Description
These Crispy Cauliflower Tacos are packed with spicy, oven-roasted cauliflower bites, fresh toppings, and creamy sauce, all tucked into warm tortillas. They’re crunchy, colorful, and completely satisfying whether you’re vegetarian or just taco-curious.
Ingredients
Scale
For the Crispy Cauliflower
- 1 medium head cauliflower, cut into bite-size florets
- ¾ cup all-purpose flour
- ¾ cup water (or plant milk)
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- Salt and pepper, to taste
- 1½ cups panko breadcrumbs
- Optional: hot sauce or buffalo sauce for tossing
For the Slaw
- 2 cups shredded red cabbage
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- Salt, to taste
- Optional: 1 teaspoon maple syrup or agave for sweetness
For the Creamy Sauce
- ½ cup sour cream or vegan mayo
- 1 tablespoon lime juice
- 1 teaspoon hot sauce or chipotle adobo
- Pinch of salt
Instructions
1. Prep & Coat the Cauliflower
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
- In a bowl, whisk flour, water, and spices into a smooth batter.
- Dip cauliflower florets in batter, then roll in panko to coat.
- Spread on baking sheet and bake for 25–30 minutes, flipping halfway, until golden and crisp.
- (Optional: Toss in warm buffalo sauce after baking for a spicy version.)
2. Make the Slaw
- Combine cabbage, lime juice, olive oil, and salt. Toss and set aside to marinate.
3. Mix the Sauce
- In a small bowl, stir together sour cream, lime juice, and hot sauce. Chill until ready to use.
4. Assemble Tacos
- Warm tortillas in a skillet or microwave.
- Fill each with slaw, crispy cauliflower, sliced avocado, and a drizzle of sauce.
- Garnish with cilantro, lime, or pickled onions.
Notes
- Air Fry Option: Cook breaded cauliflower in an air fryer at 400°F for 15 minutes
- Gluten-Free: Use gluten-free flour and breadcrumbs
- Add Protein: Top with black beans or tofu crumbles
- Kid-Friendly: Skip the spice and serve with ranch or mild taco sauce
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Vegetarian Recipes
- Method: Baked
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 340 kcal
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 6 g
- Cholesterol: 2 mg