Vegan Cauliflower Tacos

Ever since we first tried cauliflower wings in one of our favourite restaurants in London, we’re obsessed! That’s why we started experimenting with cauliflower taco recipes! And let us tell you, this one is a winner!

An easy, 45-minute recipe with crispy, breaded cauliflower and a creamy, smoky sauce, full of flavour. Here’s all you need to make these vegan cauliflower tacos:

Total cooking time: 45 minutes | Serves: 2 | Easy

Ingredients

For the breaded cauliflower:

• 1 large head cauliflower
• 100g vegan corn flakes, shredded
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/4 tsp turmeric
• 1/2 tsp salt
• 1 tbsp vegetable oil
• 1 tbsp peanut butter
• 1 tbsp maple syrup
• 2 tbsp soy sauce

For the smoky sauce:

• 50g vegan mayonnaise
• 1 tbsp vegetable oil
• 1 tbsp tomato paste
• 1 tsp maple syrup
• 1/2 tsp garlic salt
• 1/2 tsp paprika
• 2 tablespoons water

For the tacos:

• 8 tacos
• 100g red cabbage, shredded
• 1 lime
• 1 spring onion, sliced

Method

1. Start by preheating your oven to 200C.

2. Divide the cauliflower into large florets and place them in a large bowl.

3. In a small bowl, mix together the corn flakes, cumin, smoked paprika, garlic powder, turmeric, and salt.

4. Place a small saucepan over medium heat. Pour in the vegetable oil, peanut butter, maple syrup and soy sauce and whisk together until fully combined. Pour the sauce over the cauliflower and stir until all florets are well coated.

5. Now, add in the corn flakes mixture and stir carefully. Remove the cauliflower from the bowl and place it on a lined baking sheet. Roast for around 25 minutes.

6. While the cauliflower is roasting, make your sauce. Simply mix together vegan mayonnaise, vegetable oil, tomato paste, maple syrup, garlic salt, paprika and water and whisk until fully combined. Taste and adjust flavour if needed, adding some lime for acidity or some more paprika or cumin for smokiness.

7. To serve, warm tortillas in the microwave or oven. Then, place cabbage in tacos and top with breaded cauliflower, smoky sauce and spring onion. Serve with lime wedges.