Vegan cauliflower tacos recipe
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5 from 5 votes

Vegan cauliflower tacos

Vegan crispy cauliflower tacos made with spiced battered cauliflower, and refreshing salsa. 
Course Main dish
Cuisine Mexican
Prep Time 10 minutes
Cook Time 15 minutes
Servings 8 tacos
Calories 214kcal
Author Diana


  • 1 cauliflower head divided into florets

For the batter:

  • 1 cup all-purpose flour
  • 1 tsp ground turmeric
  • 1 tbsp taco seasoning
  • 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


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.


Calories: 214kcal | Carbohydrates: 34g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Sodium: 520mg | Potassium: 365mg | Fiber: 3g | Sugar: 3g | Vitamin A: 270IU | Vitamin C: 42.6mg | Calcium: 61mg | Iron: 2.4mg