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My new go-to weeknight tacos, Chipotle Cauliflower Tacos with Creamy Jalapeño Verde. Saucy-spicy cauliflower with smoky poblano peppers stuffed into warmed tortillas. Top with a creamy jalapeño cilantro garlic verde sauce, plus avocados, and you’ll have tacos you won’t soon forget. These spicy vegetarian cauliflower tacos are made in just one skillet in about 30 minutes. They’re quick, simple, healthy, and so delicious…great all year round!
I mentioned this last week, but my brother Red was in town and he’s kind of a funny kid. He used to be a lot pickier about what he ate. But with age, he’s pretty much willing, and excited, to try almost anything.
That being said he still has his favorites. There are certain foods he’ll gravitate towards more than others. He’s an avocado toast, sushi, and taco loving kind of guy. His absolute favorite is my dad’s crispy, cheesy tacos. But another big favorite is cauliflower, especially buffalo cauliflower.
Every time he’s home he requests that I make the buffalo cauliflower from HBH Super Simple. It’s a great recipe, but it was time to try something new. And since Red loves a good taco, cauliflower tacos were the obvious choice.
Jumping into the details – let’s talk cauliflower
The cauliflower portion of this recipe is very similar to my crispy cauliflower tinga tacos, only I added in a poblano pepper. It’s such an awesome combination of spicy chipotle and smoky poblano peppers.
You’ll want to cook the cauliflower, poblano pepper, and onion together in a super hot skillet. Try to get a bit of a char on the cauliflower and peppers, but leave them tender, not mushy. Once the cauliflower starts to char, add in the chipotle peppers and enchilada sauce. The enchilada sauce is the secret here, it keeps these tacos saucy and flavorful.
Once the cauliflower simmers in the sauce for a bit, it’s ready. It shouldn’t take more than fifteen minutes, then you can assemble the tacos!
Well…first you need to make the creamy jalapeño verde
The jalapeño verde is my favorite part…this sauce is really really good. And it’s so easy to make!
Simply add everything to a blender or food processor and blend until creamy. It’s a mix of fresh cilantro, jalapeños, creamy mayo (plain yogurt would work too), garlic, and just a small squeeze of honey to balance the heat level.
It’s creamy, spicy, just a touch salty, and totally addicting. Meaning, the perfect taco recipe.
Finally, we assemble
I really did my tacos up with all the fixings here…smashed avocado, shredded lettuce, and grilled corn. Then I layered in the chipotle cauliflower and finished with the jalapeño verde and cotija cheese.
This looks like a lot, but everything comes together pretty quickly. And really, you can use as little or as many toppings as you’d like.
Just do not skip the verde sauce, it really is the best.
Oh, and yes, Red did love these tacos (and so did the rest of the fam!).
Looking for other fun taco recipes? Here are some favorites:
Crispy Chipotle BBQ Chicken Tacos with Creamy Charred Corn Salsa
Sheet Pan Jalapeño Pineapple Shrimp Tacos with Cilantro Garlic Sauce
Homemade Cheesy Gordita Crunch Tacos
Lastly, if you make these Chipotle Cauliflower Tacos with Creamy Jalapeño Verde, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Chipotle Cauliflower Tacos with Creamy Jalapeño Verde
Servings: 6
Calories Per Serving: 532 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
Tacos
- 2 tablespoons extra virgin olive oil
- 1 large head cauliflower, cut into florets (about 6 cups chopped)
- 1 yellow onion, chopped
- 1 poblano pepper, sliced
- 2-3 chipotle peppers in adobo, chopped
- 1/2 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/2 cup red enchilada sauce
- 8-12 corn tortillas, warmed
- 1 cup grilled or roasted corn
- smashed avocado, cilantro, and/or pumpkin seeds
- 1/2 cup crumbled cotija or feta cheese
Creamy Jalapeño Verde
- 1/2 cup olive oil, or avocado oil mayo
- 2 tablespoons extra virgin olive oil
- 2 jalapeños, seeded if desired
- 1 bunch fresh cilantro
- 1/4 cup roughly chopped chives or green onion
- 1 clove garlic, grated
- 2 teaspoons honey
- 1/4 cup lime juice
Instructions
- 1. Heat the olive oil in a large skillet over high heat. Add the cauliflower, poblano, and onion. Cook, stirring occasionally, until the cauliflower is charring, about 5 minutes. Add the chipotle peppers, enchilada sauce, oregano, salt, and 1/3 cup water. Reduce the heat to medium and simmer until the sauce has thickened slightly, about 10 minutes. 2. Meanwhile, make the Jalapeño Verde. Combine all ingredients in a blender and blend until smooth and creamy. Season with salt.3. To serve, stuff the avocado, corn, and cauliflower into the warmed tortillas. Top with jalapeño verde sauce and crumbled cheese.
So much flavor. A really incredible recipe!!
Hey Lisa,
Thanks so much for giving this recipe a try, I love to hear that is was enjoyed:) xTieghan
What do you think about roasting the cauliflower w/sauce instead?
Hey Bryan,
Sure, if that is something you would like to do go for it! I hope the recipe turns out amazing for you, please let me know if you give it a try! xTieghan
These were delicious and so easy! My husband first turned his nose up at cauliflower tacos, but they were his favorite because of all the flavor! I made your shrimp tacos also with pineapple salsa! I love them both!
Hey Lori,
Fantastic! I am delighted to hear that this recipe was enjoyed, thanks a lot for giving it a try! Have the best week:) xTieghan
I made these tacos last night and they went fast! The jalapeno verde was amazing!
Hey Nancy,
Fantastic! I am delighted to hear that this recipe was enjoyed, thanks a lot for giving it a try! Have the best week:) xTieghan
These were fantastic! So much so, I used the leftover enchilada sauce and jalapeño verde sauce to make another batch the next day (except with zucchini/yellow squash since I was out of cauliflower). Can’t wait to make these again!
Hey Sara,
Fantastic! I am delighted to hear that this recipe was enjoyed, thanks a lot for giving it a try! Have the best week:) xTieghan
Made these cauliflower tacos with jalapeño crema verde to enjoy with our first Sunday afternoon NFL game.
Wow! Superb! And yes, the sauce is key!
Hey Juanita,
Fantastic! I am delighted to hear that this recipe was enjoyed, thanks a lot for giving it a try! Have the best week:) xTieghan
Just wondering is this very spicy? My husband does not like spicy food .
Hey Barbara,
Not super spicy, but you could certainly omit the jalapeños. I hope you love this recipe, please let me know if you give it a try! xTieghan
This dish is perfect. I made it almost exactly as posted and it was so delicious that my carnivore husband loved it, too! We used all of the suggested toppings, but I lightly toasted the pepitas first. Also, had to use an anaheim pepper instead of poblano since the store was sold out of poblanos. I made up a batch of quick pickled red onion and added that as a topping, too. Thanks again, Tieghan. Your recipes save me, night after night!
Hey Catrena,
Happy Sunday! I love to hear this recipe was enjoyed and I truly appreciate you giving it a try! xxTieghan
This recipe is ah maze ing!!! ❤️ just made it. Everyone is going back for thirds!
Hey Mamie,
Happy Sunday! I love to hear this recipe was enjoyed and I truly appreciate you giving it a try! xxTieghan
I made it and it was indeed very delicious. Thank you for the great recipe.
Hey Kathy,
Wonderful! Thanks a bunch for giving this recipe a try, I am thrilled that it was enjoyed! Have a great weekend:) xTieghan
I made this last night and everyone loved it. Really flavorful- used all the suggested toppings- even the pepitas! Yum! 🙂
Hey Ana,
Happy Friday! I am so glad this recipe was enjoyed, thanks a lot for making it! xTieghan
It looks very yummy and tasty. http://www.klevvrtech.com/
Thanks so much Chris!!
If you don’t like cilantro can you just leave it out of the sauce? Looked like a lot went into the sauce so wasn’t sure if it needed a substitute. Help!
Hey Sarah,
You can skip the cilantro, another herb like parsley would work here, you could even add some avocado here. I hope you love this recipe, please let me know if you give it a try! xTieghan
These look amazing! Quick question, when you say warmed tortillas I assume you mean they’re baked? At what temperature and how long do you bake them for? Or do you just heat them up in a skillet?
Hey Charlotte,
I just warm them slightly in the microwave. I hope you love the recipe, please let me know if you give it a try! xTieghan
Your tortillas look all charred around the edge in the video? That’s from microwave?
Hey Jenna,
I put them directly over the stove top flame:)
Looks amazing! We’ve been on a vegetarian kick lately so thinking about making these tonight. Question for you, we don’t use Cilantro in our house (LOL), could you just leave it out or would you substitute with something?
Some people really do not like cilantro and that’s ok. You can just omit it. My whole family loves cilantro but some people have the genetic trait that makes cilantro taste like soap and it’s very unappetizing for them. Just omit it and you’ll be fine 🙂
Hey Laura,
I would just skip the cilantro. I hope the recipe turns out amazing for you, please let me know if you give it a try! xTieghan
Hi, it sounds and look delicious. I live in Sweden and I haven’t found enchilada sauce in my store, can I make it myself?
Hey Maria,
Sure! I have an enchilada sauce recipe in the HBH cookbook. Please let me know if you have any other questions! xTieghan
Here is the recipe I use for enchilada sauce:
1) whisk together 2 Tbsp vegetable oil, 2 Tbsp all-purpose flour, and 2 Tbsp chili powder in a medium pot over medium heat until it bubbles
2) Whisk in 2 cups water, 3 oz. tomato paste, 1/2 tsp cumin, 1/2 tsp garlic powder, and 1/4 tsp cayenne pepper. Whisk until smoothe and then allow to come to a simmer and thicken slightly
3) Add salt to taste and then it is ready to serve