Hey y'all! If you’re craving something bold, fresh, and weeknight-easy, these Cauliflower Tacos with Cilantro Lime Crema are calling your name. Think crispy, spice-dusted cauliflower tucked into warm tortillas with crunchy cabbage and a cool, zesty crema that ties it all together. They’re perfect for Meatless Monday, taco night, or casual entertaining with friends. Let’s get cooking!
Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes | Yield: 8 tacos (serves 4)
Why You'll Love These Cauliflower Tacos with Cilantro Lime Crema
- Big flavor, simple steps: crispy, spiced cauliflower meets a tangy, herby crema.
- Weeknight-friendly with minimal cleanup and a 40-minute total time.
- Vegetarian and easily adaptable for vegan, gluten-free, or low-carb needs.
- Customizable toppings let everyone build their perfect taco.
- Budget-friendly ingredients that still feel restaurant-level special.
Ingredients for Cauliflower Tacos with Cilantro Lime Crema
For the roasted cauliflower
- 1 large head cauliflower (about 2 lb), cut into bite-size florets
- 2 tablespoons olive oil
- 1 ½ teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- Pinch cayenne pepper (optional, for heat)
For the cilantro lime crema
- ⅔ cup sour cream (or plain Greek yogurt)
- 2 tablespoons mayonnaise
- ½ cup fresh cilantro, chopped
- Zest of 1 lime
- 3 tablespoons fresh lime juice (about 1 ½ limes)
- 1 small garlic clove, finely grated
- ¼ teaspoon kosher salt
- 1–2 tablespoons water, to thin as needed
For serving the tacos
- 8 small corn tortillas (6-inch)
- 1 cup shredded red cabbage
- 1 ripe avocado, sliced
- ¼ cup crumbled cotija cheese (optional)
- Pickled red onions (optional)
- 1 jalapeño, thinly sliced (optional)
- Lime wedges, for squeezing
How to Make Cauliflower Tacos with Cilantro Lime Crema
Step 1: Season the cauliflower for the tacos
- Preheat oven to 425°F (220°C). Line a large sheet pan with parchment for easy cleanup.
- In a large bowl, toss cauliflower florets with olive oil, chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, pepper, and cayenne (if using) until evenly coated.
Step 2: Roast for ultra-crispy cauliflower tacos
- Spread seasoned florets on the sheet pan in a single layer with space between pieces.
- Roast for 22–25 minutes, flipping halfway, until edges are deeply browned and the centers are tender. For extra char, broil on high for 1–2 minutes at the end.
Step 3: Whip the Cilantro Lime Crema
- In a bowl, whisk sour cream, mayonnaise, cilantro, lime zest, lime juice, grated garlic, and salt until smooth. Thin with 1–2 tablespoons water to a drizzleable consistency. Chill until ready to serve.
Step 4: Warm tortillas for the cauliflower tacos
- Warm tortillas in a dry skillet over medium heat for 30–45 seconds per side (or wrap in foil and heat in the 350°F/175°C oven for 5–7 minutes). Keep warm in a clean towel.
Step 5: Assemble the Cauliflower Tacos
- Layer warm tortillas with cabbage, roasted cauliflower, avocado, cotija, and jalapeño. Drizzle generously with the Cilantro Lime Crema and finish with a squeeze of lime.
Notes for Perfect Cauliflower Tacos with Cilantro Lime Crema
- Space matters: crowding the pan steams the florets—give them room for maximum browning and crunch. Learn more about roasting techniques here: Serious Eats guide to roasting vegetables.
- Dry your florets well after rinsing; surface moisture inhibits crisping.
- Salt to taste at the end if your tortillas or toppings (like cotija) are extra salty.
Variations on Cauliflower Tacos with Cilantro Lime Crema
- Buffalo Cauliflower Tacos: Toss hot roasted florets with 2–3 tablespoons buffalo sauce; swap cotija for blue cheese or vegan crumble.
- Baja-Style Crunch: Coat florets lightly in panko (gluten-free if needed) after oiling; roast as directed for added crunch.
- Chipotle-Maple: Mix 1 tablespoon adobo sauce and 1 tablespoon maple syrup into the seasoning for smoky-sweet vibes.
Required Equipment for Cauliflower Tacos
- Large sheet pan + parchment paper
- Large mixing bowl
- Whisk (or small blender/food processor for the crema)
- Chef’s knife and cutting board
- Measuring cups and spoons
- Tongs or spatula
- Skillet or griddle for tortillas
- Microplane or zester for lime and garlic
Storage Instructions
Store components separately for best texture. Refrigerate roasted cauliflower in an airtight container for up to 4 days; reheat on a sheet pan at 400°F (205°C) for 8–10 minutes or in an air fryer at 375°F (190°C) for 4–5 minutes. The Cilantro Lime Crema keeps for 3–4 days in a sealed jar. Tortillas are best made fresh; if storing, keep them wrapped and rewarm just before serving. For broader food safety guidance, see the FoodSafety.gov cold storage charts.
Serving & Pairings for Cauliflower Tacos with Cilantro Lime Crema
- Serve with black beans, Mexican rice, or a corn and tomato salad.
- Top with radishes, hot sauce, and extra lime for brightness.
- Pair with sparkling water and lime, agua fresca, or a classic margarita.
Pro Tips for Cauliflower Tacos with Cilantro Lime Crema
- Preheat the pan: Slide the empty sheet pan into the oven while it preheats to jump-start browning when the cauliflower hits the hot surface.
- Warm tortillas right: A quick skillet toast keeps them pliable and prevents cracking—more methods here: How to warm tortillas.
- Balance the crema: Taste and adjust with extra lime for tang or a pinch of sugar/honey if your limes are overly tart.
FAQ: Cauliflower Tacos with Cilantro Lime Crema
Can I make these tacos vegan or dairy-free?
Yes—use a vegan sour cream or unsweetened coconut yogurt for the crema, swap the mayo for vegan mayo, and skip the cotija.
Can I use frozen cauliflower?
Yes. Don’t thaw; toss with oil and seasonings and roast at 450°F (230°C) for 25–30 minutes, turning once, until browned and crisp.
Corn or flour tortillas?
Corn offers great flavor and is naturally gluten-free; flour tortillas are softer and more flexible. Use your favorite—or try both!