Easy Crispy Vegan Cauliflower Tacos

Crispy Cauliflower Tacos – these easy crispy vegan Cauliflower tacos with Chipotle cream have super fresh flavours, and hit all the best textures – crispy, creamy and crunchy. These healthy tacos are easy to make and SO good! 

The roasted cauliflower, stuffed in soft tacos and baked with cheese, the crunchy red cabbage, the creamy chipotle sauce – it all works so perfectly together to create one delicious bite!

I can easily take down couple of these crispy cauliflower tacos in one sitting – sometimes more! It’s so hard to stop! And my whole family loves them too!

I am not even kidding when I say these are the TASTIEST tacos you’ve ever had! The cauliflower is roasted to perfection and is full of flavour thanks to the homemade spice mix. Then stuffed inside corn tacos with cheese combine to make a super cheesy and gooey surrounding for the cauliflower which is finished off with the big CRUNCHHHH of the outer crusty taco shell. The cauliflower, on the inside, is tender and delicious! These do take a little bit of time to prep, but trust me, it’s delicious!!

Now lets talk about the chipotle sauce… it’s so creamy and has a spicy kick which definitely takes these tacos to the next level. I could eat it with anything. Whatever you do, don’t skip making the sauce!

Ingredients Needed to Make Easy Crispy Vegan Cauliflower Tacos

• Cauliflower – the hero of the dish! You need a whole head of cauliflower, about 4-6 cups of 1.5-2 inch florets. When picking cauliflower at the grocery store, look for heads that are firm and tightly closed. They should be pale without dark spots. Cauliflower is extremely perishable so avoid any heads that are soft or have brown spots.
• Olive Oil –  avocado oil works as well.
• Chipotle Chilli in adobe sauce – They have a smoky heat that adds a fiery flavour to the seasoning.
• Home made seasoning – a blend of spices that you can easily whip up at home (ingredients shown below). For a shortcut, use store-bought taco seasoning.
• Chipotle cream – this creamy sauce takes is what takes these cauliflower tacos to the next level! It’s a blend of Greek yogurt, adobe sauce, paprika, fresh lime juice, garlic and a dash of sea salt. If you’re vegan or dairy-free, you can swap the Greek yogurt for a dairy-free yogurt. 
• Corn Tortillas – I used small corn tortillas to keep this recipe vegan and gluten-free, but feel free to use your favourite style of tortilla!
• Roasted Chilli Cheddar Cheese – adds rich flavours and intense taste
• Red cabbage – adds a nice crunch and lovely colour to the dish.
• Coriander  – coriander is the perfect fresh herb to put on these tacos. 
• Jalapeño – great for adding a little heat.
• Lime wedges – for serving!

How to make Easy Cauliflower Tacos

Cauliflower is a favourite in my house so I decided to make these easy cauliflower tacos.

• Toss the cauliflower in spice mixture I created that included:
  • crushed chipotle chilli, cumin powder, onion powder, garlic powder, dried oregano, smoked paprika, cayenne pepper, chilli powder and a little salt. Combine everything together, add the oil and make into a paste.

• Prep your cauliflower by rinsing, drying and chopping it into 1.5-2 inch florets. Add cauliflower florets to a large bowl with the prepared seasoning. Toss to combine.

• Roast cauliflower – Preheat your oven to 220°C and line a large rimmed baking sheet with parchment paper. Spread cauliflower onto the prepared baking sheet (avoid overlapping) and bake for 25 minutes, flipping around the 12-minute mark.
• Tortillas – I love small corn tortillas to make these tacos. You can use a larger size or a different type if you want.
• Lightly brush the warm corn tortillas with olive oil. Top with roasted cauliflower and sliced jalapeños. Sprinkle with grated chilli cheddar cheese. Put in the oven and bake for 7-8 minutes. Flip them halfway through cooking. This is the key to getting the tacos extra crispy on both sides.

• Add chopped red cabbage, jalapeño slices, avocado, coriander, and Chipotle sauce.

Creamy Chipotle Sauce

Chipotle sauce is easy to make at home, so don’t skip it! It’s only 5 ingredients: Greek yogurt, adobe sauce, lime juice, smoked paprika, salt and pepper. Just mix it up and you are good to go. It really makes these tacos shine!

Helpful Tips and Tricks to Make Easy Vegan Cauliflower Tacos

1. Add protein: Add a can of chickpeas to the bowl with cauliflower and marinade and roast it up together! 
2. Switch up the toppings: you can add endless toppings to your tacos! You could swap the red cabbage for green cabbage or lettuce, use salsa or chopped tomatoes, add pickled red onions, swap the creamy chipotle sauce for Guacamole or sliced avocado and add a scoop of sour cream!

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Easy Vegan Crispy Cauliflower Tacos

Serves: Makes 8-10 Prep Time: 20 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 3 voted )

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Ingredients

For the roasted cauliflower marinade:

• 1/3 cup avocado oil 
• 2 adobe chillies (crushed or ground)
• 1 tsp cumin powder
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 1 tsp cayenne pepper
• 1 tsp chilli powder
• ½ tsp onion powder
• ½ tsp garlic powder
• ½ tsp salt
• 1 large cauliflower head 
• 200g chilli cheddar cheese

For the Creamy Chipotle Sauce

• ½ cup greek yoghurt (135g)
• 1 tbsp lime juice
• 2 tsp adobe sauce
• ¼ tsp smoked paprika

method

1. Preheat the oven at 220º C. 
2. Combine the ingredients for the cauliflower marinade in a medium mixing bowl. Mix well or put into a grinder until it forms a paste.
3. In a large mixing bowl add the cauliflower florets and drizzle over the marinade. Toss well until each piece is evenly coated. 
4. On a baking sheet spread the cauliflower florets, leaving ample space between each piece so they cook evenly. Roast for 20-25 minutes tossing halfway through until tender and slightly charred.
5. In the meantime prepare the chipotle sauce. Add all the ingredients in a small mixing bowl and combine well. Refrigerate until ready to serve. 
6. Warm 8-12 corn tortillas for 30 seconds to 1 minute in the microwave. On a baking sheet, rub the tortillas with olive oil. Lay each tortilla flat and then layer evenly with cauliflower and cheese. Fold the other half of the tortilla over the filling, gently press  to ensure the tortilla does not open while baking. Transfer to the oven and bake for 4-5 minutes, then flip and cook another 5 minutes more, or until the cheese has melted and the tortillas are crisp. 

Did You Make This Recipe?

If you did, take a picture and tag me on Instagram at @poetryofspices!