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Crispy Vegan Cauliflower Tacos

Crispy Vegan Cauliflower Tacos
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Crispy Vegan Cauliflower Tacos are a delightful culinary creation that promises to tantalize your taste buds. Featuring perfectly roasted cauliflower coated in a crunchy blend of panko breadcrumbs and cornmeal, these tacos are elevated by a vibrant sweet and sour slaw and a creamy homemade tartar sauce. Ideal for any occasion, whether it’s a casual dinner or a festive gathering, this recipe is versatile and easy to prepare. You can customize it with various toppings to suit your palate, making it perfect for family meals or entertaining friends. These tacos are not only delicious but also entirely plant-based, ensuring everyone can enjoy them while savoring rich flavors and satisfying textures.

Ingredients

Scale
  • 1 cauliflower
  • 1/2 cup full fat coconut milk
  • Juice and zest of 1 lime
  • 1 teaspoon salt (divided)
  • 1/2 cup panko breadcrumbs (gluten free if necessary)
  • 1/2 cup cornmeal
  • 1/2 cup unsweetened shredded coconut
  • 1 1/2 teaspoons smoked paprika
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon pepper
  • 1 1/2 cups chopped cabbage (red or green cabbage or a combination of both)
  • 1/2 cup shredded carrots
  • Juice of 1 lime
  • 1 tablespoon white vinegar
  • 1–2 teaspoon(s) pure maple syrup
  • 1/2 teaspoon salt
  • 1/2 cup homemade vegan mayonnaise (or your favorite store-bought vegan mayo)
  • 1/3 cup finely diced dill pickle
  • Juice and zest of 1/2 lime
  • 1 1/2 teaspoons finely chopped dried dill (or 1 tablespoon fresh dill)
  • 1/2 teaspoon salt (or to taste)
  • Dash of sriracha or hot sauce (optional)
  • Corn tortillas for serving
  • Extra lime wedges for serving
  • Dash of sriracha or hot sauce

Instructions

  1. Preheat your oven to 400°F. While it's heating up, line a rimmed baking sheet with parchment paper.
  2. Cut the cauliflower into bite-sized florets. In a mixing bowl, whisk together coconut milk, lime juice, lime zest, and half of the salt. Dip each floret into this mixture before coating them in a mix of panko breadcrumbs, cornmeal, shredded coconut, smoked paprika, cumin, garlic powder, turmeric, pepper, and remaining salt. Spread them evenly on the prepared baking sheet.
  3. Place the baking sheet in the preheated oven. Roast for about 25–30 minutes or until golden brown and crispy. Toss halfway through to ensure even crispiness.
  4. In another bowl, combine chopped cabbage and shredded carrots. Add lime juice, white vinegar, maple syrup, and salt. Toss everything together until well coated.
  5. In yet another bowl, mix vegan mayonnaise with diced dill pickles, lime juice & zest, dried dill, salt to taste. Add sriracha if desired for some heat.
  6. Warm your tortillas briefly on a skillet. Fill each tortilla with roasted cauliflower followed by crunchy slaw. Top off with creamy tartar sauce. Serve immediately with extra lime wedges on the side!

Nutrition

Find it online: https://yummywithrose.com/crispy-vegan-cauliflower-tacos/