Vegetarian Cauliflower Tacos

Ingredients

• 1 headcauliflower
• 6tortillas
• 1 handfulcoriander
• 100 gred cabbage, shredded
• 3 tbspolive oil
• to tastesalt
• 100 gchipotle in adobo
• 1shallot, diced
• 2 clovesgarlic, crushed
• 1 tbspolive oil
• 150 mlwater
• to tastesalt and pepper
• 1avocado
• 2 tbspsour cream
• 1lime, juiced
• 1coriander
• 100–150 mlwater

Instructions

1. 1

   Roast cauliflower

   Break the cauliflower into small, bite-sized florets. Arrange them on a baking tray with the oil and salt, then roast at 200°C for 20–25 minutes.

2. 2

   Cook the aromatics

   Cook the shallot and garlic in the olive oil with a pinch of salt for 2 minutes.

3. 3

   Make chipotle sauce

   Add the chipotle in adobo and 100 ml water, then cook for a further 2 minutes. Blend until smooth, adding up to 50 ml more water if needed.

4. 4

   Blend avocado crema

   Put all the avocado crema ingredients except the water in a blender and blitz. Gradually add water until the mixture becomes smooth.

5. 5

   Warm the tortillas

   Grill the tortillas.

6. 6

   Coat cauliflower

   Toss the cooked cauliflower in the chipotle sauce.

7. 7

   Assemble the tacos

   Top the tortillas with red cabbage, cauliflower, avocado crema and coriander. Serve with a lime wedge.

What are cauliflower tacos?

Tacos have roots in Mexican cooking, while this Australian recipe gives them a meat-free filling built around roasted cauliflower. The florets take on a smoky coating from chipotle in adobo, with cabbage and avocado crema adding crispness and richness.

The different components are prepared separately, then brought together just before serving. That keeps the cabbage fresh and lets each person enjoy the contrast of textures.

Nutrition and macros by portion

The nutrition label shows one serving as written: 849 calories, 17g protein, 88g carbs, 52g fat.

The tortillas and cauliflower provide most of the carbohydrates, while the olive oil and avocado contribute much of the fat; the cauliflower and sour cream also provide some protein. Serve with extra cabbage or another crisp vegetable on the side to add freshness and balance the rich crema and sauce.

Getting the cauliflower right

Small florets: Break the cauliflower into similarly sized pieces so they roast at roughly the same pace. A little space between them on the tray helps them roast rather than steam.

Roasting: Give the florets 20–25 minutes at 200°C, as directed, and check that they are tender before tossing them in the sauce. The chipotle coating goes on after roasting, so it does not obscure the cauliflower as it cooks.

Building the chipotle sauce

Aromatics: Cooking the shallot and garlic in olive oil for 2 minutes softens them before the chipotle is added. Keep the heat moderate so the garlic does not catch.

Consistency: Blend the sauce smooth, starting with 100 ml water and adding up to 50 ml more only if necessary. A pourable sauce will coat the cauliflower without making the tortillas soggy.

Making a smooth crema

Blend first: Blitz the avocado crema ingredients other than the water before adjusting its consistency. Gradual additions make it easier to stop when the mixture is smooth and spoonable.

Freshness: Lime brings a sharp note to the avocado and sour cream. Keep the crema ready for assembly rather than spreading it onto the tortillas too far in advance.

Serving and texture

Warm tortillas: Grill them shortly before serving so they are warm and flexible. Keep an eye on them, as thinner tortillas can warm quickly.

Layering: Add the shredded cabbage, sauced cauliflower, avocado crema and coriander to each tortilla. Serve with the lime wedge so the tacos can be finished with extra citrus at the table.

Recipe notes & tips

• Cut the cauliflower into small, even florets for more consistent roasting.
• Spread the florets out on the tray rather than piling them together.
• Add the extra water to the chipotle sauce gradually while blending.
• Add water to the avocado crema a little at a time to control its thickness.
• Grill the tortillas just before assembling so they stay warm and flexible.
• Set out the toppings separately if everyone wants to assemble their own tacos.

Variations

• Add black beans: Spoon drained beans into the tortillas for a heartier filling.
• Adjust the heat: Use less chipotle in adobo for a milder sauce.
• Extra crunch: Add more shredded red cabbage just before serving.
• Citrus finish: Squeeze the lime wedge over the assembled tacos at the table.
• Herb swap: Use a little extra coriander as the fresh topping if you like its flavour.

Common mistakes to avoid

• Crowded tray: The florets can steam instead of roast; spread them out in a single layer.
• Large florets: They may cook unevenly; break the cauliflower into bite-sized pieces.
• Too much water at once: The sauce or crema can turn thin; add water gradually.
• Overcooked garlic: It can taste bitter; cook the shallot and garlic gently for the stated 2 minutes.
• Saucing too early: The cauliflower may lose its roasted texture; toss it in the chipotle sauce after cooking.
• Assembling too soon: The tortillas can become soggy; add the toppings close to serving.

How to store

Store leftover cauliflower, chipotle sauce and avocado crema separately in covered containers in the fridge and use within 2 days. Reheat the cauliflower and sauce until hot, then assemble with fresh tortillas and cabbage; the crema may darken as it sits.

Frequently asked questions