Roasted Cauliflower and Bean Tacos with Avocado Lime Sauce

(8-12 tacos)
Total Time:
Jump to RecipeA cauliflower taco that has avocado sauce on top.

If you are looking for a new vegetarian taco recipe, you've got to try these roasted cauliflower tacos.

The roasted cauliflower is tossed with a bunch of seasoning that adds a spicy burst of flavor to the tacos. After you bake the cauliflower you top the tacos with beans, cabbage, and a bright avocado cilantro sauce.

How to customize these tacos

These tacos are easy to customize. Just swap out your favorite toppings as needed.

  • Spices. There are a few different spices in this spice mixture. You can tweak the amounts based on your preferences. To make these less spicy just reduce the chili powder to 2 tsp. If you want them to be more spicy add in 1 tsp of cayenne pepper or top the tacos with your favorite hot sauce.
  • Tortillas. I think these tacos are best with flour tortillas but corn tortillas will work as well. In terms of size, I would go with 4 or 6-inch tortillas. If you are using 4-inch tortillas you will get about 12 tacos whereas you will get about 8 taocs with the 6-inch tortillas.
  • Cabbage. I love to use red cabbage in this recipe to add a bright pop of color, but green cabbage works really well too. If you are not a fan of cabbage try using shredded lettuce or romaine in place of the cabbage.
  • Cilantro. Some people are not a fan of cilantro. If this is you, just remove it from the sauce. You can add in a couple of green onions instead.
  • Refried Beans. I love adding refried beans to tacos because it adds a creamy element that pairs nicely with the crispy cauliflower. If you don't like refried beans you could easily swap them out for black beans or pinto beans.
  • Other Toppings. You can also add on some pico de gallo, extra cilantro, or red onion.
Overhead shot of 3 cauliflower tacos.

Tips for the best tacos

  • Break the cauliflower into small pieces. The smaller pieces of cauliflower work well in tacos because it makes them easier to bite into. The smaller pieces also gives you more surface area to soak in all that taco seasoning. It does take a little extra time in the beginning to chop up the cauliflower florets but it’s so worth it in the end!
  • Heat the tortillas. Before serving, I love to quickly warm up the tortillas on a hot griddle or pan. You could also place them on a plate in the microwave for a few seconds.
  • Heat the refried beans. To make the beans easier to spread, heat them up before adding them to the tacos. You can do this on the stove or in the microwave. If you heat them on the stove, try to use a non-stick pot so the beans don’t cook to the edges.

Common Questions

Can these tacos be vegan?

Yes! Just swap out the sour cream for a vegan sour cream or yogurt and you will have vegan tacos. Just make sure to use a plain, unflavored alternative.

Can I make these tacos ahead of time?

Yes! You can make the cauliflower and the avocado sauce ahead of time. Just store them in an airtight container and place them in the fridge until you are ready to use. I would try to use them within 1-2 days. The avocado sauce will start to brown over time so I like to use it fairly soon.

If you need to reheat the cauliflower just toss it on a baking sheet or in a large frying pan to heat up for a few minutes. You can also reheat in the microwave but the stove or oven will help keep the cauliflower crispy.

Can I use cauliflower rice?

I wouldn't recommend using cauliflower rice because it is almost too broken down. You still want the tacos to have a little bite. With that said, you could definitely give it a try. If you do, let me know how it goes! I would love to hear what you think.

Close up of a cauliflower and bean taco.

Other Vegetarian Taco Recipes

If you are looking for vegetarian tacos I have a few other ones that I love. You should try these crispy potato and poblano tacos or the portobello mushroom tacos.

Roasted Cauliflower and Bean Tacos with Avocado Lime Sauce

5 stars4 stars
(8-12 tacos)
Prep Time:
Cook Time:
Total Time:



  • 1 head of cauliflower, cut into small bite size pieces (about 5-6 cups)
  • 2 tbsp olive oil
  • 1 tbsp ground cumin
  • 1 tbsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 1/2 tsp garlic powder

Avocado Sauce

  • 1/2 cup sour cream
  • 1/4 cup water
  • 1/4 cup cilantro
  • 1 lime, juiced
  • 1 large ripe avocado
  • 1/2 tsp kosher salt


  • 1 can (14oz) refried beans
  • 12 - 4” flour tortillas
  • 2 cups sliced cabbage (red or green)
  • cilantro, for topping


  1. Preheat the oven to 425°F. Line a baking sheet with parchment paper and set aside.
  2. In a large bowl, toss the cauliflower with the olive oil and seasoning. Add the cauliflower to a lined baking sheet and bake for 20 minutes. Remove from the oven and toss. Then add it back to the oven and bake for another 10 minutes or until the edges of the cauliflower are starting to brown..
  3. While the cauliflower cooks, make your avocado sauce. Place all the avocado sauce ingredients in a blender or food processor and blend until smooth. Taste and adjust as needed.
  4. Heat up the refried beans by placing them in a saucepan over medium-low heat for a few minutes. Make sure to stir them so they don’t stick to the bottom. You could also add the beans to a microwave-safe bowl and microwave for 1-2 minutes.
  5. To the tortillas add the warmed refried beans, and top with cauliflower, cabbage, cilantro and avocado sauce.
  6. Enjoy!


*You can use 12-4” tortillas or 8-6” tortillas.

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