Crispy Cauliflower Tacos with Chipotle Cream

close up on 3 crispy cauliflower tacos on a plate.

Crispy Cauliflower Tacos with Chipotle Cream

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.

Prep Time20

Cook Time40

Total Time1

Course: Main Dish

Cuisine: Mexican-inspired

Servings: servings

Calories: 170kcal

Author: Nora Taylor

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

US Customary - Metric

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.

Nutrition