Crispy Cauliflower Tacos with Mango Slaw
These tacos are a delightful explosion of flavors and textures; the crispy cauliflower pairs beautifully with the fresh, zesty mango slaw. I love how it’s a ...
Every time I make these Crispy Cauliflower Tacos, I'm reminded of those warm summer nights spent with friends, sharing food and laughter.
The crunch of the cauliflower and the sweet tang of the mango slaw feel like a celebration on a plate.
I often whip these up when I want to impress guests or just indulge myself - they never disappoint!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
When choosing your corn tortillas, check the labels for any hidden animal products. I love using fresh mango, but you can also use canned if you’re in a pinch. The coconut yogurt adds a nice creaminess, but feel free to swap it with avocado for a different texture!
Tips & Notes
- •For extra crunch, try adding some toasted pumpkin seeds to the slaw.
- •I often double the cauliflower because leftovers make amazing salads or grain bowls!
Recipe Variations
- •If you like a bit of heat, add some diced jalapeños to the mango slaw.
- •Sometimes I’ll throw in black beans for added protein and texture.
Storage & Freezing
These tacos are best enjoyed fresh, but if you have leftovers, store the cauliflower and slaw separately in airtight containers in the fridge. They should last about 2-3 days.
Frequently Asked Questions
Can I make this recipe gluten-free?
Absolutely! Just make sure to use gluten-free corn tortillas and check your cornmeal for any gluten.
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These tacos are a delightful explosion of flavors and textures; the crispy cauliflower pairs beautifully with the fresh, zesty mango slaw. I love how it’s a ...
Ingredients
Instructions
- 1
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- 2
In a mixing bowl, combine the cornmeal, paprika, garlic powder, onion powder, salt, and pepper.
- 3
Drizzle the olive oil over the cauliflower florets and toss to coat.
- 4
Next, add the cornmeal mixture to the bowl and toss until the florets are well coated.
- 5
Spread the coated cauliflower evenly on the baking sheet and roast for about 25-30 minutes, until golden and crispy, flipping halfway through.
- 6
While the cauliflower is roasting, prepare the mango slaw. In a large bowl, combine the diced mango, shredded cabbage, shredded carrot, chopped cilantro, lime juice, and maple syrup if using.
- 7
Toss everything together until well combined. Set aside to let the flavors meld.
- 8
Warm the corn tortillas on a dry skillet over medium heat for about 30 seconds on each side.
- 9
Once the cauliflower is ready, assemble your tacos: place a generous amount of crispy cauliflower in each tortilla, top with mango slaw, and finish with a dollop of coconut yogurt.
- 10
Serve immediately with extra lime wedges on the side for squeezing.
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