These are healthy, homemade cauliflower tacos Super crunchy It’s easy to throw it all together, and totally delicious!
If you’re looking for a simple vegetarian dinner that both vegetarians and meat eaters will love, this Roasted Cauliflower Taco recipe checks all the boxes.
The tacos are delicious and filling, and the recipe can be customized to use whatever ingredients you have on hand.
Feel free to throw in fried zucchini, cabbage, or roasted sweet potatoes. Or give your tacos a protein boost with some hummus, smoked tofu, soyrizo, or black beans.
Also, be sure to try this one Vegan cheesecake
I love serving tacos in a wholegrain tortilla that has been preheated for a few seconds in the oven or microwave.
If you are on a low-carb or keto diet, you can use lettuce wraps in place of taco shells or eat the spicy cauliflower filling on its own.
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Healthy taco options
Try to top the tacos Avocado may or this Vegetarian ranch sauce.
Some decorating ideas include purple or red cabbage, chutney, lime, cilantro, chipotle powder for spiced Mexican tacos, rainbow slaw, fried onion, or chopped avocado.
They are great with presenting a side of Avocado salad.
More cauliflower ideas
The recipe is adapted from my country Vegetarian taco And these Cauliflower grill wings.
- 1 Large cauliflower, cut into florets
- Oil or spray
- 1/2 cup Flour or almond meal
- 1/2 Teaspoon Onion powder
- 6 Tablespoon Favorite milk
- 1 cup optional rusk, finely ground
- 2-6 Teaspoon Oil or butter
- 1 cup BBQ or buffalo sauce
- Chosen toppings, such as red cabbage, chutney, lime, ranch, cilantro, or avocado
- 8 taco peels, cups of lettuce, or a tortilla
Collect the ingredients. Preheat oven to 425 degrees Fahrenheit, and place parchment paper on an oven tray. Throw in the florets in a little oil, or spray them with an oil spray. Place the florets in a large or zip-lock bowl with the onion powder and flour. Add milk, then bread crumbs, and stir until evenly covered. Arrange a single layer on the pan, making sure it does not clutter. Bake 25 minutes. Combine barbecue sauce and oil / butter (the fat helps the sauce stick to the wings). Dip the flowers in the sauce. Bake another 15 minutes. After the time is up, I like to roast an extra 5 minutes (watching it so it doesn’t burn). Divide the florets into taco crusts, add toppings and serve hot.View nutrition facts
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