tacos with cauliflower

Vegetarian cauliflower tacos are loaded with air-fried or baked cauliflower, a delicious seasoning blend, and creamy lime cilantro slaw inside a tortilla.

Cauliflower Tacos

medium head of cauliflower, cut into small florets (about 6 cups)

tablespoons avocado oil

teaspoon garlic powder

teaspoon paprika

teaspoon dried oregano

teaspoon ground cumin

teaspoons balsamic vinegar

teaspoon salt

teaspoon ground black pepper

plain Greek yogurt

tablespoon mayonnaise

fresh cilantro, finely chopped

tablespoon garlic, minced

teaspoons lime juice, freshly squeezed (from 1/2 lime)

teaspoon black pepper (or to taste)

cups coleslaw mix (or shredded cabbage)

corn tortillas or flour tortillas, 6-inch

cup red onions, diced

cup fresh cilantro, finely chopped

In a large mixing bowl or Ziploc bag, add cauliflower, oil, garlic powder, paprika, oregano, cumin, balsamic vinegar, salt, and pepper. Mix well until evenly coated.

Cook the cauliflower by roasting them in the oven or cooking in the air fryer:

To cook in the oven: Preheat oven to 400F. Spread the seasoned cauliflower florets in a single layer in a large half sheet baking pan. Bake in the preheated oven for 20- 25 minutes until tender and the edges become crispy.

To cook in the air fryer: Transfer the seasoned cauliflower into the air fryer basket and cook at 375F for 15 minutes until tender and the edges become crispy. 

Set aside on a plate until ready to assemble the tacos.

Cook the cauliflower:

In a medium mixing bowl, add yogurt, mayonnaise, cilantro, garlic, lime juice, cumin, salt, and pepper. Stir well until smooth.

Place coleslaw mix in a large mixing bowl and pour in the dressing. Toss well to combine and coat evenly.

Make the cilantro lime slaw:

Heat the tortillas according to the package instructions, or heat in an ungreased cast-iron skillet over medium-high heat for 30 seconds per side. You can also heat corn tortillas directly on a gas burner for a few seconds per side to get char marks on the edges. Repeat with all tortillas.

Divide the cilantro lime slaw into each tortilla. Top with cooked cauliflower, red onions, and cilantro. Squeeze in some lime juice, if desired. You can also serve cauliflower tacos with a drizzle of Cilantro Lime Dressing or Lime Crema.

Assemble the tacos:

Not being vegan or any variation of non meat eater, while I would not fix these as tacos, I'd definitely make them and serve them as an appetizer using the coating and the dip.  That would be a hit.

These were amazing! The cauliflower had so much flavor and the slaw to accompany it was delicious. All of my children ranging from 11-20  loved it and asked for it to be added to our regular menu. The eldest asked for the recipe. This is low cost, healthy, flavorful and delicious. Winner for sure, thanks for the recipe.

Made this tonight-it was a hit! Followed the recipe exactly. Even my husband who hates cauliflower loved it. Thank you!

These Vegan BBQ Cauliflower Tacos are crispy, saucy, and the perfect comfort food. What's better than baked BBQ coated cauliflower served in a warm tortilla? These tacos make for a fun and unique dinner! 

Vegan BBQ Cauliflower Tacos

cauliflower (about 4 cups)

almond milk

all purpose flour

garlic powder

onion powder

salt

bread crumbs

BBQ sauce

Corn tortillas (or tortilla of choice)

Vegan sour cream

Chopped pickles

Cilantro

Chop the cauliflower into bite-sized florets. Chop small enough so that you can comfortably eat them in a taco!

Prep the batter and breadcrumbs

In a mixing bowl, make a batter by whisking together the almond milk, flour, garlic powder, onion powder, and salt. It should be nice and thick. In a second bowl, add the breadcrumbs. 

Batter and bread the cauliflower florets

Coat a floret in the batter, letting any excess batter drip off. Then roll the floret in the breadcrumbs until evenly coated. Place on a greased or lined baking tray. Continue this step until all the florets are coated. 

Bake for 25 minutes, then remove from the oven. 

Add the BBQ sauce to a bowl, and evenly coat each piece of cauliflower.

Return the florets to the baking tray and bake an additional 15 minutes. 

While the cauliflower is baking, warm up some corn tortillas in a skillet over medium-high heat, for about 20-30 seconds on each side. 

Serve immediately. I love eating these tacos with a little bit of cashew sour cream, and chopped pickles (yes, really), and cilantro.

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Cauliflower Tacos

Vegan BBQ Cauliflower Tacos

Top 2 tacos with cauliflower recipes from across the web

The most viewed tacos with cauliflower recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cauliflower Tacos

Vegan BBQ Cauliflower Tacos

The most viewed tacos with cauliflower recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine