Crispy Cauliflower T tacos are a delightful twist on traditional tacos, offering a deliciously crunchy texture and a burst of flavor. These tacos are perfect for vegans, vegetarians, or anyone looking to add more plant-based meals to their diet. Originating from the growing trend of using cauliflower as a versatile ingredient, these tacos have become a favorite for many due to their easy preparation and satisfying taste. Whether you’re cooking for a family dinner or a casual get-together, crispy cauliflower tacos are sure to impress.
Ingredients
For the Cauliflower:
- 1 large head of cauliflower, cut into bite-sized florets
- 1 cup all-purpose flour
- 1 cup water
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups panko breadcrumbs
For the Tacos:
- 12 small corn tortillas
- 1 cup shredded red cabbage
- 1 cup diced tomatoes
- 1/2 cup sliced red onion
- 1/2 cup chopped fresh cilantro
- 1 avocado, sliced
- Lime wedges, for serving
For the Sauce:
- 1/2 cup vegan mayonnaise
- 1 tablespoon sriracha sauce
- 1 tablespoon lime juice
- 1 teaspoon maple syrup
- Salt to taste
Instructions
Preparing the Cauliflower:
- Preheat the oven: Set your oven to 400°F (200°C) or preheat your air fryer to 375°F (190°C).
- Make the batter: In a medium bowl, whisk together the flour, water, garlic powder, onion powder, smoked paprika, salt, and black pepper until smooth.
- Coat the cauliflower: Dip each cauliflower floret into the batter, allowing any excess to drip off, then roll it in the panko breadcrumbs until fully coated.
- Bake or air fry: Arrange the coated cauliflower florets on a baking sheet lined with parchment paper. If using an air fryer, place them in a single layer in the basket. Bake for 25-30 minutes, turning halfway through, until golden brown and crispy. For the air fryer, cook for 15-20 minutes, shaking the basket halfway through.
Assembling the Tacos:
- Warm the tortillas: Heat the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side until warm and pliable.
- Prepare the sauce: In a small bowl, mix together the vegan mayonnaise, sriracha sauce, lime juice, maple syrup, and a pinch of salt until well combined.
- Assemble: Spread a spoonful of the sauce onto each tortilla. Top with a few pieces of crispy cauliflower, followed by shredded red cabbage, diced tomatoes, sliced red onion, chopped cilantro, and avocado slices.
- Serve: Serve the tacos immediately with lime wedges on the side.
Tips and Variations
- Air Fryer Option: For even crispier cauliflower, try using an air fryer. It reduces cooking time and gives the cauliflower a wonderful crunch.
- Make It Spicy: Add a teaspoon of cayenne pepper to the batter for an extra kick of heat.
- Gluten-Free: Use gluten-free flour and breadcrumbs to make this recipe suitable for those with gluten sensitivities.
- Taco Shells: If you prefer, you can use hard taco shells instead of soft tortillas for added crunch.
- Protein Boost: Add some black beans or chickpeas to your tacos for an extra protein punch.
Nutritional Information (Per Serving)
- Calories: 280
- Protein: 6g
- Carbohydrates: 42g
- Dietary Fiber: 8g
- Sugars: 4g
- Fat: 10g
- Saturated Fat: 1.5g
- Sodium: 480mg
Conclusion
Crispy Cauliflower Tacos are a fantastic way to enjoy a meatless meal that’s full of flavor and texture. They are easy to make, versatile, and can be customized to suit your taste preferences. Whether you choose to bake or air fry the cauliflower, you’ll end up with a delicious and satisfying dish that everyone will love. Try this recipe today and let us know how it turned out in the comments below. Don’t forget to share this recipe with your friends and subscribe to our newsletter for more tasty and easy-to-make recipes.