Roasted Cauliflower Tacos with Avocado Crema and Pickled Onions
These Roasted Cauliflower Tacos with Avocado Crema and Pickled Onions are so flavorful, you’ll want to eat them every Taco Tuesday! Made with a 3-chili spice mix, thick and creamy avocado crema, and sweet tangy pickled red onions. They’re vegan, soy-free, easy to make gluten-free, and utterly irresistible!
The last time my daughter and favorite chef, Janelle, was home, we were pondering over what to make for dinner one night. Her first suggestion was roasted cauliflower tacos. I looked at the clock and had an eye-roll moment. “There’s no way we can make these before midnight”, I thought. Forging ahead, she grabbed a head of cauliflower out of the fridge, did a quick scan of the pantry, and got to work. Less than an hour later we were sitting down to the *most* flavor-packed homemade tacos I have ever eaten. Folks, this is cauliflower. My mind was completely blown!
The beauty of roasted cauliflower tacos is that it is essentially a sheet pan dinner with minimal prep time. The easy avocado crema is mixed in one bowl and the onions pickle in a hot brine while the cauliflower is in the oven. So, it all comes together at the same time.
Thankfully nubby cauliflower just happens to be the perfect texture for the spice mix to cling to and penetrate. Tossed with olive oil, it roasts to buttery perfection. The cooling avocado crema and sweet tangy pickled onions add a flavor balance that is out of the world delicious. These tacos were such a hit, we made them on the weekly and I can’t wait for you to try them out for your next Taco Tuesday!
Why you’re going to love this recipe:
*VERY* flavorful.
Each bite is a flavor explosion. Even vegetable skeptics will love it! My son, who frequently travels to Mexico, and is something of a taco connoisseur, proclaims this is his favorite vegan taco recipe.
Healthy and satisfying.
This has got to be the most delicious way to use a whole head of cauliflower. Paired with the healthy fats in avocado, it’s moorish and filling. These tacos are loaded with vegetables but taste like street food.
Weeknight friendly.
Speaking from experience, it’s easier to make cauliflower tacos than you think. The cauliflower roasts on a baking sheet while you make the toppings. The whole recipe comes together in under an hour with minimal cleanup.
Ingredients needed and a few tips:
Cauliflower – The hero of our story! You need a large head of cauliflower to get 6 cups. That’s about 1¼ lbs. Look for cauliflower that feels heavy for its size with minimal brown spots. When cutting the head into florets, aim to make them all about the size of a quarter. It’s okay to use some of the stem and the little bits that fall off. These little guys get extra crispy in the oven and add to the overall texture.
Olive oil – Folks, we’re going to use ¼ cup of oil. This amount is needed to deeply penetrate the nubby florets. The spice mix will cling onto the oily surface of each floret as it roasts for tacos you can’t stop eating.
Spice mix – Most of the ingredients in this recipe are spices, including 3 different kinds of ground chili. All the spices mixed together make the perfect amount to coat 6 cups of cauliflower.
Flexible taco shells – Usually labeled tortilla shells, choose a flexible taco shell that is about 6” in diameter. These are easy to load and eat without having too much shell or everything tumbling out the sides. If you need gluten-free, I have links to brands under the FAQ section of this post.
Avocado crema – Please don’t be intimidated by the fancy name. Avocado crema is simply ripe avocado blended with vegan sour cream, lime, and salt. It’s kind of like guacamole with cooling notes. I use an immersion blender to mix it all in one bowl with minimal cleanup. If you don’t have an immersion blender, use a food processor, or a fork, which takes a little patience but will work just fine.
Quick pickled red onions – Also known as quickle (love that name), quick pickled red onions are stored in the fridge and not canned. They are incredibly flavorful for how little effort it takes. The key to terrific texture is to slice them *thin*. We’re talking 1mm on a mandolin thin. You want them to look like fine ribbons. A sharp knife and a steady hand will also do the trick.
I heat my brine up in the microwave for 2 minutes until it’s nice and hot. Then, plop in the sliced onions and swirl them all around in the hot liquid. Once they’ve wilted and the liquid covers them, set them aside to pickle while you roast the cauliflower. They will turn a lovely shade of pink that looks so pretty on top of the tacos. If you have pickled onions left over, they taste amazing on salads and burgers.
Cilantro to top – Essential to any taco is a generous sprinkle of chopped cilantro. If this herb tastes like soap to you, feel free to leave it out.
Serving Suggestions
These roasted cauliflower tacos are super satisfying and make a complete meal on their own, but it’s fun to add some sides if you’re hosting a dinner. Here are some options:
Pair with Sweet Lime Slaw as a crunchy side salad.
Make a Mexican feast with Cowboy Caviar with Quinoa and Zesty Lime Dressing.
Enjoy Easy Vegan Panna Cotta with Fresh Berries as a no-bake treat to finish the meal.
Pass around Pina Colada Mocktail.
And if you love tacos, check out this Meaty Vegan Tempeh Tacos Recipe
Here’s everything you need to make this recipe
Ingredients/ Makes 8 tacos
Roasted Cauliflower
6 cups (1¼ lbs) of cauliflower florets, cut into nuggets about the size of a quarter
¼ cup of olive oil
2 teaspoons of chili powder
1½ teaspoons of cumin
1 teaspoon of ancho chili powder
1 teaspoon of onion powder
1 teaspoon of garlic powder
1 teaspoon of kosher salt
½ teaspoon of ground black pepper
½ teaspoon of oregano
¼ teaspoon of ground chipotle chili (more for spicy)
The juice from ½ a lime
8 flexible taco shells
½ cup of chopped cilantro for topping
Quick pickled red onions
½ of a red onion, (2 cups) *very* thinly sliced using the 1mm setting on a mandolin, or by hand
½ cup apple cider vinegar
2 tablespoons of cane sugar
1 teaspoon of kosher salt
Avocado Crema
1 large ripe avocado
¼ cup of vegan sour cream
1½ tablespoons of freshly squeezed lime juice
1 teaspoon of lime zest
½ teaspoon of kosher salt
How to make Roasted Cauliflower Tacos with Avocado Crema and Pickled Onions
Pickle the onions- Heat the vinegar, sugar, and salt in a small heat-proof bowl in the microwave for 2 minutes. (Or on the stovetop in a small saucepan over high heat until simmering.) Carefully remove the bowl and plop in the sliced onions. Use a fork to stir them all around in the hot liquid. The onions will wilt and shrink down. Once they have softened enough for the liquid to cover them, set them aside to pickle while you roast the cauliflower.
2. Prepare the cauliflower- Preheat your oven to 425°F / 218°C. Line a 13x18” rimmed baking sheet with parchment paper. Cut the cauliflower into nuggets about the size of a quarter. It’s okay to use the little bits that fall off when cutting too. Tumble them into a large mixing bowl. Pour half of the olive oil over the cauliflower and use a flexible spatula to work the oil into all the nooks and crannies. Pour in the rest of the oil and continue to toss until well coated and glossy.
3. Make the spice mix- In a small mixing bowl add the spices and stir them all together.
4. Season the cauliflower- Sprinkle the spice mix, 1 tablespoon at a time over the cauliflower, tossing as you go. It will grab onto the oil and stick to the florets. Work all the spice mix into the bumpy surfaces.
5. Roast the cauliflower- Spread the cauliflower evenly over your prepared baking sheet. Slide it into the hot oven and bake for 25 minutes. After you’ve removed it from the oven, squeeze the juice of half a lime all over the top.
6. Make the avocado crema- While the cauliflower is roasting, scoop the avocado and vegan sour cream into a small mixing bowl. Sprinkle in the lime juice, zest, and salt. Use an immersion blender to cream it all together into a soft spread. You can also use a small food processor or mash it with a fork, by hand, until no lumps remain.
7. Serve the tacos- Warm the taco shells, if desired, in the microwave or by spreading them on a sheet pan in the still-warm oven. Scoop ½ cup of roasted cauliflower on each taco shell. Top with avocado crema and finish with pickled onions. Sprinkle with cilantro and dig in!
FAQ:
Can I use less oil?
You can reduce the amount of oil to 2-3 tablespoons if you feel the need. The spice mix will need a little more help clinging to the florets so you may have to work the last bits in by hand. The cauliflower will look a little dry as it comes out of the oven but have plenty of flavor.
How do I make these gluten-free?
It’s so easy to make these tacos gluten-free. Simply choose a gluten-free taco shell. Most corn tortillas are naturally gluten-free. (Double-check to see that it’s not a corn/flour mix.) There are many certified gluten-free tortillas on the market to choose from like Mission, Guerrero, and Ortega. All the other ingredients in the recipe are naturally gluten-free.
Can I make this recipe ahead of time?
Absolutely! Roasted cauliflower gets even more flavorful as it sits and is easy to reheat in the microwave. They taste great warm or at room temperature. Avocado crema will stay bright green for a few days due to the acid in the lime juice. So, you won’t be topping your tacos with a suspicious brown sauce. And the pickled onions will keep for weeks on end. Just be sure to store each recipe separately, including the taco shells which will get soggy.
Roasted Cauliflower Tacos with Avocado Crema and Pickled Onions
Ingredients
Instructions
- Pickle the onions- Heat the vinegar, sugar, and salt in a small heat-proof bowl in the microwave for 2 minutes. (Or on the stovetop in a small saucepan over high heat until simmering.) Carefully remove the bowl and plop in the sliced onions. Use a fork to stir them all around in the hot liquid. The onions will wilt and shrink down. Once they have softened enough for the liquid to cover them, set them aside to pickle while you roast the cauliflower.
- Prepare the cauliflower- Preheat your oven to 425°F / 218°C. Line a 13x18” rimmed baking sheet with parchment paper. Cut the cauliflower into nuggets about the size of a quarter. It’s okay to use the little bits that fall off when cutting too. Tumble them into a large mixing bowl. Pour half of the olive oil over the cauliflower and use a flexible spatula to work the oil into all the nooks and crannies. Pour in the rest of the oil and continue to toss until well-coated and glossy.
- Make the spice mix- In a small mixing bowl add the spices and stir them all together.
- Season the cauliflower- Sprinkle the spice mix, 1 tablespoon at a time over the cauliflower, tossing as you go. It will grab onto the oil and stick to the florets. Work all the spice mix into the bumpy surfaces.
- Roast the cauliflower- Spread the cauliflower evenly over your prepared baking sheet. Slide it into the hot oven and bake for 25 minutes. After you’ve removed it from the oven, squeeze the juice of half a lime all over the top.
- Make the avocado crema- While the cauliflower is roasting, scoop the avocado and vegan sour cream into a small mixing bowl. Sprinkle in the lime juice, zest, and salt. Use an immersion blender to cream it all together into a soft spread. You can also use a small food processor or mash it with a fork, by hand, until no lumps remain.
- Serve the tacos- Warm the taco shells, if desired, in the microwave or by spreading them on a sheet pan in the still-warm oven. Scoop ½ cup of roasted cauliflower on each taco shell. Top with avocado crema and finish with pickled onions. Sprinkle with cilantro and dig in!
Notes
Storage:
The cauliflower gets even more flavorful as it sits and is easy to reheat in the microwave. They taste great warm or at room temperature. The avocado crema will stay bright green for a few days due to the acid in the lime juice. So, you won’t be topping your tacos with a suspicious brown sauce. And the pickled onions will keep for weeks on end. Just be sure to store each recipe separately, including the taco shells which will get soggy.
For step-by-step instructions and photos, see blog post!
Nutrition Facts
Calories
218.32Fat (grams)
14.69 gSat. Fat (grams)
2.93 gCarbs (grams)
20.42 gFiber (grams)
4.51 gNet carbs
15.9 gSugar (grams)
5.49 gProtein (grams)
3.27 gSodium (milligrams)
841.07 mgCholesterol (grams)
0 mgNutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators.
