These Cauliflower Tacos with Cabbage Slaw are one of the easiest and most flavorful plant-based meals I keep on regular rotation. They come together in about 30 minutes, and they’re full of textures and vibrant flavors—smoky roasted cauliflower and onions, creamy guacamole, and crisp, limey cabbage slaw. Whether I’m cooking for myself or entertaining, these tacos always hit the spot.

Why I Love This Recipe

I love how satisfying and flexible these tacos are. The cauliflower roasts quickly while I prepare the cabbage slaw and guacamole, which means dinner gets on the table fast. The spice mix on the cauliflower is super flavorful, and the slaw adds the perfect fresh crunch. I also appreciate that this recipe is naturally vegan, gluten-free, and can be made grain-free. Whether I’m trying to keep things light or just need a dinner that pleases everyone, this one always delivers.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cauliflower:

• 1 large head cauliflower, chopped

• 1 medium yellow onion, sliced

• 2 to 3 tablespoons avocado or olive oil

• 1½ teaspoons cumin

• 1 teaspoon smoked paprika

• 1 teaspoon oregano

• ½ teaspoon sea salt, plus more to taste

• ½ teaspoon garlic powder

• Cayenne, to taste

For the cabbage slaw:

• 3 cups sliced cabbage (from about ¼ large head or ½ small head)

• ¼ cup toasted pepitas

• 1 lime, juiced

• 1 tablespoon olive oil

• Salt, to taste

For the guacamole:

• 2 medium ripe avocados, mashed

• 1 lime, juiced

• Salt, to taste

To serve:

• 6 to 8 corn tortillas (or almond flour or cassava for grain-free)

• Lime wedges

• Fresh cilantro

Directions

1. Roast the cauliflower: I start by preheating the oven to 425°F and lining a large baking sheet with parchment paper. I toss the chopped cauliflower and sliced onion with oil, then coat everything in cumin, paprika, oregano, salt, garlic powder, and cayenne. I roast it for 20 to 25 minutes, until the edges are golden and the onions are caramelized.

2. Make the slaw: While the veggies roast, I thinly slice my cabbage and toss it with lime juice, olive oil, and salt. I finish it with a sprinkle of toasted pepitas for crunch.

3. Mash the guacamole: I mash ripe avocados with lime juice and salt until smooth, adjusting to taste.

4. Assemble the tacos: I warm my tortillas, then spread guacamole on each one, top with the roasted cauliflower and onion mixture, and finish with a generous pile of cabbage slaw. I garnish with fresh cilantro and lime wedges.

Servings and timing

This recipe makes about 6 to 8 tacos and serves 3 to 4 people.
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Variations

• I’ve added mushrooms to the cauliflower mixture for a meatier texture—highly recommend it.

• Chickpeas are a great addition too. I toss them in with the cauliflower and double the spices to keep everything flavorful.

• When I want something creamier, I sometimes skip the guacamole and drizzle on an avocado ranch dressing.

• For a vegetarian version, cheese or sour cream can be added—though I never miss them in this vegan version.

• Sometimes I go heavy on the lime if I’m in the mood for a more citrusy flavor.

storage/reheating

I store the roasted cauliflower mixture and the cabbage slaw in separate airtight containers in the fridge. The cauliflower keeps well for up to 3 days and reheats nicely in a skillet or oven. The slaw stays crisp for 2 to 3 days. I usually prep fresh guacamole just before serving, but if needed, I press a piece of plastic wrap directly against the surface to keep it from browning.

FAQs

How do I keep the tortillas from falling apart?

I like to warm the tortillas on a gas burner or in a hot pan until pliable. Corn tortillas especially benefit from this—it helps prevent tearing and brings out their flavor.

Can I make this recipe ahead of time?

Yes. I often roast the cauliflower and prep the slaw a day in advance. Just store them separately, and everything’s ready to reheat and assemble when I need it.

What if I don’t like cabbage?

No problem. I’ve swapped it out with shredded romaine, arugula, or even a carrot slaw. It’s all about keeping that fresh, crisp element.

Are these tacos spicy?

The cayenne adds a bit of heat, but it’s easy to adjust. I usually start with a small pinch and add more if I want a little kick.

What’s the best way to reheat the roasted cauliflower?

I prefer reheating it in a skillet over medium heat—it gets a little crispy again and tastes freshly roasted. The oven works too, but I avoid the microwave if I want to keep the texture intact.

Conclusion

These Cauliflower Tacos with Cabbage Slaw are one of those easy dinners I turn to when I want something nourishing, flavorful, and fast. They’re endlessly customizable and make great leftovers too. Whether I’m feeding vegans, omnivores, or picky eaters, this recipe always finds its way onto my table.