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Home » Main Dishes

Published: Jul 11, 2019 · Modified: Dec 23, 2020 by Libby Bloom · This post may contain affiliate links · 6 Comments · 993 words. · About 5 minutes to read this article.

Roasted Cauliflower Tacos with Avocado Crema

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Roasted Cauliflower Tacos with Avocado Crema - made with roasted cauliflower, purple cabbage, lime juice, pinto beans and avocado crema. A vegetarian take on Taco Tuesday!

roasted cauliflower tacos with avocado crema

As a dietitian, it’s my job to stay on top of current food trends and cauliflower has been enjoying center stage for a little while now. Cauliflower rice, cauliflower steaks, cauliflower buffalo “wings”, you name it, cauliflower can be it. 

Hi there! Below you’ll find affiliate links to great products that we enjoy using in our own kitchen. [feast_ads_disclosure]

roasted cauliflower tacos with avocado crema

As you may already know, one of my favorite ways to prepare cauliflower is roasting it. And what better way to use roasted cauliflower than Roasted Cauliflower Tacos with Avocado Crema?!

These tacos are quick and great for a simple weeknight meal. They’re also plant-focused and full of fiber, colorful veggies and plant-based protein. 

  • roasted cauliflower tacos with avocado crema
  • cauliflower tacos overhead

Ready to make these simple Roasted Cauliflower Tacos with Avocado Crema? Let’s do it!

1 - Prep cauliflower. Wash cauliflower and cut it into small florets. The smaller, the better. Smaller = faster cook time and crispier cauliflower! Also preheat your oven to 425 degrees F. 

2 - Roast: Transfer the cauliflower florets to a large bowl, add olive oil and seasonings and stir until the cauliflower is well coated. Transfer it to a lined baking sheet (links). Roast for about 25 minutes or until the cauliflower is slightly charred. Check out our post on Roasted Cauliflower for more tips on roasting this yummy veggie!

3 - Prepare pinto beans, while the cauliflower is roasting. Heat a medium skillet over medium heat, add oil and onions and saute 5-8 minutes or until onions are translucent. Add garlic and saute until fragrant. Then add pinto beans, salt and pepper and cook until beans are soft. Remove from heat and, using a fork, slightly mash the beans - I like to leave some of the beans whole.

Note: don’t use a metal fork in a non-stick pan, I would recommend using a spatula or masher, or use a cast iron or stainless steel pan!

4 - Prepare the avocado crema. Add avocado to a small bowl, mash until smooth. Add greek yogurt, lime zest and juice, salt and pepper. Mix until smooth. 

5 - Assemble tacos.  Spread pinto beans over each tortilla, evenly divide cauliflower among the tacos. Garnish with avocado crema, cabbage, feta cheese, and pumpkin seeds. Enjoy!

roasted cauliflower tacos with avocado crema

Cauliflower Tacos: Tips, Tricks and Tools

Tools needed: Baking sheet, baking mat, cast iron or other eco-friendly pan

Go packaging free and check out our homemade corn tortillas recipe to make your own corn tortillas sans packaging! 

Make it vegan: Use coconut or nut-based yogurt instead of greek yogurt and omit feta.

roasted cauliflower tacos with avocado crema

We hope you love these plant-focused Roasted Cauliflower Tacos with Avocado Crema!

  • A simple plant-focused, gluten-free taco recipe that’s packed with plant-based protein and colorful veggies.
  • A great weeknight meal that comes together in less than 40 minutes. 

Love this simple Mexican recipe? Check out our other delicious Mexican-Inspired recipes like this Chipotle Squash Tacos or our Mexican Corn Salad.

roasted cauliflower tacos with avocado crema

Did you enjoy these Roasted Cauliflower Tacos with Avocado Crema as much as we do?

Comment below! And rate the recipe to let us know how it turned out! Not making them today? Save these Roasted Cauliflower Tacos with Avocado Crema for later by pinning it to your Mexican Recipes Board and make sure to tag us at The Crooked Carrot Instagram to show us your Roasted Cauliflower Tacos with Avocado Crema creations!

📖 Recipe

roasted cauliflower tacos with avocado crema

Roasted Cauliflower Tacos with Avocado Crema

Roasted Cauliflower Tacos with Avocado Crema – made with roasted cauliflower, purple cabbage, lime juice, pinto beans and avocado crema. A vegetarian take on Taco Tuesday!
4.80 from 5 votes
Print Pin Rate
Prep Time: 10 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 35 minutes minutes
Servings: 4
Author: The Crooked Carrot

Ingredients

  • 8-12 corn tortillas

Roasted Cauliflower

  • 1 head cauliflower cut into small florets
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon sea salt
  • ½ teaspoon turmeric
  • black pepper freshly ground

Seasoned Pinto Beans

  • 1 tablespoon olive oil
  • ¼ large onion diced
  • 5 cloves garlic minced
  • 1 (15 ounce) can pinto beans ideally low sodium, drained and rinsed
  • salt and freshly ground black pepper to taste

Avocado Crema

  • ½ cup Greek yogurt Vegan? Use coconut or nut-based yogurt
  • 1-2 avocados 2 small or 1 large avocado
  • 1 lime juice + zest
  • salt and freshly ground black pepper to taste

Garnish

  • feta cheese
  • cabbage shredded
  • pepitas
  • fresh cilantro
US Customary - Metric

Instructions

  • Preheat oven to 425 degrees F
  • Roast: Add cauliflower florets to a large bowl, coat with olive oil and season with smoked paprika, cumin, turmeric, salt and pepper. Stir to coat evenly. Spread cauliflower out on a lined baking sheet and roast for 25 minutes or until tender and slightly charred.
  • While the cauliflower is roasting, prepare the beans. Heat oil in a medium pan over medium heat. Add onion and saute until translucent, about 5-8 minutes. Add garlic and saute until fragrant. Add beans, salt and pepper, saute until beans are soft. Remove from heat. Using a fork, roughly mash pinto beans (I like to leave some whole).
  • Prepare avocado crema. Add avocado to a small bowl, mash until smooth, add Greek yogurt, lime zest and juice, salt and pepper, mix until smooth.
  • Assemble tacos. Spread pinto beans over each tortilla, evenly divide cauliflower among the tacos. Garnish with avocado crema, cabbage, feta cheese, pumpkin seeds and cilantro. Enjoy!

Equipment

  • Silicone Baking Mats
  • Baking Sheet
  • Cast Iron Skillet

Notes

LEFTOVERS/STORAGE: Store, tortillas separately, in an airtight glass container for up to 5-7 days
NUTRITION NOTES: Cauliflower is part of the cruciferous vegetable family and contains many nutrients including vitamin C, choline, and many antioxidants like sulforaphane. It’s also an excellent source of fiber. These tacos are packed with plant-based proteins.
MAKE IT VEGAN: Use coconut or nut-based yogurt and omit feta cheese.

Nutrition

Carbohydrates: 40g | Protein: 10g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 663mg | Potassium: 868mg | Fiber: 10g | Sugar: 5g | Vitamin A: 320IU | Vitamin C: 81mg | Calcium: 124mg | Iron: 2mg
Did you make this recipe?Mention @crooked.carrot or tag #thecrookedcarrot!

Disclaimer: Some of the links above are affiliate links. This means that should you purchase something through the link, The Crooked Carrot will receive a small commission. The item cost remains the same regardless of whether you purchase through our link or not. Any commission earned simply helps us continue to provide all our great content to you. From seasonal recipes to simple nutrition insights & sustainable zero waste tips, we have lots more to give!  

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About Libby

Welcome! I'm Libby, Registered Dietitian Nutritionist, photographer & co-adventurer with my husband Dalton. We love all things outdoors, making a mess in the kitchen, and exploring the adventure of life! Read more ↠

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Comments

  1. Ashley M Mansfield says

    June 02, 2021 at 8:55 am

    5 stars
    Ohhh my goodness. One of my friends made these when we were visiting them. I CANNOT GET THEM OUT OF MY HEAD. So good. Cannot wait to make on my own! Thanks so much for such a great, easy, unique and fresh recipe!

    Reply
    • Libby Bloom says

      June 08, 2021 at 10:04 am

      Hi Ashley! I'm so glad to hear you enjoyed these tacos so much 😃 I hope you have a great week!
      -Libby

      Reply
  2. Rowan says

    October 03, 2024 at 6:16 pm

    5 stars
    I was surprised at just how good these were. I only had some cabbage to top it with. The crema has a strong Greek yogurt flavor and I really enjoyed it. Tasted so fresh, was crazy filling, and ended up being pretty cheap since I got the avocados on sale. Will definitely pin this to make again.

    Reply
    • Libby Bloom says

      October 09, 2024 at 9:18 am

      So glad you enjoyed it!!

      Reply
  3. Abby says

    March 12, 2025 at 5:29 pm

    5 stars
    This is my first time making a recipe from this site, and these were delish!! Pretty easy and fast to prep. I made guacamole instead of the crema and added pickled jalapeños with the other toppings and every component was well seasoned. The colors of the yellow cauliflower, purple cabbage, and green guac made it look like a gourmet dish at a restaurant! Even my meat eating husband enjoyed them! Will def add to my repertoire.

    Reply
    • Libby Bloom says

      March 13, 2025 at 2:49 pm

      I'm so glad you enjoyed it!

      Reply
4.80 from 5 votes (2 ratings without comment)

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Hi, I'm Libby! Registered Dietitian Nutritionist and Certified Intuitive Eating Counselor. I help people find food freedom, learn to nourish and reconnect with their bodies so they can live a fuller life.

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The Crooked Carrot sits on the traditional lands of the Diné Bikéyah (Navajo), Núu-agha-tʉvʉ-pʉ̱ (Ute), and Pueblos people, both past and present, now called Durango, Colorado. I acknowledge the wounds of the past in hopes of being able to heal for a better tomorrow.


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