Maple Chipotle Cauliflower Tacos (Plant-Based & Flavor-Packed)

Taco night just got a brain-boosting upgrade.

These Maple Chipotle Cauliflower Tacos are smoky, sweet, and full of fiber-rich goodness from cauliflower, black beans, and red cabbage. Finished with a zesty avocado jalapeño sauce, they’re satisfying without being heavy—perfect for busy weeknights or low-key gatherings.

As a holistic nutritionist, I love meals like this: blood-sugar balanced, gut-friendly, and easy to modify based on what you have on hand. Plus, cauliflower is packed with antioxidants and supports detox pathways—bonus!

Maple Chipotle Cauliflower Tacos Recipe

Prep time: 20 minutes | Cook time: 25 minutes | Servings: ~8 tacos (Serves 4)

Ingredients

Cauliflower Filling

• 1 head cauliflower, chopped into bite-sized florets

• 2 tsp chipotle powder

• 2 tsp garlic powder

• 1 tsp onion powder

• 1 tsp smoked paprika

• 1 tsp salt

• ½ tsp black pepper

• 2 tbsp lime juice

• 1 tbsp maple syrup

• 1 tbsp avocado oil

Black Beans

• 1 can black beans (or cook from scratch)

• ½ medium white onion, chopped

• 2 cloves garlic, minced

• Salt and pepper to taste

Avocado Jalapeño Sauce

• 2 ripe avocados

• Juice from 2 limes

• ⅛ cup pumpkin seeds

• 1 cup fresh cilantro

• ½ jalapeño (or more if you like heat)

• 2 cloves garlic

• 1 tsp maple syrup (optional)

• Salt & pepper to taste

For Serving

• 8 small tortillas (corn or flour)

• Shredded red or green cabbage

• Optional toppings: jalapeño slices, crumbled feta, extra cilantro

Directions

1. Roast the Cauliflower

Preheat oven to 375°F. In a large bowl, toss cauliflower florets with avocado oil, chipotle, garlic powder, onion powder, paprika, salt, pepper, lime juice, and maple syrup.
Spread on a baking sheet and roast for 20–25 minutes, flipping halfway through, until golden and tender.

2. Cook the Black Beans

If using canned beans, sauté onion and garlic in a pan with a little oil until softened, then add beans, salt, and pepper. Cook on low for 5–10 minutes, lightly mashing some of the beans to thicken.
(If using dried beans, cook ahead of time in an Instant Pot with the same seasonings.)

3. Make the Avocado Jalapeño Sauce

Add all sauce ingredients to a blender or food processor and blend until smooth and creamy. Add a splash of water if needed to thin. Adjust salt, lime, or jalapeño to taste.

4. Assemble the Tacos

Warm tortillas. Add a scoop of black beans, roasted cauliflower, shredded cabbage, and drizzle with avocado jalapeño sauce. Top with extra cilantro, jalapeño slices, or feta if using.

Nutrition Notes:

• Cauliflower is high in vitamin C, antioxidants, and supports detoxification.

• Black beans offer plant-based protein and fiber to help stabilize blood sugar.

• Pumpkin seeds provide zinc and magnesium—two minerals that support mood and focus.

• Avocados are full of healthy fats to support brain health and satiety.

Recipe Tips & Variations:

• Want extra protein? Add tofu or tempeh.

• No cilantro? Sub parsley or fresh basil.

• Gluten-free? Use corn tortillas.

• Kid-friendly? Dial down the jalapeño and offer toppings separately.

Storage Tips:

• Store leftovers in separate containers in the fridge for up to 4 days.

• Reheat cauliflower and beans before assembling.

• Sauce will keep for 2–3 days in the fridge—store in an airtight jar with lemon on top to prevent browning.

Final Thoughts

This is one of those plant-based meals that everyone loves—whether you’re meatless or just taco-obsessed. It’s flavourful, satisfying, and nourishing in all the right ways. Try it on a weeknight or serve it up for your next get-together!

👉 Want more feel-good recipes like this? Head to the Recipes Page or grab my free 3-Day Brain-Boosting Meal Plan to get started.