These Crispy Cauliflower Tacos with Green Tahini Sauce are packed with flavor and are so delicious. Even non-vegans will love these amazing tacos!
Not exaggerating when I say these Crispy Cauliflower Tacos might be my favorite tacos ever! They’re made with the crispiest baked cauliflower, my favorite Mexican-style black beans, and the amazing green tahini sauce I posted a few days ago.
I’ve been making this crispy baked cauliflower recipe for a while now, and it’s great for many recipes, especially tacos. It has a nice crunch and goes well with all the other flavors we have here.
Why Your Body Will Love This Vegan Taco Recipe
- Skin Health – Cauliflower contains sulforaphane, a great compound for the skin. It helps reduce the appearance of wrinkles, promotes collagen production, and may help protect the skin against harmful UV radiation.
- Heart Health – Sulforaphane is also known to help lower cholesterol levels, keeping arteries clear of fatty buildup. This contributes to lower blood pressure and lowers the risk of heart disease.
- Blood Sugar Regulation – Beans are high in fiber and protein, giving them a low glycemic index. This means they digest slowly and don’t cause blood sugar levels to spike or rise too quickly. This makes beans a healthy choice for people with diabetes who need to control their blood sugar levels, but truly, they benefit us all.
Crispy Cauliflower Taco Recipe Ingredients
- Cauliflower – I use one medium-sized head of regular, white cauliflower for this recipe. You can also use yellow or purple cauliflower, though it might have a slightly different taste.
- Batter – The batter I use for coating my cauliflower is made with an equal amount of flour and plant-based milk. I then add some seasonings for tons of flavor. I used cumin, paprika, garlic powder, onion powder, smoked paprika, salt, and pepper for this recipe.
- Panko – I love using panko breadcrumbs because they make this cauliflower so crispy! You can use regular breadcrumbs if you have it on hand, but I strongly recommend using Panko if you can.
- Green Tahini Sauce – Remember that Amazing Green Tahini Sauce I posted a few days ago?! These Crispy Cauliflower Tacos are the perfect way to use it! It’s easy to make and adds such a nice, fresh flavor.
- Black Beans – I used the Easy Mexican Black Beans recipe I posted last week here, but regular black beans or canned refried black beans also work. I used my black bean recipe because it has lots of flavor, making these tacos even more amazing.
- Tortillas – I used white corn tortillas that I charred up over the gas burner. Any kind of tortilla will do, even flour tortillas. You can heat them in the microwave or in a pan with oil or char them like I did.
- Additional Toppings – I’m a sucker for lots of taco toppings! In addition to the green tahini sauce and Mexican black beans, I used avocado, tomato, lettuce, onion, and cilantro. They were truly amazing!
This Green Tahini Sauce is truly amazing and an important part of this recipe! If you can’t or would rather not make it, I suggest topping your tacos with salsa or hot sauce to add flavor.
How To Make Easy Baked Crispy Cauliflower
As I said before, I love making this easy, crispy cauliflower and have already used it in a few recipes! Here’s how you make it:
- Start by cutting up your cauliflower into florets. For this recipe, I wanted them to be bite-sized so the tacos were easy to eat. You can see the above photo for the size, and I recommend cutting them. You can make them into larger florets, but they’re not as easy to fit in your mouth while you eat your taco.
- Add your flour and all the spices to a large bowl and mix. Then, add the milk and whisk again until a thick batter has formed. Add all of your cauliflower to the bowl with the batter and mix until all pieces are covered in batter.
- Next, pour your panko over the cauliflower. I like to add 1/2 cup at a time and stir well between each addition. I also like to add some extra salt once I’ve mixed everything up. Ensure all the cauliflower pieces are coated with the breadcrumbs, and then pour them onto a large baking sheet.
- Bake cauliflower until browned and crispy, flipping once, about 25 minutes or so. Remove from the oven and carefully add to your tacos!
Recipe Frequently Asked Questions
- Is this recipe gluten-free? No, I use all-purpose flour and regular panko to make the crispy cauliflower. If you want to make it gluten-free, you can simply substitute it with gluten-free AP flour and gluten-free breadcrumbs.
- Is this recipe vegan? Yes! Just make sure you use plant-based milk for the batter.
- Will the cauliflower stay crispy if you store leftovers in the refrigerator? It definitely doesn’t stay as crispy, but I could still hear it crunching even after refrigerating it. I suggest reheating it in the oven or pan with some oil to help maintain the crispiness.
- How long will leftovers stay fresh in the refrigerator? It takes about 4-5 days, but use your judgment, and don’t eat it if it looks or smells funky.
Have a question that I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP!
Looking For More Delicious Vegan Taco Recipes?
Crispy Cauliflower Buffalo Tacos with Ranch Slaw
BBQ Cauliflower and Chickpea Tacos with Creamy Lime Slaw
Crispy Cauliflower Tacos with Green Tahini Sauce
- Total Time: 55 minutes
- Yield: 8-10 1x
- Diet: Vegan
Description
These Crispy Cauliflower Tacos are packed with flavor and the cauliflower as an amazing crunch to it!
Ingredients
Scale
- 1 medium sized head cauliflower
- 1/2 cup all purpose flour
- 1/2 cup plain, plant based milk
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon granulated garlic
- 1/2 teaspoon granulated onion
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt, plus more
- 1/4 teaspoon black pepper
- 1 cup panko breadcrumbs
- Green Tahini Sauce
- Mexican Black Beans, or plain black beans/refried black beans
- Corn tortillas
- Additional taco toppings: lettuce, tomato, onion, avocado, cilantro, salsa, hot sauce, vegan cheese, etc…
Instructions
- Pre-heat oven to 425 degrees F. Start by cutting up your cauliflower into florets. For this recipe, I wanted them to be bite sized so the tacos were easy to eat.
- Add your flour and all the spices to a large bowl and mix. Then, add the milk and whisk again until a thick batter has formed. Add all of your cauliflower to the bowl with the batter and mix until all pieces of the cauliflower are covered in batter.
- Next, pour your panko over the cauliflower. I like to add 1/2 cup at a time and stir well between each addition. I also like to add some extra salt once I’ve mixed everything up to make sure they have lots of flavor. Make sure all the cauliflower pieces are coated with the breadcrumbs and then pour onto a large baking sheet.
- Bake cauliflower until browned and crispy, flipping once, about 25 minutes or so. Remove from the oven and let cool a minute or two.
- Assemble your tacos: Char or heat your tortillas, spread with black beans, add cauliflower and green tahini sauce and then top with all your favorite taco toppings.
- Prep Time: 30 mins
- Cook Time: 25 mins
- Category: Tacos, Vegan
- Method: Oven
- Cuisine: Mexican
Delicious, thanks for sharing & making me look good in the kitchen.
haha! So glad you enjoyed them!!