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Cauliflower Tacos

Cauliflower Tacos

Vegan, whole food plant based tacos make a healthy and flavorful dinner entree!
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Appetizer
Cuisine: Mexican
Keyword: cauliflower, gluten-free, oil-free, tacos, whole food plant based
Servings: 2 servings


  • Blender


  • 2 cups cauliflower, roasted
  • 6 each tortillas, corn
  • 1 each avocado, ripe
  • 1/2 each jalapeno
  • 1 cup red cabbage, shredded
  • 1 each lime juiced
  • 1 tbsp agave


  • cilantro
  • coconut yogurt
  • jalapenos, sliced

Aji Verde

  • 3/4 cup pumpkin seeds
  • 3/4 cup water
  • 3 each jalapenos seeded
  • 3 cloves garlic
  • 2 cups cilantro leaves
  • 1/2 tsp sea salt
  • 1 tbsp lime juice


For the Tacos

  • Toss the cauliflower florets with some salt and pepper, place them on a sheet pan lined in parchment paper and cook in an air fryer for 15 mins at 350°F. The florets should be fork tender and lightly browned.
  • Toss the shredded cabbage with the lime juice and agave. Mix well. 
  • Heat a small non-stick skillet or cast iron pan over medium heat. Place the tortillas in the pan (however many will fit) and cook for about 1 min on each side. The tortillas should be lightly browned and start to bubble a little in the middle. Wrap the warm tortillas in a clean cloth napkins to keep them warm until they are all cooked.
  • To make the tacos, top each tortilla with roasted cauliflower, cabbage, and avocado. Garnish with the salsa verde, coconut yogurt and cilantro. Add hot sauce if desired. Serve with warm quinoa for a complete meal.

For the Aji Verde

  • Place all the salsa verde ingredients in a blender and purée until smooth. Store refrigerated for up to 2 weeks. 


Serving: 2servings
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