This Cauliflower Tacos Recipe are made with cauliflower, peppers, onion, soy sauce, sesame seeds, served on tortillas and garnished with cilantro and avocado slices.
I’ve always loved cauliflower, but lately my obsession has reached new heights. This Cauliflower Tacos dish is the most delicious taco vegetarian dish. These tacos take 30 minutes total to make. You will impress your family and friends by making this, it is a definite crowd pleaser!
This dish is a perfect healthy, satisfying weeknight meal and requires minimal time to cook. The cauliflower could be roasted in the oven instead if you prefer the crispiness. Personally, I like to sauté the vegetables on the stovetop. This dish lasts up to 1 week in the refrigerator. I recommend making ahead of time to enjoy throughout the week.
I find cauliflower recipes are often bland and the cooking times are drastically inadequate, however this recipe is not the case. The cauliflower is so tender and flavorful. I do recommend cutting the florets into small pieces to make it easier to eat as a taco.
If you love this recipe, feel free to try my Whole Roasted Cauliflower or my Mexican Cauliflower Elote.
Why you will love this recipe
Versatile: Cauliflowers are so versatile. Feel free to add your favorite sauce and favorite toppings.
Full of flavor: The soy sauce, salsa verde and cilantro combination is to die for.
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:
- Olive oil
- Red onion
- Bell or poblano peppers
- Soy sauce
- Sesame seeds
- Corn tortillas
- Salsa verde
See recipe card for quantities.
How to make Cauliflower Tacos
In a large deep saucepan, heat up the oil and add the onion, cauliflower and peppers. Cook until the cauliflower starts to brown and the onion and peppers are soft, about 10-15 minutes. Stir in the soy sauce and cook for 2-3 minutes longer, stirring. Remove from heat and garnish with cilantro.
Add the tortillas on a plate and place the filling in each tortilla. Garnish with sliced avocados and top with salsa verde. Serve with lime wedges.
Best way to warm a tortilla
- Over a Gas Stove Flame – I love to use this method because it gives the tortilla a light char and it warms up quickly. Toast the tortilla directly over a low flame on a gas stove. Use tongs to rotate the tortilla, about every 20 seconds. Keep close watch as you toast the tortilla.
- On a Cast Iron- Heat a large cast iron over medium-high heat. Add tortillas in a single layer and toast 20 seconds on each side until warm on each side.
Olive oil: I used olive oil for this recipe, although you can use vegetable or avocado oil.
Red onion: I used red onion for this recipe but feel free to use yellow or white onion.
Peppers: I personally prefer using poblano peppers but bell peppers will work too.
Salsa: You can use salsa verde or salsa roja. I have seen people use enchilada sauce as well.
Cooking is a chance to be creative! Have fun with it and feel free to make your own variation.
- Spicy - add chili pepper flakes while cooking to imbue heat into the dish, or your favorite hot sauce.
- Deluxe - add guacamole, crispy onions or sour cream.
- Kid friendly - add crushed tortilla chips.
Check out this Air Fryer Buffalo Cauliflower.
Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the recipe more watery, or burnt on the outsides.
This will be good in the refrigerator for 2-3 days.
These ingredients don't stand up well to freezing.
Make sure to cook until the cauliflower is easily pierced through with a fork.Print
Cauliflower Tacos Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
This Cauliflower Tacos Recipe is made with cauliflower, peppers, onion, soy sauce, sesame seeds, served on tortillas and garnished with cilantro and avocado slices.
- 3 tablespoons olive oil
- 1 medium red onion, diced
- 4 cups of chopped cauliflower
- 2 bell peppers or poblano peppers, sliced
- 3-4 tablespoons soy sauce
- 1-2 tablespoons sesame seeds
- 8-10 corn tortillas, warmed
- ¼ cup cilantro
- ½ cup homemade salsa verde or store bought salsa verde for serving
- Lime wedges, for serving
- Avocado slices, for serving
- In a large deep saucepan, heat up the oil and add the onion, cauliflower and peppers and cook until the cauliflower starts to brown and the onion and peppers are soft, about 10-15 minutes.
- Stir in the soy sauce and cook for 2-3 minutes longer, stirring. Remove from heat and garnish with cilantro.
- Add the tortillas on a plate and place the filling in each tortilla.
- Garnish with sliced avocados and top with salsa verde. Serve with lime wedges.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Cooking
- Cuisine: Mexican
- Serving Size: 1
- Calories: 135.4
- Sugar: 1.2 g
- Sodium: 46.1 mg
- Fat: 0.9 g
- Saturated Fat: 0.1 g
- Carbohydrates: 24.8 g
- Fiber: 9.7 g
- Protein: 9.8 g
- Cholesterol: 0.0 mg
- 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
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