These Crispy Cauliflower Tacos are some of the best tacos I’ve ever made, right up there with my Crispy Beer-Battered Vegan Fish Tacos and BBQ Chickpea Tacos. Every bite is kind of like a mini adventure. (I love adventures, don’t you?) And this particular adventure starts with crispy breaded cauliflower, then finishes with a smoky vegan crema and tangy, crunchy slaw. Oh, and we can’t forget the avocado or the slices of jalapeño for an extra kick! Basically, these tacos have it all—and then some. While the ingredient list for these cauliflower tacos is long, they’re quite easy to make and every ingredient complements the others, so I don’t recommend skipping anything! The good news is that the slaw and crema can both be made in advance, so all you really need to make the day-of is the crispy cauliflower. Then, assemble and devour!
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
For the Crispy Cauliflower:
Cauliflower All-purpose gluten-free flour – Or use regular all-purpose flour if you’re not on a gluten-free diet. Almond milk Salt Black pepper Garlic powder Crushed red pepper flakes Breadcrumbs
For the Kale Cabbage Slaw:
Kale – Any variety will work here. Carrots Purple cabbage Apple cider vinegar Raw cane sugar Sea salt Ground black pepper Extra virgin olive oil
For the Chipotle Crema:
Vegan Greek yogurt – Use plain Greek yogurt. Lime juice Garlic Sea salt Ground black pepper Chipotle chili in adobo – You can usually find this in the International aisle of the grocery store. Paprika – Use regular paprika or smoked to play up the smoky flavour in the chipotle. Almond milk
To Assemble the Tacos:
Soft taco shells Jalapeño – You can omit this if you prefer milder tacos! Avocado Cilantro Limes
How Do You Clean and Cut Cauliflower?
Rinse the cauliflower in cold water and pat it dry. Remove the leaves (these are edible, so you can throw them in with the slaw if you like), then cut the whole cauliflower into quarters. Remove the cores and stems, then pull apart the florets with your hands.
How to Make Crispy Cauliflower Tacos
Ready for some flavour-packed vegan tacos?! Here’s what you’ll need to do.
Make the Cauliflower:
Prepare. Preheat your oven to 450ºF and line a sheet pan with a silicone baking mat or parchment paper. Make batter. Whisk all the ingredients for the batter except the breadcrumbs in a large bowl. Put the breadcrumbs in a second bowl. Coat the cauliflower. Dip a piece of cauliflower into the batter, shaking off the excess. Then, coat the cauliflower in the breadcrumbs and place it on the prepared baking sheet. Repeat until all of the cauliflower is breaded. Bake. Place the baking sheet in the oven and bake for 22 minutes, or until the cauliflower is golden brown and crispy.
Make the Kale Cabbage Slaw:
Combine the ingredients. In a medium bowl, toss all of the slaw ingredients until well-combined. Marinate. Let the slaw sit in the fridge or on the counter until you’re ready to assemble the tacos.
Make the Crema:
Combine the ingredients. While the cauliflower is baking, blend the crema ingredients in the small bowl of a food processor. Season with salt and pepper to taste; if you plan on drizzling the crema, you can add a tablespoon of water to thin it a bit. Chill. Transfer the crema to a squeeze bottle or bowl and refrigerate.
Assemble the Tacos:
Warm the tortillas. Heat a teaspoon of olive oil in a skillet over medium heat. Place a tortilla in the skillet and heat it until it’s slightly puffy and golden brown in spots. Flip and heat the other side; repeat with remaining tortillas. Assemble. Layer each tortilla with the slaw, crispy cauliflower, avocados, jalapeños, and cilantro, then drizzle with the chipotle crema and serve with lime wedges.
Tips for Success
Here are some tips for perfect cauliflower tacos!
The smaller the florets, the better. More florets mean more time spent dipping and breading them, but it also yields more tender cauliflower because smaller florets cook faster. Large pieces may be hard and have a bit of a raw taste even after roasting. Coating the skillet. I use a pastry brush to brush the oil onto the skillet and make sure it’s evenly coated. Meal prep. If you’re making this recipe for meal prep, be sure to store each component separately, then assemble right before eating. You want to be able to heat only the cauliflower and tortillas, not the slaw and crema, which is why assembled tacos won’t work for storing!
How to Store and Reheat
The components for this recipe will last up to 4 days in the refrigerator. Reheat the cauliflower in a 350ºF oven until it’s warmed through, or warm it in the microwave or a skillet set over medium heat.
Can This Recipe Be Frozen?
This recipe isn’t ideal for freezing; the cauliflower can be frozen, but the slaw, crema, and other toppings cannot. Enjoy friends! If you make this crispy cauliflower taco recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
