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Cauliflower Tacos with Avocado Crema

Your favorite tacos are now vegetarian with this easy recipe. A creamy avocado and yogurt sauce is the perfect addition to the crispy cauliflower.

Serves 4
Ready in 45 mins
Prep time 10 mins
Cooking time 35 mins
415 calories per serving


> Cooking spray
> 1 head cauliflower
> 3/4 cup all-purpose flour
> 3/4 cup low-fat milk
> 1 tbsp sodium-free chili powder
> 1 tsp garlic powder
> 1 ripe avocado
> 1/2 cup nonfat yogurt
> 1 lime
> 10 corn tortillas, warmed
> 1/2 (8 oz) pkg shredded red cabbage
> Cilantro, as needed


Preheat oven to 425°F. Line a large baking sheet with parchment. Coat parchment with the cooking spray. Cut the cauliflower into small florets (about 8 cups). In a large bowl, combine the flour, milk, chili powder, and garlic powder. Season with salt and pepper. Add cauliflower to batter, coating each piece evenly.
Pour coated cauliflower onto prepared baking sheet, spreading into an even layer. Spray cauliflower with cooking spray. Bake 15 min. Flip cauliflower and coat again with cooking spray. Bake another 15 min., until tender.
Meanwhile, make the avocado crema. To a blender, add the avocado, yogurt, and zest from the lime. Blend until smooth and creamy. Season with salt. To assemble tacos, add cooked cauliflower to tortillas and top with the cabbage, cilantro, and avocado crema. Garnish with lime wedges, if desired.


If desired, cook in an air fryer at 375°F 10–20 min., shaking halfway through.

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