Smoky Roasted Cauliflower Tacos with Chipotle Mayo and Guacamole

These vegan Baja cauliflower tacos bring all the bold, vibrant flavors of the coast right to your kitchen. Instead of fried fish, we roast cauliflower florets and red onion wedges with a smoky blackening spice blend until they’re golden and crisp. The result is a hearty, satisfying filling that pairs perfectly with a tangy-sweet slaw, pickled radishes and jalapeño, creamy guacamole, and a drizzle of vegan chipotle-lime mayo.

Warm flour tortillas hold everything together, making each bite a delightful mix of textures and tastes. Whether you’re looking for a new weeknight dinner or a fun taco night option, these cauliflower tacos are sure to impress. They’re vegan, packed with flavor, and come together easily with simple ingredients.

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Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

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

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Cut the red onion into wedges. Trim the cauliflower florets into bite-sized pieces. In a bowl, toss the cauliflower and onion with 1 teaspoon cooking oil, blackening spice, and a pinch of salt and pepper.
3. Spread the seasoned vegetables in a single layer on the prepared baking sheet. Roast for 20-25 minutes, flipping halfway, until tender and lightly charred.
4. Meanwhile, prepare the pickled vegetables: Thinly slice the radishes and jalapeño (remove seeds for less heat). In a small bowl, combine the sliced radishes and jalapeño with the juice of half the lime, 1 teaspoon sugar, and a pinch of salt. Set aside to quick-pickle.
5. Make the slaw: In a medium bowl, combine the red cabbage and carrot mix with the juice of the remaining lime half, a drizzle of oil, and a pinch of salt. Toss well.
6. Prepare the chipotle mayo: In a small bowl, mix the vegan chipotle mayonnaise with a squeeze of lime juice (optional) until smooth.
7. Warm the flour tortillas in a dry skillet over medium heat for about 30 seconds per side, or wrap in foil and heat in the oven for 5 minutes.
8. Assemble the tacos: Spread a little guacamole on each tortilla. Top with roasted cauliflower and onion, a handful of slaw, pickled radishes and jalapeño, and a drizzle of chipotle mayo. Garnish with fresh cilantro leaves.
9. Serve immediately and enjoy!

Recipe Tips

FAQ

Can I make these tacos gluten-free?

Yes, simply use gluten-free tortillas instead of flour tortillas. All other ingredients are naturally gluten-free.

How do I store leftovers?

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

Can I use a different spice blend?

Absolutely. If you don’t have blackening spice, try a mix of smoked paprika, garlic powder, onion powder, cayenne, and thyme.