Go Back
+ servings
roasted cauliflower tacos on a corn tortilla with caramelized onions and poblono peppers

Poblano, Caramelized Onion and Roasted Cauliflower Tacos

These Roasted cauliflower tacos get a kick of heat from poblano peppers and a kick of sweet from caramelized onions. These beautiful tacos make a perfect vegetarian taco dinner.
Course Main Course Vegetarian
Cuisine Mexican
Diet Vegetarian
Prep Time 15 minutes
Cook Time 30 minutes
Servings 4
Calories 168kcal


  • 2 medium onions sliced
  • 3 Tablespoons olive oil divided
  • 2 medium poblano peppers roasted, cuts topped off, seed pods removed, sliced
  • 1/2 head white cauliflower cut into floretes
  • 1/2 head purple cauliflower cut into floretes
  • 1 lime for squeezing
  • cotija cheese for garnish
  • Cilantro chopped, for garnish


  • Preheat your oven to 375 degrees. Place a piece of parchment paper on a sheet pan. Once the cauliflower is separated into small pieces, toss them with 1 tablespoon of the olive oil. Simply place them on the parchment, sprinkle with salt and start roasting. It should take about 30 minutes for the cauliflower to be tender and starting to brown.
  • While the cauliflower is in the oven, roast the poblanos stove top. Just turn the gas burners on to medium high and place a poblano pepper directly on the grate. Turn frequently until the peppers are blistered (not burnt). Once the skin has darkened, place them in a zip lock bag. No need to seal the bag, just press it flat and let them steam. Once they steam, you'll be able to easily slide the skin off with your fingers.
  • Caramelize the onions. Heat a large fry pan over medium high heat. Once the pan is hot, add the remaining 2 tablespoons oil. Once the oil is hot add the onions. Turn heat down to medium low and cook until onions are golden brown. About 15 - 30 minutes. Cook time will depend on the type of pan you're using.
  • While the onions are cooking, remove tops, the skin and the seeds from the roasted poblano peppers. Chop the peppers into small bite-sized pieces. Add them to the caramelized onions. Stir for a couple of minutes.
  • Scoop the cauliflower, onion, poblano mixture into a warmed corn tortilla. Sprinkle with cotija cheese and cilantro. Provide a wedge of lime for squeezing and dig in.
  • How To Warm Corn Tortillas: You can't just take a corn tortilla out of the package and eat it. You must warm or heat the tortilla before filling with any taco mixture. Since we're using chunks of cauliflower, I would suggest heating the corn tortillas stove top. Steaming them would cause the tortilla not to be sturdy enough for the cauliflower mixture. Heat a heavy skillet over medium high heat. Once the pan is hot add one tortilla at a time. Once the tortilla starts to brown (about two minutes), turn over and cook the other side for about one minute more. Place the warmed tortilla under a clean dish cloth and heat remaining tortillas, keeping each tortilla warm under the towel as you finish the others.


Roasting Cauliflower: All ovens and their temperatures are different. Make sure you're roasting cauliflower at 375 degrees or 400 degrees. Anything less than that will result in a soft mushy piece of cauliflower that won't crisp up. 
Make Ahead: If you're having guests for tacos and need a vegetarian taco, roast the cauliflower, onions and poblano ahead of time. Mix together and refrigerate. When it's time to build those tacos, simply reheat the mix for 2 minutes in the microwave at 50% power. Or until warm and steamy.
Make it Spicier: Sprinkle the cauliflower with salt and New Mexico Chimayo Chile Powder before roasting. Use the chile power sparingly, as it can be quite hot.
More Toppings: These roasted cauliflower tacos don't need much more than the fresh flavors, but if you want, Add a small dollop of Jalapeno Aioli or Restaurant Style Salsa. If you're wanting to add a sour cream product, try Mexican Crema. It's thinner and easier to drizzle than our American sour cream products.


Calories: 168kcal | Carbohydrates: 17g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 48mg | Potassium: 631mg | Fiber: 5g | Sugar: 7g | Vitamin A: 230IU | Vitamin C: 126mg | Calcium: 56mg | Iron: 1mg