Description
Smoky, spicy, and ridiculously easy—this vegan taco recipe is all about bold flavors with minimal effort. Roasted cauliflower brings the charred, crispy edges, while a creamy chipotle sauce ties everything together in the best way. Perfect for weeknights, meal prep, or when you just need tacos (aka always).
Ingredients
For the Roasted Cauliflower:
- 1 medium head cauliflower, cut into small florets
- 2 tablespoons neutral oil (canola, grapeseed, or avocado oil)
- 1 chipotle pepper from canned chipotles in adobo, finely minced
- 1 tablespoon adobo sauce (from the same can)
- ½ teaspoon sea salt
- Freshly ground black pepper, to taste
For the Chipotle Sauce:
- 7 ounces vegan sour cream
- 1 chipotle pepper from canned chipotles in adobo sauce
- 1 teaspoon minced garlic
- 2 teaspoons fresh lime juice
- Sea salt, to taste
For Assembling the Tacos:
- 8 small corn tortillas, warmed
- 1 ripe avocado, sliced
- A handful of fresh cilantro leaves
- Lime wedges, for serving
Instructions
Roast the Cauliflower:
- Preheat your oven to 400°F. Line a large baking sheet with parchment paper or a silicone mat.
- In a large bowl, toss the cauliflower florets with oil, minced chipotle pepper, adobo sauce, salt, and black pepper until evenly coated.
- Spread the cauliflower in a single layer on the baking sheet. Roast for 25–30 minutes, flipping halfway through, until golden brown and slightly crispy.
Make the Chipotle Sauce:
- In a small food processor or blender, combine the vegan sour cream, chipotle pepper, garlic, lime juice, and a pinch of salt. Blend until smooth. Taste and adjust the seasoning, adding more salt or lime juice if needed.
Assemble the Tacos:
- Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side or directly over a gas flame for a slight char.
- Spread a spoonful of the chipotle sauce on each tortilla, then top with roasted cauliflower, avocado slices, and fresh cilantro.
- Serve immediately with lime wedges on the side for extra brightness.
Recipe Tweaks & Options:
- Make it crispier? Roast the cauliflower at 425°F or broil for the last 2–3 minutes.
- Lower the spice? Reduce the chipotle or skip the adobo sauce.
- More heat? Add a pinch of cayenne or extra chipotle to the sauce.
- Meal-prep friendly? Roast the cauliflower and make the sauce ahead—store separately and assemble fresh for best texture.
Notes
Storage & Reheating:
- Cauliflower: Store roasted cauliflower in an airtight container in the fridge for up to 4 days.
- Chipotle Sauce: Keeps well for up to 1 week in a sealed jar.
- Roasted cauliflower freezes well! Spread on a baking sheet to freeze individually, then transfer to an airtight container. Reheat in the oven at 400°F for 10 minutes for the best texture. The chipotle sauce isn’t ideal for freezing, but you can make it fresh in minutes.
- Reheating: For best texture, reheat cauliflower in a skillet over medium heat or in the oven at 350°F for 5–10 minutes. Avoid microwaving, as it softens the edges.
Make-Ahead Tips:
- Prep in Advance: Roast the cauliflower and blend the sauce ahead of time. Just warm the tortillas and assemble when ready to eat!
Gluten-Free Option:
- Use 100% corn tortillas or your favorite certified gluten-free option.
Air Fryer Variation:
- For extra crispiness: Air-fry seasoned cauliflower at 400°F for 15 minutes, shaking halfway through.
Easy Customizations:
- Boost the protein: Add black beans or refried beans to make these tacos more filling.
- Switch up the toppings: Try pickled red onions, shredded cabbage, or a drizzle of hot sauce for extra flavor.
- Sauce swap: Prefer a homemade option? Use a cashew-based crema instead of vegan sour cream.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baked, Roasted
- Cuisine: American, Mexican-Inspired