This was not only the first time I’ve ever tasted baked cauliflower tacos, but also the first time I tried Vegenaise. (For those who don’t know, Vegenaise is a dairy-free mayonnaise, and it’s delicious!) The tacos are topped with a tartar sauce made with Vegenaise, diced dill pickle, and a dash of sea salt.

healthy Cauliflower Tacos

I just so happened to have  a big bag of corn flour (Masa Harina) in my kitchen from when I made corn tamale cakes, so I mixed the corn flour with breadcrumbs and spices for the breading mixture. But you’re also welcome to use cornmeal if that’s easier to find.

I thought my crispy tofu tacos couldn’t be beat, but these cauliflower tacos are just as good!

Cauliflower Tacos recipe

Baked Cauliflower Tacos
Print
Recipe type: Dinner
Cuisine: Vegan, Gluten-Free
Ingredients
  • For tacos:
  • 3 cups cauliflower florets
  • 2 whole wheat tortillas or gluten-free tortillas
  • ¼ cup light coconut milk
  • 2 tbsp plain breadcrumbs
  • 2 tbsp corn flour or cornmeal
  • 2 tbsp shredded coconut
  • 1 cup cabbage slaw mix, for topping
  • Sea salt, pepper, garlic powder and turmeric, to taste
  • For tartar sauce:
  • ¼ cup plain, nonfat Greek yogurt or Vegenaise
  • 2 tbsp diced dill pickle
  • Dash of sea salt
Instructions
  1. Preheat oven to 400°F.
  2. Slice cauliflower florets into 2-inch chunks.
  3. In a large bowl, add breadcrumbs, corn flour and spices and stir until combined.
  4. Pour coconut milk into a separate bowl.
  5. Line a baking sheet with parchment paper.
  6. Dip each floret in the coconut milk and turn over so both sides are wet, then dip into the breadcrumb mix and turn over so each floret is coated.
  7. Transfer each breaded piece of cauliflower to the lined baking sheet.
  8. Bake the cauliflower for 30 minutes, flipping over after 15 minutes, until both sides are brown.
  9. Remove from oven, pour shredded coconut over cauliflower, then bake for another 3-4 minutes.
  10. Next, prepare the sauce. In a small bowl, stir together the yogurt or Vegenaise, diced pickle and sea salt. Refrigerate until ready to use.
  11. When cauliflower is ready, remove from oven, then place tortillas in the oven for 3 minutes until warm.
  12. Remove tortillas from oven and transfer to a plate.
  13. Top tortillas with cauliflower, cabbage slaw and a scoop of tartar sauce.
Serving size: 1 taco Calories: 435 Fat: 23g Carbohydrates: 42g Sugar: 11g Sodium: 511mg Fiber: 16g Protein: 20g
Notes
Makes 2 tacos.

vegan Cauliflower Tacos