When you’re craving meatless tacos, these air fryer roasted cauliflower tacos deliver big flavor with minimal fuss. Crispy roasted cauliflower is topped with tangy pickled red onions, creamy sour cream (optional), fresh cilantro, and a bright Peruvian green sauce for a satisfying vegetarian meal that comes together quickly.
Air Fryer Roasted Cauliflower Tacos
These tacos are built around seasoned cauliflower roasted in the air fryer until tender and golden. They make a quick weeknight dinner or a flavorful option for Meatless Monday. Top the cauliflower with pickled red onions and Peruvian green sauce for bright contrast, and add avocado or shredded cabbage for extra texture. Use corn tortillas to keep them gluten-free, or lettuce wraps for a low-carb version.
How to Make Pickled Red Onions
Pickled red onions add a sweet-tart crunch that elevates these tacos. They’re simple to prepare, keep well in the refrigerator, and work great on salads, burgers, rice bowls, and more.
- Sterilize a clean glass jar and peel and slice one red onion into rounds.
- In a small saucepan, combine 1/2 cup apple cider vinegar, 1/3 cup water, 1 tablespoon cane sugar or maple syrup, and 1 teaspoon kosher salt. Heat until the mixture comes to a gentle boil and the sugar dissolves.
- Place the sliced onions and two bay leaves in a heat-safe bowl or jar. Pour the hot pickling liquid over the onions, let cool to room temperature, then seal and refrigerate overnight for best flavor.
- Pickled onions will keep in the refrigerator for at least two weeks.
How to Air Fry the Cauliflower
The air fryer makes it easy to get a crisp exterior and tender center without deep frying. If you don’t have an air fryer, the oven method below works well.
- In a medium bowl, toss 4 cups cauliflower florets with 2 tablespoons olive oil, 1/2 teaspoon Tajin (or substitute chili powder), 1/2 teaspoon smoked paprika, and 1/2 teaspoon kosher salt until evenly coated.
- Lightly oil the air fryer basket, add the cauliflower in a single layer (work in batches if needed), and cook at 400°F for 12–15 minutes, shaking the basket halfway through, until the florets are browned and tender.
- If you don’t have an air fryer, roast the cauliflower on a baking sheet at 400°F for about 20 minutes, turning once, until golden and cooked through.
Once roasted, assemble tacos using warm street taco-size tortillas, a scoop of cauliflower, a spoonful of Peruvian green sauce, pickled red onions, a dollop of sour cream if desired, and a sprinkle of chopped cilantro.
Ingredients
- 4 cups cauliflower florets
- 2 tablespoons olive oil
- 1/2 teaspoon Tajin (or chili powder)
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 6 street taco-size tortillas (I used low-carb tortillas)
- Pickled red onions, for topping (see pickling instructions above)
- 6 tablespoons Peruvian green sauce, for topping
- Sour cream, optional
- Cilantro, for garnish
Pickled Red Onions (ingredients)
- 1 red onion, peeled and sliced into rounds
- 1/2 cup apple cider vinegar
- 1/3 cup water
- 1 tablespoon cane sugar or maple syrup
- 1 teaspoon kosher salt
- 2 bay leaves
Instructions
- Preheat the air fryer to 400°F. In a bowl, toss the cauliflower florets with the olive oil, Tajin, smoked paprika, and kosher salt until well coated.
- Lightly oil the air fryer basket. Place the cauliflower in a single layer and air fry for 12–15 minutes, shaking the basket halfway through, until the cauliflower is nicely browned and tender.
- While the cauliflower cooks, prepare the pickled onions if you haven’t already: heat the vinegar, water, sugar, and salt in a small saucepan until boiling and the sugar dissolves. Place the sliced onions and bay leaves in a heat-safe bowl or jar and pour the hot liquid over them. Cool, then refrigerate overnight.
- Warm the tortillas, then assemble each taco with roasted cauliflower, a spoonful of Peruvian green sauce, pickled red onions, a dollop of sour cream if desired, and a sprinkle of cilantro. Serve immediately.
Variations and Tips
- No Tajin? Use chili powder or your favorite chili seasoning.
- Add sliced avocado or shredded red cabbage for more color and texture.
- For vegan tacos, omit the sour cream or use a dairy-free alternative.
- If you don’t make Peruvian green sauce, a good salsa verde or chimichurri delivers a similar bright, herb-forward flavor.
- Use corn tortillas for gluten-free tacos, or swap tortillas for lettuce leaves to reduce carbs.
- Pickled onions keep for at least two weeks in the refrigerator, so make a batch ahead to speed weeknight dinners.
Nutrition (per serving)
Serving: 3 tacos • Calories: 284 kcal • Carbohydrates: 22.5 g • Protein: 8.5 g • Fat: 21.5 g • Fiber: 6.5 g • Sugar: 11.5 g • Sodium: 837 mg
Final Notes
These air fryer roasted cauliflower tacos are an easy, flavorful vegetarian option that reheats well and adapts to many dietary preferences. Prepare the pickled onions ahead of time to save minutes on busy evenings, and experiment with your favorite toppings to make the tacos your own.