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
