Cauliflower goes from ‘blah’ to ‘yum!’ in these Crispy Cauliflower Tacos! Panko-coated cauliflower is roasted until golden, then drizzled with chipotle cream to make this easy taco recipe a must-try for weeknight meals and Taco Tuesday.
Looking for more plant-based taco recipes? You’ll also love these Shredded Tofu Tacos, Spicy Potato Tacos, and Jackfruit Tacos!
I love a simple side of roasted cauliflower every now and then, but when I’m craving an explosion of flavors and a ton of crunch, I’ll make these Crispy Cauliflower Tacos with Chipotle Cream. It’s a simple taco recipe that makes cauliflower the star of the show. Even the pickiest of eaters love them!
Cauliflower florets are quickly seasoned and tossed in a simple breadcrumb coating, then roasted until they’re ultra crispy and golden brown. They’re piled into tortillas with refreshing toppings, while a generous drizzle of my Vegan Chipotle Sauce on top takes them to the next level. Trust me, these simple tacos are not to be missed!
Why you’ll love these vegan cauliflower tacos
- Transforming cauliflower from boring to addictively delicious! A well-seasoned and crunchy panko breadcrumb coating is the secret to making the roasted cauliflower for these tacos addictively delicious.
- A simple Taco Tuesday dinner – From breading and roasting the cauliflower to assembling a few simple taco toppings, this cauliflower tacos recipe is quick and easy.
- Endless ways to enjoy the crispy cauliflower – Just like my Garlicky Roasted Cauliflower Recipe, the baked cauliflower for the tacos is delicious with all kinds of meals (not just in tacos!).
How to make crispy cauliflower tacos
Find the complete printable recipe with measurements below in the recipe card.
Whisk the water, flour, and seasonings together in a large bowl. Add the cauliflower to the bowl with the batter and toss to coat each floret. Next, add the panko breadcrumbs and toss once more to coat.
Transfer the breaded cauliflower to a baking sheet, spray the tops with oil, and bake until they’re golden and crispy.
While you wait, make a batch of my Chipotle Sauce.
Serve the roasted cauliflower tacos in tortillas with a drizzle of Chipotle Sauce, shredded red cabbage, avocado slices, and lime wedges. Serve and enjoy!
Taco topping ideas
My homemade Chipotle Sauce is one of my favorite sauces to drizzle over these roasted cauliflower tacos because the spicy creaminess complements the crunch so well. It’s not your only option, though. Give any of these toppings a try as well:
- Bang bang sauce
- Diced avocado
- Guacamole
- Red salsa
- Shredded red cabbage
- Pickled red onions
- Vegan sour cream
- Salsa verde
- Shredded vegan cheddar cheese
- Shredded lettuce
- Cilantro
- Pico de gallo
Frequently asked questions
If you’re up for an epic Taco Tuesday or Cinco de Mayo, make sure you serve these tacos with even more vegan taco recipes. I like them best with my Classic Vegan Tacos and these Shredded Tofu Tacos.
If you’re planning on serving the tacos as a main dish for dinner, start the meal with black bean soup or vegan queso with tortilla chips for dipping, then bring out the tacos and serve them with a side of rice and beans. This Vegan Tres Leches Cake would be perfect for dessert!
The crispy roasted cauliflower is delicious outside of tacos, too. Use it as a topping on burrito bowls, taco salads, and grain bowls; fold it into burritos or veggie wraps; or enjoy it as a snack with the chipotle sauce on the side for dipping.
Yes, the roasted cauliflower can be kept in the refrigerator for up to 4 days before serving it in the tacos. The breadcrumb coating will soften over time, but the cauliflower will still taste great. Before serving, reheat the cauliflower in a toaster oven or air fryer to make the coating nice and crispy again.
Yes, air frying the breaded cauliflower should work just as well as the oven, although I haven’t tested it. Just make sure to air fry the florets in two or three batches to help them cook and crisp up evenly.
Crispy Cauliflower Tacos with Chipotle Cream
Ingredients
Crispy Cauliflower
- 1 medium head cauliflower about 5 cups florets
- 1 cup water
- 3/4 cup all purpose flour
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons smoked paprika
- 1 teaspoon salt
- 2 cups panko breadcrumbs
For Serving
- 1 Recipe Chipotle Sauce
- corn or flour tortillas
- shredded red cabbage
- avocado slices
- lime wedges
Instructions
- Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper. Spray generously with oil.
- Wash and cut cauliflower into bite sized pieces.
- In a large bowl, add water, flour, garlic powder, onion powder, smoked paprika and salt. Whisk until well combined.
- Add the cauliflower to the batter in the bowl with the flour-water mixture and toss to combine and really coat the cauliflower. Add the panko breadcrumbs and toss to coat.
- Place the cauliflower pieces on the prepared baking sheet.
- Spray the cauliflower with oil (this helps them get super crispy) and bake for 20 minutes. Flip the pieces over and bake for 20 more minutes, until golden and crispy.
- While the cauliflower pieces bake, prepare a batch of Chipotle Sauce.
- Serve in tortillas with Chipotle Sauce, shredded red cabbage, avocado slices and lime wedges, if desired.
Notes
- For gluten free, use a quality all purpose gluten free flour. Either skip the breadcrumbs or use gluten free breadcrumbs instead.
