Roasted cauliflower, homemade slaw, and lime crema made from scratch combine together to make the most epic vegan cauliflower tacos you’ve ever had! This easy recipe is healthy, versatile, and so satisfying.

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Healthy vegan cauliflower tacos are quick and easy to make. They are plant-based making them vegan-friendly. If you want, you can even make them gluten free by using gluten free tortillas. If you’re on the keto diet, use keto-friendly tortillas. These cauliflower tacos are super healthy for you no matter what substitutions you make!

Not only are these tacos healthy, but they’re packed with so much flavor, you’ll be surprised how healthy they actually are. Smokey, roasted cauliflower, topped with a tangy slaw and zesty lime crema sauce, these vegan cauliflower tacos are absolutely delicious! 

Packed with seasonings and tons of flavor, you will need lots of different ingredients to make this recipe complete. You’ll need ingredients for the cauliflower, slaw and lime crema. So, get out your shopping list and jot these ingredients down: 

Roasted Cauliflower Ingredients

• Oil– I use olive oil for a healthy option, but you can use any oil you prefer. 
• Taco Seasoning– I am making homemade taco seasoning using chili powder, garlic powder, onion powder, ground cumin, paprika, and salt. You could also use 2 tablespoons of your favorite store bought taco seasoning if you prefer. 
• Cauliflower– I used standard white cauliflower but you could use orange and purple as well. Just make sure to cut the florets into similar sizes so it roasts evenly. 

Homemade slaw Ingredients

• Garlic– Garlic infuses the slaw for the vinaigrette without overpowering it! Just make sure to remove it before adding the cabbage. 
• Shallot– Shallot has a mild onion flavor that becomes even more mild after soaking in acid. Red onion would also work if you have it on hand. 
• Apple cider vinegar and Lime juice– I love the combination of apple cider vinegar and lime juice in this slaw! It gives a delicious flavor.
• Oil– I use olive oil, but you can use any oil you choose. Olive oil helps coat the slaw and adds a bit more flavor to the vinaigrette.
• Cabbage– I use purple cabbage because it has a great color, but standard green cabbage will work as well. 
• Green onion– Green onion adds a bit more onion flavor and earthiness to the slaw.
• Cilantro– Cilantro is a classic addition to slaw and tacos, but if you aren’t a fan of it, you can use parsley instead. 

Lime Crema Ingredients

• Non-dairy yogurt– To make this vegan-friendly, we use unsweetened non-dairy soy yogurt. I like soy yogurt because it isn’t nutty like cashew or almond yogurt. You can use what you prefer, but make sure it’s unflavored and unsweetened. 
• Non-dairy milk– You can use any unsweetened non-dairy milk. I use unsweetened almond milk. You could also use water if you prefer. 
• Lime juice– Fresh lime juice is the key to this crema, so make sure you grab a lime to squeeze. 
• Lime zest– Lime zest enhances the flavor of the lime in this crema. 

Additional Optional Ingredients

• Tortillas– You can use flour, corn, gluten free, or any tortillas you prefer. 
• Avocado– I love avocado on my tacos, but this is totally optional. 
• Jalapenos– If you want a spicy kick, add a few sliced jalapenos, or leave them out. 
• Salsa– I like to use Avocado Tomatillo Salsa from time to time. You can use any salsa you like, or leave it out completely. 

Once you’ve got all your ingredients, you’re ready to make deliciously healthy vegan cauliflower tacos. Follow the steps below:

1. First, preheat your oven to 400?. Then, lightly grease a rimmed baking sheet with olive oil cooking spray. 
2. Whisk your olive oil, chili powder, garlic powder, onion powder, cumin, paprika, and salt in a large bowl until a paste forms. 
3. Then, toss the cauliflower with the paste to combine. 
4. Place the cauliflower on the baining sheet, and roast them for 30-35 minutes in your oven or until the cauliflower is golden brown. Stir halfway through. 

1. While the cauliflower is roasting, add your smashed garlic clove, minced shallot, apple cider vinegar, lime juice, and olive oil to a medium bowl. 
2. Stir to combine and set aside for 10-minutes. 
3. Next, remove the garlic. Then, add the cabbage, green onion, and cilantro. Mix well to combine. 
4. Add salt and pepper to taste and set aside until you are ready to use it. 

1. Once you are done with the slaw, combine all the lime crema ingredients together in a small bowl. Whisk to combine. 
2. Season with salt to taste and set aside until you are ready to use it. 

Once your cauliflower, slaw and lime crema are done, it’s time to assemble your tacos. 

1. Fill a grilled tortilla with roasted cauliflower. 
2. Top with lime crema, slaw, and any additional toppings you choose. 
3. Enjoy!

Assembly 

1. Fill a grilled tortilla with roasted cauliflower and top with lime crema, slaw, and any additional toppings. Enjoy immediately. 
2. The cauliflower, slaw, and crema can be stored in separate air tight containers in the fridge for up to two days. 

• Don’t overcrowd the cauliflower. They will roast better if they are in a single layer. 
• Make sure to stir the cauliflower halfway through roasting so it doesn’t burn. 
• If you are using taco seasoning, do not use the other spices for the cauliflower. 
• If you are using tortillas, be sure to grill them so they are crispy. 

I like to serve these cauliflower tacos with some chips and my Knockoff Tito’s Salsa. You could also serve them with other Mexican cuisines like Black Bean Salad, One Pot Mexican Risotto, or Spanish Rice.

You can find the rest of our vegan dishes here.

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