These cauliflower soyrizo tacos with cilantro slaw are bold, flavorful, and loaded with satisfying plant-based goodness. Roasted cauliflower, smoky soyrizo, crunchy slaw, and creamy guacamole come together in an easy vegan taco recipe that's perfect for weeknight dinners.
Featured Comment:
This is one of my absolute FAVORITE weeknight dinners. I make it for my family all the time. I like to prep the slaw a day before to save time. - Jen
Tacos are truly the perfect entrée. Veggies, protein and healthy fats wrapped in a warm tortilla? It just cannot be beat.
This recipe is no exception! Crispy, roasted cauliflower pairs perfectly with the freshness of the slaw and the protein-packed soyrizo. No one will even notice these tacos are vegan!
If you love cauliflower as much as we do, you'll also want to check out our roasted cauliflower gnocchi soup.
Jump to:
- Cauliflower Soyrizo Tacos Ingredients
- Why You'll Love These Tacos
- Steps for Making Cauliflower Soyrizo Tacos
- What is Soyrizo?
- Nutrition Highlights
- Recipe Tips and Tricks
- How to Cut Cauliflower into Florets
- Frequently Asked Questions
- Recipe Variations
- Storage
- Cauliflower Soyrizo Tacos with Cilantro Slaw
- More cauliflower-based recipes:
- More vegan entrée recipes:
Cauliflower Soyrizo Tacos Ingredients
- Cauliflower: Acts as a hearty, plant-forward base that roasts up tender on the inside and slightly crisp on the outside.
- Olive oil: Helps the cauliflower roast evenly while adding richness and preventing dryness.
- Soy sauce/tamari: Adds savory umami flavor and depth, enhancing the roasted vegetables.
- Sriracha: Brings heat and a touch of tangy sweetness to balance the spices.
- Salt: Enhances all the flavors and helps draw moisture out for better roasting.
- Spices: Add warm, earthy flavors and heat that pair perfectly with the cauliflower.
- Soyrizo: Adds smoky, spicy, sausage-style flavor in a plant-based form.
- Pinto beans: Increase protein, fiber, and heartiness, making the tacos more filling.
- Mixed shredded cabbage: Adds crunch and freshness to contrast the warm, spiced fillings.
- Cilantro: Brings bright, herbaceous flavor that ties the slaw to the tacos.
- Rice vinegar: Provides acidity for a light, tangy dressing without overpowering the vegetables.
- Lime juice: Adds fresh citrus flavor and balances the richness of the tacos.
- Guacamole: Provides creamy richness that balances the heat and spices.
- Corn tortillas: Hold everything together while adding classic corn flavor and a gluten-free option.
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Why You'll Love These Tacos
- Big, bold flavor from smoky soyrizo and perfectly spiced roasted cauliflower
- Hearty and satisfying, even without meat
- Crunchy, fresh cilantro slaw balances the warm, savory fillings
- Creamy guacamole adds richness and ties everything together
- Plant-based, vegan, and gluten-free (with corn tortillas and tamari)
- Packed with veggies, fiber, and plant protein
- Easy enough for weeknights but impressive enough for guests
Steps for Making Cauliflower Soyrizo Tacos
Please see the recipe card at the bottom of the page for full instructions and ingredient measurements.
Begin by roasting your cauliflower on a baking sheet lined with parchment paper at 450 degrees F for 30 minutes.
Mix all of the slaw ingredients together in a large mixing bowl. Cover and place in the refrigerator to chill until ready to serve.
Add the soyrizo to a warm skillet with olive oil and cook over medium heat for about 5 minutes. Add in the pinto beans and cook until heated through.
Assemble tacos by smearing generous spoonfuls of guacamole on corn tortillas. Fill with beans, soyrizo and roasted cauliflower. Top with fresh slaw and guacamole.
What is Soyrizo?
Soyrizo is a plant-based alternative to traditional chorizo sausage. It's typically made from soy protein and seasoned with bold spices like chili, paprika, garlic, cumin, and vinegar to mimic the smoky, spicy flavor of pork chorizo.
Unlike traditional chorizo, soyrizo is:
- Vegan and dairy-free
- Cholesterol-free
- Often lower in saturated fat
- Full of savory, smoky flavor
Soyrizo is usually sold raw and crumbly, so it's cooked in a skillet just like ground meat. It's commonly used in tacos, burritos, scrambles, bowls, and chili as an easy plant-based protein option.
Brand Recommendations
- Trader Joe's Soy Chorizo: Very bold, smoky, and spicy, great crumbly texture for tacos and scrambles and a very affordable option
- Field Roast Mexican Chipotle Sausage (Soy-Free Option): Made from grains and vegetables and smoky with a slightly firmer texture. Good choice if you want a less crumbly, more sausage-like bite.
- Reynaldo's Soyrizo: Authentic chorizo-style flavor. Widely available in Latin grocery stores. Very budget-friendly.
- MorningStar Farms Chorizo Crumbles: Milder heat compared to traditional soyrizo. Convenient crumble format. Easy to find in major grocery stores
- Cacique Soy Chorizo: Rich, traditional seasoning profile. Similar flavor to pork chorizo. Commonly available in mainstream supermarkets
Nutrition Highlights
Here are just a few of the nutritional benefits this recipe boasts:
- Fiber-rich and gut-friendly, with vegetables, beans, and whole-food ingredients that support digestion and long-lasting fullness
- Plant-based protein from soyrizo and pinto beans helps support muscle health and balanced blood sugar
- Loaded with antioxidants and vitamin C from cauliflower, cabbage, lime, and cilantro to support immune health
- Heart-healthy unsaturated fats from olive oil and guacamole support cardiovascular health
- Naturally cholesterol-free and lower in saturated fat than traditional meat tacos
- Supports steady energy by combining complex carbohydrates, fiber, and protein
- Vegan and gluten-free, making it suitable for a wide range of dietary needs
Recipe Tips and Tricks
Here are some helpful recipe tips and tricks to make these cauliflower soyrizo tacos turn out perfectly every time:
- Cut the cauliflower into evenly sized florets so they roast at the same rate and get nicely caramelized.
- Roast at high heat to encourage browning and deepen flavor instead of steaming the cauliflower.
- Don't overcrowd the pan. Use two baking sheets if needed for crisp edges.
- Adjust the spice level by adding more or less sriracha depending on your heat preference.
- Warm the tortillas before serving to improve flavor and prevent tearing.
- Massage the slaw briefly with the dressing to soften the cabbage and help flavors meld.
- Brown the soyrizo well before adding the beans to develop richer, smoky flavor.
- Finish with fresh lime juice and cilantro right before serving for the brightest flavor.
How to Cut Cauliflower into Florets
Cutting Cauliflower into Florets
- Remove the Leaves
Pull off the green outer leaves and trim the stem so the cauliflower sits flat on your cutting board.
- Flip Cauliflower Upside Down
Flip the head of cauliflower so that it sits stem-side up. You should see all of the branches and stems.
- Cut Large Florets
From the underside of the head of cauliflower, cut each of the large branches. This will separate the cauliflower into several large florets. Discard the core or save for another use.
- Break into Florets
Use your hands or a knife to separate the cauliflower into bite-sized florets. Aim for even sizes so they roast evenly. This is roughly 1-2 inches across.
- Optional Trimming
If some florets have long stems, trim them down so the pieces cook at the same rate.
Tip: For tacos, slightly smaller florets (about 1 inch) work best. They roast quickly and fit nicely in tortillas.
Frequently Asked Questions
Yes! Use tamari instead of soy sauce and corn tortillas to keep the tacos completely gluten-free.
Absolutely. The slaw can be made up to 1 day in advance. Keep it refrigerated and toss with extra lime juice before serving for freshness.
Yes. Try tempeh crumbles, tofu, or another vegan chorizo brand. Adjust spices to taste if needed.
Reduce or omit the sriracha in the cauliflower and/or choose a milder soyrizo.
Yes! Roast the cauliflower, cook the soyrizo and beans, and store each component in separate airtight containers. Assemble tacos just before eating.
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Recipe Variations
Here are a few ways you can mix up this recipe to fit your preferences:
- Spicy Green Tacos: Swap the sriracha for jalapeño or serrano slices in the cauliflower for extra heat.
- Sweet & Smoky: Add a drizzle of maple syrup or sprinkle smoked paprika for a slightly sweet twist.
- Cheesy Vegan: Top with vegan shredded cheese or nutritional yeast for a cheesy flavor boost.
- Grain Bowl Style: Serve the roasted cauliflower, soyrizo, beans, and slaw over quinoa, rice, or cauliflower rice instead of tortillas.
- Mediterranean Twist: Swap soyrizo for spiced roasted chickpeas and top with tzatziki-style vegan yogurt sauce.
- Crunchy Taco Salad: Skip the tortillas and pile all ingredients over mixed greens for a taco-inspired salad.
- Extra Veggie Boost: Add roasted bell peppers, zucchini, or corn to the cauliflower mix for more fiber and color.
Storage
Cauliflower & Soyrizo
- Store in an airtight container in the fridge for up to 3 days.
- Reheat in a skillet or oven for best texture; avoid microwaving too long or it can get soggy.
Slaw
- Keep slaw in a separate airtight container in the fridge for 2-3 days.
- Dress it lightly before storing, or add extra lime juice before serving to refresh the flavors.
Guacamole
- Store in an airtight container with a tight layer of plastic wrap pressed on the surface to prevent browning.
- Best consumed within 1-2 days.
Assembling Later
- For meal prep, store all components separately. Assemble tacos just before eating to keep the tortillas from getting soggy and maintain crispness in the cauliflower.
If you make this recipe be sure to tag @censoredbaker on Instagram!
PrintCauliflower Soyrizo Tacos with Cilantro Slaw
Roasted cauliflower tacos filled with soyrizo and pinto beans and topped with guacamole and cilantro slaw mix.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves 4
- Category: Entree
- Method: Roast
- Cuisine: American
- Diet: Vegan
Ingredients
For the Cauliflower
1 large head cauliflower
2 tablespoons olive oil
2 tablespoons soy sauce (tamari for gluten-free)
1 tablespoon sriracha
½ teaspoon salt
1 teaspoon cumin
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon chili powder
½ teaspoon paprika
¼ teaspoon black pepper
For the Slaw
10 ounce bag mixed shredded cabbage*
¼ cup cilantro, chopped
3 tablespoons rice vinegar
juice of 1 lime
¼ teaspoon salt
For the Soyrizo
1 tablespoon olive oil
6 ounce package soyrizo
1 15 ounce can pinto beans, rinsed and drained
cilantro-lime rice (This is a recipe I like for Instant Pot rice. I doubled it because I like a lot!)
8-10 corn tortillas
Instructions
- Roast: Preheat oven to 450 degrees F (230 C) and line a baking sheet with parchment paper. Cut cauliflower into small florets, about 1 inch in size. Spread over baking sheet. Drizzle olive oil, soy sauce and sriracha over the cauliflower and toss gently with your hands to coat veggies. Add all seasonings to a small bowl or cup and mix together. Sprinkle over cauliflower and toss again. Bake in preheated oven for 30 minutes.
- Mix: Make the slaw while cauliflower in baking. Add all ingredients to a large bowl and toss together. Cover and place in the fridge until ready to use to allow flavors to meld.
- Heat: To make the soyrizo, preheat oil in a large skillet. Add in the soyrizo and warm over medium heat for about 5 minutes, stirring frequently. Add in pinto beans and heat for another 3-4 minutes until everything is warmed through. Remove from heat.
- Assemble: Warm your tortillas before assembling the tacos. Wrap tortillas in a damp paper towel and heat in the microwave for 30 seconds. To assemble, spread a thin layer of guacamole onto a tortilla and top with a few spoonfuls of bean/soyrizo mixture followed by cauliflower florets. Top with slaw. Serve with cilantro-lime rice if desired.
Notes
*Leftover elements will keep (stored separately and unassembled) in airtight containers in the refrigerator for 2-3 days. This recipe is not freezer-friendly.
*When picking your bag of shredded cabbage, try to choose one that has multiple colors of cabbage and some shredded carrots in it as well. This will give your tacos more color!
*In terms of workflow, I would recommend making your guacamole first. Get it made and chilling in the fridge. Then start on your cauliflower. Once it is in the oven, make your slaw and get that chilling. Follow this by getting your rice started in the instant pot. Finish with your soyrizo so that it is warm when the cauliflower comes out of the oven.
*Nutrition information assumes 2 tablespoons of guacamole per serving and is based on approximations.
Nutrition
- Serving Size: 2 Tacos
- Calories: 555
- Sugar: 7g
- Sodium: 820mg
- Fat: 30g
- Saturated Fat: 4g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 16g
- Protein: 20g
- Cholesterol: 0mg
More cauliflower-based recipes:
More vegan entrée recipes:
- Crispy Holiday Tofu Cutlets
- Vegan Mac and Cheese
- Vegetable Pot Pie Soup (Vegan)
- Garlic White Wine Risotto (Vegan)
Jen says
This is on of my absolute FAVORITE weeknight dinners. I make it for my family all the time. I like to prep the slaw a day before to save time.
Lyndsey Hiltner says
It is one of my faves on this whole website!