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When You Want Tacos but Feel Guilty About that Cauliflower Wasting Away in the Fridge, Make These

All the smoky satisfaction of a taco, but packed with veggies

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Much like noted taco enthusiast LeBron James, we enjoy ourselves a Taco Tuesday. Taco Wednesday through Monday aren’t bad either. And while we love to go out and support our local taqueros  and taqueras who offer plant-based options, sometimes you want to whip up something at home. Maybe you even want to make something a little healthier than the usual late-night soyrizo order. When that feeling hits, this cauliflower taco recipe is just the thing. Its star ingredient, cauliflower, a cruciferous vegetable, is low in carbs, fibrous, and rich in folate and vitamins C, E and K – that means it’ll keep you full on a limited number of calories while still packing a hefty nutritional punch. Don’t skip the crema – it’s made with avocado, famously nutritious and rich in heart-healthy fats.


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 with Chunky Guacamole

Tempeh Taco Bowl with Mango Salsa

Smoky Cauliflower Tacos with Avocado Crema

Prep Time
15 min
30 min


  • 1 small head cauliflower, broken into florets
  • 4 tsp extra-virgin olive oil, divided 
  • 1 tsp smoked paprika
  • ½ tsp ground cayenne
  • ½ tsp sea salt, divided
  • 3 ears corn, husked
  • ¼ cup full-fat sour cream
  • 1 avocado, peeled, pitted and halved, divided
  • 1 lime, juiced
  • 8 4-inch corn tortillas
  • ⅓ cup shredded Monterey Jack cheese
  • ½ cup fresh cilantro, optional


  1. Preheat a greased grill or grill pan to medium-high.
  2. In a large bowl, toss cauliflower florets with one-half of oil until well coated. Add paprika, cayenne and one-half of salt; toss to coat. Rub corn with remaining one-half of oil. Grill cauliflower and corn, turning occasionally until softened and lightly charred, 12 to 16 minutes. (TIP: If your barbecue grates are widely spaced, use a grilling basket to prevent cauliflower from falling through.)
  3. Meanwhile, in a small blender, combine sour cream, one-half of avocado, lime juice and remaining one-half of salt; blend until smooth.
  4. Place tortillas on grill and cook, flipping once, until softened and lightly charred, 20 seconds per side. Wrap tortillas in a clean kitchen towel to keep warm. (NOTE: Do not overcook tortillas or you’ll end up with chips.)
  5. Remove corn kernels from the cob using a sharp knife. Transfer cauliflower from grill to a bowl and immediately top with cheese. Cover dish to create steam and help melt cheese. Thinly slice remaining one-half of avocado. Divide cauliflower and corn among tortillas. Top each taco with avocado slices, corn kernels, avocado crema and cilantro (if using).


From Clean Eating

Nutrition Information

  • Serving Size ¼ of recipe
  • Calories 325
  • Carbohydrate Content 37 g
  • Cholesterol Content 15 mg
  • Fat Content 19 g
  • Fiber Content 8 g
  • Protein Content 9 g
  • Saturated Fat Content 5 g
  • Sodium Content 348 mg
  • Sugar Content 7 g
  • Monounsaturated Fat Content 9 g
  • Polyunsaturated Fat Content 2 g