Cauliflower Tacos with Cilantro Lime Crema

Roasted cauliflower gets a smoky-spiced coating and crisps up in the oven while a bright cilantro-lime crema comes together in the blender. Piled into warm tortillas with avocado and pickled onion, it's a satisfying vegetarian taco night that doesn't feel like it's missing meat. The crema does double duty as both sauce and dip.

Cumin-and-paprika-spiced roasted cauliflower is tucked into warm tortillas with a tangy cilantro-lime crema for a vegetarian taco night.

Why You'll Love This Recipe

• Fast: ready in about 35 minutes (10 min prep, 25 min cook)
• Simple: 17 everyday ingredients
• Feeds the family: 4 servings
• Light: about 225 calories per serving

Ingredients

• 1 medium cauliflower (cut into bite-sized florets)
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon chili powder
• Salt and pepper (to taste)
• Corn or flour tortillas (your choice)
• 1/2 cup sour cream or Greek yogurt (for a healthier option)
• 1/4 cup fresh cilantro (chopped)
• Juice of 1 lime
• 1 tablespoon olive oil
• Salt and pepper (to taste)
• Sliced avocado
• Pickled onions
• Fresh cilantro leaves
• Crumbled feta or cotija cheese (optional for non-vegan option)
• Hot sauce (for an extra kick)

Instructions

1. Heat the oven to 425°F (220°C).
2. Toss the cauliflower florets with olive oil, cumin, paprika, chili powder, salt, and pepper until evenly coated.
3. Spread the cauliflower in a single layer on a baking sheet and roast for 20 to 25 minutes, flipping halfway, until golden and crispy at the edges.
4. While it roasts, combine the sour cream or yogurt, cilantro, lime juice, olive oil, salt, and pepper in a blender or food processor.
5. Blend until smooth and creamy, tasting and adjusting the lime juice or salt as needed.
6. Warm the tortillas in a dry skillet over medium heat for about 30 seconds per side, until soft and lightly charred.
7. Fill the tortillas with roasted cauliflower, drizzle with the cilantro-lime crema, and add any extra toppings you like.

Cooking Tips

• Don't crowd the baking sheet — cauliflower needs room to crisp rather than steam.
• Char the tortillas lightly in a dry skillet for the best flavor and flexibility.
• Taste the crema before serving and add extra lime juice if it needs more brightness.

Substitutions

• Greek yogurt can replace sour cream in the crema for a tangier, higher-protein version.
• Swap corn tortillas for flour, or use lettuce cups for a low-carb option.
• Smoked paprika can stand in for regular paprika for a deeper, smokier flavor.

Storage

• Store roasted cauliflower and crema separately in the fridge for up to 3 days.
• Reheat the cauliflower in the oven or air fryer to keep it from getting soggy.

Serving Suggestions

• Serve with lime wedges on the side for extra brightness.
• Add a scoop of black beans for extra protein.
• Set out toppings buffet-style so everyone can build their own taco.

Nutrition (per serving)

Nutrient	Amount
Calories	225 kcal

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