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Cauliflower tinga tacos

Cauliflower Tinga Tacos

  • Author: Jess
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 mins
  • Yield: 6 servings 1x
  • Category: Entree
  • Method: Cook
  • Cuisine: Mexican


Spicy and tangy these cauliflower tinga tacos pack a punch! 



Cauliflower tinga 

  • 1 tbsp olive oil 
  • 1 medium cauliflower, cut into florets
  • 1 tbsp olive oil
  • 1 onion, chopped
  • 2 garlic cloves, finely chopped
  • 2 chipotle peppers in adobo
  • 1 tsp chilli powder
  • 1/2 tsp cumin
  • salt and pepper to taste
  • 45 tbsp water


  • Corn tortillas
  • Shredded cabbage
  • cilantro
  • avocado
  • sour cream (vegan or regular)


  1. Preheat the oven to 450 degrees F and line a baking pan with parchment paper. 
  2. Coat the cauliflower with olive oil and roast for 20-25 minutes until golden brown. 
  3. Heat olive oil in a small pan on medium-high heat then add the onion and garlic let cook for 2 minutes. Add the rest of the sauce ingredients and let cook on medium for 2-3 minutes.
  4. Transfer to a blender and blend until smooth.
  5. Pour the sauce on the roasted cauliflower and toss together until evenly coated.
  6. Toast your corn tortillas and fill them with the cauliflower tinga and toppings.


Don’t forget to toast your corn tortillas! This makes them taste SO good! 


  • Serving Size: 1 taco
  • Calories: 140g
  • Sugar: 4g
  • Fat: 6g
  • Saturated Fat: 1g
  • Carbohydrates: 20g
  • Fiber: 6g
  • Protein: 4g

Keywords: roasted cauliflower tacos, how to make cauliflower tacos, vegan, gluten-free, tinga sauce