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Cauliflower Tacos with Fresh Cilantro Lime Crema Recipe
Ben Carraoli

Cauliflower Tacos with Fresh Cilantro Lime Crema Recipe

The first time I made these cauliflower tacos, I was honestly surprised at how flavorful they turned out. I wanted something light but still satisfying, and roasted cauliflower sounded like the perfect base
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Total Time 45 minutes
Servings: 3
Calories: 317
Ingredients Method Notes

Ingredients
  

  • 1 medium head cauliflower cut into small florets
  • 2 tablespoons olive oil
  • 1 teaspoon chili pow
  • 1 teaspoon cumin powder
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt –
  • ¼ teaspoon black pepper
  • ½ cup sour cream or Greek yogurt
  • ¼ cup fresh cilantro finely chopped
  • Juice of 1 lime
  • 1 small garlic clove minced
  • Salt and pepper to taste
  • 8 corn or flour tortillas
  • 1 avocado sliced
  • ½ cup diced red onion
  • ¼ cup chopped cilantro
  • Optional: shredded cabbage or lettuce

Method
 

  1. Start by preheating your oven to 400°F (200°C). Wash the cauliflower and cut it into small florets so they roast evenly. Smaller pieces also become slightly crispy during baking.
  2. Place the florets in a large bowl and drizzle with olive oil. Sprinkle chili powder, cumin, paprika, garlic powder, onion powder, salt, and black pepper over the cauliflower. Toss everything together until each piece is coated with the seasoning.
  3. Roast the Cauliflower
  4. Spread the seasoned cauliflower evenly on a baking sheet. Make sure the pieces are in a single layer so they roast properly instead of steaming.
  5. Roast the cauliflower for about 25–30 minutes. Halfway through the cooking time, stir or flip the florets so all sides cook evenly. When done, the cauliflower should be tender inside and slightly crispy on the outside.
  6. While the cauliflower is roasting, prepare the creamy sauce. In a small bowl, combine sour cream or Greek yogurt with chopped cilantro and fresh lime juice.
  7. Add minced garlic, a pinch of salt, and a little black pepper. Stir everything together until the sauce becomes smooth and creamy. Taste and adjust lime or salt if needed.
  8. Before assembling the tacos, warm the tortillas so they become soft and flexible. You can heat them in a dry skillet for a few seconds on each side.
  9. Another option is warming them directly over a gas flame for a slightly charred flavor. Keep them wrapped in a clean towel to stay warm until serving.
  10. Place a spoonful of roasted cauliflower in the center of each tortilla. Add sliced avocado, diced red onion, and shredded cabbage if using.
  11. Drizzle the cilantro lime crema generously over the top. Finish with fresh chopped cilantro and serve immediately while everything is warm and flavorful.

Notes

  • I always cut the cauliflower into small pieces so it roasts faster and gets crispy edges.
  • I like adding a squeeze of fresh lime juice over the tacos just before serving for extra freshness.
  • Sometimes I warm the tortillas in a skillet to give them a slightly toasted flavor.
  • If I want extra flavor, I add a pinch of smoked paprika to the spice mix.
  • I usually let the crema chill for 10 minutes before serving so the flavors blend together better.