Vegan Baja Cauliflower Tacos
with Slaw, Pickled Jalapeño & Radishes, Chipotle Mayo & Guacamole
- Wheat
- Soy
Seasoned roasted cauliflower replaces the fried fish in these Baja-style tacos for a perfect vegan dinner idea! Here, you’ll coat florets in our smoky Blackening Spice Blend, then roast until crisp and golden. Tucked into warm tortillas with tangy-sweet slaw, pickled radishes and jalapeño, guacamole, and a drizzle of vegan chipotle-lime mayo, these tacos serve up all the bold flavors you crave. Witness the power of cauliflower!
Ingredients
1 unit
Jalapeño
4 ounce
Red Cabbage and Carrot Mix
3 unit
Radishes
10 ounce
Cauliflower Florets
1 unit
Lime
6 unit
Flour Tortillas
(Contains: Wheat, Soy)
4 tablespoon
Vegan Chipotle Mayonnaise
4 tablespoon
Guacamole
¼ ounce
Cilantro
1 tablespoon
Blackening Spice
Not included in your delivery
teaspoon (tsp)
Black Pepper
1 teaspoon (tsp)
Sugar
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Cut cauliflower florets into bite-size pieces if necessary. • Toss cauliflower on a baking sheet with a large drizzle of oil, half the Blackening Spice Blend (all for 4 servings), salt, and pepper. Roast on top rack until cauliflower is slightly charred and tender, 20-25 minutes.
• Meanwhile, halve jalapeño lengthwise, removing ribs and seeds for less heat; thinly slice into half-moons. Thinly slice radishes. Zest and halve lime. Roughly chop cilantro.
• In a small microwave-safe bowl, combine jalapeño, radishes, juice from half the lime, 1 tsp sugar (2 tsp for 4 servings), and a pinch of salt. Microwave for 30 seconds; set aside to pickle, stirring occasionally. • In a medium bowl, combine cabbage and carrot mix, half the cilantro, half the lime zest, juice from remaining lime, 1 tsp sugar (2 tsp for 4), and salt and pepper to taste.
• In a second small bowl, combine vegan chipotle mayo, 1 tsp water, and a pinch of lime zest to taste. Season with salt and pepper.
• Once cauliflower is done roasting, wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.
• Divide tortillas between plates. Spread half the chipotle-lime mayo in a line across the center of tortillas; fill with cabbage slaw (draining first) and cauliflower. • Top tacos with guacamole, remaining chipotle-lime mayo, and as many pickled veggies (draining first) as you like. Garnish with remaining cilantro and serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the bold, fresh flavors and textures; some found it surprisingly delicious for a vegan dish 🌶️.
- Ease of prep: Quick and easy to make with simple cleanup, though a few felt there were too many steps.
- Suggestions: Consider adding beans or extra protein; some wanted more cauliflower to fill tacos adequately.
- Portions: Several found it light or not filling enough as a main dish; adding a side like rice or beans could help.
- Texture: Roast cauliflower until crisp, not mushy; some preferred keeping radishes and jalapeños fresh for crunch.
Reviews from our home cooks
These were amazing! I do think it needed more cauliflower to fill up the tacos but other than that I would get this again. It was packed with flavor and different textures. My husband loved it too and was surprised by it.
This got mixed reviews from the fam. Loved the concept, thought it lacked in overall cohesive flavor. The cauliflower might have been better in the air fryer, by the time we put together the tacos it had a wet, smushy texture. The pickled radishes needed a little more punch. Pickled red onion and shallots from my fridge was better on the second one I ate.
These tacos were tasty and the blackening spice was good. My only complaint would be that the cauliflower isn't quite as nice in the taco once it cools down, so you do have to eat these pretty quickly, or they get a bit mushy.
I honestly could have used more cauliflower and guac for the tacos. Every thing else was portioned correctly. Recipe was quick and delicious
These came out better than I thought, not my first cauliflower taco either. Very tasty. I added 2 tsp of water to the mayo since I like a more crema consistency.
Delicious! Never had a cauliflower taco, but will definitely be making them more often. Full of flavor and so easy to make.
We're not Vegan, but my daughter is, and this was REALLY good. The roasted cauliflower was delicious. You never miss the meat!
The flavors in this were unexpectedly perfect. Hands down the best taco recipe yet. And packed full of veggies!
This was incredible! I cannot wait to make it again. Breaking up the cauliflower really small was helpful. It was also easy to prepare and clean up as I went.
Loved the cauliflower, radishes were interesting, sauce good. Just messy to eat and hard to pack for lunch.
