Roasted Cauliflower Tacos with Cilantro-Avocado Sauce

Not every great taco needs meat. Cauliflower — roasted hot with cumin, chili powder, and smoked paprika — gets crispy on the edges, tender in the middle, and holds its own against any protein on the plate. Top it with a creamy cilantro-avocado sauce and you have a vegetarian taco that nobody at the table will complain about.

At North Shore Tacos, vegetarian is one of the protein options on our menu. You can order it in our Surfin’ Tacos, Beach Burrito, Gnarly Nachos, or Da Kine Quesadilla — served with the same jack cheese, fresh lettuce, pico de gallo, and Surf Sauce as every other plate. The recipe below is a different take for your home kitchen: roasted cauliflower with a from-scratch avocado sauce that comes together in about 30 minutes.

What You Will Need

For the Cauliflower

• 1 large head cauliflower, cut into bite-sized florets
• 2 to 3 tablespoons avocado or coconut oil
• 3 teaspoons ground cumin
• 2 teaspoons chili powder
• 2 teaspoons smoked paprika
• 1 teaspoon sea salt

For the Cilantro-Avocado Sauce

• 2 ripe avocados
• 1/2 cup plain Greek yogurt
• 1/3 bunch fresh cilantro
• 2 cloves garlic
• Juice of 1 lime
• Salt to taste

For Serving

• 12 corn tortillas
• Red cabbage, thinly sliced
• Fresh cilantro
• Lime wedges

How to Make Them

Roast the Cauliflower (25 minutes)

Preheat your oven to 400°F. Spread the cauliflower florets across a large baking sheet — give them room so they roast instead of steam. Drizzle with oil and toss with the cumin, chili powder, paprika, and salt until every piece is evenly coated.

Roast on the bottom rack for 20 to 25 minutes. The key here: do not stir them too often. Let the bottoms get golden and crispy. That caramelized edge is where all the flavor lives.

Make the Sauce (5 minutes)

While the cauliflower roasts, blend the avocados, Greek yogurt, cilantro, garlic, lime juice, and salt until smooth. Taste and adjust — more lime for brightness, more salt to bring out the avocado flavor. The sauce should be creamy enough to drizzle but thick enough to stay on the taco.

Substitution: If cilantro tastes like soap to you, swap it for fresh parsley or a handful of basil. The sauce still works.

Assemble

Warm the tortillas over a flame or in a dry skillet. Spread a spoonful of the cilantro-avocado sauce on each one, pile on the roasted cauliflower, and top with sliced red cabbage, fresh cilantro, and a squeeze of lime.

That is it. Twelve tacos, four people, zero complaints.

Tips

• Cut the florets small. Bite-sized pieces roast faster and fit in a tortilla without falling out.
• Use the bottom rack. The closer the cauliflower is to the heat source, the crispier the edges get.
• Double the sauce. It keeps for 2 days in the fridge and works just as well on rice bowls, salads, or as a chip dip.
• Add heat. Toss a diced jalapeño into the sauce blend, or sprinkle cayenne over the cauliflower before roasting.

Make It a Full Meal

Serve alongside rice and beans for a complete plate. A side of pineapple salsa adds tropical sweetness that pairs perfectly with the smoky spice on the cauliflower.

Try Our Vegetarian Option

If you want us to handle the cooking, our vegetarian protein is available in every plate on the menu — from Surfin’ Tacos to Beach Burritos — at both locations.

Visit us at the Hau’ula restaurant or the Sharks Cove food truck and let us know you want it veggie.

Check out our full menu for pricing and all available options.