About this recipe
What could be better than tacos? Now imagine crispy, roasted cauliflower tacos packed with smoky flavor, topped with a creamy chipotle slaw—easy to make, light, and totally satisfying. This is one of those recipes I could eat every day and never get tired of.
It’s the kind of recipe that saves the day when you’re not sure what to cook, when a vegan or vegetarian friend comes over, or when you just want something flavorful and nourishing without a ton of effort or cleanup.
Why you’ll love this recipe
- Plant-based and packed with flavor – no bland cauliflower here!
- Super easy to make – just roast, mix, and build your tacos.
- Crunchy, creamy slaw brings everything together.
- Perfect for weeknights, meatless Mondays, or taco Tuesdays.
Ingredient notes
- Cauliflower head. Use the whole head—florets, core, and even the leaves if you like!
- Oil. Any neutral oil like avocado or vegetable works great.
- Lime or lemon juice
- Chipotle chili powder
- Garlic powder
crunchy chipotle slaw
- Carrots. The carrot can be julienned, grated, or chopped as small as possible.
- Red cabbage. Use the food processor or thinly slice it with a sharp knife. Green cabbage will work, too.
- Mayonnaise, homemade or purchased. Vegan or regular.
- Chipotle chili powder
- Lime juice
How to make roasted cauliflower tacos?
- First, preheat the oven and make the dressing on top of the cauliflower in a large bowl.
- Cut the cauliflower into large pieces. The leaves and heart can also be roasted.
- Place the cauliflower pieces on a baking sheet lined with parchment paper. Place the large pieces on the edges and try not to overlap them. It is better to arrange them so they do not burn a few pieces. Put the cauliflower in the oven and check after about 10 minutes, turning the sheets if necessary.
- Prepare the salad.
Variations
- Add protein: Top with black beans or crispy tofu.
- Make it kid-friendly: Skip or reduce the chipotle in the slaw.
- No red cabbage? Use romaine or iceberg for a milder crunch.
- Want it oil-free? Roast cauliflower with lime juice and spices only.
Home cook to home cook tips
- Batch it! Double the roasted cauliflower and save half for bowls or salads during the week.
- Meal prep friendly: The slaw lasts 2–3 days in the fridge.
- Taco night shortcut: Use bagged slaw mix to save time.
- Heat tip: Chipotle chili powder can sneak up on you—start small and taste as you go!
Roasted Cauliflower Tacos with Crunchy Chipotle Slaw
These super healthy, light, and flavor-packed tacos are everything you want in a plant-based meal—easy to make, satisfying, and bursting with bold, smoky flavor. The roasted cauliflower is seasoned with chipotle chili powder and garlic, giving it a perfectly crisp and spicy bite. It's then tucked into warm corn tortillas and topped with a cool, creamy chipotle slaw made with crunchy carrots and vibrant purple cabbage. Every bite is a delicious balance of textures and flavors—smoky, tangy, spicy, and refreshing.
Equipment
Ingredients
For the roasted cauliflower:
- 1 head cauliflower cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 tablespoon lemon juice or lime juice
- 1 teaspoon chipotle chile powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
For the chipotle slaw:
- 4 large carrots grated or julienned
- ¼ red cabbage thinly sliced
- ¼ cup vegan mayonnaise store-bought or homemade
- ½ teaspoon chipotle chile powder
- ½ teaspoon salt
- 1½ tablespoons lemon juice or lime juice
To serve:
- Warm corn tortillas
- Fresh cilantro optional
Instructions
Roast the cauliflower:
- Preheat oven to 450°F (230°C).
- In a large bowl, mix the oil, lemon juice, chipotle powder, garlic powder, and salt.
- Add the cauliflower and toss well to coat every piece evenly.
- Spread the cauliflower on a parchment-lined baking sheet in a single layer.
- Roast for 20–25 minutes, flipping halfway through, until edges are golden and crispy.
Make the chipotle slaw:
- In a medium bowl, whisk together the vegan mayo, chipotle powder, salt, and lemon juice.
- Add the shredded carrots and cabbage. Mix until well coated. Taste and adjust seasoning if needed.
Assemble the tacos:
- Warm corn tortillas on a skillet or directly over a flame.
- Place roasted cauliflower on each tortilla, then top with a generous scoop of chipotle slaw.
- Finish with chopped cilantro if you like.
Notes
Serving Suggestions
Serve with a side of refried beans, brown rice, or quinoa. For drinks, try agua de jamaica or horchata. Add salsa verde or pickled red onions for extra zing.
Storage Tips
Store cauliflower and slaw separately. Cauliflower: Refrigerate in an airtight container for up to 3 days. Reheat in a skillet to crisp it up again. Slaw: Keeps for 1–2 days, though it loses some crunch. Still delicious in wraps or bowls.
Nutrition
Serving: 2piecesCalories: 174kcalCarbohydrates: 17gProtein: 3gFat: 11gSaturated Fat: 5gSodium: 519mgPotassium: 537mgFiber: 5gSugar: 5gVitamin A: 7333IUVitamin C: 71mgCalcium: 60mgIron: 1mg
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Did you make this recipe?Tag @piloncilloyvainilla on Instagram and hashtag it #alecooks so we can all see your creations.
This recipe first appeared in Piloncillo&Vainilla in 2015.
Soy Ale Graf, mexicana en Texas y la creadora de AleCooks y Piloncillo&Vainilla, donde comparto recetas fáciles, deliciosas y para toda la familia — algunas mexicanas, en su mayoría basadas en plantas — pensadas para disfrutarse todo el día, todos los días. Con una licenciatura en Historia del Arte y una Certificación como Chef Profesional en Cocina Basada en Plantas, llevo más de una década creando contenido donde se unen mis dos pasiones: la comida y el storytelling.
Mi enfoque está en recetas que reúnen a las personas alrededor de la mesa, haciendo de cada comida un momento sencillo, delicioso y significativo. También soy autora de Yo Cocino Latino, y mis recetas han sido destacadas en varias revistas y publicaciones en línea.
¡Sígueme en mis redes sociales para inspiración diaria, tips y recetas deliciosas! Y si alguna vez pruebas una de mis recetas — o tienes una receta familiar favorita — ¡me encantaría saberlo! Mándame un DM en Instagram y hablemos de comida. 🍽️✨
Mi enfoque está en recetas que reúnen a las personas alrededor de la mesa, haciendo de cada comida un momento sencillo, delicioso y significativo. También soy autora de Yo Cocino Latino, y mis recetas han sido destacadas en varias revistas y publicaciones en línea.
¡Sígueme en mis redes sociales para inspiración diaria, tips y recetas deliciosas! Y si alguna vez pruebas una de mis recetas — o tienes una receta familiar favorita — ¡me encantaría saberlo! Mándame un DM en Instagram y hablemos de comida. 🍽️✨
Latest posts by Alejandra Graf (see all)
- What Is a Molcajete? How to Use It Like a True Mexican Home Cook - April 29, 2025
- Black Bean Pozole (Mexican Black Bean Soup) - April 28, 2025
- Healthy and Easy Lentil Salad Recipe (Perfect for Meal Prep) - April 25, 2025