Roasted Cauliflower Tacos are a quick, healthy vegan dinner that is full of rich, satisfying flavor. Vegan and gluten-free.
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Why You’ll Love Cauliflower Tacos
These roasted Cauliflower Tacos are made with roasted cauliflower bathed in a quick mole rojo sauce. The flavor of the mole is deep, earthy, nutty and spicy with a hint of sweetness, but it can be made in a matter of minutes in the blender. Perfect for weeknight dinners!
Roasted cauliflower offers up the best texture. The mole perfectly complements the toasty cauliflower. We add crunchy red cabbage, creamy avocado slices and fresh cilantro. Keep it simple, or add pickled jalapeños, queso fresco cheese, radishes, and carrot ribbons… get creative!
Ingredients in Cauliflower Tacos Recipe
- Cauliflower: A hearty vegan filling for tacos that achieves the best charred, caramelized texture when roasted.
- Cabbage or lettuce: Use shredded cabbage or lettuce, or make Mexican Slaw.
- Toppings: Avocado, fresh cilantro leaves, thinly sliced radishes, and a drizzle of fresh lime juice.
- Mole Rojo Sauce – A blender sauce that only takes 5 minutes!
- Tortillas: Use 6-inch corn tortillas or flour tortillas, or a combination of both. Or make your own homemade tortillas.
- Optional additions: Pickled Jalapeños, Vegan Cilantro Crema, Avocado Crema, sour cream, pico de gallo, diced onions, fresh jalapeño peppers, shredded cheese, cotija cheese, or feta.
How to Make Roasted Cauliflower Tacos
Preheat oven to 450°F.
1. Make the mole sauce. Make a batch of Quick & Easy Mole Rojo Sauce, or if you prefer Mole Negro Sauce (Black Mole Sauce ).
2. Roast the cauliflower. Cut cauliflower into bite-sized pieces. Toss in a medium to large bowl with olive oil, then transfer to a baking sheet with parchment paper and roast for 20 minutes.
Tip: For a little extra flavor, toss the cauliflower in homemade taco seasoning or adobo sauce.
3. Prep toppings. Prep all of your toppings with the cauliflower roasts.
4. Assemble. Warm the tortillas, spread with warm mole sauce, then top with roasted cauliflower, and follow with all of your desired toppings and lime wedges.
Storing Leftovers
When storing leftovers, keep everything separate. Store the mole sauce in a jar and store the cauliflower in an airtight container. Leftovers will keep for 4 days in the refrigerator. Use an air fryer to crisp the cauliflower back up, or toss in a pan. Warm the mole sauce back up in a saucepan.
What to Serve with Cauliflower Tacos
- Delicious Peppery Pickled Jalapeños
- Mexican Rice
- Guacamole (three ways!)
- Chipotle Pineapple Salsa
- Mexican Slaw with Cilantro and Lime
- How to make Refried Beans!
- Vegan Cilantro Crema
FAQs
Be sure to give your cauliflower florets enough room in between them. This gives them room to let off steam, allowing them to crisp up nicely.
Cilantro Lime Rice, Baked Enchilada Beans, Mole Black Beans, or Mexican Papaya Salad.
Roast for 20 minutes at 450F.
Enjoy these easy cauliflower tacos with mole sauce!
More Vegan Tacos You May Enjoy
Roasted Cauliflower Tacos
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 8 tacos
- Category: dinner, main
- Method: roasted
- Cuisine: Mexican
- Diet: Vegan
Description
Ingredients
- 8 x six-inch taco shells (corn, flour or a blend) Or make your own homemade tortillas
- Mole Rojo Sauce (or Mole Negro)
- 1/2 head cauliflower
- 1 tablespoon olive oil
- cabbage or lettuce, shredded (or Make the Mexican Slaw -10 mins)
- 1 avocado, sliced
- fresh cilantro
- radishes, thinly sliced
- fresh lime
- Optional: carrot ribbons, Pickled Jalapeños, Vegan Cilantro Crema or sour cream, shredded cheese, cotija, or feta
Instructions
- Heat oven to 450 F.
- Make Quick and Easy Mole Rojo Sauce.
- Cut cauliflower into bite-sized pieces. Toss in a bowl with olive oil making sure cauliflower is fully coasted. Place in preheated oven for 20 minutes.
- Prep all your toppings.
- Warm tortillas, spread with warm mole sauce, top with roasted cauliflower, follow with all your toppings.
Notes
Roasted Cauliflower will keep up to 4 days in the fridge.
Nutrition
- Serving Size: Two tacos without Mole Sauce
- Calories: 238
- Sugar: 4.4 g
- Sodium: 363.6 mg
- Fat: 10.5 g
- Saturated Fat: 1.6 g
- Carbohydrates: 34.4 g
- Fiber: 8.8 g
- Protein: 6.4 g
- Cholesterol: 0 mg
So glad I tucked that cauliflower in the shopping cart. We were getting low on provisions but are never ready to compromise on flavor. This a truly fresh and tasty flavor burst that leaves you wanting more. Truly authentic Mexican flavor with the sauce. Provecho!
Glad you enjoyed Laurie! Thanks for letting us know.
These tacos with mole sauce are a huge hit with my family (me, husband, son (13) and daughter (11)). We have it twice a month and everyone looks forward to it. I do make the mole sauce milder.
So glad you make it to fit your tastes! Happy you are enjoying!
Delicious. I was short on chocolate, so substituted cocoa powder and it worked. Thanks for another great recipe!
Awesome Max, glad you enjoyed!
Yum!! Love these tacos! The sauce is everything! I added some toasted walnuts to my tacos too. Incredible recipe, so quick and easy! Thank you!!
Thanks Angeli! So happy you enjoyed. 🙂
This is our second time making this recipe. Even better than the first! So tasty and super fast. Saved the extra sauce because it was so delicious!
Thanks so much Laurie, glad you are enjoying!
Supercalifradelicious! Satisfying without being heavy, and so many good flavors and textures play off of each other.
Awesome Karisa! 😊
Fantastic recipe. Tons of depth of flavour and as good as any meat taco I have ever had.
Awesome Mike, thanks for giving them a try!
Delicious recipe! I enjoyed every mouthful. Thank you.
Thanks Deb, great to hear!