These vegan cauliflower tacos are my new favorite thing. Cauliflower florets are marinated in tequila, lime, and hot sauce then roasted with chili powder, cumin, and paprika.
Layer all that deliciousness into a soft corn tortilla and top it with chunks of avocado, crisp cilantro cabbage slaw, and a dollop of Vegan Sour Cream.
Then call everyone to dinner - vegans, meat eaters, and everyone in-between because these tacos are serious crowd pleasers.
Vegan Tacos with Tequila Lime Cauliflower, Avocados, and Cabbage Cilantro Coleslaw
I am really not sure if it's even possible to pack more flavor into these vegan cauliflower tacos. What's more, they are total crowd-pleasers and relatively quick and easy to make, requiring only about 20 minutes of actual hands on prep work. So, that's like a win, win, win. 🙌
Before you begin, you might want to whip up a batch of Vegan Sour Cream, which just happens to be even more delicious than regular sour cream. Conveniently, it needs about the same amount of time to chill in the refrigerator as it takes to make these tacos. I just love it when a plan comes together.
How to make the most delicious vegan tacos:
STEP #1: Give some cauliflower florets a margarita bath. (There are days when I want a margarita bath. Don't judge me. You know you do too.)
Let the cauliflower luxuriate in a mixture of tequila and lime, and a few (or more than a few) dashes of hot sauce thrown in just to keep things interesting.
STEP #2: Toss those drunken florets with chili powder, paprika, cumin, onion and garlic powder and roast until your house smells so good it's drawing attention from the neighbors. (I admit, this can be a mixed bag.)
STEP #3: While the cauliflower is roasting, toss together a super yummy, fresh cilantro cabbage slaw.
Slice up some red cabbage, shred a couple of carrots, chop up a healthy dose of fresh cilantro, and toss the veggies around in a super simple lime and olive oil vinaigrette. While you're at it, chop up an avocado or two and sprinkle the pieces with some salt.
STEP #4: Soften up a stack of tortillas by brushing them with oil and popping them in the microwave for a few seconds.
Set out a bowl of Vegan Sour Cream and some salsa or hot sauce (I'm currently obsessed with Merfs Hot Sauce, especially the Electric Lime variety), and let everyone you're generous enough to share these with go to town.
What Kind of Tequila Should You Use for These Cauliflower Tacos?
All tequila is made from blue agave. However, in order for distillers to label their product "tequila", it only has to be 51% agave. So, what's in the other 49%? Probably some combination of non-agave sugars, colorants, glycerin, and well.... who knows what else.
In general, purchasing 100% agave tequila is mostly important when you plan to drink it. But I don't like the idea of my cauliflower soaking up a bunch of "other-stuff" either.
Also - I'm most definitely going to use the rest of that bottle to make margaritas. If you are too, look for a brand that says 100% agave on the label.
Cocktail Suggestions (ie, what to do with the rest of the tequila):
- Freshly Squeezed Orange Margaritas
- Grapefruit Margaritas {with jalapeño and lime}
- Hibiscus Tea Margaritas
More Delicious Vegetable Based Recipes:
- Vegetarian Chili with Pico de Gallo and Chimichurri
- Szechuan Tofu Stir-Fry
- Vegetarian Stuffed Poblano Peppers with Enchilada Sauce
- Cauliflower and Chickpea Curry with Coconut
- Black Bean Tomato Soup
- Crispy Corn Tortilla Quesadillas
- Homemade Mexican Adobo
📖 Recipe
Vegan Tequila Lime Cauliflower Tacos
Cauliflower florets are marinated in tequila, lime, and hot sauce then roasted with chili powder, cumin, and paprika. Layer all that deliciousness into a soft corn tortilla and top it with chunks of avocado, crisp cilantro cabbage slaw, and a dollop of Vegan Sour Cream.
Ingredients
For the Tequila Lime Cauliflower:
- 5-6 cups cauliflower florets (1 large head of cauliflower or 2 smaller ones)
- ½ cup silver tequila, preferably 100% Agave (*see note)
- 1 ½ cups water or vegetable broth
- ¼ cup lime juice
- ¼ cup soy sauce
- 1 - 4 tablespoon hot sauce (*see note)
- 5 cloves of garlic, peeled and thinly sliced
- 1 tablespoon chili powder
- 2 tablespoon smoked paprika
- 1 ½ tablespoon ground cumin
- 2 teaspoon garlic powder
- 2 teaspoon onion powder
- 2 teaspoon kosher salt (1 ¼ teaspoon table salt)
- ¼ cup extra virgin olive oil
For the Cilantro Cabbage Coleslaw:
- ½ lb red cabbage (green is also fine)
- 2 large carrots, peeled
- ½ cup chopped cilantro
- 3 tablespoon lime juice
- 2 tablespoon unseasoned rice vinegar (or white wine vinegar)
- 1 tablespoon extra virgin olive oil
- 1 teaspoon kosher salt (¾ teaspoon table salt)
- 1 teaspoon granulated sugar
For serving:
- 2 tablespoon vegetable or canola oil
- 12 corn tortillas (3 per person)
- 1 - 2 ripe avocados, peel and seed removed and cut into bite-size chunks
- Vegan Sour Cream
- Your favorite salsa or hot sauce (optional)
Instructions
Make the Tequila Lime Cauliflower:
- Break the cauliflower florets into small-ish pieces. The basic idea is that they will pile into a tortilla in small enough pieces that they're somewhat easy to eat. Add the florets to a medium size saucepan and add the tequila, broth or water, lime juice, soy sauce, hot sauce, and garlic. Stir to combine.
- Set the pan over medium high heat and bring to a boil. Remove the pan from the heat, cover, and let stand for 15 minutes, stiring the cauliflower in the marinade every once in a while.
- While the cauliflower marinates, preheat the oven to 400 degrees (F) and line a large rimmed baking sheet with parchment paper.
- Add the chili powder, paprika, cumin, garlic powder, onion powder, salt, and ¼ cup of olive oil to a small bowl and stir to combine.
- Drain the cauliflower in a colander set inside the sink then return it to the saucepan. Add the spice mixture and stir to coat the cauliflower in the spices. Spread it out in an even layer onto the parchment lined baking sheet.
- Roast the cauliflower for 20 minutes, stiring it around on the baking sheet halfway through baking. While the cauliflower bakes, make the coleslaw.
Make the Cilantro Cabbage Coleslaw:
- Slice the cabbage into very thin slices that are no more than 3-inches long. Add it to a large mixing bowl.
- Peel the carrots and shred in a food processor or with a hand-held cheese grater. Add to the mixing bowl along with the chopped cilantro.
- In a small bowl or measuring cup, add the lime juice, rice vinegar, olive oil, salt, and sugar. Stir to combine then pour over the vegetables. Toss the vegetables in the dressing and set aside. (You can make the slaw up to 2 days in advance. Store in a covered container in the refrigerator.)
To Serve the Tacos:
- Pour the vegetable oil into a small bowl. Using a pastry brush, brush both sides of one tortilla with oil and set it on a microwave safe plate. Brush one side of a second corn tortilla with vegetable oil and set it, oil side up, on top of the first. Repeat with the remaining tortillas. Cover the tortilla stack with a damp paper towel and place in the microwave. Heat for 30 seconds at half power. Check to see if they are warm and heat for a bit longer if necissary.
- Set out the tortillas, roasted cauliflower, coleslaw, vegan sour cream, avocados, and salsa (if using), letting everyone build their own tacos.
Notes
- All Tequila is made from agave, but legally, it's only required to be 51% agave. If you pick up a bottle that does not say 100% Agave, nearly half of it could be fillers.
- How much hot sauce you use in these tacos is dependant on two things: how spicy your hot sauce is and how spicy you want your tacos to be. Start by mixing in 1 tablespoon and then taste the marinade. The cauliflower won't absorb all the spiciness in the hot sauce, but it will absorb a decent amount.
- Brushing the corn tortillas with vegetable oil helps them stay soft and supple so they don't just break apart when you try to pick up a taco.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield:
4Serving Size:
3 tacosAmount Per Serving: Calories: 714Total Fat: 29gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 0mgSodium: 3568mgCarbohydrates: 92gFiber: 33gSugar: 27gProtein: 26g
Shannon says
These were very good but the cauliflower pieces ended up quite salty. I had to adjust the recipe as I didn't have tequila on hand so they got a bourbon bath instead but I'm still not sure how they ended up on the salty side. Maybe it was my vegetable broth. In the future, I will make these with low-sodium broth and soy sauce and/or reduce the salt.
The slaw was very good and the vegan sour cream worked well on the dish.
RebeccaBlackwell says
Thanks so much for taking the time to leave feedback Shannon! I think your plan to use low sodium broth and soy sauce is perfect - vegetable broth in particular can vary significantly in how much salt it contains. If the broth you’re using is very salty, you might not need any additional salt. Regardless, I’m glad you liked this recipe and hope with your adjustments it comes out less salty next time!