Chipotle Cauliflower Tacos with Garlic Aioli are a total flavor fiesta. Enjoy these hearty, healthy vegetarian tacos with your garnishes of choice for a taco night favorite.
Chipotle Cauliflower Tacos with Garlic Aioli
If you’re a fan of spiced-filled veg tacos with all the hearty appeal of their meat-based counterparts, these are for YOU. The chipotle-roasted cauliflower alone is enough to win over even the most devout carnivore. In fact, all of these fillings would make a mighty delicious taco salad, too (if that’s more your jam).
Either way, this taco combination needs to make an appearance on your menu this week. They’re smoky, spicy, creamy, and just all-around total flavor fiestas. And with a drizzle of garlic aioli overtop, they make the ultimate vegetarian dinner.
How to Make Chipotle Cauliflower Tacos
The key to achieving a top-notch meatless taco is to ensure your veggies are properly roasted. This means crisp and caramelized on the outside with creamy insides. And luckily, it’s easier than you may think. Here’s how to best execute these cauliflower tacos:
Step 1: Season the Cauliflower
Toss the cauliflower florets in the chipotle mixture, which includes adobe sauce, honey, olive oil, lime zest, and spices. It’s best to toss the cauliflower and sauce in a large bowl, as opposed to on the baking sheet. Once the cauliflower is well-coated, spread it out on a baking sheet, avoiding any overlap.
Step 2: Roast the Cauliflower
Roasting cauliflower at a higher temperature for a longer period of time ensures crisp, caramelized florets. I suggest 425°F for about 40 minutes, stirring once halfway through.
Step 3: Make the Garlic Aioli
While the cauliflower cooks, prepare the 2 ingredient garlic aioli. (Spoiler alert: It’s not technically aioli since it doesn’t contain egg yolks, but it tastes strikingly similar.) All you need is full-fat Greek yogurt, one garlic clove, and a pinch of salt!
The key is to finely grate the garlic (ideally using a microplane) so it fully infuses the yogurt.
Step 4: Toast the Tortillas
I LOVE a good char on corn tortillas, however grilling them is usually out of the question. I also don’t have a gas burner, so that method is out, too. Therefore, I turn to my trusted cast iron skillet to achieve the perfect char every time.
Simply crank the burner up to medium-high heat and lay each tortilla in a dry cast iron skillet. Once you see bubbles form on the tortilla, that usually means the underside is well-charred and ready to flip. After heating each side to your preferred degree of char, stack the tortillas in a damp kitchen towel and fold it closed.
The moisture on the damp towel will steam the tortillas, adding moisture back into them so they’re perfectly pliable for easy assembly, and tender to eat.
Step 5: Assemble the Tacos
Spoon on a slick of refried black beans to each tortilla, followed by the chipotle-roasted cauliflower. Next, sprinkle on your crunchy garnishes of choice, followed by a drizzle of garlic aioli. And to finish, add a flurry of fresh cilantro or green onion, and you’re good to go!
What Veggies Go Well with Tacos?
These cauliflower tacos are best paired with something cooling and/or crunchy. Here are some of my favorite toppers and garnishes:
- Shredded cabbage: either red or green cabbage round out each bite with the perfect crunch.
- Sliced avocado: what is a taco without creamy avocado as a compliment?
- Fresh cilantro: a flurry of fresh cilantro adds bright top notes to these spice-filled tacos.
- Green onion: both the white and greens lend aromatic goodness and lovely crunch.
- Shaved radish: I LOVE the crisp texture and sometimes spicy bite of spring radishes.
- Homemade slaw: combine any or all of the above mentioned and create your own veggie slaw to go on top!
What Should I Serve with Cauliflower Tacos?
I love serving these tacos with a simple salad or rice dish. However, if you want a REAL crowd-pleaser, my Moroccan Butternut Squash and Poblano Salad is absolutely killer. Alternatively, this 20 Minute Summer Squash and Corn Fiesta Salad is always a winner on taco night. (Think street corn, but even more flavorful.)If you give this taco recipe a try, be sure to snap a pic and tag #dishingouthealth on Instagram so I can see your creations. Also, follow along on Facebook and Pinterest for the latest recipe updates!
More Vegetarian Taco Recipes to Try:
Chipotle Cauliflower Tacos
- Sheet pan
- 2 Tbsp. extra-virgin olive oil
- 1 Tbsp., plus 2 tsp. adobe sauce (from a can of chipotle peppers in adobe sauce)
- 1 Tbsp. honey
- 1 tsp. lime zest (reserve juice for squeezing over the tacos)
- 3/4 tsp. paprika
- 1/2 tsp. ground cumin
- 1/2 tsp. kosher salt
- 1 large head of cauliflower, sliced into florets
- 8 corn tortillas, toasted
- 1 (15-oz.) can refried black beans (sub classic refried pinto beans)
- Shredded red or green cabbage and fresh cilantro for garnish
- 1/3 cup plain full-fat Greek yogurt
- 1 garlic clove, peeled and finely grated (use a microplane, if you have it)
- 1/4 tsp. kosher salt
- Preheat oven to 425°F.
- Combine olive oil, adobe sauce, honey, lime zest, paprika, cumin, and salt in a large bowl; stir to combine. Add cauliflower florets and toss to coat. Spread florets on a baking sheet, avoiding any overlap. Roast for 35 to 40 minutes, tossing once halfway through, until tender and charred in some spots.
- Meanwhile, prepare Garlic Aioli by combining yogurt, grated garlic, and salt in a small bowl. Whisk in 1 to 2 Tbsp. water to thin out to desired consistency.
- Assemble tacos by spreading refried black beans evenly on each toasted tortilla. Top with chipotle-roasted cauliflower and garnishes of choice. Drizzle Garlic Aioli overtop, and finish with a squeeze of lime juice.