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Crispy Cauliflower Tacos

For a twist on your Taco Tuesday, enjoy some crispy and delicious cauliflower tacos. Cauliflower is breaded and baked and makes a wonderful taco filling topped with a creamy Mexican slaw, mango salsa, pico de gallo, guacamole and a chipotle crema sauce. Serve alongside black beans and Mexican rice. Easily adjusted to provide both vegan and gluten free options.


  • 3 cups cauliflower florets- cut in bite size pieces (approximately one head of cauliflower)

  • 1 cup flour (use a gluten free flour, like garbanzo bean flour to keep gf)

  • 1 cup panko breadcrumbs (use gf breadcrumbs if desired)

  • Spices: 3 t cumin, 2 t chili powder, 2 t paprika, 1 t oregano, 2 t salt, 1 t black pepper

  • Small corn, or flour tortillas

  • Toppings: Mexican coleslaw, mango salsa, pico de gallo, guacamole, chipotle crema sauce, cotija cheese (or a vegan cheese)


  1. In a medium bowl, mix flour with approx 1 cup water to create a batter mixture, thin enough to spread over cauliflower florets, but thick enough to stick

  2. In a second bowl, combine breadcrumbs with spices

  3. Toss florets in the flour batter to coat and then transfer to coat with breadcrumbs

  4. Lay battered florets on baking sheets, in a single layer

  5. Bake at 400 degrees for 30 minutes, until crispy

  6. Warm tortillas on the stove to make them pliable, use a little olive oil if needed

  7. Use the florets as the taco base in the center of the tortilla and add desired topping, fold and enjoy

For the Vegan Chipotle Crema:


  • 1/2 cup vegan, or sour cream if not vegan

  • 1/4 cup almond milk (omit if used sour cream)

  • Juice of 1 lime

  • 1-3 t chopped chipotle pepper in adobo sauce, depending on your spice tolerance

  • 1/2 t cumin, 1/2 t salt

  1. Mix together and chill. Add extra liquid to get desired consistency to drizzle over tacos


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