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Charred Cauliflower Tacos

These easy vegan tacos get a boost of flavor from ground spices and a char in the oven. Be sure to cut the cauliflower so that each floret has at least one flat side - this will ensure better browning. Don't forget to preheat the pans in the oven.

Roasted Cauliflower Tacos

For Cauliflower:
 4 tbsp extra virgin olive oil
 ½ tsp onion powder
 ½ tsp garlic powder
 2 tsp ground cumin
 1 tsp smoked paprika
 ½ tsp crushed red pepper
 2 tsp kosher salt
 1 head cauliflower, cut into 1-inch florets
 juice of 1 lime
For Tacos
 1 batch Quick Pickled Red Onions
 18 corn tortillas, heated in oven or charred on stove
 shredded cheddar or pepper jack cheese
 roughly chopped cilantro
 Greek yogurt or sour cream
 1 avocado, sliced

Place two sheet pans on middle rack of oven (or on two separate racks placed in the middle of oven; line with foil if you'd like). Heat oven to 500°.


In a large bowl, whisk together oil, onion powder, garlic powder, cumin, smoke paprika, crushed red pepper and salt.


Toss cauliflower florets in the oil mixture.


When oven is fully preheated, carefully add cauliflower to the two preheated sheet pans. Spread cauliflower into an even layer, carefully turning the pieces so the cut side is facing down and they are spread out with room between each piece. Reserve the bowl for later.


Roast cauliflower until deeply browned on the bottom, 15-25 minutes.


Remove cauliflower and return to original bowl. Toss with lime juice. Serve in corn tortillas with toppings of choice.