Crispy Cauliflower Tacos
These crispy cauliflower tacos are a delightful mix of textures and flavors, making them a fun, satisfying meal. I love how the cauliflower gets perfectly crispy while being tossed in a zesty spice blend.
I remember the first time I made these crispy cauliflower tacos; it was a sunny afternoon, and I was experimenting with some new spices in my kitchen.
The moment the cauliflower came out of the oven, my whole house was filled with this irresistible aroma.
It reminded me that cooking can be such a joyful, creative experience!
Plus, they’re super easy to whip up, making them a go-to for busy weeknights.
What Makes This Recipe Special
- âś“Made with simple, plant-based ingredients that are easy to find
- âś“No animal products - completely vegan and cruelty-free
- âś“Perfect for beginners and experienced cooks alike
- âś“Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Cauliflower is such a versatile vegetable and packs a nutritional punch! If you want to keep it gluten-free, just make sure your taco shells are labeled as such. You can swap out the toppings if you want—sometimes I like to add pickled red onions for an extra zing!
Tips & Notes
- •I love to use a mix of spices, feel free to play around with what you have on hand!
- •If you want it spicier, add some cayenne pepper to the seasoning mix.
Recipe Variations
- •For a twist, try adding some black beans or lentils to the tacos for extra protein.
- •Sometimes, I like to throw in some roasted sweet potatoes for a touch of sweetness.
Storage & Freezing
Store any leftovers in an airtight container in the fridge for up to 3 days. I usually reheat the cauliflower in the oven to keep it crispy, but you can also use the microwave if you're in a rush.
Frequently Asked Questions
Can I make these ahead of time?
Absolutely! You can roast the cauliflower in advance, just reheat it in the oven to get that crispiness back before serving.
What can I use instead of vegan vegan sour cream?
If you don't have vegan vegan sour cream, a simple avocado crema made with blended avocado, lime juice, and a little plant-based milk works beautifully!
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These crispy cauliflower tacos are a delightful mix of textures and flavors, making them a fun, satisfying meal. I love how the cauliflower gets perfectly crispy while being tossed in a zesty spice blend.
Ingredients
Instructions
- 1
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.
- 2
In a large bowl, combine the cauliflower florets, olive oil, cornstarch, smoked paprika, cumin, garlic powder, onion powder, salt, and black pepper. Toss everything together until the cauliflower is well-coated.
- 3
Spread the cauliflower in a single layer on the prepared baking sheet. Make sure they're not overcrowded—this is key for that crispiness!
- 4
Roast the cauliflower in the oven for about 25-30 minutes, flipping halfway through, until golden brown and crispy.
- 5
While the cauliflower is roasting, prepare your taco toppings. Shred the cabbage, slice the avocado, and chop the cilantro.
- 6
Warm your taco shells in a dry skillet over medium heat for about 1-2 minutes on each side, just until they're pliable and warm.
- 7
Once the cauliflower is done, assemble your tacos! Start with a layer of cabbage, add a generous scoop of the crispy cauliflower, and top with avocado slices and cilantro.
- 8
Finish with a drizzle of vegan vegan sour cream (if using) and a squeeze of fresh lime juice over the top. Enjoy your creation!
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