Cauliflower goes from ‘blah’ to ‘yum!’ in these Crispy Cauliflower Tacos! Panko-coated cauliflower is roasted until golden, then drizzled with chipotle cream to make this easy taco recipe a must-try for weeknight meals and Taco Tuesday.
40 min
Serves
6
Medium
Mexican
Vegetarian
Ingredients
- 1 medium head cauliflower (about 5 cups florets)
- 1 cup (240ml) water
- 3/4 cup all purpose flour
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 2 tsp smoked paprika
- 1 tsp salt
- 2 cups (480ml) panko breadcrumbs
- 1 Recipe Chipotle Sauce
- corn or flour tortillas
- shredded red cabbage
- avocado slices
- lime wedges
Preparation
Not specified
Cooking
- Preheat the oven to 425°F (220°C).
- Line a large baking sheet with parchment paper.
- Spray generously with oil.
- Wash and cut cauliflower into bite sized pieces.
- In a large bowl, add water, flour, garlic powder, onion powder, smoked paprika and salt.
- Whisk until well combined.
- Add the cauliflower to the batter in the bowl with the flour-water mixture and toss to combine and really coat the cauliflower.
- Add the panko breadcrumbs and toss to coat.
- Place the cauliflower pieces on the prepared baking sheet.
- Spray the cauliflower with oil (this helps them get super crispy) and bake for 20 minutes.
- Flip the pieces over and bake for 20 more minutes, until golden and crispy.
- While the cauliflower pieces bake, prepare a batch of Chipotle Sauce.
- Serve in tortillas with Chipotle Sauce, shredded red cabbage, avocado slices and lime wedges, if desired.
Plating & Serving
Not specified
Suggested Sides
Recipe Details
