If you’re looking for a lighter meal or lower carb option for dinner, then you’ve come to the right place. These roasted cauliflower tacos are a perfect addition to the table and can be prepped in minutes flat. This delicious meal is easy to make (I love sheetpan meals!), healthy, and delicious. Top it with fresh avocado, a squeeze of lime, cilantro, and a spicy lime crema. It stores really well and makes for a great meal prep option.

For additional healthy recipes be sure to try our healthy guacamole, Mexican quinoa, and chickpea gyros.

Two flour tortillas filled with a roasted cauliflower and chickpea mixture topped with chopped avocado and a white Crema sauce.

Why This Recipe Works

Minimal Work and Easy Prep

I am a huge fan of delicious meals with minimal work. These vegetarian sheet pan tacos are exactly that! Our cauliflower tacos filling is made on a sheet pan in the oven, saving you time and effort while the homemade spicy lime crema is whisked to perfection.

It doesn’t take long to prep this meal and the best part is that it could be prepped in advance! Save yourself time and effort later by meal prepping it for meals throughout the week.

Healthy Meal Prep Recipe

These tacos store very well. Making them in advance and storing them in the fridge for later consumption will not hinder or alter the flavors at all. If you work and need a healthy lunch option, this is the perfect recipe for you.

This recipe is easily customizable and can no doubt become the next big hit in your house on taco Tuesday! I know I  can’t stop raving about it and thinking about the next time I’ll be serving it up to the family. Of course between these cauliflower tacos with chickpeas and my Baja Fish tacos, our family has been eating well lately.

Two cauliflower tacos on a plate. A bowl of white sauce is in the background as well as sliced jalapeños.

Ingredients Needed

For the tacos, you will need:

  • Spices: We need a combination of chili powder, ground cumin, smoked paprika, garlic powder, onion powder, and salt to give us a perfectly seasoned and spiced filling for our tacos.
  • Olive oil: Olive oil is a lighter option that will help us to cook everything to a crisp and golden texture.
  • Cauliflower: Can’t make cauliflower tacos without cauliflower. We want it cut small into bite-sized florets, but for a fun twist, you can try colored cauliflower heads.
  • Chickpeas: These are a healthy way of adding protein into the tacos; also known as garbanzo beans.
  • Tortillas: Use your favorite small tortillas, like corn or flour for serving.
  • Cabbage: We want to add a crisp light crunch to our tacos so using red cabbage (thinly sliced) will make our tacos look and taste incredible.
  • Avocado: Sliced avocados are a healthy fat and adding them to our tacos not only ups the nutrition value but also helps to give a great texture and creaminess into every bite. 
  • Cilantro: Adding some fresh cilantro to the tacos will increase the flavor and spice.
  • Lime wedge: Serve your tacos up with some fresh-sliced lime wedges and add juice as needed.

For the Spicy Lime Crema, you will need:

  • Greek yogurt: We want to use plain flavored Greek yogurt for the base of our sauce. This will make it tangy, thick, and creamy.
  • Lime juice: Adding in some lime juice will make our sauce fresh tasting and help to pull together the other flavors into one perfect sauce. 
  • Salt: A little salt added to the sauce will help to enhance the flavors and make it taste incredible.
  • Jalapeno: We want a little (or a lot) of spice added to the sauce and the best way to do that is with jalapenos. Add in the membranes and seeds for a spicier mix or remove them for a less spicy option. You can also omit the jalapeno if desired.
  • Cilantro: Adding in a little fresh chopped cilantro will help to tie all the flavors together and pair it well with our cauliflower tacos.

Step-By-Step Instructions

  1. Start by making the spicy lime crema. Place the greek yogurt, lime juice, salt, and jalapeno in a blender and puree until smooth. Stir in the chopped cilantro and then cover the mix and keep stored in the fridge until ready to use.
A small blender with white yogurt, half of a jalapeño, and lime juice in it.
  1. Preheat your oven to 400 degrees F. Spray a baking sheet with nonstick cooking spray.
  2. Whisk together the spices in a small bowl.
  3. Lay the cauliflower and chickpeas onto the baking sheet. Drizzle the top with olive oil and toss to coat.
  4. Sprinkle the taco seasoning mixture over the top and toss again to coat well.
  5. Place the baking sheet in the oven and roast for 30-35 minutes, stirring every 10 minutes until the cauliflower is tender and the chickpeas are lightly crisp. Remove from oven and set aside.
  6. Assemble your tacos by placing some shredded cabagge in your tortillas. Top with some cauliflower and drizzle the sauce you made earlier over the top.
  7. Squeeze some fesh lime juice over the top and serve with chopped cilantro and avocado. Enjoy!
A baking sheet full of roasted cauliflower florets and chickpeas.

Recipe Tips

If you want a spicier crema add the full jalapeño, membranes, seeds, and all!

You can add more chickpeas or garbanzo beans if you’d like.

Make sure the chickpeas have been drained and rinsed and then dried! This will help the olive oil and spices stick more readily.

FAQs

Are crispy cauliflower tacos vegan?

While the taco filling is vegan-friendly the sauce is not. We request the use of Greek yogurt so you would need to make sure to use a vegan-friendly alternative or omit it and add some of the other toppings suggested in the recipe card below.

What to serve with cauliflower tacos?

These tacos are so filling and packed with veggies that you may not want too many extravagant sides. Keeping it simple with black beans and rice tortilla chips with Pico de Gallo or guacamole may just be a great alternative to a full-course meal.

Two Roasted Cauliflower Tacos topped with a drizzle of lime crema against a white background.

More Cauliflower Recipes

Two Roasted Cauliflower Tacos topped with a drizzle of lime crema against a white background.
Print Review
5 from 2 votes

Roasted Cauliflower Tacos

This delicious meal is easy to make (I love sheetpan meals!), healthy, and delicious. Top it with fresh avocado, a squeeze of lime, cilantro, and a spicy lime crema. It stores really well and makes for a great meal prep option.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 8 tacos

Ingredients
 

  • 1 1/2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 1 large cauliflower - cut into bite-size florets
  • 1 15 oz can of chickpeas - or garbanzo beans; rinsed, drained and patted dry
  • small flour or corn tortillas - for serving
  • 1 cup red cabbage - finely chopped
  • 2 avocados - sliced
  • cilantro - chopped, for serving
  • lime wedges - for serving

Spicy Lime Crema

  • 1 cup plain Greek yogurt
  • 3 tablespoons lime juice
  • 1/2 teaspoon salt
  • 1/2 jalapeno
  • 3 tablespoons cilantro - finely chopped

Instructions
 

Spicy Lime Crema

  • In a blender puree the Greek yogurt, lime juice, salt, and jalapeno. Stir in the chopped cilantro. Cover and refrigerate until ready to use. 
  • Preheat oven to 400°F. In a small bowl whisk the chili powder, cumin, paprika, garlic powder, onion powder, and salt. 
  • Spray a baking sheet with nonstick cooking spray. Add the cauliflower florets and chickpeas to the baking sheet. Drizzle the olive oil overtop and toss to coat. 
  • Sprinkle the seasoning mixture over the cauliflower and chickpeas and toss to coat.  
  •  Place in the oven and roast for 30-35 minutes, stirring every 10 minutes until cauliflower is tender and the chickpeas are lightly crisp. Remove from oven and set aside. 
  • To assemble, place some shredded cabbage on a flour tortilla, top with some cauliflower and chickpeas and drizzle the spicy crema overtop.  Squeeze some fresh lime juice over and top with chopped cilantro and avocado. Enjoy!

Notes

Lime Crema: if you don’t want spicy or any heat, omit the jalapeño completely. You don’t need to blend it either. Place all of the ingredients in a small bowl and whisk to combine. Store covered in the fridge until ready to use. Should last 4-5 days if stored properly. 
Toppings: like suggested in the recipe card I like to use shredded cabbage (can be purple or green or Napa), the crema, avocado, cilantro, and lime juice. You can add salsa, pico de Gallo, cheese. Anything that sounds good to you, really. 
Storing: The roasted cauliflower and chickpeas store perfectly. Place leftovers in an airtight container and store in the fridge for 1 week. 
This is a great meal prep recipe!

Nutrition

Calories: 329kcal (16%)Carbohydrates: 41g (14%)Protein: 11g (22%)Fat: 15g (23%)Saturated Fat: 2g (10%)Cholesterol: 1mgSodium: 800mg (33%)Potassium: 767mg (22%)Fiber: 8g (32%)Sugar: 7g (8%)Vitamin A: 390IU (8%)Vitamin C: 65mg (79%)Calcium: 122mg (12%)Iron: 3mg (17%)
Course: Main Course
Cuisine: Mexican
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