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Cauliflower Tacos with Cabbage Slaw

  • Author: Rachel Conners
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 6 to 8 tacos 1x
  • Category: Dinner
  • Method: Roasting
  • Cuisine: Mexican
  • Diet: Vegan


These Vegan Roasted Cauliflower Tacos are filled with roasted cauliflower and onion, guacamole, and a simple cabbage slaw. This taco recipe is perfect for Taco Tuesday and makes for the best simple vegan dinner!



For the cauliflower

  • 1 large head cauliflower, chopped
  • 1 medium yellow onion, sliced
  • 2-3 tablespoons avocado or olive oil
  • 1½ teaspoons cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon oregano
  • ½ teaspoon sea salt, plus more to taste
  • ½ teaspoon garlic powder
  • Cayenne, to taste, depending on your heat tolerance

For the cabbage slaw

  • 3 cups sliced cabbage (from about ¼ large head or ½ small head)
  • ¼ cup toasted pepitas
  • 1 lime, juiced
  • 1 tablespoon olive oil
  • Salt, to taste

For the guacamole

  • 2 medium ripe avocados, mashed
  • 1 lime, juiced
  • Salt, to taste

To serve

  • About 68 corn tortillas, use almond flour tortillas or cassava tortillas for grain-free
  • Lime wedges
  • Fresh cilantro


For the cauliflower

  1. Heat the oven to 425°F. Prepare a large baking sheet by covering it with a sheet of parchment paper.
  2. Add the chopped cauliflower and sliced onion to a large bowl or place right on the baking sheet. Drizzle with oil, and toss to coat the veggies.
  3. Add all of the spices, and use your hands to massage all of the spices into the cauliflower and onion, until completely coated. Move over to the baking sheet if not already there.
  4. Bake for 20 to 25 minutes, or until golden brown and crispy.

For the cabbage slaw: While the cauliflower is in the oven, prepare the cabbage slaw. Add the sliced cabbage to a large bowl. Add the lime juice, olive oil, and salt. Mix to coat, and taste, adding more salt and lime as needed. Add the pepitas.

For the guacamole: Mash the avocados in a bowl. Add the lime juice and salt and mix to combine. Taste, and add more salt and lime as necessary.

To assemble: Char the tortillas over a gas burner or on a pan until heated. Spread with guacamole, and then add the cauliflower mixture. Top with cabbage slaw. Enjoy immediately.


To make ahead: if you want to make this ahead of time, you can prepare the cauliflower and cabbage slaw a day ahead of serving. Just store the cauliflower filling and the cabbage slaw in separate containers in the refrigerator. If you have any leftover cauliflower taco filling, it’s super easy to make these again as leftovers the next day, too!

Keywords: cauliflower tacos, vegan tacos, vegan taco recipe, vegetarian taco recipe, roasted cauliflower, cabbage slaw for tacos