These Chipotle Cauliflower T tacos are as nutritious as they are delicious. Perfect for any weeknight, these hearty, vibrant vegetarian tacos bring a full-on flavor fiesta to your table.
Why You’ll Love These Chipotle Cauliflower Tacos
If you’re into boldly-spiced veggie tacos that pack all the satisfying punch of their meaty counterparts, you’re going to love these. Just like my BBQ Cauliflower Tacos, this chipotle version is sure to win over both plant-based eaters and meat lovers alike.
In fact, the fillings here are so versatile, that they also make a killer taco salad. (If that’s your thing, be sure to add this Quinoa Taco Salad to your list next!)
The cauliflower in these tacos pairs perfectly with a simple 2-ingredient garlic aioli. (Heads up: It’s not technically aioli since there are no egg yolks, but it tastes just as rich and flavorful.) All you need is full-fat Greek yogurt and one garlic clove.
These tacos are smoky, spicy, and creamy, and hit all the right notes for a satisfying meal.
How to Make Cauliflower Tacos
The secret to a great meatless taco is making sure your veggies are properly roasted. That means they should be crisp and caramelized on the outside, with a creamy interior. Luckily, this recipe makes that easy.
The Ingredients
- Cauliflower: You’ll need one medium head of cauliflower, which gives you about 6 to 7 cups of florets.
- Adobo Sauce: This smoky, spicy sauce comes from a can of chipotle chiles. A little goes a long way in adding a big flavor. (It’s also the secret ingredient in my Vegan Chipotle Bowls.)
- Honey: A touch of honey adds sweetness and balances the sauce. You can also use maple syrup as a substitute.
- Spices: I love the earthy flavor of cumin and the bright kick of paprika.
- Yogurt: Full-fat Greek yogurt or sour cream works well here. If you want to keep it vegan, go with your favorite plant-based yogurt.
- Garlic: You’ll need one fresh garlic clove, or you can use 1 teaspoon of garlic powder.
- Cabbage: For color and crunch, use either purple or green cabbage.
- Cilantro: Both the leaves and tender stems of cilantro add freshness to the slaw. Not a fan of cilantro? You can swap it for parsley.
- Tortillas: Any type of tortilla will do—corn, flour, cassava, whatever you prefer.
- Lime: Fresh lime juice adds a bright, acidic punch to the slaw.
The Directions
Step 1: Prepare the Cauliflower
Toss the florets in the chipotle mixture and spread them out on a baking sheet, making sure they don’t overlap.
Step 2: Roast the Cauliflower
Bake at 425°F for about 35 minutes, stirring once halfway through.
Step 3: Make the Slaw
Mix the cabbage, cilantro, lime juice, and salt.
Step 4: Make the Garlic Aioli
Combine yogurt and grated garlic, then mix well.
Step 5: Assemble the Tacos
Spread the garlic aioli on each tortilla. Top with roasted cauliflower, slaw, and avocado.
How to Toast Tortillas
I’m all about a good char on corn tortillas, but grilling them isn’t always an option. To toast tortillas on the stove, turn the burner to medium-high heat and lay each tortilla in a dry cast iron skillet (or directly over the flames if you’re using a gas stove). When you see bubbles forming, that usually means the underside is nicely charred and ready to flip. Once both sides are toasted to your liking, stack the tortillas in a damp kitchen towel and fold it closed. The moisture from the towel will steam the tortillas, making them perfectly pliable for assembling and tender to eat.
Topping Suggestions
These cauliflower tacos pair best with something cool and/or crunchy. Here are some of my favorite toppings and garnishes:
- Shredded Cabbage: Either red or green cabbage adds the perfect crunch to each bite.
- Avocado: Creamy avocado is a must-have for any taco.
- Fresh Cilantro: A sprinkle of fresh cilantro brings bright, fresh flavors.
- Green Onion: Both the white and green parts add aromatic flavor and crunch.
- Shaved Radish: I love the crisp texture and sometimes spicy kick of radishes.
- Cotija Cheese: For a touch of salty richness.
Equipment
- Large-rimmed baking sheet
- Mixing bowls
Ingredients
- 3 Tbsp. extra-virgin olive oil
- 2 Tbsp. adobo sauce (from a can of chipotle chiles in adobo)
- 2 tsp. honey
- 1/2 tsp. paprika
- 1/2 tsp. ground cumin
- 3/4 tsp. kosher salt, divided
- 1 medium head cauliflower, sliced into 2″ florets (about 6 cups)
- 2 cups shaved red cabbage
- 1/3 cup chopped cilantro
- 2 Tbsp. fresh lime juice
- 6 tortillas, warmed
- 1 medium ripe avocado, sliced
Garlic Aioli
- 1/2 cup plain full-fat Greek yogurt
- 1 garlic clove, peeled and grated (using a microplane)
Instructions
- Preheat oven to 425°F.In a large bowl, combine olive oil, adobo sauce, honey, paprika, cumin, and 1/2 tsp. salt; mix well. Add cauliflower florets and toss to coat. Arrange cauliflower on a large rimmed baking sheet (coated with parchment, if desired, for easy cleanup) in a single layer and roast, tossing halfway through, until golden brown and crisp-tender, about 30 to 35 minutes.
- Meanwhile, prepare slaw by combining cabbage, cilantro, lime juice, and remaining 1/4 tsp. salt in a medium bowl; toss well. (The slaw will slightly soften as it sits.)
- Prepare Garlic Aioli by combining yogurt and grated garlic in a small bowl; mix well.
- Assemble tacos by spreading Garlic Aioli on each tortilla. Top with chipotle-roasted cauliflower, slaw, and sliced avocado.
Notes
- For a lower carb alternative, serve the toppings over chopped romaine and enjoy taco salad style.
- For extra protein, add crispy chickpeas or canned refried black beans.
NUTRITION INFORMATON: Serving: 2tacos | Calories: 460kcal | Carbohydrates: 50g | Protein: 13g | Fat: 25g | Saturated Fat: 4g | Sodium: 725mg | Fiber: 12g | Sugar: 12g
*I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands*
If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!
You can also FOLLOW ME on PINTEREST, and INSTAGRAM for more delicious, healthy recipes!
