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Oven-Roasted Cauliflower Tacos Recipe with Lime Crema

Oven-Roasted Cauliflower Tacos

These colorful cauliflower tacos feature smoky, caramelized florets, fresh toppings, and a tangy lime crema tucked into warm corn tortillas. They make 8 tacos for 4 servings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Roasted Cauliflower
  • 1 large head, about 2 pounds Cauliflower, cut into small florets
  • 2 tablespoons Extra-virgin olive oil
  • 2 teaspoons Chili powder
  • 1 teaspoon Ground cumin
  • 1 teaspoon Smoked paprika or sweet paprika
  • 1/2 teaspoon Garlic powder
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon Freshly ground black pepper
  • 1/4 teaspoon, optional Cayenne pepper
Tacos and Toppings
  • 8 6-inch tortillas Small corn tortillas
  • 1 sliced or diced Ripe avocado
  • 1/2 cup Finely shredded red cabbage
  • 1/4 cup, chopped Fresh cilantro
  • 1 cut into wedges Lime
  • 1/4 cup, crumbled, optional Cotija or feta cheese
  • as needed optional Pickled onions or jalapeños
Lime Crema
  • 1/2 cup Sour cream or plain Greek yogurt
  • 1 tablespoon Fresh lime juice
  • 1 tablespoon, plus more as needed Water
  • 1/4 teaspoon Salt
  • 1/4 teaspoon, optional Chili powder or chipotle powder

Method
 

Step-by-Step
  1. Heat the oven to 425°F (220°C). Line a large baking sheet with parchment paper if desired.
  2. Toss the small cauliflower florets with olive oil, chili powder, cumin, paprika, garlic powder, salt, black pepper, and optional cayenne until evenly coated.
  3. Spread the cauliflower in a single layer on the baking sheet. Roast for 25 to 30 minutes, stirring once halfway through, until tender and browned at the edges.
  4. Stir together the sour cream or Greek yogurt, lime juice, water, salt, and optional chili powder or chipotle powder. Add a little more water if needed to create a drizzling consistency.
  5. Warm the corn tortillas in a dry skillet for 20 to 30 seconds per side, or wrap them in foil and heat them in the oven for 5 to 10 minutes.
  6. Fill each tortilla with roasted cauliflower. Add red cabbage, avocado, cilantro, optional cotija or feta, and pickled onions or jalapeños.
  7. Drizzle the tacos with lime crema and serve immediately with lime wedges.

Notes

Cut the cauliflower into small, evenly sized florets and avoid crowding the baking sheet so the pieces roast instead of steam. The cauliflower can be prepared ahead and reheated in a hot oven or skillet; microwave reheating softens the roasted texture.