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  • Writer's pictureGabi Frohlich

Vegan Chile Cauliflower Tacos with Cilantro Lime Avocado Crema

Taco 'baut DELICIOUS!


Chile Cauliflower Tacos

with Cilantro Lime Avocado Crema


Makes ~6 tacos


Chile Cauliflower

  • 12 oz cauliflower florets

  • 1 tsp chile powder

  • 3/4 tsp garlic powder

  • 3/4 tsp paprika

  • 1/4 tsp cayenne pepper

  • 1/4 tsp red pepper flakes

  • 1/4 tsp sea salt

  • 1 tbsp coconut or light brown sugar

  • 1 tbsp EVO

Cilantro Lime Avocado Crema

  • 2/3 c nut-based vegan yogurt

  • 1 avocado

  • 1/2 clove garlic

  • 1 tsp packed fresh cilantro

  • ~1 tbsp chopped green onion

  • Salt to taste



  1. Preheat oven to 425 °F.

  2. For the cauliflower, combine the spices with the olive oil; evenly coat the florets with the mixture. Bake for 20-25 minutes or until crispy.

  3. For the crema, combine all the ingredients in a blender or food processor until smooth and creamy.

  4. When ready to serve, place a pan over medium-high heat. Dry-toast the tortillas on both sides until toasted and slightly puffed up. You should see dark spots form and randomly dispersed puffed "bubbles" throughout the tortillas.

  5. Top the tortillas with cabbage slaw, chile cauliflower, cilantro lime avocado crema, green onion, and coarsely chopped Chile & Garlic Cashews, serve with a lime wedge, and enjoy!

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