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Vegan Cauliflower Tacos

Crispy Vegan Cauliflower Tacos That Wow Your Taste Buds

Enjoy these Vegan Cauliflower Tacos with crispy battered cauliflower and a flavorful garlic yogurt sauce, perfect for a satisfying dinner.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 tacos
Course: Dinner
Cuisine: Mexican, Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cauliflower
  • 1 head Cauliflower Substitute with broccoli for a fun twist.
  • 1 cup All-purpose Flour Chickpea flour is a great gluten-free replacement.
  • 1 cup Almond or Soy Milk Any unsweetened plant-based milk works perfectly.
  • 1/2 cup Water Use more plant milk for extra flavor.
  • 1 cup Panko Bread Crumbs Gluten-free panko is available if needed.
  • 1 teaspoon Garlic Powder Fresh garlic can be substituted.
  • 1 teaspoon Paprika Powder Smoked paprika can add delightful complexity.
  • 1/4 cup BBQ Sauce or Frank’s Red Hot Buffalo Sauce Adjust to match your heat preference.
  • 1 tablespoon Sriracha Sauce Optional for added heat.
  • to taste Salt and Pepper Essential for seasoning.
For the Toppings
  • 1 cup Romaine Lettuce Swap with any leafy greens you love.
  • 1 cup Red Cabbage Feel free to use green cabbage instead.
  • 1 medium Avocado Guacamole can be a delightful alternative.
  • Juice of 1 lime Lime Juice Lemon juice also works.
  • 2 each Green Onions Chives can be a nice replacement.
  • 1/4 cup Fresh Cilantro Parsley is a great substitute if needed.
For the Garlic Yogurt Sauce
  • 1 cup Coconut or Soy Yogurt Any unsweetened plant yogurt will do.
  • 2 cloves Minced Garlic Adjust according to your taste preference.
For the Tortillas
  • 4 each Corn or Flour Tortillas Opt for gluten-free tortillas for celiac-friendly.

Equipment

  • Oven
  • Mixing bowl
  • baking sheet
  • parchment paper

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together flour, almond milk, water, garlic powder, paprika, salt, and pepper until smooth.
  3. Cut cauliflower into bite-sized florets, dip each floret into the batter, ensuring proper coverage.
  4. Roll each battered floret in panko crumbs and place on the baking sheet.
  5. Bake the coated cauliflower for 25 minutes until golden brown and crispy.
  6. Drizzle BBQ sauce over the baked cauliflower, toss gently, and return to the oven for an additional 25 minutes.
  7. While the cauliflower bakes, mix together yogurt, minced garlic, salt, and pepper to make the sauce.
  8. Assemble tacos with baked cauliflower, toppings, and drizzle with garlic yogurt sauce, then enjoy!

Nutrition

Serving: 1tacoCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 300mgPotassium: 400mgFiber: 6gSugar: 2gVitamin A: 500IUVitamin C: 40mgCalcium: 80mgIron: 1.5mg

Notes

Assemble the tacos just before serving for the best texture and flavor. Store leftovers in an airtight container for up to 3 days.

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