Vegan Crispy Cauliflower Tacos

September 15, 2020For The Love of Food

Prep time: 10 minutes

Cook time: 25 minutes

Serves: 4 people

Calories: 259

Tuesdays are Tacos for dinner at my house. Each week I come up with a new and tasty recipe. Pinterest is my go-to for recipe inspiration. Lately, I have been eating less meat; therefore, I wanted to find a yummy vegan taco recipe.

Voila! Crispy Cauliflower tacos were born! This taco recipe was easy to make. Using the oven to air fry, the cauliflower keeps them healthy.

I did not miss having meat in this at all—the cauliflower was crisp and crunchy. I tried out Siete’s vegan cashew nacho queso dip as my cheese alternative, and it did not disappoint!

Now taco’s wouldn’t be complete without some homemade guacamole. Freshly made guacamole is significantly better than store-bought. It’s easy to make, and the trick to storing the guac in a Tupperware container is to squeeze lemon or lime juice on the top and then take a piece of plastic wrap and press it on top of the guacamole. Get all the air bubbles out, and it will keep from turning brown.

Here’s what you’ll need to make them:

Cauliflower florets

Gluten-free bread crumbs– Ians makes the best. 1-1 for consistency.

Coconut milk- keeping the vegan theme, I use coconut milk to help bread the cauliflower.

Gluten-free tortialls– siete is my fav!

Vegan cheese- I love violife brand


Any additional toppings of your choice

View Print Layout
Print Recipe
Close Print

Vegan Crispy Cauliflower Tacos

  • Prep time: 10 minutes
  • Cook time: 25 minutes
  • Total time: 35 minutes
  • Serves: 4 people
  • Calories 259

Crispy and crunchy, these cauliflower taco make for an exciting taco Tuesday!


  • 1 head cauliflower, cut into florets
  • 1/4 cup coconut milk
  • 2/3 cup gluten-free bread crumbs
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 tsp pepper

Tableside Guacamole

  • 2 avocados , mashed with a fork
  • 1 lime, for juicing
  • 1/2 small red onion, finely diced
  • 2 cloves garlic , minced
  • 1 small roma tomato, diced
  • 1 jalapeno, seeded and diced
  • salt & pepper , to taste
  • 2 tbs fresh cilantro, chopped


Cauliflower Tacos

  • 1)

    Pre-heat the oven to 400

  • 2)

    Cut the cauliflower into bite-sized florets. In a medium bowl, pour the coconut milk and add the seasonings then mix to combine. Add in the cauliflower and toss. Make sure all to coat all the cauliflower.

  • 3)

    In a shallow dish, pour the gluten-free bread crumbs. Add the florets in, a few at a time, and roll around until the bread crumbs evenly coat the cauliflower.

  • 4)

    Grease a cookie sheet with olive oil. In a single line, place cauliflower florets. Place on the top shelf in the oven and bake for 20-25 minutes. Turn the cauliflower halfway through cook time. The cauliflower will be a nice golden brown when done.

  • 5)

    Place 3-4 florets inside a tortilla and top with your favorite toppings!

Tableside guacamole

  • 1)

    Cut your avocados in half. Then remove the pit. Take a spoon and remove the avocado from the shell. In a medium-sized bowl, add the avocados and mash with a fork.

  • 2)

    Dice the onion and jalapenos. Use a garlic press the mince two garlic cloves. Then combine all with the avocado and mix. Add juice from the lime and chopped cilantro—season with salt and pepper to taste.


Saturated Fat4.9g
Previous Recipe Next Recipe