Taco-Seasoned Cauliflower Steak with Avocado Crema

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Roasted cauliflower steaks coated in smoky taco seasoning, served with a cool avocado crema for a vibrant vegetarian taco twist. This mexican-inspired vegetarian (gluten free) ready in about 35 minutes pairs divided olive oil, chili powder, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 230 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 3 Mexican cuisine 230 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F and line a baking sheet with parchment paper. Brush both sides of 1 large cauliflower head sliced into 3/4-inch steaks with 2 tbsp olive oil.
  2. Step 2: In a small bowl, mix 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Sprinkle seasoning evenly over both sides of the cauliflower steaks.
  3. Step 3: Roast cauliflower steaks on the prepared baking sheet for 20-25 minutes, flipping halfway through, until edges are golden and tender.
  4. Step 4: Meanwhile, in a blender, combine 1 ripe avocado, 2 tbsp fresh lime juice, 1/4 cup Greek yogurt, 2 tbsp chopped fresh cilantro, 2 tbsp water, and 1 tbsp olive oil. Blend until smooth and creamy.
  5. Step 5: Serve roasted cauliflower steaks drizzled with the avocado crema and garnish with extra cilantro if desired.

Frequently asked questions

How long does Taco-Seasoned Cauliflower Steak with Avocado Crema take to make?

Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Taco-Seasoned Cauliflower Steak with Avocado Crema?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep divided olive oil from drying out.

Can I substitute ingredients in Taco-Seasoned Cauliflower Steak with Avocado Crema?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Taco-Seasoned Cauliflower Steak with Avocado Crema for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Taco-Seasoned Cauliflower Steak with Avocado Crema vegetarian?

Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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