. Make sure to use your hands or a large spoon to ensure each piece is evenly covered for consistent flavor. - Bake the Cauliflower
Arrange the seasoned cauliflower florets on the prepared baking sheet in a single layer, ensuring they’re not overcrowded. Bake at 450°F for 30-35 minutes, stirring 2-3 times during baking to promote even cooking. The cauliflower is done when it’s tender on the inside, crispy and charred on the outside. - Make the Cilantro Lime Crema
While the cauliflower roasts, prepare the cilantro lime crema. In a bowl, combine the sour cream or Greek yogurt with the finely chopped cilantro, fresh lime juice, lime zest, and salt. Stir until well combined, then refrigerate until ready to use. This cooling sauce balances the spicy cauliflower perfectly. - Assemble the Tacos
To serve, place the roasted cauliflower on charred corn tortillas. Top with shredded red cabbage, sliced avocado, and chopped cilantro. Finish with a drizzle of the cilantro lime crema and serve with a lime wedge on the side for extra freshness and zest.
Notes
- A 2 lb cauliflower head yields approximately 5½ cups of florets.
- For gluten-free diets, ensure your corn tortillas are certified gluten-free as some brands add flour or are manufactured on shared equipment.
- Check labels on chipotle peppers in adobo sauce as not all brands are gluten-free.
- For taco seasoning, use homemade (which is typically gluten-free) or check store-bought labels carefully.
- To make vegan, substitute the cilantro lime crema with vegan sour cream or Greek-style yogurt.
- Char corn tortillas over a gas burner on low for best flavor, or warm them in the microwave or oven to prevent breaking when assembled.
- Store leftover components separately in the refrigerator for up to 3 days.
- For meal prep, prepare the cauliflower and crema ahead of time and assemble just before serving.
Nutrition
- Serving Size: 1 taco
- Calories: 145
- Sugar: 2g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 5mg
