Crispy. Spicy. Crunchy. Lime-y. Savory. Creamy.
TACOS.
Finally, a legit taco recipe that you should probably make this weekend – my Roasted Cauliflower Tacos with Spicy Avocado Lime Crema!
I shared those tempeh taco boats a while back, which are delish but they’re in lettuce cups… so we don’t consider them real tacos, right? Sure I love those kind of eats in the summer because of their freshness and lightness… but what are tacos without tortillas?
Sometimes, you just need the real deal.
The versatility of cauliflower is amazing and undeniably perfect for healthy vegan (oil-free!!) tacos. Since going vegan, I’ve tried a few different varieties for taco filling – all veggies, mushrooms, beans etc. and while they’re all yummy – I wanted to create something unique and fun aside from my usual.
Roasting bite-size cauliflower florets in a blend of taco spices, coated in almond milk makes them crispy on the outside and soft on the inside.They become crunchy and roasted to golden perfection. Add white beans for extra plant protein, some tasty toppings, drizzle LOTS of ‘spicy avocado lime crema’ then bite and savor and repeat. YUM.
I hope you guys love these little beauties as much as I do. The tangy and ‘spicy avocado lime crema’ pulls all the flavors together and adds that essential creaminess and extra lime-y-ness. You MUST make it for these tacos! I even added some hidden spinach to the recipe – you will not taste it one bit. Shh!
For the tortillas, I chose mini corn tortillas I picked up at Trader Joes. This recipe will fill about 6 mini tortillas but feel free to use any kind you like. These would pair well with my Fiesta Lime and Black Bean Rice.
Roasted Cauliflower Tacos with Avocado Lime Crema
- Prep Time: 30
- Cook Time: 30
- Total Time: 1 hour
Ingredients
- 1 head cauliflower, florets
- 1/4 cup + 2 tablespoons plain almond milk
- 1 tablespoon fresh lime juice
- 1/2 garlic clove, minced
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon sea salt
- pinch of black pepper
- 1/8 teaspoon cayenne pepper (optional)
- 1/2 cup white beans
- 1 cup purple cabbage, thinly slices
- fresh cilantro, for topping
- fresh lime juice, for topping
- jalapeño slices, for topping (optional)
Spicy Avocado Lime Crema
- 1 cup spinach
- 1 ripe avocado
- 1/4 cup fresh cilantro
- 2 slices of jalapeño (optional)
- 2 1/2 tablespoons fresh lime juice
- 1/4 cup water
- 1/4 teaspoon sea salt
- pinch black pepper
Instructions
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
- In a large bowl, whisk together the almond milk, lime juice, garlic, chili powder, cumin, paprika, sea salt, pepper and cayenne until smooth. Add in the cauliflower florets and mix until all are well coated in the mixture.
- Bake for 25-30 minutes or until golden and soft.
- In a food processor, blend all of the ingredients for the Spicy Avocado Lime Crema until smooth and creamy. Texture will be thick, similar to mayo.
- Assemble the tacos. I started with the cabbage, cauliflower, white beans, more cabbage, cilantro, jalapeño and then the lime crema. A good squeeze of fresh lime juices adds a nice touch as well!
- Enjoy!
Notes
- Makes 6 mini tortillas.
- Leftovers stay good up to 2 days in refrigerator.
Nutrition
- Serving Size: 2
Can the crema be made a day in advance?
Yes, I think one day in advance would be fine, but not any longer than that, especially if you want it for leftovers too.
These were so good! Any idea on the calories per serving?
These were amazing!
I can’t do spinach, will any other green work?
Made this recipe tonight and it was DELICIOUS! Also so simple to make. Thanks! I can’t wait to throw a party and make these…with multiple dipping sauce options of mild and spicy 🙂
Just meant sauce! I swear I didn’t dip my tacos.
Had the chance to try these and they are excellent! The cauliflower had amazing texture, and the avocado crema added an excellent flavor. Really great idea throwing in white beans, they really make a great addition. Beautiful recipe!
Thanx Shannon. These are beautiful ! I am SO up for this recipe.
Do you just soak and then cook the white beans?
Hi Davina – I buy them canned (they’re already cooked) but yes if you are buying them dry then you need to soak and then cook them but I’m not positive on how long that takes. I’ve heard soaking and cooking them fresh at home makes a big difference in the taste so would be something good to look into!
I am so excited to make this tonight!
I’m ALWAYS loving on roasted cauliflower…so in tacos?! Heck yes!! Mexican meals are always my favorite. I’m just always looking for an excuse to eat more guac. 😉