Ingredients
1 large Cauliflower head, cut into small florets
1 ½ cups Panko breadcrumbs
½ cup All-purpose flour (or chickpea flour for GF)
1 tsp Smoked paprika
1 tsp Ground cumin
1 tsp Garlic powder
½ tsp Onion powder
1 tsp Salt
½ tsp Black pepper
½ cup Non-dairy milk or water
8-10 Corn tortillas, warmed
For the Slaw & Toppings:
¼ head Red cabbage, thinly sliced
1 medium Carrot, grated
2 tbsp Fresh lime juice
1 Avocado, diced
¼ cup Fresh cilantro, chopped
Vegan sour cream or cashew cream (for serving)
Instructions
1. Prep: Preheat oven to 400°F (200°C). Wash and dry cauliflower florets thoroughly.
2. Batter: Whisk together flour, spices, salt, pepper, and non-dairy milk/water to form a smooth, pancake-like batter.
3. Bread: Toss florets in batter to coat, then press gently into panko breadcrumbs. Arrange in a single layer on a parchment-lined baking sheet.
4. Bake: Bake for 20-25 minutes, flipping halfway, until golden and crispy. (Optional: broil 1-2 minutes for extra crunch).
5. Slaw: Massage sliced cabbage and grated carrot with lime juice and a pinch of salt until slightly softened.
6. Assemble: Fill warm tortillas with crispy cauliflower, lime slaw, diced avocado, cilantro, and a drizzle of vegan cream.
Notes
Pro-Tips:
• Ensure cauliflower is completely dry before battering to help the coating stick.
• Give florets space on the baking sheet so they get crispy rather than steaming.
• Use an air fryer at 400°F for 10-12 minutes for an even crispier result.
• Let battered cauliflower sit for 2 minutes before breading for better adhesion.
Variations:
• Buffalo Style: Toss the baked cauliflower in your favorite buffalo sauce.
• Spicy Kick: Add ½ tsp cayenne pepper to the dry spice mix.
• BBQ Twist: Add 1 tbsp tamari to the batter and serve with tangy coleslaw.
- Prep Time: 15
- Cook Time: 25
- Category: Easy Meals
- Method: Bake or Air Fry
- Cuisine: Mexican-inspired
- Diet: Vegan