Chipotle Cauliflower Tacos with Garlic Aioli

5 from 17 votes
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Chipotle Cauliflower Tacos with Garlic Aioli are just as nutritious as they are delicious. Enjoy these hearty, vibrant vegetarian tacos on any weeknight for a total flavor fiesta.

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Chipotle cauliflower tacos arranged on a cutting board, surrounded by lime wedges.

Why You’ll Love these Chipotle Cauliflower Tacos

If you’re a fan of boldly-spiced veggie tacos with all the hearty appeal of their meaty counterparts, these are for YOU.

Just like my BBQ Cauliflower Tacos, this chipotle version will surely win over the hearts of plant and meat lovers alike.

In fact, all of these fillings make a mighty delicious taco salad too, if that’s more your jam. (And if so, add this Quinoa Taco Salad to your list next!)

The cauliflower is paired with a 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 and one garlic clove.

These tacos are smoky, spicy, creamy, and check all of the boxes for a satisfying taco.

How to Make 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 with the method in this recipe.

The Ingredients:

Recipe ingredients arranged on a wooden platter with labels.
  • Caulifower: You need 1 medium head of cauliflower, which should equal about 6 to 7 cups of florets.
  • Adobo Sauce: This is the sauce that chipotle chiles are canned in. It’s super smoky and spicy, so a little goes a long way. (It’s also the secret ingredient in these delicious Vegan Chipotle Bowls.)
  • Honey: A little honey lends acid and sweetness to the sauce. Alternatively, you can use maple syrup.
  • Spices: I love the earthy spice of cumin and brightness or paprika.
  • Yogurt: Full-fat Greek yogurt or sour cream will work here. If making the tacos vegan, use your favorite plant-based yogurt alternative.
  • Garlic: You need either 1 clove of fresh garlic, or 1 tsp garlic powder.
  • Cabbage: For a pop of color and quintessential crunch. Feel free to use purple or green cabbage.
  • Cilantro: Use both the leaves and tender stems of cilantro in the slaw. If you’re not a cilantro lover, you can swap it for parsley.
  • Tortillas: Any variety of tortilla– corn, flour, cassava, etc.– will work here.
  • Lime: Fresh lime juice adds a bright hit of acid to the slaw.

For a complete list of recipe ingredients and quantities, see the recipe card below.

The Directions:

Step 1: Prepare Cauliflower by tossing the florets in the chipotle mixture, and spreading on a baking sheet, avoiding any overlap.

Step 2: Roast Cauliflower at 425°F for about 35 minutes, stirring once halfway through.

Cauliflower florets being tossed in chipotle mixture and roasted until crisp on a rimmed baking sheet.

Step 3: Prepare Slaw by mixing cabbage, cilantro, lime, and salt.

Step 4: Prepare Garlic Aioli by combining yogurt and grated garlic; mix well.

Cabbage-cilantro slaw being mixed in a bowl, and garlic aioli after mixing in a separate bowl.

Step 5: Assemble Tacos by spreading garlic aioli on each tortilla. Top with cauliflower, slaw, and avocado.

A tortilla topped with garlic aioli, chipotle-roasted cauliflower, and slaw.

How to Toast Tortillas:

I LOVE a good char on corn tortillas, however grilling them is usually out of the question.

To toast tortillas on the stove, simply crank the burner up to medium-high heat and lay each tortilla in a dry cast iron skillet. (Or directly over the flames if using a gas stove.)

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.

Topping Suggestions

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.
  • Avocado: what is a taco without creamy avocado as a compliment?
  • Fresh cilantro: a flurry of fresh cilantro adds bright top notes.
  • 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.
  • Cotija cheese: For salty richness.
Chipotle cauliflower tacos topped with a cabbage slaw styled on a wooden cutting board.

More Vegetarian Taco Recipes to Try:

If you give this recipe a try, be sure to snap a picture and tag #dishingouthealth on Instagram. Also, follow along on Facebook and Pinterest for the latest recipe updates!

5 from 17 votes

Chipotle Cauliflower Tacos

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.
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 3


  • Large rimmed baking sheet
  • Mixing bowls


  • 3 Tbsp. extra-virgin olive oil
  • 2 Tbsp. adobo sauce (from a can of chipotle chiles in adobo)
  • 2 tsp. honey
  • 1/2 tsp. paprika
  • 1/2 tsp. ground cumin
  • 3/4 tsp. kosher salt, divided
  • 1 medium head cauliflower, sliced into 2" florets (about 6 cups)
  • 2 cups shaved red cabbage
  • 1/3 cup chopped cilantro
  • 2 Tbsp. fresh lime juice
  • 6 tortillas, warmed
  • 1 medium ripe avocado, sliced

Garlic Aioli

  • 1/2 cup plain full-fat Greek yogurt
  • 1 garlic clove, peeled and grated (using a microplane)
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  • Preheat oven to 425°F.
    In a large bowl, combine olive oil, adobo sauce, honey, paprika, cumin, and 1/2 tsp. salt; mix well. Add cauliflower florets and toss to coat.
    Arrange cauliflower on a large rimmed baking sheet (coated with parchment, if desired, for easy cleanup) in a single layer and roast, tossing halfway through, until golden brown and crisp-tender, about 30 to 35 minutes.
  • Meanwhile, prepare slaw by combining cabbage, cilantro, lime juice, and remaining 1/4 tsp. salt in a medium bowl; toss well. (The slaw will slightly soften as it sits.)
  • Prepare Garlic Aioli by combining yogurt and grated garlic in a small bowl; mix well.
  • Assemble tacos by spreading Garlic Aioli on each tortilla. Top with chipotle-roasted cauliflower, slaw, and sliced avocado.


  • For a lower carb alternative, serve the toppings over chopped romaine and enjoy taco salad style.
  • For extra protein, add crispy chickpeas or canned refried black beans.


Serving: 2tacos | Calories: 460kcal | Carbohydrates: 50g | Protein: 13g | Fat: 25g | Saturated Fat: 4g | Sodium: 725mg | Fiber: 12g | Sugar: 12g

I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.

If you love this recipe, please leave a star rating and review below!

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5 from 17 votes (6 ratings without comment)

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Recipe Rating


  1. Jennifer says:

    5 stars
    I have made a few times now and super easy and super delicious! In fact am making them again tonight 🤤

  2. Becky says:

    5 stars
    Another 5 star recipe from Jamie! A perfect combination of veggies and flavors! For a little extra sweetness, I added some sweet and hot jalapeños from Trader Joe’s. So, SO good! I can’t wait to make these again!

  3. Angie says:

    5 stars
    So good! Literally every one of your recipes is a 10/10. I’ve tried 6 of them so far and actually look forward to cooking now. Great work 👏

  4. MKMM says:

    5 stars
    Delicious! I made for a group of vegetarians, pescatarians, and meat lovers, and all thought this dish was great. Highly recommended.