Turn that cauliflower into an epic weeknight dinner that’s packed with flavour! These easy roasted cauliflower tacos are wrapped with creamy, smashed chipotle white beans for a boost of fiber and protein.

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I love a taco. I think it’s one of the most perfect foods in existence…not the least of which is that my family will never turn down a taco night. So I’m always looking for new ways to make them. 

And then I was looking at the head of cauliflower in my fridge thinking, will it taco??

I honestly don’t make a ton of straight up vegetable tacos because the little dietitian in my head is always like, ‘but what about protein??’ 

I don’t know about you, but I like to feel full and satisfied after a meal. I also wanted a cauliflower taco, dang it, and so my solution was this: whip up a little flavour bomb white bean puree with chipotle peppers to add a boost of filling fiber and plant-based protein. 

Holy heck, are these a win. SO easy: less than 15 minutes of hands on time, just a handful of ingredients and they are SO flavourful they taste like a whole lot more effort. The oven roasted cauliflower is well-spiced but not spicy…so if you’ve got wee ones, it will work. 

And the chipotle white bean puree is straight fire (skip it – or reserve some plain smashed white beans – for kiddos). It really takes them over the top. We like to serve these with some tots on the side too.

If you’re looking for an easy weeknight dinner that just so happens to be vegan, gluten free and nut free, this one is a winner. Want even more low effort, flavourful plant-based recipes?

Grab a copy of my latest cookbook Plant Magic!

Let me show you how easy it is to make these roasted cauliflower tacos

You could also buy high protein tortillas to boost the protein.

If you’re trying to eat more fibre, this is a perfect dinner option. It will vary based on the tortillas you use, but one serving (on 2x 6 inch whole grain tortillas) will have about 12g protein and 11g fibre. Plus any toppings you use!

But I always have a batch of my homemade taco seasoning on hand. It takes like 2 minutes to whip up.

These easy cauliflower tacos pack in a ton of flavour and nutrition…but I can never leave well enough alone and I do like a topping or two. You could whip up a quick coleslaw for even more veggies…or try my yummy avocado crema (it takes like 3 min to whip up!). I’ve also done sliced avocado and cilantro.

All are awesome!

More yummy vegan tacos and burritos:

Sheet Pan Cauliflower Tacos with Creamy Chipotle White Beans

4 servings

Prep Time: 10 minutes mins

Cook Time: 25 minutes mins

Total Time: 35 minutes mins

Turn that cauliflower into an epic weeknight dinner that’s packed with flavour! These easy roasted cauliflower tacos are wrapped with creamy, smashed chipotle white beans for a boost of fiber and protein.

Roasted Cauliflower

• 1 medium cauliflower, at least 2lbs, chopped into 1 inch florets
• 2 tablespoons avocado oil, or other neutral oil
• 2 tablespoons taco seasoning, storebought or homemade!

Chipotle White Beans

• 14 ounce can white beans, drained and rinsed
• 3 chipotle peppers in adobo sauce
• ½ lime, juiced
• 1 tablespoon vegan mayo
• ½ teaspoon sugar
• ½ teaspoon garlic powder
• ¼ teaspoon salt

To serve (topping ideas optional, choose your fave!)

• 8 6 inch tortillas, gluten free, whole grain or high protein
• 2 cups coleslaw, dressing idea in notes!
• 1 avocado, sliced
• cilantro, minced
• 1 recipe avocado crema

• Start by preheating your oven to 425℉ (220℃).

  Line a baking sheet with parchment paper.

• Place the cauliflower florets on the baking sheet, drizzle with oil and taco seasoning and toss well with your hands.

• Pop into the oven for 10 minutes, stir, then roast for 10-15 minutes more until tender and browned.

• While the cauliflower is roasting, add the white beans, chipotle, lime juice, mayo, sugar, garlic powder and salt to a bullet blender or blending cup.

• Blend until creamy and smooth, about 1 minute. Taste and adjust lime juice or salt if needed until it tastes really bright and flavourful. Set aside.

• To serve, spread about 2 tablespoons chipotle white beans on each tortilla, top with cauliflower and your desired toppings.

Want to make a quick coleslaw dressing? In the bottom of a salad bowl, whisk juice of half a lime, 1 tsp oil, plus salt and pepper to taste.

Add 2 cups of coleslaw mix and toss well!