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!
📖 Recipe
Crispy Baked Buffalo Cauliflower Tacos
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 tablespoon lime juice
- ½ cup bread crumbs
- ¼ cup pumpkin seeds raw
- ¼ cup shredded coconut unsweetened
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- ½ teaspoon onion powder
- ½ teaspoon turmeric
- ½ teaspoon sea salt
- ¼ teaspoon 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
- ¼ cup Vegenaise
- 2 cloves garlic minced
- 1 tablespoon lemon juice
- ½ teaspoon 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.
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