Oh, tacos, how I love thee.

With Cinco de Mayo coming up, of course I had to bring you something with a little Mexican inspiration. Truthfully, though, these crispy cauliflower tacos were already queued up to share because they’re just too good to keep to myself. Cinco de Mayo or not, they’re a must-make.

Lately, I’ve been leaning more into vegetables and legumes when planning dinner. Don’t get me wrong – I love a good meat or fish dish – but it’s been so rewarding to rethink how veggies can really be the main event. When cooked properly and paired with the right flavors, they’re incredibly satisfying. These cauliflower tacos are the perfect example: golden and crisp on the outside, tucked into warm tortillas with creamy avocado crema, bright pickled onions, and salty queso fresco. Every bite has the perfect balance of creamy, crispy, fresh, and savory – everything you want in a taco, no matter the occasion.

😍 Why You’ll Love My Roasted Cauliflower Tacos

These roasted cauliflower tacos are hearty, flavorful, and full of bright, fresh textures. The cauliflower is spiced and roasted until crisp, then layered with a cool, creamy avocado lime sauce that ties everything together. They’re vegetarian, gluten-free, and easy enough for a weeknight, but feel special enough for a dinner party. Whether you’re celebrating Cinco de Mayo or just craving a meatless meal that actually satisfies, this recipe is a keeper.

🗒️ Ingredients

Cauliflower – Roasting transforms cauliflower into something golden, crisp, and hearty enough to be the star of your taco.

Onion powder – Adds a mellow savory flavor that rounds out the spice blend.

Chili powder – Brings a smoky, earthy heat that pairs perfectly with the roasted cauliflower.

Paprika – Gives the cauliflower a beautiful color and a hint of sweetness.

Kosher salt – Essential for seasoning and bringing all the flavors forward.

Olive oil – Helps everything roast up tender in the middle and crisp at the edges.

Avocado – The rich, creamy base that makes the sauce irresistible.

Fresh cilantro – Brings a bright, herbal freshness to the crema.

Lime juice – Adds the perfect amount of tang to keep the sauce light and vibrant.

Kosher salt – Balances the richness of the avocado and lifts all the flavors.

Corn tortillas – A warm, toasty wrap that holds everything together.

Pickled red onion (or raw red onion) – Adds sharpness and crunch that cuts through the richness.

Queso fresco – A creamy, salty topping that melts slightly into the warm tacos.

Fresh cilantro – More herbs to finish everything with a pop of green.

Lime wedges – For that essential final squeeze of brightness.

👩‍🍳 How to Make My Roasted Cauliflower Tacos

🥵 Preheat your oven to 425°F (220°C).

🧅 Arrange cauliflower florets on a large rimmed baking sheet. Add onion powder, chili powder, paprika, salt, and olive oil. Toss until everything is evenly coated.

⏲️ Roast for 35–45 minutes, stirring once halfway through, until the cauliflower is golden, crispy, and tender.

🥑 While the cauliflower roasts, make the avocado crema. Combine the avocado, cilantro, lime juice, and salt in a high-speed blender. Blend until smooth and creamy. Taste and adjust seasoning if needed.

🔥 Warm the tortillas by charring them briefly over a gas flame or microwaving wrapped in a clean towel for 10–20 seconds.

🍽️ To assemble, spread each tortilla with avocado crema, pile on the roasted cauliflower, and top with pickled onions, queso fresco, and cilantro. Finish with a squeeze of fresh lime and dig in.

🥳 Enjoy!

🎩 Tips and Tricks

• Make sure the cauliflower florets aren’t overcrowded on the baking sheet – giving them space helps them crisp up rather than steam.
• Taste your avocado crema and adjust the lime and salt as needed – it should be bright and flavorful.
• Warm tortillas are key! They become soft and pliable, making the tacos easier to fill and eat.

🌟 Variations

• Swap out the cauliflower for roasted sweet potatoes or crispy chickpeas for a different vibe.
• Add shredded cabbage or lettuce for an extra crunch.
• Spice it up with a drizzle of your favorite hot sauce or jalapeños.

🤲 Substitutions

• Use flour tortillas if you’re not gluten-free.
• Swap queso fresco for feta, grated cheddar, or skip the cheese for a fully dairy-free version.
• No time for pickled onions? Thinly sliced raw red onions or scallions work great in a pinch.

📓 Best served with

• A simple cilantro lime rice.
• A fresh black bean and corn salad.
• Grilled street corn (Elote style).
• Classic margarita mocktails or agua fresca.

👝 How to Store Leftovers

Store any leftover roasted cauliflower in an airtight container in the fridge for up to 3 days. The avocado crema will keep for 1–2 days – press a piece of plastic wrap directly against the surface to minimize browning. Assemble tacos fresh when ready to eat to keep everything crisp and flavorful.

🧠 Common Questions