Here’s a fresh, healthy, and flavor-packed recipe for Avocado & Cauliflower Tacos — a vegetarian (and vegan-friendly) taco option that’s anything but boring. Roasted cauliflower gives a smoky bite, while creamy avocado balances everything out.
🌮🥑 Avocado & Cauliflower Tacos
🕒 Prep Time: 10 minutes
🕒 Cook Time: 25–30 minutes
🍽️ Serves: 4 (makes ~8 tacos)
🧂 Ingredients
For the roasted cauliflower:
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1 medium head cauliflower, cut into bite-sized florets
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2 tbsp olive oil
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1 tsp smoked paprika
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1/2 tsp cumin
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1/2 tsp garlic powder
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Salt & black pepper, to taste
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Optional: 1/4 tsp chili powder or cayenne for heat
For the tacos:
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2 ripe avocados, sliced or mashed
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8 small corn or flour tortillas
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1/4 small red onion, thinly sliced
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1/4 cup chopped fresh cilantro
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Lime wedges, for serving
Optional toppings:
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Crumbled cotija or feta cheese (skip for vegan)
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Sriracha mayo, chipotle sauce, or cashew cream
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Pickled red onions
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Shredded cabbage or slaw for crunch
🔥 Instructions
1. Roast the cauliflower:
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Preheat oven to 425°F (220°C).
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Toss cauliflower with olive oil, paprika, cumin, garlic powder, salt, and pepper.
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Spread on a lined baking sheet in a single layer.
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Roast for 25–30 minutes, flipping halfway through, until golden and crispy on edges.
2. Prep toppings:
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While cauliflower roasts, slice avocados, onions, and chop cilantro.
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Warm tortillas in a dry skillet, oven, or microwave.
3. Assemble the tacos:
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Add a generous spoonful of roasted cauliflower to each tortilla.
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Top with avocado slices (or mash them on the base of the tortilla).
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Add red onion, cilantro, and any other toppings you love.
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Squeeze fresh lime juice on top.
💡 Tips & Variations
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Want a smoky sauce? Mix mayo or sour cream with a spoonful of chipotle in adobo.
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Make it hearty: Add black beans or chickpeas for extra protein.
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Low-carb version: Serve in lettuce cups instead of tortillas.
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Air fryer option: Cook cauliflower at 400°F for ~15 minutes, shaking halfway.