Cauliflower Tacos


  • 1 C thinly sliced red onion (approximately 1/2 an onion)
  • 1 thinly sliced red pepper
  • 1 thinly sliced red mango
  • 1/4 C  finely chopped cilantro
  • 1/2 lime, juiced


  • 1 1/2 avocados
  • 2 limes, juiced
  • 2/3 C canned coconut milk
  • 1 garlic clove
  • 1 tsp hot sauce
  • 1/4 tsp onion powder
  • 1/4 tsp sea salt
  • 1/4 tsp ground black pepper


  • 1 head of cauliflower, cut into florets
  • 6 tbsp  olive oil
  • 3 garlic clove, minced
  • 3 tsp chili powder (may need more)
  • 1.5 tsp cumin (may need more)
  • .5 tsp salt (may need more


24 corn tortillas


  1. In a bowl, combine all ingredients for the mango slaw and refrigerate until ready to serve tacos.
  2. In a blender, combine all the ingredients for the avocado crema until smooth. Refrigerate until ready to serve tacos.
  3. Toss large cauliflower florets in olive oil, minced garlic, chili powder, and cumin and bake in oven 400 degrees for 20 mins. Put in bowl and chop roughlt
  4. Assemble each taco with 2 corn tortillas as a base to prevent tacos from tearing. Place a small amount of mango slaw on the bottom, then a few pieces of grilled cauliflower, and top with a dollop or drizzle of avocado crema. Add a squeeze of extra lime on top if desired.

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