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Vegetarian cauliflower tacos are loaded with air-fried or baked cauliflower, a delicious seasoning blend, and creamy lime cilantro slaw inside a tortilla. |

Cauliflower Tacos

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4.7 from 3 reviews

  • Author: Sam Hu | Ahead of Thyme
  • Total Time: 30 minutes
  • Yield: 8 tacos
  • Diet: Vegetarian


Vegetarian cauliflower tacos are loaded with air-fried or baked cauliflower, a delicious seasoning blend, and creamy lime cilantro slaw inside a tortilla.


For the cauliflower:

  • 1 medium head of cauliflower, cut into small florets (about 6 cups)
  • 2 tablespoons avocado oil
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 2 teaspoons balsamic vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper

For the cilantro lime slaw:

  • 2/3 cup plain Greek yogurt
  • 1 tablespoon mayonnaise
  • 1/3 cup fresh cilantrofinely chopped
  • 1/2 tablespoon garlicminced
  • 2 teaspoons lime juicefreshly squeezed (from 1/2 lime)
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper (or to taste)
  • 2 cups coleslaw mix (or shredded cabbage)

For assembling the tacos:

  • 8 corn tortillas or flour tortillas6-inch
  • 1 cup red onionsdiced
  • 1/2 cup fresh cilantrofinely chopped


Cook the cauliflower:

  1. In a large mixing bowl or Ziploc bag, add cauliflower, oil, garlic powder, paprika, oregano, cumin, balsamic vinegar, salt, and pepper. Mix well until evenly coated.
  2. Cook the cauliflower by roasting them in the oven or cooking in the air fryer:
    • To cook in the oven: Preheat oven to 400F. Spread the seasoned cauliflower florets in a single layer in a large half sheet baking pan. Bake in the preheated oven for 20- 25 minutes until tender and the edges become crispy.
    • To cook in the air fryer: Transfer the seasoned cauliflower into the air fryer basket and cook at 375F for 15 minutes until tender and the edges become crispy. 
  3. Set aside on a plate until ready to assemble the tacos.

Make the cilantro lime slaw:

  1. In a medium mixing bowl, add yogurt, mayonnaise, cilantro, garlic, lime juice, cumin, salt, and pepper. Stir well until smooth.
  2. Place coleslaw mix in a large mixing bowl and pour in the dressing. Toss well to combine and coat evenly.

Assemble the tacos:

  1. Heat the tortillas according to the package instructions, or heat in an ungreased cast-iron skillet over medium-high heat for 30 seconds per side. You can also heat corn tortillas directly on a gas burner for a few seconds per side to get char marks on the edges. Repeat with all tortillas.
  2. Divide the cilantro lime slaw into each tortilla. Top with cooked cauliflower, red onions, and cilantro. Squeeze in some lime juice, if desired. You can also serve cauliflower tacos with a drizzle of Cilantro Lime Dressing or Lime Crema.


How to store: Store the ingredients for cauliflower tacos separately. Allow the cooked cauliflower to cool completely before transferring it to an airtight container, and store for up to 3-4 days. You can store the cilantro lime slaw for up to 2-3 days.

How to reheat: Reheat cauliflower in the oven or air fryer at 350F until warm, about 5 minutes. Then, assemble the cauliflower tacos as directed, or eat them on their own.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Appetizer
  • Method: Bake
  • Cuisine: Mexican