Vegan crispy cauliflower tacos made with spiced battered cauliflower, and refreshing salsa. The flavours in these tacos are incredible, they will leave your tastebuds tingling!
VEGAN TACOS
Tacos are a staple meal in so many houses. They’re so easy to make, loved by adults and kids, and can be made in so many different variations. I love tacos that are made with Mexican spices, but it’s also fun to get creative in the kitchen and come up with other kinds of tacos, for example, Asian inspired tacos or Italian tacos!
Switching up the protein in the taco is really easy if you’re not a meat eater or simply want to eat more plants. Tacos can be easily made with tofu, tempeh, lentils, chickpeas, sweet potatoes, beans, and cauliflower.
CRISPY CAULIFLOWER TACOS
This is my current favourite taco recipe, seriously, I’m obsessed with it! The cauliflower florets are dipped in a flavourful batter then covered with crispy panko breadcrumbs for that extra crunch, then they’re either fried or baked till perfection!
Served in charred tortilla bread with a simple tomato salsa, shredded red cabbage, and a squeeze of a lemon or lime.
TACO SEASONING
To make the batter, you will start with seasoning the flour then mixing it with a flax egg to create a sticky batter that will stick to the cauliflower.
You will need:
All-purpose flour
Ground turmeric
Smoked paprika
Ground coriander
Dried garlic granules
Ground black pepper
Salt
Mix all of the dry ingredients, then mix in a flax egg.
To make a flax egg, mix 2 tbsp of ground flaxseed with 6 tbsp of water and let it stand for 5 minutes.
HOW TO MAKE CAULIFLOWER TACOS
Start by washing the cauliflower and diving the florets into bite-size florets.
Dip each floret in the batter, followed by the panko bread crumbs.
Either bake in the oven for 15-20 minutes or until golden and crispy (make sure that you drizzle with battered cauliflower with a bit of olive oil for it to crisp).
Or fry in vegetable oil until the cauliflower is golden and crispy. I recommend frying as you’ll get perfectly crispy cauliflower, but baking is a healthier option.
HOW TO CHAR TORTILLAS
My favourite way to warm up tortillas is by charring them on the stovetop. This will give them that lovely smoky flavour and a great texture.
On a gas or electric stovetop, warm up the tortillas. Place directly over the flame, and using metallic tongs keep turning the tortilla so it’s charred evenly. Be careful and don’t step away as you do this, as the tortillas can get burnt really quickly.
To make the salsa, dice a tomato and an onion, then mince a garlic clove, jalapeno and chop fresh cilantro. Season with salt and squeeze some lime juice.
Serve the cauliflower on the charred tortillas, on a bed of shredded red cabbage and salsa. Enjoy with a squeeze of fresh lime or lemon!
WEIGHT WATCHERS POINTS: 6 SMARTPOINTS PER PORTION ON WEIGHT WATCHERS FREESTYLE PLAN
Looking for more taco recipes? Try my saffron shrimp tacos.
If you make this recipe, please don’t forget to rate it and share a picture on social media. Tag #LittleSunnyKitchen in your posts as I would really love to see what you make! Thank you for supporting Little Sunny Kitchen, so I can keep sharing my family recipes with you for free.
Ingredients
- 1 cauliflower head divided into florets
For the batter:
- 1 cup all-purpose flour
- 1 tsp ground turmeric
- 1 tsp smoked paprika
- 1/2 tsp ground coriander
- 1 tsp dried garlic granules
- 1/4 tsp ground black pepper
- 1 tsp salt
- 1 flax egg 2 tbsp ground flax + 6 tbsp water
- 1/2 cup panko breadcrumbs
For frying:
- 2 tbsp vegetable oil
For the salsa:
- 1 tomato diced
- 1 onion diced
- 1 clove garlic minced
- 1 jalapeno minced
- 1/2 lime juiced
To assemble the tacos:
- 8 tortillas 8 inch, charred
- 1/4 cup red cabbage shredded into thin slices
- 1/2 lime (juice) or lemon juice
Instructions
To make the batter:
- Mix all of the dry ingredients, then mix in a flax egg. To make a flax egg, mix 2 tbsp of ground flaxseed with 6 tbsp of water and let it stand for 5 minutes.
To fry or bake the battered cauliflower:
- Start by washing the cauliflower and diving the florets into bite-size florets. Dip each floret in the batter, followed by the panko bread crumbs. Either bake in the oven for 15-20 minutes or until golden and crispy (make sure that you drizzle with battered cauliflower with a bit of olive oil for it to crisp). Or fry in vegetable oil until the cauliflower is golden and crispy. I recommend frying as you'll get perfectly crispy cauliflower, but baking is a healthier option.
To make the salsa:
- Dice and chop all of the ingredients for the salsa, and mix them together in a small bowl.
To assemble the tacos:
- Serve the cauliflower on charred tortillas, a bed of shredded red cabbage, tomato salsa and a squeeze of lime or lemon juice.
Nutrition
Nicolas Hortense
That is a fantastic way to use cauliflower! Absolutely love this!! (:
kim
Such a delicious recipe! So easy and tasty!
Amanda Wren-Grimwood
I think cauliflower is often underrated but battering and crumbing sounds so good with all those spices. I really need to make these – absolutely delicious!
meghna
These tacos look so delish, an apt fit for a quick weeknight meal.
Natalie
These tacos look so delicious and would make a great addition for a Cinco de Mayo party we’re planning tomorrow!