These Cauliflower Tacos are easy to make with air fried, grilled or roasted cauliflower, cabbage and jalapeño drizzled with an avocado lime crema. They’re gluten-free, paleo, vegan, grain-free, low carb and perfect for a light and healthy lunch or dinner! Serve them in a bowl or over jicama, coconut or lettuce wraps to make them Whole30 compliant.
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Updated April 2023
Easy Cauliflower Taco Recipe
Looking for an easy vegan taco recipe? These Cauliflower Tacos are easy to make with roasted, grilled or air fryer cauliflower, crunchy shredded cabbage, jalapeño, pickled onions with a creamy avocado sauce. The avocado lime crema comes together with just a few ingredients and will completely change the taco game!
They’re a great way to switch up your dinner for Meatless Monday or your next Taco Tuesday and also perfect for spring or summer or anytime you’re craving something lighter and healthier with an option to use the air fryer and the grill if you don’t want to heat up your house with the oven. Plus, they come together easily in about 30 minutes and are packed with flavor with the perfect balance of crunchy, tender and juicy.
Why you’ll love this vegan taco recipe
- These keto cauliflower tacos are easy to customize with your favorite toppings and you can use your favorite low carb, keto, paleo or grain-free tortillas that you like or have on hand.
- You can also serve the roasted cauliflower filling in lettuce cups or a bowl for Whole30 tacos.
- All you need is about 40 minutes for this low carb vegetarian taco recipe making it perfect for a busy weeknight or anytime you want healthy tacos.
Ingredients you need:
For the tacos:
- Cauliflower: Be sure to use fresh cauliflower and not frozen cauliflower otherwise, your vegan cauliflower tacos will be soggy. You’ll need 1 small head cauliflower (about 4 cups), washed and cut into bite-size florets
- Olive oil or avocado oil
- Taco seasoning: we like to use our homemade taco seasoning made with smoked paprika, ground cumin, garlic powder, salt and black pepper but feel free to use your favorite brand.
- Fresh Lime juice: you’ll need one lime.
- Tortillas – we use Siete Almond Flour toritllas to keep these gluten-free and grain-free but you can use any low carb tortilla or wraps you prefer. Cauliflower thins work well for keto or jicama wraps or coconut wraps to make these Whole30
For the Creamy Avocado Sauce:
- Avocado – you’ll need 1 large ripe avocado (or 2 medium)
- Fresh cilantro
- Garlic – one clove
- Sea salt
- Fresh Lime juice: you’ll need one lime.
Toppings:
- Sliced avocado – adds creaminess and flavor.
- Shredded cabbage or coleslaw mix – for a delicious crunch. Make your own or use a prepackaged coleslaw for easier prep.
- Sliced jalapeño – for garnish, leave out if preferred.
- Cilantro – adds freshness and flavor.
- Lime wedges – for serving
How to cut cauliflower into florets
- Cut the cauliflower into pieces: Remove most of stem and chop the cauliflower into bite-sized pieces. If you’re wondering how to cut cauliflower, here is a great tutorial.
How to make Cauliflower Tacos
These plant-based tacos start off with some smoky, roasted cauliflower (one of my favorite low-carb vegetables) nestled in warm tortillas, topped with a tangy purple cabbage slaw, and drizzled with a dreamy avocado lime crema.
Make the taco seasoning: Preheat oven or air fryer to 400F. In a medium bowl, whisk together chili powder, cumin, paprika, garlic powder, and salt.
Cook the cauliflower:
For the oven: Line or grease a baking sheet. Place the cauliflower on the baking sheet and drizzle with olive oil, lime, and seasonings. Spread evenly in a single layer. Roast for 20-22 minutes, stirring occasionally during cooking, until cauliflower is golden and tender. Remove from oven and set aside.
For the air fryer: Preheat air fryer to 400F. Place in air fryer basket (you will need to cook them in batches). Air fry for 8-10 minutes.
- For the grill: Heat grill to medium high 375F. Place a grill basket or a large piece of foil on the grill. Add the cauliflower on top and grill for 8-10 minutes until tender crisp.
- Make the sauce: Make the avocado lime crema by mixing the ingredients in a food processor until smooth. Taste and season with salt and pepper.
- Char the tortillas: Heat the tortillas in a pan over medium high heat for 10-20 seconds OR on the grill, about 2 minutes per side, with the grill open throughout the warming process OR directly on a gas burner for 5 seconds on each side.
- Assemble the tacos: Serve the cauliflower in the warm tortillas. Top with some shredded lettuce, shredded cabbage slaw, jalapeño, pickled onions, avocado and a good drizzle of the sauce with a splash of lime!
Topping and Vegetable Variations
These vegetarian cauliflower tacos are so versatile and would also go well with some mango salsa, avocado salsa, diced tomatoes, chopped red onions, guacamole – feel free to go crazy and get even more creative!
No matter what you decide to top these delicious vegan tacos with, they would be amazing for lunch, dinner or as an appetizer for your next summer party.
How to Warm Tortillas
We like to use tongs to char our tortillas directly over a gas burner for 2-3 seconds, rotating. If you don’t have a gas burner, you can also on heat the tortillas up by frying on a frying pan for 10-20 seconds or in a broiler for 30 seconds, being careful to watch closely so they don’t burn.
More healthy taco recipes:
These Cauliflower Tacos are easy to make with air fried, grilled or roasted cauliflower, cabbage and jalapeño drizzled with an avocado lime crema. They're gluten-free, paleo, vegan, grain-free, low carb and perfect for a light and healthy lunch or dinner! Serve them in a bowl or over jicama, coconut or lettuce wraps to make them Whole30 compliant.
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1 teaspoon sea salt
- 1 Tablespoon fresh lime juice
- 1 Tablespoon olive oil
- 1 small head cauliflower (about 4 cups) , washed and cut into bite-size florets
- 1/4 cup Finely crushed gluten-free / grain-free crackers or breadcrumbs of choice (we like Simple Mills Fine Ground Sea Salt Almond Flour Crackers)
- 1 large ripe avocado (or 2 medium)
- 1/4 cup fresh cilantro
- 1 clove garlic
- 1/2 teaspoon sea salt
- juice from 1 lime , about 2 tablespoons
- 8-12 grain-free tortillas , we use Siete Almond Flour toritllas to keep these gluten-free and grain-free but you can use any low carb tortilla or wraps you prefer. Cauliflower thins work well for keto. For Whole30, serve in bowls or use jicama wraps, lettuce wraps or coconut wraps
- 1 1/2 cups shredded lettuce and shredded cabbage , sub with coleslaw mix for easier prep
- 2 jalapeno slices
- 1 avocado , sliced
- pickled onions
- fresh cilantro leaves
- Lime wedges
Preheat oven or air fryer to 400F.
In a medium bowl, whisk together chili powder, cumin, paprika, garlic powder, and salt.
For the oven: Line or grease a baking sheet. Place the cauliflower on the baking sheet and drizzle with olive oil, lime, and seasonings. (Sprinkle with optional finely crushed gluten-free / grain-free crackers / breadcrumbs for a crispier coating and toss to evenly coat).
Spread evenly in a single layer. Roast for 20-22 minutes, stirring occasionally during cooking, until cauliflower is golden and tender. Remove from oven and set aside.
For the air fryer: Preheat air fryer to 400F. Place in air fryer basket (you will need to cook them in batches). Air fry for 8-10 minutes.
For the grill: Heat grill to medium high 375F. Place a grill basket or a large piece of foil on the grill. Add the cauliflower on top and grill for 8-10 minutes until tender crisp.
While the cauliflower is roasting, add the avocado, cilantro, lime, garlic, and salt to a food processor. Process until smooth.
Char the tortillas: Heat the tortillas in a pan over medium high heat for 10-20 seconds OR on the grill, about 2 minutes per side, with the grill open throughout the warming process OR directly on a gas burner for 5 seconds on each side.
Assemble the tacos: Serve the roasted cauliflower inside the warm tortillas. Top with some shredded cabbage, jalapeño, avocado, cilantro, pickled onions and a good drizzle of the avocado sauce and a splash of lime juice!
Did you try this recipe?
Dede -
This was a very filling and tasty recipe. I’ll definitely be making this again and it will be very welcome during great lent. For clarity, I didn’t use the optional coating on the cauliflower, nor did I top with cabbage/lettuce. I used coconut oil in lieu of olive, and I used liquid smoke instead of smoked paprika and the cauliflower turned out good 🙂