Roasted Cauliflower Tacos with Chipotle Crema

Why You’ll Love This Recipe

• Big flavor, weeknight-easy: pantry spices + a 25-minute roast.
• Crispy-tender cauliflower with smoky heat and cooling, tangy crema.
• Colorful, veggie-forward tacos that feel special but simple.
• Flexible: naturally gluten-free and easy to make dairy-free or spicier.

Grocery List

• Produce: 1 large cauliflower, 1 small head red or green cabbage, 2–3 limes, 1 small garlic bulb, 1 bunch cilantro
• Dairy: 1 cup plain whole-milk Greek yogurt (or sour cream)
• Pantry: Corn tortillas, olive oil, cornstarch, chipotle peppers in adobo, honey or maple syrup, chili powder, smoked paprika, ground cumin, garlic powder, onion powder, ground black pepper, kosher salt

Full Ingredients

Roasted Cauliflower

• 1 large head cauliflower (about 2 lb), cut into 1–1.5 inch florets
• 3 tbsp olive oil
• 1½ tbsp cornstarch (or arrowroot)
• 2 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp garlic powder
• ½ tsp onion powder
• ½ tsp freshly ground black pepper
• 1¼ tsp kosher salt

Chipotle Crema

• 1 cup plain whole-milk Greek yogurt (or sour cream)
• 1–2 chipotle peppers in adobo, minced (to taste)
• 2 tsp adobo sauce (from the can)
• 2 tbsp fresh lime juice
• 1 tsp honey or maple syrup
• 1 small garlic clove, finely grated
• ½ tsp kosher salt
• 1–3 tsp water, to thin

For Serving

• 12 small (6 inch) corn tortillas
• 2 cups finely shredded cabbage (red or green)
• ½ cup cilantro leaves and tender stems
• Lime wedges
• Optional: pickled red onions or thinly sliced radishes

Step-by-Step Instructions

Step 1: Heat the oven and pan

Place a rimmed baking sheet on the center rack and heat the oven to 450°F (232°C). A preheated pan jump-starts browning and helps the cauliflower get crispy edges.

Step 2: Mix the spice oil

In a large bowl, whisk together the olive oil, chili powder, smoked paprika, cumin, garlic powder, onion powder, black pepper, and kosher salt until the mixture looks like a loose paste.

Step 3: Season and coat the cauliflower

Add the cauliflower florets to the bowl and toss until every piece is coated. Sprinkle the cornstarch evenly over the florets and toss again until no dry spots remain. The cornstarch forms a delicate, crispy coating in the oven.

Step 4: Roast until crisp-tender

Carefully remove the hot sheet pan and spread the cauliflower in a single layer with space between pieces. Roast for 15 minutes, flip the florets, then roast 8–10 minutes more until deeply browned with charred spots and tender centers. Total roast time: 23–25 minutes.

Step 5: Make the chipotle crema

While the cauliflower roasts, stir together yogurt, minced chipotle, adobo sauce, lime juice, honey, grated garlic, and salt. Thin with 1–3 teaspoons water so it drizzles smoothly. Taste and adjust salt, lime, or chipotle for heat.

Step 6: Prep the toppings and warm tortillas

Finely shred the cabbage and toss with a pinch of salt and a quick squeeze of lime to brighten. Warm the tortillas directly over a gas burner or in a dry skillet over medium heat for 30–45 seconds per side until pliable and lightly charred. Keep warm in a clean towel.

Step 7: Assemble and serve

Layer warm tortillas with a small handful of cabbage, a scoop of roasted cauliflower, a generous drizzle of chipotle crema, and cilantro. Serve immediately with lime wedges and optional pickled red onions.

Pro Tips

• Dry the cauliflower well after washing—excess moisture prevents crisping.
• Don’t overcrowd the pan. If needed, use two pans or roast in batches for better browning.
• Convection fan on? Reduce oven to 435°F (224°C) and start checking a few minutes early.
• Warm tortillas are essential. Keep them wrapped in a towel so they stay soft and steamy.
• For extra heat, add a pinch of cayenne to the spice blend or an extra chipotle to the crema.

Variations

• Dairy-Free/Vegan: Use a thick unsweetened dairy-free yogurt or ¾ cup mayo + ¼ cup dairy-free yogurt for the crema. The tacos are otherwise naturally gluten-free.
• Protein Boost: Add warm black beans to the tortillas before the cauliflower, or sprinkle with toasted pepitas for crunch.
• Herby Lime Slaw: Toss the cabbage with 1 tbsp lime juice, 1 tbsp olive oil, pinch of salt, and extra chopped cilantro.

Storage & Make-Ahead

Roasted cauliflower keeps 3–4 days in an airtight container; re-crisp on a hot sheet pan at 425°F (218°C) for 8–10 minutes. Chipotle crema keeps 4–5 days refrigerated. Shred cabbage up to 3 days ahead and store in a sealed container with a paper towel. Warm tortillas just before serving; leftover tortillas reheat best on a dry skillet.

Nutrition (per serving)

Approximate for 3 tacos: 360 calories; 12 g fat (2.5 g sat); 55 g carbs; 12 g protein; 9 g fiber; 750 mg sodium.