Smoky Roasted Cauliflower Tacos
These smoky roasted cauliflower tacos with jalapeño verde deliver bold, punchy flavor while being fast, inexpensive, and perfect for weeknights.
Ingredients
Taco Ingredients
- 1 head head of cauliflower, cut into florets (about 4 cups)
- 2 tablespoons olive oil
- 1 tablespoon chipotle powder (or substitute with 3/4 tsp smoked paprika + 1/4–1/2 tsp cayenne) Chipotle provides smoky depth.
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- Salt and freshly ground black pepper, to taste
- 8 corn tortillas corn tortillas (warm before serving) Check labels to ensure gluten-free.
- 1 medium avocado, sliced Adds richness.
- 1 bunch Fresh cilantro for garnish
- 2 lime lime wedges for serving
Jalapeño Verde Ingredients
- 1 cup Greek yogurt or sour cream (substitute with vegan yogurt or cashew cream for dairy-free)
- 1 cup fresh cilantro, packed
- 2 pieces jalapeños, seeds removed for mild heat Leave seeds in for extra heat.
- 1 tablespoon lime juice
- Pinch of salt
Instructions
Preparation
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, combine cauliflower florets, olive oil, chipotle powder (or substitute), garlic powder, cumin, and a generous pinch of salt and pepper. Toss until evenly coated.
Cooking
- Spread cauliflower in a single layer on the prepared sheet and roast for 25–30 minutes, turning once halfway through.
- While the cauliflower roasts, blend Greek yogurt (or alternative), cilantro, jalapeños, lime juice, and salt in a blender until smooth. Taste and adjust lime and salt.
- Heat tortillas in a dry skillet or microwave until warm.
Assembly
- Divide roasted cauliflower among tortillas, top with avocado slices, drizzle with jalapeño verde sauce, garnish with fresh cilantro, and serve with lime wedges.
Notes
For extra flavor, consider adding black beans, grilled tofu, or a fried egg on top. Store roasted cauliflower and jalapeño verde separately in airtight containers. Re-crisp cauliflower in the oven for best texture when reheating.