These smoky Roasted Cauliflower Tacos are generously seasoned with Mexican spices and served with a drizzle of nutty salsa macha. They make a great vegetarian lunch or dinner and they’re super simple to make.
Even the most cauliflower-averse in our family enjoy these spicy Roasted Cauliflower Tacos. The combination of spices along with the salsa macha, cotija, and Mexican crema add a lot of umami flavor, making you forget that you’re eating a vegetarian dish. There’s a lot of salsa machas out there, but we highly recommend getting one with a variety of nuts since it adds so much nutty flavor to the overall dish (especially peanuts).
Not only do these cauliflower tacos taste amazing, but they’re also ridiculously easy to make. Plus, you can eat them by themselves or pair them with a side of rice and beans. A little squeeze of lime is good too!
Ingredient Notes and Substitutions
Find the full list of ingredients, measurements, and instructions in the recipe card below!
- Cauliflower: This recipe works with both a small and a large head of cauliflower. A small one should serve 4 while a large one can serve up to 6 people. And there’s no need to increase the spice mixture.
- Sour Cream: We use Mexican crema which is thinner and more mellow tasting than regular sour cream.
- Cotija: This is one of our favorite Mexican cheeses. A good alternative would be queso fresco though it’s not as salty.
- Salsa Macha: Our favorite brand is Salsa Norte. We use their Mix of Grains and Chile Morita Salsa. If you’re not allergic, we highly recommend a salsa blend with peanuts.
Step-by-Step Instructions
This section provides a general overview as well as any pictures to guide you through the recipe. The full detailed recipe instructions are in the recipe card at the bottom of the post.
1. Cut and wash the cauliflower. Cut the cauliflower head into evenly sized florets then wash and pat dry.
2. Make the spice mixture. Combine all the dried herbs and spices in a small bowl with olive oil and lime juice. It should form a thick paste.
3. Season and bake the cauliflower. Use tongs or gloved hands (our preferred way) to coat the cauliflower with the spice mixture. Spread it out onto a lined baking sheet and bake for 15-20 minutes.
4. Sauté the onion and bell pepper. While the cauliflower is roasting, heat a bit of olive oil in a pan and sauté the onion and bell pepper until tender. Once done, stuffed your warmed corn tortillas with cauliflower, onions, and peppers. Top with salsa macha, cotija, and Mexican crema/sour cream.
If you made this Roasted Cauliflower Tacos recipe, please let us know by leaving a star rating and review down below. We’d love to hear from you!
📖 Recipe
Roasted Cauliflower Tacos with Salsa Macha
Ingredients
Cauliflower
- 1 head cauliflower
- ¾ tsp fine sea salt
- ½ tsp ground black pepper
- ½ tsp ground cumin
- ½ tsp onion powder
- ½ tbsp garlic powder
- 1 tbsp dried oregano
- ½ tbsp smoked paprika
- ½ tbsp ancho chile powder
- ½ tbsp chipotle chile powder
- 1 tbsp dried cilantro
- 2 tbsp extra-virgin olive oil
- 1 tbsp lime juice
Peppers and Onions
- 2 tbsp extra-virgin olive oil
- ½ yellow onion sliced
- 1 red bell pepper sliced
To Serve
- 8 Corn tortillas
- Cotija cheese
- Sour cream we use Mexican crema
- Salsa macha
Instructions
- Preheat the oven to 500°F (260°C) and line a baking sheet with parchment paper.
- Cut the cauliflower into evenly sized florets then wash them in a colander under cold water. Pat dry and place them in a large mixing bowl.
- Add the spices for the cauliflower to a small bowl and stir to combine. Add the 2 tbsp of olive oil and 1 tbsp of lime juice then mix well until it forms a thick paste.
- Add the mixture to the cauliflower and with tongs or gloved hands (our preferred method), mix the seasoning well into the cauliflower. Spread onto the prepared baking sheet and bake for 15-20 minutes until tender.
- While the cauliflower is baking, heat 2 tbsp of olive oil in a large pan over medium-high heat. Add the peppers and onions and sauté until softened and browned.
- To serve, warm the corn tortillas and stuff with the roasted cauliflower, peppers, and onions. Top with cotija, sour cream, and salsa macha.
Notes
- Cauliflower Size: A small head of cauliflower will feed 4 while a large head of cauliflower can feed up to 6. There’s no need to increase the spice mixture for a larger one.
- The nutrition information is only an estimate and does not include the toppings (salsa macha, sour cream, and cotija).
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