Skip to Content

Roasted Cauliflower Tacos with Avocado Crema

0 Comments

⭐ Why You’ll Love Them:

✔️ Flavorful & satisfying — no meat needed
✔️ Easy to make & totally customizable
✔️ Zesty avocado crema for a creamy finish
✔️ Vegan, gluten-free, and full of texture

🧾 Ingredients

For the Roasted Cauliflower:

  • 1 large head of cauliflower, cut into bite-sized florets
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon chili powder
  • ½ teaspoon garlic powder
  • Salt & black pepper to taste
  • Optional: pinch of cayenne for heat or lime juice before serving

For the Avocado Crema:

  • 1 ripe avocado
  • ¼ cup vegan sour cream (or unsweetened plant yogurt)
  • 2 tablespoons lime juice
  • 1 tablespoon olive oil
  • 1 small garlic clove
  • Salt to taste
  • Water to thin, if needed

For the Tacos:

  • 8 small corn or flour tortillas, warmed
  • 1 cup shredded red cabbage or slaw mix
  • ¼ cup chopped cilantro
  • Optional toppings: radishes, pickled onions, jalapeños, hot sauce

👩‍🍳 Instructions

🔸 Step 1: Roast the Cauliflower

  1. Preheat oven to 425°F (220°C).
  2. Toss cauliflower florets with olive oil and all spices in a large bowl until evenly coated.
  3. Spread on a parchment-lined baking sheet in a single layer.
  4. Roast for 25–30 minutes, flipping halfway, until golden and crispy on the edges.

🔸 Step 2: Make the Avocado Crema

  1. In a blender or food processor, combine:
    • Avocado, vegan sour cream, lime juice, olive oil, and garlic
  2. Blend until smooth and creamy. Add water 1 tbsp at a time to reach desired consistency.
  3. Season with salt to taste.

🔸 Step 3: Assemble the Tacos

  1. Warm tortillas in a dry skillet or microwave.
  2. Fill each with a scoop of roasted cauliflower, slaw or cabbage, and a generous drizzle of avocado crema.
  3. Top with cilantro, and any extras like pickled onions, jalapeños, or hot sauce.

🥑 Serving Ideas:

  • Serve with rice and beans, Mexican street corn, or chips and salsa
  • Add a side of mango salsa or guacamole
  • Make it a bowl instead of tacos with quinoa or greens

❄️ Storage Tips:

  • Cauliflower: Store in an airtight container for up to 4 days
  • Avocado crema: Best fresh, but keeps for 1–2 days with plastic wrap pressed directly on top
  • Reheat: Warm cauliflower in the oven or air fryer for best texture

❓ FAQs

Can I air fry the cauliflower?
Yes! Cook at 400°F for 15–18 minutes, shaking halfway through.

Can I make it spicier?
Definitely — add more cayenne, top with sliced jalapeños, or drizzle with sriracha or chipotle hot sauce.

Can I make it oil-free?
Yes — just roast the cauliflower with a splash of veggie broth or lemon juice instead of oil (texture will be a little less crisp).

💡 Final Thoughts

These Roasted Cauliflower Tacos with Avocado Crema are crispy, creamy, zesty, and totally crave-worthy. Whether you’re plant-based or just taco-curious, these are guaranteed to win over even the biggest meat lovers. 🌮🥑🔥

Want a buffalo version, chipotle-lime crema, or a low-carb lettuce wrap variation next? Just let me know!

4o