How can these roasted Cauliflower Tacos taste THIS good and be so packed with good stuff?! Coat everything using my shaking shortcut, mix the dressing in less than a minute, pile them into wraps straight out of the oven… and you have yourself your new family favourite vegetarian meal. Yes please!
It’s amazing what you can do with a humble cauliflower (or two for this dish, to be exact). This recipe turns this nutrient, fibre and antioxidant-rich vegetable into one of our favourite social-style dinners – TACOS!
It’s roasted with a delicious coating of spices, breadcrumbs and yoghurt, and served with a delicious sweet chilli mayo and salad. So easy, so healthy – I hope you’ll love it as much as I think you will!
Anyone who knows this blog will know how much I LOVE tacos (Prawn Tacos, Salmon Tacos, Chicken Tacos anyone?)
Why you’ll love this recipe
⭐️ A vegetarian, goodness packed meal
⭐️ Great value for money
⭐️ A fun, sociable family dinner
About Crispy Cauliflower Tacos
Cauliflower as a main course is having its day and I am SO here for it. Gone are the days when all we do is boil it until it’s slightly soggy with a Sunday roast, and while you can give me Cauliflower Cheese any day of the week, it’s nice to try something a bit different with this super versatile vegetable.
It’s sturdy and meaty enough to hold its own as main ingredient, it tastes amazing when roasted, it can take on loads of flavour from herbs and spices, and it’s ultra healthy and delicious. What’s not to love? Bring on all the easy cauliflower recipes!
If you’re interested in learning more about tacos and Mexican vs Tex Mex, this article is brilliant and breaks down the difference visually. Mexican tacos are always served with corn tortillas rather than flour, which I find hard to find in the UK. The article has inspired me to go on the hunt for some and report back.
What you’ll need
- Cauliflowers
- Greek yoghurt
- Sweet smoked paprika – You can find this in most supermarkets, but if not, I like this one available from Amazon
- Cumin – Ground
- Breadcrumbs – Ready-made is fine but you can make your own if you prefer
To serve:
- Red cabbage
- Red onion
- Avocado
- Small tortilla wraps
For the dressing:
- Sweet chilli sauce
- Mayonnaise – Reduced fat or regular is fine
- Lime – Juice and zest
How to make it
1. Put the yoghurt, water, paprika and cumin into a Tupperware tub or bowl and mix. Chop and add the cauliflower, put the lid on and shake (or stir).
2. Add the breadcrumbs and plenty of salt and pepper, replace the lid and shake until well coated.
3. Roast on a baking sheet in the oven, as per the recipe below, until crispy and crunchy. Make the salad and heat your wraps, then make up the tacos.
4. Make your dressing by mixing together the ingredients, then serve over the top of the tacos.
Hint: Make sure you cut your cauliflowers into small bite-sized chunks. They need to be quite small to allow them to get crispy.
Leftovers
In the fridge You can keep this recipe in the fridge for 3 days. Reheat fully in the microwave or oven before serving. They won’t be as crispy if reheated in the microwave. They are also fine eaten cold.
In the freezer I wouldn’t recommend freezing this recipe.
Top tips
How to coat the cauliflower
The ultimate cheat’s method of coating your cauliflower is to pop the florets into a large tupperware container along with the coating ingredients, put the lid on and give it a really good shake until it’s totally coated.
I do this for my Salmon Fish Fingers too and I’d 100% recommend it as it isn’t as messy!
Size of florets
Make sure these are cut up quite small so they’re bite-sized when cooked.
FAQ
No it isn’t, but only because of the Greek yoghurt and mayonnaise. If you’d like to make these vegan, swap them for dairy-free options.
You can either put them in the oven, wrapped in foil, for 5 minutes. Or what I prefer to do for a little more flavour is char them over an open gas flame, using tongs. Make sure you’re VERY careful and don’t overdo it!
You could serve these up alongside some rice or wedges, or even some Veggie Loaded Nachos for something a little extra?
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Crispy Cauliflower Tacos {with Sweet Chilli Mayo}
Ingredients
- 2 Cauliflowers Leaves removed
- 125 g Greek yoghurt
- 2 tbsp Water
- 2 tsp Sweet smoked paprika
- 2 tsp Cumin
- 75 g Breadcrumbs
- Sea salt and black pepper
To serve:
- 1/2 Red cabbage
- 1 Red onion
- 1 Avocado
- 8 Small tortilla wraps
For the dressing:
- 4 tbsp Sweet chilli sauce
- 2 tbsp Mayonnaise
- 1 Lime Juice and zest.
Instructions
- Preheat the oven to 200C.
- Break the cauliflower up into small bite-sized pieces (nugget sized).
- Put the yoghurt, water, paprika and cumin into a Tupperware tub (or large bowl) and mix until combined.
- Add the cauliflower pieces to the tub, put the lid on and shake (or stir) until totally coated.
- Add the breadcrumbs and plenty of salt and pepper, replace the lid and shake again to coat in the breadcrumbs.
- Tip onto a baking sheet and bake for 40-45 minutes until very crispy and crunchy.
- While the cauliflower is cooking make the dressing by mixing the ingredients together.
- To serve you can heat the wraps in the oven (wrapped in foil) for 5 minutes or I prefer to char them (VERY CAREFULLY) using tongs, over an open gas flame.
- Serve stuffed with the cabbage, red onion and avocado, top with the crunchy cauliflower and the dressing.
Notes
Nutrition
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