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Poblano cauliflower tacos recipe: Roasted cauliflower florets infused with smoky poblano peppers, wrapped in warm tortillas and topped with vibrant salsa and creamy avocado, offering a flavorful and satisfying vegetarian taco option.

Cauliflower Tacos Recipe

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  • Author: Maxine Dubois
  • Total Time: 45 minutes
  • Yield: 4 servings 1x


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. 




  • 1 small head of cauliflower, cut into small florets
  • 2 poblano peppers
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and pepper, to taste

For the Poblano Cream Sauce:

  • 2 poblano peppers (use 2 additional ones, not the same as above)
  • 1 cup sour cream or Greek yogurt
  • 1/4 cup fresh cilantro, chopped
  • Juice of 1 lime
  • Salt and pepper, to taste

For Assembling Tacos:

  • 8 flour tortillas
  • Cotija cheese
  • Sliced avocado
  • Pomegranate seeds
  • Lime wedges for serving


  1. Roast the Poblanos:
  2. 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.
  3. 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.
  4. 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. Add 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.
  5. 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.


  • 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.

  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Dinner
  • Method: Cooking
  • Cuisine: Mexican