These Poblano Cauliflower Tacos Recipe is a perfect dish for a vegetarian lover, and is made with roasted cauliflower and poblanos, topped with a green poblano salsa, and topped with avocado and pomegranate seeds.
Although I eat meat, I like to indulge in the occasional vegetarian, especially cauliflower, dishes. These tacos are out of this world. Make your next Taco Tuesday with a mouthwatering recipe that combines the earthy goodness of cauliflower, the smoky kick of poblano peppers, and the creamy richness of a homemade poblano cream sauce. These Roasted Cauliflower and Poblano Tacos are a flavor explosion that will have your taste buds doing a happy dance.
- Why you will love this recipe
- Cauliflower Tacos Recipe Ingredients
- How to make Cauliflower Tacos
- What to serve with Cauliflower Tacos
- Can I Prepare These Cauliflower Tacos in Advance?
- Cauliflower Tacos Recipe Variations
- How to store these Poblano Cauliflower Tacos
- Poblano Cauliflower Tacos Recipe Top tips
- Cauliflower Tacos Recipe
- Food safety
Why you will love this recipe
- Flavor Explosion: Prepare your taste buds for a symphony of flavors. The combination of perfectly roasted poblano peppers, golden brown cauliflower, and a zesty poblano cream sauce creates a taste experience that's both bold and satisfying.
- Vegetarian Delight: Embrace the goodness of a meatless meal without compromising on taste. The cauliflower and poblano filling is hearty and flavorful, proving that tacos can be just as satisfying without the meat.
- Homemade Poblano Cream Sauce: Elevate your taco game with a rich and creamy poblano cream sauce. It's a game-changer, adding a delightful tanginess and a hint of spiciness to every bite. Plus, it's so simple to make from scratch!
- Texture Harmony: Enjoy the contrast of textures in every bite – the tender crunch of roasted cauliflower, the creaminess of the poblano sauce, and the burst of freshness from pomegranate seeds. It's a textural delight that keeps your palate engaged.
Cauliflower Tacos Recipe Ingredients
You'll only need a few simple ingredients to make this. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Poblano Peppers
- Olive oil
- Chili powder
- Sour cream or Greek yogurt
- Flour tortillas
- Cotija cheese
- Pomegranate seeds
See recipe card for quantities.
How to make Cauliflower Tacos
Roast the Poblanos. Preheat your broiler to high. Place the poblano peppers on a baking sheet and broil them, turning occasionally, until the skin is charred and blistered. This should take about 10-15 minutes. Remove the peppers from the oven, place them in a bowl, and cover with a clean kitchen towel or plastic wrap. Let them sit for about 10 minutes to steam, which will make it easier to peel the skin.
Prepare the Poblano Cream Sauce: While the poblanos are steaming, peel the skin off the roasted poblano peppers, remove the seeds, and chop them finely. In a blender or food processor, combine the chopped poblano peppers, sour cream or Greek yogurt, lime juice, and fresh cilantro. Blend until smooth. Season with salt and pepper to taste and set aside in the refrigerator.
Prepare the Cauliflower and Poblano Filling: Heat the olive oil in a large skillet over medium-high heat. Add the chopped onion and sauté until it becomes translucent. Toss in the minced garlic, ground cumin, chili powder, and sauté for another minute. Add the cauliflower florets and chopped poblano peppers to the skillet. Pour in half the sauce. Cook, stirring occasionally, until they are tender and slightly browned, about 10-15 minutes. Season with salt and pepper to taste.
Assemble the Tacos: Warm the tortillas in a dry skillet or microwave. Spoon the cauliflower and poblano mixture onto each tortilla. Drizzle the poblano cream sauce over the filling. Top with cheese, sliced avocado, and pomegranate seeds.
Hint: Turn poblanos occasionally while broiling and cover them for easy skin peeling.
What to serve with Cauliflower Tacos
- Mexican Rice: Prepare a flavorful Mexican rice with tomatoes, onions, and spices for a classic and satisfying side dish.
- Refried Beans: Serve up some traditional refried beans for a protein-packed and hearty addition to your meal.
- Guacamole: Whip up a fresh batch of guacamole with ripe avocados, tomatoes, onions, cilantro, lime juice, and salt for a creamy and zesty dip.
- Corn and Black Bean Salad: Create a colorful salad with corn, black beans, red onions, cherry tomatoes, and cilantro, dressed with lime vinaigrette.
- Salsa and Chips: Provide an assortment of salsas, including mild and spicy options, along with tortilla chips for a crunchy snack.
- Mexican Street Corn (Elote): Grill or roast corn on the cob, then slather it with a mixture of mayo, cotija cheese, chili powder, and lime juice.
- Cauliflower: Substitute with broccoli florets for a slightly different flavor and texture.
- Poblano Peppers: If poblanos are not available, you can use Anaheim peppers or mild green bell peppers for a similar pepper flavor.
- Sour Cream or Greek Yogurt: For a dairy-free option, use coconut yogurt or a dairy-free sour cream alternative.
- Cotija Cheese: Replace with crumbled feta or queso fresco for a similar salty and crumbly texture.
- Flour Tortillas: Opt for corn tortillas for a gluten-free alternative or whole wheat tortillas for added fiber.
- Avocado: If avocados are not in season or unavailable, a dollop of guacamole or a slice of tomato can be a tasty alternative.
- Pomegranate Seeds: Swap with diced mango or pineapple for a sweet and juicy twist.
- Fresh Cilantro: If you're not a fan of cilantro, parsley or chives can provide a fresh herb flavor.
Can I Prepare These Cauliflower Tacos in Advance?
Yes, you can prepare components of the Cauliflower Tacos in advance to make the final assembly quick and convenient. Here's how you can do it:
- Roasting Poblanos:
- You can roast the poblanos in advance. Once they are roasted, peel the skin, remove seeds, and store the chopped poblanos in an airtight container in the refrigerator for up to a day.
- Poblano Cream Sauce:
- The poblano cream sauce can be made ahead of time and stored in the refrigerator. Keep it in an airtight container and give it a good stir before using.
- Cauliflower and Poblano Filling:
- Prepare the cauliflower and poblano filling up to a day in advance. Once cooked, let it cool completely before storing it in an airtight container in the refrigerator.
- Some toppings, like slicing avocado or chopping cilantro, are best done just before serving to maintain freshness. However, you can prepare other toppings like cheese or pomegranate seeds in advance.
- When you're ready to serve, warm the tortillas and assemble the tacos. You can reheat the cauliflower and poblano filling on the stove if needed.
Cauliflower Tacos Recipe Variations
- Crispy Buffalo Cauliflower Tacos: Toss cauliflower in buffalo sauce, roast until crispy, and assemble with shredded lettuce, diced tomatoes, and a drizzle of ranch or blue cheese dressing.
- Crispy Baked Cauliflower Tacos: Coat cauliflower in seasoned breadcrumbs, bake until golden, and serve in tacos with shredded cabbage, avocado slices, and a squeeze of lime.
- Cauliflower and Black Bean Tacos: Mix roasted cauliflower with taco-seasoned black beans, topping with salsa, guacamole, and cilantro.
- Asian-Inspired Cauliflower Tacos: Marinate cauliflower in soy-ginger sauce, roast, and fill tacos with sesame slaw, green onions, and sesame seeds.
- Barbecue Cauliflower Tacos: Coat cauliflower in barbecue sauce, roast or grill, and top with coleslaw and extra barbecue sauce.
- Mango Salsa Cauliflower Tacos: Roast cauliflower and pair with mango salsa, garnished with jalapeños for a touch of spice.
If you love this vegetarian dish, you need to try my Calabacitas Recipe.
- Baking Sheet: For roasting the poblano peppers in the oven.
- Blender or Food Processor: To blend the ingredients for the poblano cream sauce until smooth.
- Large Skillet: For sautéing the onion, garlic, cauliflower, and poblano mixture.
- Cutting Board and Knife: For chopping the cauliflower, onion, garlic, and poblano peppers.
- Mixing Bowls: For combining and mixing various ingredients, especially when preparing the poblano cream sauce.
- Kitchen Towel or Plastic Wrap: To cover the roasted poblano peppers and let them steam, making it easier to peel the skin.
- Spatula or Wooden Spoon: For stirring and sautéing the ingredients in the skillet.
- Tongs: Handy for turning the poblano peppers while broiling.
- Citrus Juicer: If you have one, for juicing the lime.
- Skillet or Microwave: For warming the flour tortillas before assembling the tacos.
How to store these Poblano Cauliflower Tacos
- Separate Components: If possible, store each component separately. Keep the roasted cauliflower and poblano mixture, poblano cream sauce, tortillas, and toppings in separate containers.
- Refrigeration: Place the roasted cauliflower and poblano mixture in an airtight container and store it in the refrigerator. Similarly, store the poblano cream sauce in a separate airtight container.
- Tortillas: If you have leftover tortillas, store them in a resealable plastic bag. You can also wrap them in a damp paper towel and then seal them in a plastic bag to keep them from drying out.
- Toppings: Keep toppings like Cotija cheese, sliced avocado, and pomegranate seeds in separate containers in the refrigerator. If possible, avoid assembling tacos with sliced avocado as it can brown over time. Slice fresh avocado just before serving.
- Assembly Before Serving: For the best taste and texture, assemble the tacos just before serving. Warm the tortillas in a dry skillet or microwave, reheat the cauliflower and poblano mixture if necessary, and then assemble with the cold toppings and sauce.
- Freezing (for the filling): While the texture of the cauliflower may change slightly upon freezing, you can freeze the cauliflower and poblano mixture in an airtight container for later use. Thaw it in the refrigerator before reheating.
Poblano Cauliflower Tacos Recipe Top tips
- Roasting Poblanos: Turn poblanos occasionally while broiling and cover them for easy skin peeling.
- Poblano Cream Sauce: Adjust spice levels and ensure a smooth texture by blending the sauce thoroughly.
- Cauliflower and Poblano Filling: Cut cauliflower into even florets and cook until tender and slightly browned for optimal flavor and texture.
- Seasoning: Taste and adjust the seasoning of the cauliflower mixture before assembling for a balanced flavor.
- Tortilla Warming: Warm tortillas in a skillet or microwave with a damp paper towel for a soft texture.
- Toppings: Customize toppings to personal preferences, experimenting with different cheeses, salsas, or herbs.
- Assembly: Assemble tacos just before serving to maintain freshness, especially for toppings like avocado.
- Creative Variations: Explore variations with additional ingredients like black beans, corn, or different spices.
- Preparation Efficiency: Prep ingredients in advance to streamline the cooking process for a smoother experience.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove