Chipotle Cauliflower Tacos

  • Author: Beth Hornback | Pass the Plants
  • Prep Time: 10m
  • Cook Time: 25m
  • Total Time: -51693932.266667 minute
  • Yield: 4 servings
  • Category: Tacos
  • Method: Roasted
  • Cuisine: Mexican


Spicy, crispy cauliflower is the perfect filling for tacos! A surprising ingredient makes a crunchy coating without any oil or grains. These will be a hit for your next Taco Tuesday!


  •  1 head of cauliflower, broken into small florets
  • 1/2 cup pepitas (raw shelled pumpkin seeds)
  • 1 tablespoon chipotle puree*
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • 1 lime, juiced
  • 1/2 cup water
  • 12 corn tortillas

Optional toppings:

  • Cilantro
  • Thinly sliced purple cabbage
  • Savory Cashew Cream or your favorite vegan sour cream
  • Avocado
  • Hot sauce


  • Preheat oven to 425.
  • Puree pepitas, chipotle puree, cumin, salt, lime juice, and water using an immersion blender, standard blender or food processor.
  • On a baking sheet, pour pepita mixture over cauliflower and toss to coat.
  • Roast the cauliflower in the oven for 20-25 minutes, stirring occasionally, until coating is browned and crispy.
  • Portion cauliflower into warmed or crisped tortillas, and top with cilantro, cashew cream, purple cabbage, and avocado.
  • Serves 4.


*To make chipotle puree, blend a can of chipotles in adobo and store it in a jar in the fridge. It keeps close to forever, but I use it so often I go through a large can every couple of months.