These Roasted Cauliflower Tacos with Jalapeño Cilantro Sauce are the perfect weekday dinner- they take less than 35 minutes from start to finish and are filling, full of vegetables, and incredibly flavorful.
The cauliflower is tossed in smoked paprika (the star of the show), onion, garlic, chili powder, cumin and a few other delicious spices to create the most flavorful taco filling.
The jalapeño cilantro sauce is spicy but not overwhelming (unless you add all those jalapeño seeds!!) and is so complementary to the cauliflower tacos. I especially love this smoky cauliflower on a corn tortilla with avocado slices and pickled red onions. I hope you enjoy!
Kitchen Essentials
The taco itself requires no special equipment. The cauliflower is tossed in oil and spices and then baked. The Jalapeño Cilantro Sauce does require a blender.
Main Ingredients
- Cauliflower
- Smoked Paprika
- Jalapeño
- Cilantro
Substitutions
The beauty of this recipe is that it is completely customizable to whatever you enjoy or have on hand. All you really need is cauliflower and a bunch of spices. The toppings and choice of corn or flour tortillas are all up to you!
Topping Ideas
- Avocado Slices
- Pickled Red Onion
- Pickled Jalapeños
- Cilantro
- Red or Green Cabbage
- Lime Wedges
Frequently Asked Questions
You'll know the cauliflower is ready when it's starting to turn golden and crispy. The amount of time you roast it really depends on your preference. I think around 25-30 minutes is perfect.
I used corn but flour would also be delicious. You could even wrap this taco filling into burritos. Yum!
Make sure you're using smoked paprika and not sweet paprika. That is what's going to give these cauliflower tacos that smoky flavor.
More Taco Recipes You Might Like:
- Crispy Cheesy Black Bean & Potato Tacos
- Crispy Cheesy Jackfruit Tacos w/ Avocado Lime Sauce
- Vegan Carne Asada Taco
Recipe
Smoky Cauliflower Tacos w/ Jalapeño Cilantro Sauce
Ingredients
Smoky Cauliflower Tacos:
- 1 Medium Head of Cauliflower
- 1 tablespoon Olive Oil
- 2 teaspoons Smoked Paprika
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- ½ teaspoon Chili Powder
- ¼ teaspoon Cumin
- ¼ teaspoon Coriander
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
- 6-8 Corn Tortillas
- Toppings of Choice see above
Jalapeño Cilantro Sauce:
- ¼ cup Vegetable Oil
- ¼ cup Unsweet Plant Milk
- ¼ cup Unsweet Vegan Yogurt
- 1 Jalapeño de-seeded
- 1 Garlic Clove
- Large Handful of Cilantro
- 3-4 Scallions green parts only
- 1 tablespoon Nutritional Yeast
- 1 tablespoon Apple Cider Vinegar
- ¼ teaspoon Ground Mustard
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
Instructions
- Preheat oven to 400F.
- Chop the cauliflower into bite sized pieces and toss in a large bowl with the olive oil and all the seasonings and spices.
- Spread evenly on a parchment lined baking tray and bake for 25-30 minutes.
- Make the jalapeño cilantro sauce by adding all the sauce ingredients in to a blender and blend until smooth.
- Heat up the corn tortillas and prep all your taco toppings. I used cilantro, pickled jalapeño, picked red onion, avocado and shredded cabbage.
- Add the cauliflower to the corn tortillas with toppings off choice and add a nice drizzle of the jalapeño cilantro sauce and enjoy!!
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