Cauliflower Tacos
When it comes to plant-based meals, there’s something incredibly satisfying about a good taco. Enter the Cauliflower Tacos, a delightful and vibrant twist on a classic favorite. These tacos are not just a feast for the eyes; they burst with flavor and texture, making them a perfect choice for a weeknight dinner or a fun gathering with friends. Cauliflower serves as the perfect base, absorbing all the spices and seasonings, while the accompanying sauce adds a creamy, zesty finish. Let’s dive into this delicious recipe!
What You’ll Love About This Recipe
- Quick and easy to prepare, making it a weeknight favorite.
- Flavor-packed with spices that elevate the humble cauliflower.
- Customizable to suit your taste preferences.
- Perfect for vegans and anyone looking to add more plant-based meals to their diet.
- Deliciously paired with sides like Cilantro Lime Rice or Mango Salsa.
What’s in the Bowl
- 11 oz Cauliflower – chopped into bite-sized pieces, this is the star of the dish.
- 1 Onion – diced for added flavor and sweetness.
- 1 tsp Smoked paprika powder – for a rich and smoky flavor.
- 1 Tbsp Vegetable oil – for sautéing the vegetables.
- 1 tsp Hot chili powder or flakes – to spice things up.
- 1 cup Dairy-free milk – homemade cashew milk works beautifully here.
- 1 cup Chickpea flour – providing protein and a slight nutty taste.
- 1/2 cup All-purpose flour or GF flour blend – to make the batter; feel free to use a gluten-free blend if needed.
- 1 Tbsp Cornstarch – for extra crispiness.
- 1 tsp Salt – to enhance all the flavors.
- 1 tsp Black pepper – for a touch of heat.
- 1 tsp Garlic powder – to deepen the savory notes.
- 2 tsp Nori sheet – crushed, adding a hint of the sea.
- 1 cup Vegan mayo – this will make the creamy sauce.
- 1 Tbsp Sriracha – for a spicy kick.
- 1 clove Garlic – minced, for fresh garlic flavor.
- 1 Tbsp Lemon juice – to brighten the sauce.
- 4 Small tortillas – your choice of corn or flour.
Cook’s Kit
- Large skillet – for sautéing the cauliflower and onion.
- Mixing bowls – for preparing the batter and sauce.
- Whisk – to combine the dry ingredients smoothly.
- Measuring cups and spoons – for accuracy in your ingredients.
- Spatula – for flipping and mixing.
- Cutting board and knife – for chopping vegetables.
Cauliflower Tacos Made Stepwise
Step 1: Prepare the Cauliflower
Begin by heating the vegetable oil in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes. Toss in the chopped cauliflower, smoked paprika, hot chili powder, salt, black pepper, and garlic powder. Cook until the cauliflower is tender and slightly caramelized, roughly 8-10 minutes.
Step 2: Make the Batter
In a separate bowl, combine the chickpea flour, all-purpose flour (or gluten-free blend), cornstarch, and crushed nori. Gradually whisk in the dairy-free milk until the batter is smooth and well-combined.
Step 3: Coat the Cauliflower
Once the cauliflower is cooked, remove it from the heat and let it cool slightly. Add the cauliflower mixture into the batter, stirring gently to coat each piece.
Step 4: Cook the Tacos
In the same skillet, add a touch more oil if needed and heat over medium-high. Use a spoon to drop the cauliflower batter mixture into the pan, forming small fritters. Cook for about 3-4 minutes on each side until golden brown and crispy. Remove and drain on paper towels.
Step 5: Prepare the Sauce
In a small bowl, combine the vegan mayo, sriracha, minced garlic, and lemon juice. Mix until creamy and well-blended.
Step 6: Assemble the Tacos
Warm the small tortillas in a dry skillet or microwave. Place a few pieces of the crispy cauliflower fritters onto each tortilla, drizzle with the creamy sauce, and add any additional toppings you desire, such as lettuce, avocado, or fresh herbs.
Make It Fit Your Plan
- Gluten-Free: Use a gluten-free flour blend in place of all-purpose flour.
- Spicy: Increase the amount of hot chili powder or add fresh jalapeños.
- Extra Veggies: Feel free to add other sautéed vegetables like bell peppers or zucchini.
- Non-Dairy: Stick to the dairy-free milk and vegan mayo for a fully plant-based option.
Errors to Dodge
- Overcooking the cauliflower can make it mushy; aim for tender but not falling apart.
- Make sure the batter is not too thick; it should coat the cauliflower but not be clumpy.
- Don’t skip the resting time for the batter; it helps achieve a better texture.
- Using too much oil can lead to greasy tacos; use just enough for frying.
Keep-It-Fresh Plan
To keep your Cauliflower Tacos fresh, store any leftover fritters in an airtight container in the fridge for up to 3 days. Reheat in a skillet to regain some crispiness. The sauce can also be stored separately and will last about a week in the refrigerator. The tortillas are best fresh, but you can keep them wrapped in foil or in a sealed bag for a short time.
Cauliflower Tacos FAQs
Can I use frozen cauliflower for this recipe?
Yes, you can use frozen cauliflower. Just make sure to thaw and drain it well before using to avoid excess moisture in the batter.
What can I serve with these tacos?
These Cauliflower Tacos pair wonderfully with sides like cilantro lime rice or a fresh mango salsa. You can also add a simple salad to round out your meal.
Can I make the batter ahead of time?
Absolutely! You can prepare the batter in advance and store it in the refrigerator for up to 24 hours. Just give it a good stir before using.
What toppings work well with these tacos?
Feel free to get creative! Some great toppings include shredded lettuce, diced tomatoes, avocado, cilantro, or even pickled onions for an extra zing.
Explore More
- Cilantro Lime Rice – the perfect side for your tacos.
- Mango Salsa – a sweet and spicy addition to your meal.
- Vegan Burrito Bowl – another delicious plant-based option.
- Spicy Black Bean Tacos – for those who love beans!
The Takeaway
Cauliflower Tacos are a delightful way to enjoy a plant-based meal that is both satisfying and packed with flavor. With their crispy texture and zesty sauce, these tacos are sure to become a favorite in your household. Easy to customize and perfect for any occasion, you’ll find yourself reaching for this recipe time and time again. Enjoy the culinary adventure that comes with every bite of these deliciously crafted tacos!
Cauliflower Tacos
Ingredients
Equipment
Method
- Begin by heating the vegetable oil in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes. Toss in the chopped cauliflower, smoked paprika, hot chili powder, salt, black pepper, and garlic powder. Cook until the cauliflower is tender and slightly caramelized, roughly 8-10 minutes.
- In a separate bowl, combine the chickpea flour, all-purpose flour (or gluten-free blend), cornstarch, and crushed nori. Gradually whisk in the dairy-free milk until the batter is smooth and well-combined.
- Once the cauliflower is cooked, remove it from the heat and let it cool slightly. Add the cauliflower mixture into the batter, stirring gently to coat each piece.
- In the same skillet, add a touch more oil if needed and heat over medium-high. Use a spoon to drop the cauliflower batter mixture into the pan, forming small fritters. Cook for about 3-4 minutes on each side until golden brown and crispy. Remove and drain on paper towels.
- In a small bowl, combine the vegan mayo, sriracha, minced garlic, and lemon juice. Mix until creamy and well-blended.
- Warm the small tortillas in a dry skillet or microwave. Place a few pieces of the crispy cauliflower fritters onto each tortilla, drizzle with the creamy sauce, and add any additional toppings you desire, such as lettuce, avocado, or fresh herbs.
Notes
- Store leftover fritters in an airtight container in the fridge for up to 3 days.
- Reheat in a skillet for best results to regain crispiness.
- The sauce can be stored separately and will last about a week in the refrigerator.
