Whether it's Taco Tuesday or in the mood for a fast, flavorful, and crisp taco recipe, Easy Roasted Cauliflower Tacos are for you! Made in just 30 minutes, you'll have a belly full in no time; the perfect, minimal effort weeknight meal. Paired with avocado creamy dressing and coleslaw, the juicy flavors burst through with each bite. So, let's get into it!
But if you are scrolling through looking for an easy weeknight dinner ideas, check out my Easy Vegan Taquitos (under 30 minutes) or Spicy Sriracha Tofu.
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What You'll Need
Taco Shells - prepare homemade or get the store-bought. For the store-bought either corn tortillas, flour tortillas, grain-free (personal preference: Siete), or lettuce wraps are great!
Crispy Baked Cauliflower Bites - cauliflower head, cut into florets, breadcrumbs -gluten-free if preferred, batter (any flour and water 1:1).
Coleslaw - shaved or very finely chopped red cabbage & green cabbage.
Avocado Creamy Dressing - made with avocados, vegan yogurt (unsweetened), minced garlic, lime juice, and sea salt.
How to prepare
As always, the printable recipe card is below with full instructions.
🌮Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper and set it aside.
🌮ash and cut the head of cauliflower into bite-sized florets. Place the batter and breadcrumbs in the other using two separate bowls.
🌮Dip the florets in the batter and then cover them in breadcrumbs. Transfer to the baking tray evenly spread out. Bake for 30 minutes, flipping halfway through.
🌮While the cauliflower bakes, make the creamy avocado dressing by placing all ingredients in a blender and mixing until smooth and creamy.
🌮Chop the cabbage into fine shreds, pour half the avocado dressing onto the cabbage, mix with salt and pepper, and set aside.
🌮Once the cauliflower is finished, remove from the oven and lightly warm the tortillas on the stove, 30 seconds should do it, or they will get hard and fall apart.
🌮Assemble the tacos by scooping coleslaw and crispy cauliflower bites into the warm tortillas. Drizzle with extra avocado dressing! Any leftover avocado cream dressing can be used for dippin'!
Which breadcrumbs to use
For the breadcrumbs, I used Cauli Crunch (gluten-free & similar to panko bread crumbs) seasoned in their seven spices. If you use unseasoned breadcrumbs, add equal parts garlic powder, onion powder, chili powder, smoked paprika, cayenne pepper, salt, and black pepper for flavor.
Taco toppings
There are so many options for homemade taco night! Make a toppings bar and go crazy.
Some of my favorite healthy toppings are:
- vegan sour cream
- pickled red onions
- sliced tomatillos
- hot sauce
- pico de gallo
- fresh cilantro
- chopped green onions
- creamy avocado sauce
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Easy Roasted Cauliflower Tacos
Ingredients
Cauliflower bites:
- 8 tortilla shells
- 1 head of cauliflower, cut in bite-sized florets
- 1 cup panko breadcrumbs (see above for gluten-free breadcrumbs)
- 1 cup flour of choice (Personal preference: cassava)
- 1 cup filtered water
- ½ cup hot sauce, buffalo sauce, or BBQ sauce
Coleslaw:
- 1 cup red cabbage
- 1 cup green cabbage
Avocado creamy dressing:
- 2 avocados
- ¼ cup vegan unsweetened yogurt
- 2 garlic cloves, minced
- ¼ cup filtered water
- 1 lime, juiced
- Salt & black pepper
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper and set it aside. Wash and cut the head of cauliflower into bite-sized florets.
- Make the batter by combining flour, water, and sauce of choice (hot sauce, buffalo sauce, or bbq sauce). Mix until slightly runny to coat all the cauliflower bites. Place the batter in one bowl and breadcrumbs in the other using two separate bowls.
- Dip the florets in the batter and then cover them in breadcrumbs. Transfer to the baking tray evenly spread out. Bake for 30 minutes, flipping halfway through.
- While the cauliflower bakes, make the creamy avocado dressing by placing all ingredients in a blender and mixing until smooth and creamy.
- Chop the cabbage into fine shreds, pour half the avocado dressing onto the cabbage, mix with salt and pepper, and set aside.
- Once the cauliflower is finished, remove it from the oven and lightly warm the tortillas on the stove, 30 seconds should do it, or they will get hard and fall apart.
- Assemble the tacos by scooping coleslaw, then crispy cauliflower bites into the warm tortillas, and finally drizzle with extra avocado dressing. Any leftover avocado cream dressing can be used for dippin'!
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