Roasted chipotle cauliflower tacos ready in under 30 minutes! Smoky, tangy, spicy chipotle-flavored cauliflower “meat” roasted to golden-brown perfection.
These roasted chipotle cauliflower tacos are bold in flavor yet simple to prepare. The cauliflower soaks up the smoky heat of chipotle powder and the warm earthiness of ancho chile powder, while a squeeze of lime brightens the whole dish. This is a lighter taco option that still delivers on texture and spice.
Tacos are endlessly adaptable, and cauliflower is a great vehicle for strong seasonings because of its neutral flavor. To make the taco filling, simply toss bite-sized cauliflower florets with oil and spices, then roast until the edges caramelize. The result is a crispy-tender filling that pairs perfectly with fresh, crunchy toppings.
What to serve with Roasted Chipotle Cauliflower Tacos:
- Guacamole
- Roasted corn salsa
- Bolivian salsa (Llajua)
- Other vegetarian tacos such as Hawaiian tofu tacos with grilled pineapple
What exactly is chipotle?
Chipotle comes from ripe red jalapeño peppers that have been dried and smoked. It lends a smoky, earthy, and moderately spicy flavor that enhances Mexican and Tex‑Mex dishes without overpowering them.
For the tacos, toss cauliflower pieces with a little oil, chipotle and ancho chile powders, garlic and onion powder, plus salt and pepper. Roast on a parchment-lined baking sheet until golden and slightly charred. Finish with a squeeze of lime and pile into warmed corn tortillas. Top with thinly sliced radish, red onion, cilantro, and jalapeño for heat. Omit the cotija cheese to keep the dish vegan, or add a sprinkle if you prefer.
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Looking for more cauliflower recipes? Try a creamy cauliflower soup or a turmeric roasted cauliflower salad for different takes on this versatile vegetable.
You might like these other vegetarian recipes:
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Roasted Chipotle Cauliflower Tacos
Ingredients
- 5–6 corn tortillas
Roasted Chipotle Cauliflower:
- 1 head cauliflower, cut into bite-size pieces (about 2½ cups)
- 2 tablespoons oil
- 1 tablespoon chipotle powder (use less for milder heat)
- 2 teaspoons ancho chile powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
Taco Toppings:
- ¼ cup thinly sliced red onion
- ¼ cup cilantro leaves
- ¼ cup thinly sliced radishes
- 2 jalapeños, deseeded and thinly sliced
- 1 lime, cut into wedges
- Optional: ¼ cup cotija cheese (feta can be substituted)
Instructions
- Preheat the oven to 425°F (220°C).
- In a medium bowl, toss the cauliflower with oil, chipotle powder, ancho chile powder, garlic powder, onion powder, and salt and pepper until evenly coated.
- Spread the cauliflower on a parchment-lined baking sheet and roast for 15–20 minutes, flipping halfway through, until golden brown and slightly crisp at the edges.
- Meanwhile, warm the corn tortillas in a lightly greased skillet over medium-high heat.
- After roasting, squeeze lime juice over the cauliflower and assemble tacos. Top with red onion, cilantro, radishes, jalapeño, and cotija cheese if using.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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