roasted cauliflower tacos

an easy vegetarian tacos recipe filled with easy roasted cauliflower, roasted sweet potatoes, black beans, topped with vegan chipotle lime cashew crema. these roasted sweet potato + cauliflower tacos are totally weeknight-friendly, made in 40 minutes or less, making this the perfect vegetarian taco recipe for taco tuesday! 

roasted sweet potato + cauliflower tacos

head cauliflower, cut into bite-sized florets

sweet potato, diced into ½-inch cubes

olive oil

chili powder

cumin

smoked paprika

garlic powder

oregano

salt

lime, juiced

black beans, drained & rinsed

unsalted cashews

chipotle pepper (from peppers

garlic

½ teaspoon smoked paprika

water

avocado

charred corn tortillas (see Recipe Notes)

chopped cilantro

lime wedges

Preheat the oven

to 425 degrees F. Line 1 large baking sheet with parchment paper or aluminum foil for easy clean up and set aside.

Prep the veggies

Place the cauliflower florets and diced sweet potato in a large bowl. Drizzle the olive oil over top, then season with the chili powder, cumin, paprika, garlic powder, oregano and salt. Squeeze the lime juice over top. Toss to combine. Transfer the veggies to the prepared baking dish, arranging everything in a uniform layer, with lots of breathing room.

Roast the veggies

for 25 minutes, giving the baking sheets a good shake about halfway through. Add the black beans to the sheet pan, seasoning with another pinch of salt, then place the pan back in the oven for 5 more minutes to heat the black beans through. Remove from the oven and set aside.

Prep taco assembly

: Meanwhile, as the veggies roast, prep the rest of your taco fixins:

Mash the avocado

Add all listed ingredients in a bowl. Use a fork to mash to your desired consistency. Set aside.

Char some tortillas

We like tortillas with a little char in our house! See Recipe Notes for a run-down on how we do it.

Assemble the roasted veggie tacos

Smear some mashed avocado on each tortilla. Top with a generous scoop of roasted veggies. Drizzle some chipotle lime cashew crema over top. Finish with some freshly chopped cilantro. Enjoy!

These tacos are absolutely delicious! They are in regular rotation at our house.  We are not vegan, so I use sour cream for the crema, but still add in the spices, and for the easy button, I use Tabasco brand chipotle sauce as a stand in for adobo. Yum!

This recipe is amazing. I’ve made it 5-6 times in the past couple of months. We got our hands on purple cauliflower last week and Made it with that. It was next level delicious! Thank you!

We LOVE this taco recipe. The only thing is I always follow the creme recipe but then need to add a lot more cashews because it’s very watery.

Hands down the best tacos I have ever eaten. I will never go back to plain tortillas after charring them on the stove.

Made for the first time last week and immediately became an all time favorite. And that CREMA! Almost didn’t make it because cashews are a bit expensive for my college budget, but I’m so glad I did because I’ve used that sauce on about every meal I’ve had since. Pretty sure I sent this to every friend the night I made it encouraging them to make it ASAP! Excited to continue making this and trying more of your recipes!

Excellent! So, so, so good!!! Thank you! My cashew creama wasn't as creamy, delicious still, but a bit runny. I made it in a food processor. Any suggestions?

The recipe is tasty. I would recommend doing 1/2 of the water or 2x the cashews for the crema. It's super watery otherwise. It's also not quite spicy enough for my taste so I'll add some spice next time! Yummy!

Such a fun meal to make and so delicious! Thank you for this recipe! I can't wait to try your other recipes!!!

So much easier than you think and very good! I did do a but more cashews and reduced the water in the sauce a bit.

This was our first vegan meal and it was fabulous! Gave my husband and kids a belief that this new healthy habit won’t kill us. They all gave it thumbs up! Great flavor, texture and the charring of the tortillas is a must. Thanks

Wow. I have tried a number of vegan recipes and wow. Half way through the taco you realize you've forgotten it is vegan! Honestly love this more than meat/dairy filled tacos.

This was excellent! Because of GI issues I don’t eat beans or grains, so I omitted beans, substituted carne asada, and used butter lettuce instead of tortillas. I also topped the taco off with some thinly sliced radishes. Yum! Thank you!

I think I’ll actually use a chipotle pepper next time and not just the sauce to add more spice to it and use a bullet instead of the food processor. My sauce was also runny I’ll have to add more cashews next time.  My who household loved these! They were so flavor packed it was impressive!

Loved this recipe....I will definitely be making this again and again and again!!!

Made this a few weeks ago and they were the best tacos I have had!! I use the sauce on everything now

These were fantastic! I almost skipped the cashew sauce, but it really takes these to a higher level. Added lots of fresh cilantro and thinly sliced red onion. I was thinking hubs and son wouldn't even want to try them and I'd have leftovers. Nope, they loved them too. This will be in regular rotation. Thanks for the recipe!

This was amazing.  I made a few modifications to reduce the heat, basically removed the peppers and chili powder.  I added coconut aminos to the sauce instead.  It was more of a dressing than a sauce, but still yummy.  Even my kids (4&amp;6) ate it.  I did add hot sauce to mine individually.

Such a delicious recipe! One of our favorites!!

This recipe is great! A few of my notes. If your blender is not that powerful (like mine), you should soak your cashews in water for a long time before blending. I waited eight hours. Also, I used store-bought flour tortillas and just zapped them in the microwave quickly to get them warm. It was delicious. Lastly, if you can’t find a small cauliflower in the store, don’t worry. You can just roast on two different pans. And also, I think more blank beans couldn’t hurt, so you could even do two cans. Thanks for this recipe, and please make more vegan recipes in the future! This was truly delicious.

Made this for our first plant base meal and it was AMAZING!!! My husband was skeptical but he loved it!! Definitely going on my go to recipe book! Thank you so much for such a delicious meal💗💗

Love this recipe! I've made it a few times now, sometimes more as a taco bowl, but delicious every time. Love the black bean, sweet potato, cauliflower combo. One thing - I found it hard to follow the recipe on my phone because every time I scrolled down to the instructions, it would scroll me back up to the top of the recipe with the ingredients after a few seconds. A bit frustrating. But great recipe!

I made this for me and my husband, and it was delicious! Super flavorful meal!

Literally the best vegetarian meal I've ever eaten. My husband says it's the best meal I've EVER fed him. I've made this 4 times now and follow the recipe exactly. It's perfect every time.

This is so good! We didn't have a sweet potato, so I roasted sliced poblanos and onion that we had leftover from a produce box. I loved this vegan taco and believe the sweet potato would have been excellent too! My husband was super hesitant but surprisingly enjoyed the crema and the Mexican spiced cauliflower. In all fairness, I made ground beef taco meat too, but I love that this recipe allows me to add some plant based protein in to stretch the meat.

My family is trying to do 3-4 plant based meals per week. Made these for Taco Tuesday tonight. Whoa! Sooo good. Flavorful and super easy! Great for a weeknight meal. ...And that smoky crema is magic. Thanks! Definitely a keeper. Might add roasted corn when I'm season just for a fun addition. 👌🌮

This recipe looks absolutely amazing, however my daughter is allergic to cashews. Would omitting the cashews affect the recipe too much? Thanks!

I constantly crave this! It’s easy, flavorful, and healthy to boot! It is the perfect amount for 4 people and I like to eat it in a taco, in a bowl with rice, or by itself! The cashew crema is a must!!

I made this recipe only using brown rice because brown rice wraps are really hard to make tacos out of and 👌🏻👌🏻👌🏻 Everything is delicious. Threw a little cheese on there as well.

I have made this recipe at least a dozen times now since discovering it 3 months ago.  Every time I am in awe of how delicious it is, and how incredibly easy.  I have made them for non-vegan friends and they are wowed, too.  Thank you!!

This was the best plant based meal I've had! Been trying to slowly switch over to a few plant based meals a week. This was SO flavorful and filling. Will be making again for SURE

These tacos are absolutely delicious and full of flavor. I didn’t think I’d like the chipotle crema because I’m a wimp when it comes to spice, but I loved it! My husband says they were his favorite tacos ever. I’ll definitely be making these again.

https://content.jwplatform.com/videos/jC3Aaaiu.mp4

an easy vegetarian tacos recipe filled with easy roasted cauliflower, roasted sweet potatoes, black beans, topped with vegan chipotle lime cashew crema. these roasted sweet potato cauliflower tacos are totally weeknight-friendly, made in 40 minutes or less, making this the perfect vegetarian taco recipe for taco tuesday! vegetarian, vegan, dairy-free, gluten-free.

Vegan Roasted Cauliflower & Sweet Potato Tacos

These roasted cauliflower tacos with tangy avocado cream makes for a perfect vegetarian dinner!

Easy Roasted Cauliflower Taco Recipe

cauliflower,

tbsp taco seasoning

tbsp lime juice (1 lime)

tortillas

cilantro

cabbage

garlic clove,

sour cream

tsp salt

lime juice

Preheat oven to 400°F.In a large bowl toss cauliflower with taco seasoning, olive oil and lime juice then spread out on a large baking sheet

Place on center rack and bake for 30 minutes or until cauliflower is tender with crispy edges

While cauliflower is roasting prepare avocado crema by placing all ingredients in a food processor or small blender and blending until smooth

Warm tortillas and add roasted cauliflower along with shredded cabbage and fresh cilantro

These were delicious!! So super easy to make and took no time at all. Can't wait to make them again!

Delicious. I’ve made them once a week for the past 3 weeks

These are so delicious and satisfying. Big hit with my husband.

These are so yummy & easy to make! I made black beans as a side and had them last night :)

Spicy and tangy these cauliflower tinga tacos pack a punch! 

Cauliflower Tinga Tacos

onion, chopped

garlic cloves, finely chopped

chipotle peppers

tsp chilli powder

tsp cumin

salt and pepper

Corn tortillas

Shredded cabbage

sour cream (vegan

Preheat the oven to 450 degrees F and line a baking pan with parchment paper. 

Coat the cauliflower with olive oil and roast for 20-25 minutes until golden brown. 

Heat olive oil in a small pan on medium-high heat then add the onion and garlic let cook for 2 minutes. Add the rest of the sauce ingredients and let cook on medium for 2-3 minutes.

Transfer to a blender and blend until smooth.

Pour the sauce on the roasted cauliflower and toss together until evenly coated.

Toast your corn tortillas and fill them with the cauliflower tinga and toppings.

Loved this recipe a lot! A win for my husband too who has not been completely on board with the meat reduction in our lives. Will definitely continue to make!

These were delicious!!! They will definitely continue to be a weekly dinner hit!!!

This was AMAZING! I didn't realize how spicy the chipotles were and I added 3 b/c I figured they were going to waste if I didn't use them! Thank God for the cabbage (which I soaked in vinegar for an hour to pickle them) and the lime with Avocado. Really cut through the spice. I burned a few tortillas trying to toast them on the gas range, this will require a bit of practice to perfect. We will definitely make these again!

This was amazing, and it’s already on my list to repeat again next week. Since I became vegetarian, I’ve missed tacos greatly. This is the first recipe that’s satisfied my Mexican-food cravings. I like heat so I added a lot of Chipotle peppers. I also increased the amount of the sauce since the peppers would go to waste anyway and saved sauce on the side. I added the sauce when reheating the leftovers since cauliflower tends to dry out, and it was even better the second time!

So good. I used purple cauliflower and it gave it amazing color 

These cauliflower tinga tacos were AMAZING!!  They are packed with so much flavors..definitely won't miss the meat! :)

This recipe was quick and easy. I actually served it over brown rice and it was delish. I used one chipotle pepper and some adobo (never used this before, so that was fun). We found it is bit spicy, so I'll tweak in the future to suit our taste. Loved how the meal was done in less than 40 mins. Thank you, Jess!

I make a meatless meal each week for my vegan daughter.  This is her favorite dish. My meat and potato husband not only does not complain but throughly enjoys this dish.

Can’t wait to try this but Unfortunately they don’t sell chipotle peppers where I live, is there something else I can use? 

Guuurrrrrrrrllll,

I'm a newbie vegan, and so my taste buds are still picky.  These were so legit! The sauce is restaurant quality, for sure.  As far as tacos are concerned, I am not missing  out being vegans.  

Bottom line: Those were delish!

These are SO tasty! We love them and are making them for the second time this week! Thanks for the great recipe!

Made these for dinner tonight and this recipe is amazing!! My husband would prefer to eat meat at every meal but even he loved this! Thanks for sharing this amazing recipe!!

This was really tasty. I used a fresh chilli and a little bit of ketchup instead of the chipotle pepper in adobo. Next time I'll probably just use taco shells instead of frying tortilla wraps to make life easier but overall a fuss free recipe. We got 2 servings out of it as a lighter main meal.

This was just delicious! I think it is all into the sauce. 

This was so delicious!! The cats is perfection and i didn’t even miss the meat (though will try with this sauce on some shredded chicken!) Very low effort too, good weeknight meal.

Great recipe very tasty and healthy. I love it.

Really, really delicious - especially for how quick and simple it is!! Will definitely be making this again.

https://content.jwplatform.com/videos/iG7e65Zv.mp4

These cauliflower tinga tacos are loaded with spicy chipotle flavour for a vegan taco that packs a punch! You’ll love this healthy taco recipe!



Quick and easy, cauliflower tacos are oil-free, roasted in homemade taco seasoning, topped with avocado cilantro cream, pickled red onions, and microgreens.  These cauliflower tacos take Taco Tuesday to a new level!

Cauliflower Tacos

head organic cauliflower; cut into bite-sized florets

Tablespoons chili powder

red pepper flakes

cayenne pepper

Tablespoons cumin

onion powder

sea salt

Tablespoon black pepper

Sriracha (Optional)

pickled red onions

tomatoes

onion

micro-greens

Preheat oven to 425 degrees

Place cauliflower florets on a baking sheet lined with parchment paper or a silicone baking mat

Generously sprinkle taco seasoning on cauliflower florets

Roast for 25 minutes

Cauliflower

Combine all ingredients in a high-speed blender.

Place in an airtight container and refrigerate until ready to use.

Avocado Cilantro Cream

In the Microwave, put five or fewer tortillas on a microwavable plate and cover them with a damp paper towel.

Microwave in 30-second bursts until they are warmed through. Repeat in batches of five tortillas until all your tortillas are warm.

In the oven, wrap a stack of five or fewer tortillas in a packet of aluminum foil and put it in a pre-heated 350° oven for 15-20 minutes, until heated through.

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Top 5 roasted cauliflower tacos recipes from across the web

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roasted sweet potato + cauliflower ...

Easy Roasted Cauliflower Taco Recip...

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