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Homemade Cauliflower Tacos photo

Cauliflower Tacos

These Cauliflower Tacos are a vibrant, flavor-packed twist on a classic favorite that everyone will love!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Tacos:
  • 11 oz Cauliflower chopped into bite-sized pieces
  • 1 Onion diced
  • 1 tsp Smoked paprika powder
  • 1 Tbsp Vegetable oil for sautéing
  • 1 tsp Hot chili powder or flakes to spice things up
  • 1 cup Dairy-free milk homemade cashew milk works beautifully
  • 1 cup Chickpea flour providing protein and a slight nutty taste
  • 1/2 cup All-purpose flour or GF flour blend for the batter
  • 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
  • 1 cup Vegan mayo for the creamy sauce
  • 1 Tbsp Sriracha for a spicy kick
  • 1 clove Garlic minced
  • 1 Tbsp Lemon juice to brighten the sauce
  • 4 Small tortillas your choice of corn or flour

Equipment

  • Large skillet
  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Spatula
  • Cutting board and knife

Method
 

Preparation Steps:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. In a small bowl, combine the vegan mayo, sriracha, minced garlic, and lemon juice. Mix until creamy and well-blended.
  6. 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.