Recipe courtesy of Jen Phanomrat

Roasted Cauliflower Tacos

Cauliflowers make the prettiest darn corn tacos you ever did see, and they serve as the perfect alternative to your typical flour tortillas.
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  • Level: Easy
  • Total: 35 min
  • Active: 20 min
  • Yield: 2 to 4 servings
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2 cups small cauliflower florets

2 tablespoons olive oil

1 teaspoon ground cumin

1/2 teaspoon garlic powder

Zest and juice of 1 lime

Salt and freshly ground black pepper to taste 

2 chipotle chiles in adobo sauce

1/2 cup Mexican crema or sour cream

Corn tortillas

1/2 ripe avocado, sliced 

1 jalapeno, thinly sliced 

Chopped cilantro to taste 

Lime wedges for serving 


  1. Preheat the oven to 400 degrees F.
  2. Season the cauliflower florets with olive oil, ground cumin, garlic powder, lime zest and juice, and salt and pepper. Spread out on a parchment-lined baking sheet. Roast, tossing occasionally, until tender and golden brown, about 30 minutes.
  3. Meanwhile, combine the chipotle chiles and crema in a food processor. Blend until smooth.
  4. To assemble, heat the tortillas by charring them slightly over a stove burner. Layer tortillas with avocado, roasted cauliflower, chipotle crema, jalapeno and cilantro. Serve with lime wedges. 
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