Vegan Cauliflower Tacos

These tacos are the answer to the prayers of vegans everywhere! Because, what’s better than a plant-based taco that is as delicious as it is nutritious?

Even though these babies are free of meat, each bite has that signature taco taste that you know and love.

Serve up this taco “meat” in a traditional soft or hard shell OR switch it up and wrap it in a crisp romaine heart for a fresh twist! Don’t forget to top your taco with my fresh Pico de Gallo and a ripe avocado. Bon appétit!

Vegan Cauliflower Tacos

Prep time: 10 minutes

Cook time: 10 minutes

Total time: 20 minutes

Yield: 4 servings


Small glass jar (like this one)
Food processor (see mine!)
A large sauté pan (see the one I used!)


For the seasoning:
1 tbsp chili powder
1/2 tsp garlic powder
1/2 tsp paprika
1/2 tsp cumin
1 tsp kosher salt
For the taco:
1 Tbsp olive oil
3 white mushrooms
1/2 onion
1 cup cauliflower florets
Up to 1 Tbsp water
Taco shells or Romaine hearts
Optional toppings:
Pico de Gallo


  1. First prepare the seasoning. To do so, combine the spices in a small glass jar so any extras can be easily preserved.
  2. Set the seasoning aside and begin preparing the taco stuffing. Pulse cauliflower in the bowl of a food processor until it is has the consistency of couscous. Set aside.
  3. Heat olive oil over low heat in a large sauté pan. Wash and chop the mushrooms then add them to the pan.
  4. Allow the mushrooms to cook on low while you peel and chop the onions. Then add them to the pan.
  5. Add in pulsed cauliflower once the onions are fragrant. Increase heat to medium and stir in 1 Tbsp of your pre-made taco seasoning.
  6. Add water 1 tsp at a time to create a consistency similar to the juices in a beef taco.
  7. Once the mushrooms and onions are soft and the cauliflower is well cooked and seasoned, remove pan from heat and build taco in either a romaine heart or taco shell. Enjoy!



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