Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 4 (8 tacos)

Ingredients

For the Cauliflower

– 1 large head cauliflower, approximately 2 pounds, cut into bite-size florets
– 2 tablespoons olive oil
– 1 teaspoon smoked paprika
– 1 teaspoon ground cumin
– ½ teaspoon garlic powder
– ¾ teaspoon salt
– ¼ teaspoon black pepper

For the Passion Fruit Glaze

– ½ cup passion fruit pulp, strained
– 2 tablespoons maple syrup
– 1 tablespoon soy sauce or tamari
– 1 tablespoon lime juice
– 1 teaspoon chili powder
– 1 teaspoon cornstarch
– 1 tablespoon cold water

For Serving

– 8 small corn tortillas
– 2 cups shredded red cabbage
– 1 ripe avocado, sliced
– ¼ cup chopped fresh cilantro
– 1 lime, cut into wedges

Optional Vegan Lime Crema

– ¼ cup plain unsweetened vegan yogurt
– 1 tablespoon lime juice
– 1 tablespoon water, or as needed
– ⅛ teaspoon salt

Instructions

1. Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
2. Place the cauliflower florets in a large bowl. Add the olive oil, smoked paprika, cumin, garlic powder, salt, and black pepper.
3. Toss until the florets are evenly coated.
4. Spread the cauliflower in a single layer on the baking sheet. Roast for 20–25 minutes, turning halfway through, until browned at the edges and tender.
5. While the cauliflower roasts, combine the passion fruit pulp, maple syrup, soy sauce, lime juice, and chili powder in a small saucepan.
6. Bring to a gentle simmer over medium-low heat and cook for 3–4 minutes.
7. In a small bowl, stir the cornstarch and cold water together until smooth.
8. Whisk the cornstarch mixture into the passion fruit sauce. Simmer for another 1–2 minutes, stirring, until glossy and lightly thickened.
9. Remove the cauliflower from the oven. Transfer it to a large bowl and pour the passion fruit glaze over it.
10. Toss gently until the cauliflower is evenly coated. Return it to the baking sheet and roast for another 4–5 minutes.
11. To make the optional crema, stir together the vegan yogurt, lime juice, water, and salt until smooth.
12. Warm the tortillas in a dry skillet for approximately 20–30 seconds per side, or according to the package directions.
13. Fill each tortilla with glazed cauliflower and shredded cabbage. Add avocado slices and cilantro.
14. Drizzle with vegan lime crema, if using, and serve with fresh lime wedges.

Serving Suggestions

Serve with black beans, cilantro-lime rice, or grilled corn. For extra texture, add toasted pumpkin seeds.

Recipe Note: Passion fruit provides the sweet-and-tangy glaze that makes these tacos distinctive. Check the labels on the tortillas, yogurt, and other packaged ingredients to ensure they are vegan.