Crispy Cauliflower Tacos Recipe You’ll Love

Taco night just got a plant-based upgrade with these crispy cauliflower tacos. Perfectly seasoned, golden-brown cauliflower is paired with creamy chipotle avocado sauce and tangy cabbage slaw for a satisfying bite that’s bursting with flavor. Whether you’re hosting friends or craving a quick weeknight dinner, these tacos are sure to impress.

Ingredients

For the Cabbage Slaw:

• 1/4 green cabbage, thinly sliced (about 2 cups)

• 1/4 red cabbage, thinly sliced (about 2 cups)

• 1/2 cup cilantro leaves and tender stems, roughly chopped

• 2 tablespoons lime juice (from 1 lime)

• 2 teaspoons honey

• 1/4 cup sour cream

• Kosher salt

For the Chipotle Avocado Sauce:

• 1 small chipotle pepper in adobo sauce

• 1/2 cup cilantro leaves

• 1 avocado, halved and pitted

• 2 tablespoons lime juice (from 1 lime)

• 1/4 cup sour cream

• Kosher salt

For the Crispy Cauliflower:

• 3/4 cup white rice flour

• 1/4 cup all-purpose flour

• 1 teaspoon baking powder

• 1 teaspoon garlic powder

• 1 teaspoon paprika

• 1/4 teaspoon cayenne

• Kosher salt

• 1 cup dark Mexican beer (e.g., Modelo Negra or Dos Equis Dark Lager)

• 1 1/4 pounds bite-size cauliflower florets (about 36 florets or half a medium head of cauliflower)

For Serving:

• Twelve 5-inch white corn tortillas

• Pico de gallo

• Lime wedges

Directions

1. Prep Your Oil and Oven

Preheat the oven to 200°F. Heat about 2 inches of vegetable oil in a large Dutch oven or cast-iron skillet over medium heat until a deep-fry thermometer reads 350°F. Set a wire rack on a rimmed baking sheet to hold the fried cauliflower.

2. Make the Cabbage Slaw

In a large bowl, toss together the green cabbage, red cabbage, cilantro, lime juice, honey, sour cream, and 1/2 teaspoon salt. Set aside to let the flavors meld.

3. Prepare the Chipotle Avocado Sauce

In a mini food processor, pulse the chipotle pepper and cilantro until finely chopped. Add the avocado, lime juice, sour cream, and 1/2 teaspoon salt. Process until smooth, then transfer to a small bowl and set aside.

4. Prepare the Batter for Crispy Cauliflower

In a large bowl, whisk together the rice flour, all-purpose flour, baking powder, garlic powder, paprika, cayenne, and 1/2 teaspoon salt. Slowly whisk in the beer until the batter is smooth, with a pancake batter-like consistency.

5. Fry the Cauliflower

Dip one-third of the cauliflower florets into the batter, ensuring they’re well-coated. Let the excess batter drip off before carefully lowering the florets into the hot oil. Fry for 4–5 minutes, turning occasionally, until golden brown and tender.

Use a slotted spoon to transfer the cauliflower to the prepared baking sheet. Lightly season with salt and keep warm in the oven. Repeat the process with the remaining cauliflower in two more batches, allowing the oil to return to 350°F between each batch.

6. Warm the Tortillas

To toast the tortillas, heat them in a dry skillet over medium-low heat for about 5 seconds per side. Alternatively, wrap them in a damp kitchen towel and microwave for 25 seconds. Wrap them in a dry towel to keep warm.

7. Assemble the Tacos

Spread a layer of chipotle avocado sauce onto the center of each tortilla. Top with a few pieces of crispy cauliflower, a spoonful of cabbage slaw, and a dollop of pico de gallo. Serve with lime wedges on the side for an extra burst of citrus flavor.

Final Thoughts

These crispy cauliflower tacos are proof that plant-based meals can be indulgent, satisfying, and full of bold flavors. Whether you’re a taco aficionado or simply looking for a fun way to enjoy more veggies, this recipe is a must-try.

Share this recipe with a friend or subscribe to our newsletter for more culinary ideas.