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Cauliflower Tacos with Cilantro Lime Crema

These Cauliflower Tacos feature roasted cauliflower and a creamy cilantro lime sauce, creating a healthy, plant-based main dish that's both satisfying and flavorful.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 tacos
Course: Dinner, Main Course
Cuisine: Mexican, Plant-Based
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 medium cauliflower, cut into bite-sized florets
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • ½ teaspoon chili powder
  • to taste Salt and pepper
  • Corn or flour tortillas Use corn for gluten-free option
Cilantro Lime Crema
  • ½ cup sour cream or Greek yogurt For a healthier twist
  • ¼ cup fresh cilantro, chopped
  • 1 tablespoon olive oil
  • to taste Salt and pepper
Optional Toppings
  • Sliced avocado Optional
  • Pickled onions Optional
  • Fresh cilantro leaves Optional
  • Crumbled feta or cotija cheese For a non-vegan option
  • Hot sauce For extra spice

Method
 

Prepare the Cauliflower
  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, toss the cauliflower florets with olive oil, cumin, paprika, chili powder, salt, and pepper, making sure the florets are well-coated.
  3. Spread the cauliflower evenly on a baking sheet and roast for 20-25 minutes, flipping halfway through, until golden and crispy on the edges.
Make the Cilantro Lime Crema
  1. While the cauliflower roasts, prepare the cilantro lime crema. Combine the sour cream (or Greek yogurt), cilantro, lime juice, olive oil, salt, and pepper in a blender or food processor.
  2. Blend until smooth and creamy. Taste and adjust the seasoning, adding more lime juice or salt as desired.
Assemble the Tacos
  1. Warm the tortillas in a dry skillet over medium heat for about 30 seconds per side or until soft with slight charring.
  2. Place the roasted cauliflower in each tortilla and drizzle with the cilantro lime crema. Top with optional toppings like sliced avocado, pickled onions, cilantro leaves, or crumbled cheese for extra flavor.

Notes

Store roasted cauliflower in an airtight container in the fridge for up to 4 days. Use corn tortillas for a gluten-free option. For a higher protein meal, consider adding black beans or Greek yogurt as side toppings.