These flavor-packed vegan tacos are made with roasted cauliflower drizzled in a smoky chipotle tahini sauce.
If you think tacos need to be filled with meat, I’m about to blow your mind with these mouth-watering vegan cauliflower tacos. Not only are they packed with flavor and easy to make, the entire platter of tacos take less than 30 minutes from start to finish.
My secret? It’s all about caramelization. Roasting the cauliflower develops all of the natural sugars resulting in a sweet, nutty taste that perfectly compliments the aromatic corn tortillas and creamy tahini sauce. Cauliflower tacos are ideal for a Taco Tuesday night or a fast but show-stopping dinner for hosting friends. In this vegetarian taco recipe, hearty cauliflower is taken to the next level with a creamy tahini sauce blended with smoky chipotle peppers in adobo.
Chipotle peppers in adobo are smoked jalapeño peppers. I love mincing and chopping them into anything from beans to soups to pastas to marinades. They add a smoky flavor with a kick of heat that can’t be beat. Pro Tip: You only need one or two chipotle peppers so I like to mince the remaining from the jar and freeze them in a small resealable plastic bag to use later. Then, when needed, I simply cut off an inch or two and throw into whatever I’m cooking next.
How to Make Cauliflower Tacos with Chipotle Tahini Sauce
First, pre-heat your oven to 450 degrees. Second, cut and chop your cauliflower and spread the florets evenly on a baking sheet. Third, toss them with olive oil and make sure they are well coated.
Fourth, add salt, cumin, smoked paprika and cayenne on top. Once you’re done adding seasoning and boosting the flavor, put the cauliflower in the oven for about 20 minutes. You’re not far from enjoying these delicious tacos!
While the cauliflower is roasting, whisk together the chipotle tahini sauce. Combine the tahini, chipotle peppers and garlic and salt in a small bowl. You can find tahini at most major grocery stores, at international markets or online here. Ziyad is my preferred brand of choice due to the consistency.
Next, gradually add warm water to the sauce until you’ve reached the desired consistency. To keep tabs on the thickness of the sauce, add one tablespoon of water at a time. After you add water, check for seasoning and add a little extra salt if needed.
After you create the chipotle tahini sauce, warm the tortillas on a hot griddle drizzled with olive oil. To keep this recipe gluten-free, use corn tortillas. Heat each tortilla for 90 seconds per side, flipping once. (Pro tip: Keep the tortillas warm by covering them with a towel until you’re ready to begin assembling tacos!)
Once 20 minutes have passed, pull the fresh, roasted cauliflower out of the oven. It will have a nice golden brown appearance.
Now it’s time to assemble the tacos. Add warm tortillas to a plate and fill each tortilla with roasted cauliflower one by one.
Finally, drizzle each taco with the savory chipotle tahini sauce. Yum!
Top with optional garnishes to serve up an enticing, flavorful presentation. I like to use cilantro, onions and chilis. Also, I recommend a Skinny Grapefruit Margarita or Spicy Jalapeño Margarita to enjoy with this dish!
Frequently Asked Questions
What should you serve with vegan cauliflower tacos?
What’s the easiest way to cut cauliflower?
Cut the head of cauliflower into quarters first and angle the knife to cut out the cores. Break off the cauliflower florets.
How long do cauliflower tacos last in the fridge?
These will last up to three days in the fridge when stored in an airtight container. Assemble the tacos the day you plan to eat them (to avoid soggy food).
Did you make these cauliflower tacos? Be sure to tag @thelemonbowl on Instagram to be featured.
While you’re here, you should also check out these other recipes:
- Salsa Verde
- Mango Margarita
- Vegetarian Burrito Bowls
- Salsa Roja
- Breakfast Tostadas
- Grilled Pineapple Salsa
Okay, I know what you’re thinking — this recipe is one to taco bout!
No forks required.
Cauliflower Tacos with Chipotle Tahini Sauce
- 1 tablespoons extra virgin olive oil (divided)
- 12 corn tortillas
- cilantro, onion, chilis (optional garnish to serve)
- Begin by roasting the cauliflower. Pre-heat oven to 450 degrees. Toss the cauliflower with olive oil, salt, cumin, smoked paprika and cayenne on a baking sheet then roast until golden brown, about 20 minutes.
- While the cauliflower is roasting, make the chipotle sauce by whisking together the tahini, chipotle peppers, garlic and salt in a small bowl. Gradually add warm water, 1 tablespoon at a time, until you've reached desired consistency. Check for seasoning and add a little extra salt if needed.
- Warm the tortillas on a hot griddle drizzled with olive oil. Heat for 90 seconds per side, flipping once. Keep tortillas warm by covering with a towel until you're ready to begin assembling tacos.
- To assemble tacos, fill each tortilla with roasted cauliflower and drizzle with chipotle tahini sauce. Top with optional garnishes to serve.