Crispy, spiced cauliflower tucked into warm tortillas — crunchy, a little smoky, and totally vegan. Spiced Cauliflower Tacos make weeknight dinners feel like a fiesta, and your air fryer does most of the heavy lifting. Ready?
I’ll walk you through the full recipe, equipment, timing, nutrition, and my favorite tweaks — all in plain language like I’m chatting with a friend over the stove. Let’s make these tacos sing.
Quick Recipe info
- Total Time: 25 minutes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Yield: 4 servings (2 tacos each)
- Diet: 100% vegan
Why these tacos rock
Ever crave tacos but don’t want the heavy meat? These Spiced Cauliflower Tacos give you all the texture and flavor without the guilt. Roasted (air-fried) cauliflower gets that irresistible crunch, while spices like chili and cumin bring the classic taco vibe. Plus, they come together fast — perfect for busy nights when you still want something Instagram-worthy. Who says quick can’t be delicious?
Ingredients (for 4 servings — 2 tacos per person)
- 1 medium head cauliflower, cut into florets
- 2 tbsp olive oil
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/4 tsp salt (adjust to taste)
- 8 small corn or flour tortillas (use gluten-free if you need)
- 1 cup shredded cabbage (green or red)
- 1/2 cup diced avocado
- 1/4 cup chopped cilantro
- 1/4 cup crumbled vegan cheese (use a good melty one)
- Lime wedges, for serving
Bold tip: Use vegan cheese (not dairy) to keep this recipe 100% plant-based.
Equipment (nothing fancy)
- Air fryer (or a very hot oven on a sheet pan)
- Mixing bowl and spoon/tongs
- Sharp knife and cutting board
- Measuring spoons
- Skillet (optional, to warm tortillas)
FYI: An air fryer gives the best crunch in under 15 minutes. If you don’t own one, your oven still works — roast at 425°F (220°C) for 20–25 minutes.
Step-by-step Instructions for Vegan Spiced Cauliflower Tacos
- Preheat your air fryer to 375°F (190°C).
- Toss cauliflower florets in a bowl with 2 tbsp olive oil, chili powder, cumin, garlic powder, smoked paprika, and salt. Coat everything well.
- Place cauliflower in a single layer in the air fryer basket. Cook 12–15 minutes, shaking halfway, until the edges turn crispy and brown. Cook in batches if your air fryer gets crowded — more space = more crunch.
- Warm tortillas in a dry skillet or microwave for 15–20 seconds so they fold without cracking.
- Assemble tacos: add a handful of shredded cabbage, 3–4 pieces of cauliflower, diced avocado, chopped cilantro, and a sprinkle of vegan cheese. Finish with a squeeze of lime.
- Serve immediately and watch everyone fight over the last taco. (Not that I encourage taco wars… but they happen.)
Nutrition (approximate per serving — 2 tacos)
- Calories: ~280 kcal
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 14 g (Saturated ~3 g, Unsaturated ~10 g)
- Carbohydrates: 32 g
- Fiber: 7 g
- Protein: 7 g
- Cholesterol: 0 mg (vegan)
These numbers give you a realistic idea if you track calories. Add chips, rice, or a generous drizzle of sauce and the totals will climb — so plan accordingly. 🙂
Tips to get extra-crispy cauliflower
- Don’t overcrowd the basket — crowding steams instead of crisps.
- Dry the florets well after washing for better browning.
- Give them space and shake the basket halfway through for even browning.
- Cook in batches if needed — it takes longer, but you’ll thank me for the crunch.
Flavor variations (keep it fun)
- Smokier: Add 1/4 tsp extra smoked paprika or a dash of chipotle powder.
- Tangy slaw: Toss shredded cabbage with lime juice and a pinch of salt for a quick slaw.
- Sweet kick: Drizzle a little maple-chipotle sauce over the cauliflower.
- Herby: Swap cilantro for parsley or add finely chopped green onion.
Which one sounds best to you? I tend to add a quick lime slaw because it cuts through the spice and tastes fresh.
Still Hungry, Try It Next recipe :-
Vegan Coconut-Crusted Chickpea Tenders
Serving suggestions & sides
- Rice & beans on the side for a heartier meal.
- Pickled red onions add brightness and tang.
- Corn salsa or mango pico brings sweet contrast.
- Sliced radish gives a crunchy bite.
Serve a margarita if you want to impress your guests — or keep water and a lime wedge for a cozy family dinner.
Storage & reheating (leftovers, yay)
- Store cauliflower in an airtight container in the fridge for up to 3 days.
- Reheat in the air fryer at 350°F (175°C) for 3–5 minutes to revive the crispiness. Avoid microwaving if you want crunch — microwaves make it soggy.
- Prep tip: Roast extra cauliflower and use it on salads, bowls, or in wraps later in the week.
Comparison: Spiced Cauliflower Tacos vs. Other Taco Fillings
- Vs. grilled portobello: Portobello gives a meaty chew, but cauliflower gives a lighter, crunchier texture. I rotate both depending on mood.
- Vs. tofu: Tofu soaks up flavors well but lacks that roasted bite. Air-fried cauliflower provides crisp texture without pressing or marinating.
- Vs. battered vegan fish: If you want indulgence, battered options win — but cauliflower wins for ease and speed.
Short verdict: For quick, weeknight tacos that still impress, spiced cauliflower wins hands down.
Common mistakes & fixes
- Mistake: Overcrowding the air fryer.
Fix: Cook in batches. Don’t rush the crisp. - Mistake: Under-seasoning.
Fix: Taste a piece after roasting and add a tiny pinch more salt if needed. - Mistake: Drowning tacos with sauce.
Fix: Keep sauce light and add crunchy toppings to balance moisture.
A tiny personal story (because food connects people)
I first made these tacos when I tried to impress a friend who swore she hated cauliflower. I roasted them, threw them in tacos, and she asked for the recipe — then asked for seconds. I still tease her about her “cauliflower confession” at every gathering. Food can flip opinions fast, right?
Still Hungry, Try It Next recipe :-
Vegan Crispy Tofu Nuggets with Dipping Sauce
My Final notes
If you search for Spiced Cauliflower Tacos, you’ll find variations — oven-roasted, battered, BBQ glazed, and more. This version highlights air-fryer crunch, simple spices, and quick prep, making it perfect for busy cooks who care about texture. Use tags like air-fryer cauliflower tacos, vegan tacos, spiced cauliflower tacos, and weeknight vegan dinner to help others find this delicious recipe.
Ready to make them?
Grab a head of cauliflower and your air fryer, and I’ll bet you finish a plate before you know it. These Spiced Cauliflower Tacos balance spice, crunch, and creaminess without any animal products — simple, fast, and totally satisfying. Go make tacos. Eat well. Repeat.
Vegan Spiced Cauliflower Tacos (Air-Fryer Crunch
Ingredients
Equipment
Method
- Preheat your air fryer to 375°F (190°C).
- Toss cauliflower florets in a bowl with 2 tbsp olive oil, chili powder, cumin, garlic powder, smoked paprika, and salt. Coat everything well.
- Place cauliflower in a single layer in the air fryer basket. Cook 12–15 minutes, shaking halfway, until the edges turn crispy and brown. Cook in batches if your air fryer gets crowded — more space = more crunch.
- Warm tortillas in a dry skillet or microwave for 15–20 seconds so they fold without cracking.
- Assemble tacos: add a handful of shredded cabbage, 3–4 pieces of cauliflower, diced avocado, chopped cilantro, and a sprinkle of vegan cheese. Finish with a squeeze of lime.
- Serve immediately and watch everyone fight over the last taco. (Not that I encourage taco wars… but they happen.)
Notes
Nutrition (approximate per serving — 2 tacos)
- Calories: ~280 kcal
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 14 g (Saturated ~3 g, Unsaturated ~10 g)
- Carbohydrates: 32 g
- Fiber: 7 g
- Protein: 7 g
- Cholesterol: 0 mg (vegan)
Tips to get extra-crispy cauliflower
- Don’t overcrowd the basket — crowding steams instead of crisps.
- Dry the florets well after washing for better browning.
- Give them space and shake the basket halfway through for even browning.
- Cook in batches if needed — it takes longer, but you’ll thank me for the crunch.
Hi — I’m Rachel. I’m a wife, a mom, and a home cook who believes that food should bring comfort, joy, and compassion to the table. I live with my family — two hungry little foodies who are my most honest recipe testers — and together we’ve built a kitchen culture that’s all about good food that happens to be 100% vegan. I started this blog because I wanted a place to share the recipes that keep our days moving, the dishes that make weeknights feel a little easier, and the meals that become our little family traditions.