Crispy Roasted Cauliflower Baja Tacos with Chipotle Lime Crema

These vegan Baja cauliflower tacos are a plant-based twist on the classic fish taco, delivering all the bold, vibrant flavors you crave. Smoky roasted cauliflower florets are nestled in warm tortillas and topped with a tangy-sweet cabbage slaw, pickled radishes and jalapeño, creamy guacamole and a drizzle of chipotle-lime mayo. It’s a satisfying, healthy dinner that comes together in under an hour.

Roasting the cauliflower with a blackening spice blend gives it a crispy, golden exterior and a smoky kick. The pickled vegetables add brightness and crunch, while the guacamole and chipotle mayo bring creaminess and heat. These tacos are perfect for taco night or any time you want a delicious, meatless meal.

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Ingredients

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

4 ounce Red Cabbage and Carrot MixView ingredient guideLike ingredientDislike ingredient

3 unit RadishesView ingredient guideLike ingredientDislike ingredient

10 ounce Cauliflower FloretsView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

4 tablespoon Vegan Chipotle MayonnaiseView ingredient guideLike ingredientDislike ingredient

4 tablespoon GuacamoleView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 tablespoon Blackening SpiceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a medium bowl, toss cauliflower florets with blackening spice, 1 tsp oil and a pinch of salt until evenly coated. Spread on prepared baking sheet. Roast 20-25 minutes, flipping halfway, until golden and crispy.
3. While cauliflower roasts, prepare pickled vegetables: Thinly slice jalapeño (remove seeds for less heat) and radishes. In a small bowl, combine sliced jalapeño, radishes, red cabbage and carrot mix, sugar, 1 tbsp lime juice and a pinch of salt. Toss well and set aside to quick-pickle.
4. Make chipotle-lime crema: In a small bowl, mix vegan chipotle mayonnaise with remaining lime juice (about 1 tsp) and a pinch of salt. Stir until smooth.
5. Warm tortillas: Heat a dry skillet over medium-high heat. Warm each tortilla for about 30 seconds per side or wrap in foil and heat in oven for 5 minutes.
6. Assemble tacos: Spread a small amount of guacamole on each tortilla. Top with roasted cauliflower, pickled slaw, a drizzle of chipotle-lime crema and fresh cilantro leaves. Serve immediately.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work great. Warm them in a dry skillet or directly over a gas flame for best texture.

How do I store leftovers?

Store components separately in airtight containers in the fridge for up to 2 days. Reheat cauliflower in the oven or toaster oven to regain crispness.

Is this recipe gluten-free?

The recipe as written uses flour tortillas, which contain gluten. To make it gluten-free, substitute with corn tortillas and ensure your blackening spice blend is gluten-free.