July 18, 2026
URL: https://www.birdseye.com/recipes/dinner/cauliflower-tacos-10765
- Prep time 30 minutes
- Total time 30 minutes
- Servings 4
Ingredients
-
2 bags (10 oz each) Birds Eye® Steamfresh Cauliflower Florets
-
2 tablespoons taco seasoning mix
-
2 tablespoons vegetable oil
-
1/3 cup plain 2% Greek-style yogurt
-
1 large avocado, pitted, peeled
-
1/4 cup fresh cilantro
-
3 tablespoons lime juice
-
1 teaspoon kosher salt
-
2 tablespoons water
-
8 corn tortillas (6 inch)
-
1 cup shredded red cabbage
-
1 cup chunky tomato pico de gallo
Nutrition Information
659 calories, 82g carbs
Directions
-
Step one
Adjust oven rack to upper third of oven and preheat oven to 450°F.
-
Step two
Microwave cauliflower in steam fresh bag for 2 ½ minutes, just until defrosted. Drain cauliflower if necessary and blot dry with paper towels. Cut cauliflower into bite-sized pieces and place on large sheet pan.
-
Step three
Add taco seasoning and oil to cauliflower and toss to coat. Spread in single layer on pan.
-
Step four
Bake cauliflower for 25 minutes. If desired, switch oven to broil and continue cooking for an additional 3 to 5 minutes until deep golden brown.
-
Step five
While cauliflower is roasting, make the avocado crema: combine the Greek yogurt, avocado, cilantro, lime juice, Kosher salt and water in a food processor or high-speed blender. Blend until smooth. Taste and check seasonings.
-
Step six
Heat tortillas, one at a time, in dry skillet over medium-high heat for 1 to 2 minutes on each side until warm. Serve cauliflower tacos with avocado crema, pico de gallo and shredded red cabbage.