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Crispy Baked Buffalo Cauliflower Tacos

These crispy Buffalo Cauliflower Tacos are baked to crispy perfection, garnished with creamy coleslaw, avocado, and cilantro, then drizzled with dairy-free tofu sour cream and smoky buffalo sauce and finished with a squirt of lime. This cauliflower tacos recipe is low in calories and high in protein for a unique vegan spin on the fish taco. 

Ooh la la is all I can say about these Crispy Coconut-Pumpkin Cauliflower Tacos with Creamy Cabbage Slaw. If you’re addicted to tacos like I am, then you’ll be so happy that I created this cauliflower taco recipe. You may even dance a jig!

Cauliflower tacos are the rave on the Internet. If you Google the term, you’ll find dozens of recipes to choose from. My recipe was actually adapted from a cauliflower taco recipe posted on Veggie Inspired Journey. Although I’ve never tried her recipe, it looked so delicious I had to create my own version. And I’m so glad I did.

I created this cauliflower taco recipe while recovering from a back injury. I twisted my body in some weird way the other day and ended up with a really bad pulled muscle in my lower back. I’ve been laid up for about 3 days now and the only thing I’ve managed to do is post a couple of recipes. Although I don’t need a back injury as an excuse to post recipes, it helps when I am lying here recovering to have something to do.

The recipe makes enough for about 8 tacos, so you’ll have plenty of left-overs for lunch the next day. Or if you have a big family, you can easily double the recipe and have enough to serve 8 people. However you decide to do it, these Crispy Coconut-Pumpkin Cauliflower Tacos with Creamy Cabbage Slaw are a perfect recipe idea for lunch or dinner any day of the week.

Hope you enjoy this recipe as much as I did. See you in the kitchen!

pair of tacos with sauce on a dark table

Crispy Baked Buffalo Cauliflower Tacos

A fantastically delicious cauliflower taco recipe you’re entire family will enjoy.
5 from 1 vote
Print Pin Rate
Course: Main Dish
Cuisine: Mexican
Diet: Vegan, Vegetarian
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 8 tacos
Calories: 299kcal
Author: Deborah
Cost: $11

Ingredients

For the Cauliflower Tacos

  • 1 head cauliflower sliced into florets with stem
  • 1 cup coconut milk full fat; use top fat portion only
  • 2 tbsp lime juice
  • 1/2 cup bread crumbs
  • 1/4 cup pumpkin seeds raw
  • 1/4 cup shredded coconut unsweetened
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1/2 tsp onion powder
  • 1/2 tsp turmeric
  • 1/2 tsp sea salt
  • 1/4 tsp smoked paprika
  • 8 organic corn tortillas
  • 1 medium avocado sliced for garnish
  • 1 fresh lime sliced for garnish

For the Creamy Cabbage Slaw

  • 2 cups purple cabbage chopped
  • 1/4 cup Vegenaise
  • 2 cloves garlic minced
  • 1 tbsp lemon juice
  • 1/2 tsp sea salt

Instructions

For the Cauliflower Tacos

  • Preheat over to 425 degrees Fahrenheit.
  • Whisk together coconut milk and lime juice in medium bowl. Set aside.
  • Add breadcrumbs, pumpkin seeds, shredded coconut, garlic powder, cumin, onion powder, turmeric, sea salt and paprika to food processor. Pulse for 1 minute to blend all ingredients. Pour into another medium sized bowl. Set aside.
  • Line a large baking sheet with parchment paper.
  • Line up your breading station in the following order: wet ingredients, dry ingredients, baking sheet.
  • Dip a slice of cauliflower in coconut-lime batter making sure all sides are well-coated. Next place cauliflower in dry breadcrumb mixture, flipping until all sides are coated evenly.
  • Transfer cauliflower to baking sheet and repeat until all cauliflower is prepped and placed on baking sheet.
  • Bake for 30 to 60 minutes, depending upon the heat of your oven. Cauliflower is ready when it is fork-tender. While the cauliflower is baking, make the Creamy Cabbage Slaw.

For Creamy Cabbage Slaw

  • Mix together cabbage, Vegenaise, lemon and sea salt in a large bowl. Set aside.

To Assemble the Tacos

  • Place a tortilla on plate. Top with roasted cauliflower, a bit of Creamy Cabbage Slaw and a dollop of my Smoky Homemade Chipotle Sauce. Garnish with fresh avocado slices and a squirt of fresh lime.

Nutrition

Serving: 1taco | Calories: 299kcal | Carbohydrates: 28g | Protein: 6g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.001g | Sodium: 428mg | Potassium: 592mg | Fiber: 7g | Sugar: 4g | Vitamin A: 324IU | Vitamin C: 54mg | Calcium: 75mg | Iron: 2mg
Tried this Recipe? Pin it for Later!Mention @oohlalaitsvegan or tag #oohlalaitsvegan!

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5 from 1 vote (1 rating without comment)

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