Crispy Cauliflower Tacos with Jicama-Carrot Slaw
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5
184 reviews
Excellent
Crispy Cauliflower Tacos with Jicama-Carrot Slaw
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Crispy Cauliflower Tacos feature oven-baked battered cauliflower florets coated in a spicy, smoky batter, topped with a fresh jicama-carrot slaw and drizzled with a zesty cilantro crema. Wrapped in warm corn tortillas, the tacos combine crunchy, tender, sweet, and bright flavors for a vibrant vegetarian taco experience.
Description
These tacos start with cauliflower cut into small florets and dipped in a spiced batter made from flour, nondairy milk, salt, pepper, onion powder, and smoked paprika, then coated in panko breadcrumbs mixed with hot sauce and sugar for a crispy, spicy exterior once baked. Baking at a high temperature during the final steps ensures a golden crust that holds firm but remains tender inside.
The jicama-carrot slaw adds crispness and refreshing acidity with lime juice, olive oil, and seasonings, complemented by fresh herbs like cilantro and mint, a hint of jalapeno heat, and sweetness from chopped Medjool dates. The cilantro crema incorporates hemp seeds, lime, garlic, jalapeno, cumin, nutritional yeast, and olive oil to create a creamy, tangy sauce with herbal brightness and slight heat.
Serving the crispy cauliflower and slaw on soft corn tortillas results in balanced tacos combining multiple textures and layers of flavor, perfect for a flavorful, plant-based meal option. Toasting tortillas over an open flame enhances their aroma and pliability.
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Ingredients
Ingredients (Tacos)
- cauliflower recipe below, crispy spicy
- jicama recipe below, slaw
- carrot recipe below, slaw
- cilantro crema (recipe below)
- corn tortilla soft, for serving
Crispy Spicy Cauliflower
- 1 cauliflower medium head
- 3/4 cup all-purpose flour 90g; for gluten-free, use white rice flour or all-purpose gluten-free flour
- 1 ¼ teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 3/4 cup unsweetened nondairy milk 180 ml; such as cashew milk, oat milk, or almond milk; use oat milk to keep nut-free
- 2 cups panko bread crumbs 120-130g; for gluten-free, use gluten-free panko
- 4-6 tablespoons hot sauce I use Cholula; tailor the amount based on (1 how spicy your hot sauce is and (2) your own spice tolerance, of choice
- 3 tablespoons vegan butter (use soy-free vegan butter to keep soy-free)
- 2 tablespoons coconut sugar (or any sugar/sweetener)
Jicama-Carrot Slaw
- 2 ½ tablespoons lime juice freshly squeezed
- 1 ½ tablespoons extra virgin olive oil
- 1/2 teaspoon kosher salt plus more to taste
- black pepper freshly cracked
- 1 pound jicama
- 3 carrot grated (or you can buy pre-shredded carrots, medium
- 1/2 cup cilantro chopped finely, fresh
- 1/4 cup mint slivered, fresh
- 1 jalapeno pepper de-seeded and minced (keep the seeds only if you love spicy food, as the cauliflower is quite spicy
- 3 Medjool dates finely chopped (can substitute with a swirl of maple or agave syrup
Cilantro Crema
- 1/2 cup water more to thin as needed, 120 mL
- 1 cup hemp seeds also known as hemp hearts, 130g
- 6 tablespoons lime juice freshly squeezed
- 1 heaping cup cilantro leaves only, not stems - they can be bitter, 15g fresh leaves
- ½ teaspoon cumin ground
- 3 garlic roughly chopped, cloves
- 1 jalapeno pepper roughly chopped (remove seeds for mild version, or use 2 peppers for a spicy version
- 1/2 teaspoon salt sea salt
- black pepper freshly cracked, to taste
- 2 tablespoons nutritional yeast
- 1 tablespoon extra virgin olive oil (optional but adds a nice richness)
Instructions
Directions (Tacos)
- Optional. Heat the tortillas over an open flame (I place them directly on the burner of my gas stove) and use tongs to ip them after 30 to 45 seconds or when small brown spots appear, and cook for another 15 to 30 seconds. Stack them in a clean kitchen towel or in foil to keep them warm.
- To assemble. Top each tortilla with a few pieces of the Crispy Spicy Cauliflower, top with a few spoons of the Jicama-Carrot Slaw, then drizzle some Cilantro Crema on top.
Directions (Crispy Spicy Cauliflower)
- Preheat the oven to 425°F/218°C. Line 1 or 2 rimmed sheet pans with parchment paper (you might only need 1 if your cauliflower is small).
- Cut the cauliflower into small florets. For cutting technique, watch the video above at starting at the 4:40 mark. Place the florets in a large bowl.
- Whisk together the flour, salt, pepper, onion powder, and smoked paprika to combine. Pour in the nondairy milk and whisk until no large clumps remain. Pour the batter over the cauliflower florets, tossing with your hands to coat each piece.
- Place the panko bread crumbs in a shallow bowl or pie plate. Working in batches, dip the battered cauliflower in the panko and toss to coat, ensuring each floret gets a decent amount of breadcrumbs on it.
- Spread out the coated cauliflower florets on the lined baking sheets, allowing space so that they don’t touch. Bake in the preheated oven for 20 minutes.
- Meanwhile, make the hot sauce. Add the vegan butter, hot sauce, and coconut sugar to a small saucepan over medium heat. Whisk together, just until the butter is melted, then take off the heat. Or melt the ingredients together in the microwave.
- After the 20 minutes is up, take the cauliflower out of the oven. Drizzle the hot sauce mixture on top of the florets, and toss to coat using your hands or a pastry brush. Return the baking sheets to the oven and bake for another 10 minutes, until the cauliflower is deeply golden brown in some spots and tender when pierced with a fork.
Directions (Jicama-Carrot Slaw)
- In a small bowl, whisk together the lime juice, extra virgin olive oil, salt and pepper.
- Peel the jicama. Slice the jicama into round slices, then cut into thin strips. For a visual on how to do this, watch the video.
- Place the jicama slices, shredded carrots, cilantro, mint, jalapeño, and chopped dates in a large bowl. Pour the lime dressing on top and toss well to coat. Season to taste with salt and pepper.
Directions (Cilantro Crema)
- Pour the water into a high-powered blender. Add in the remaining crema ingredients and blend until smooth and creamy, scraping down the sides as you go. Taste for seasonings, adding more salt or lime juice as needed.
Nutrition Information
Show Details
Calories
498kcal
(25%)
Carbohydrates
57g
(19%)
Protein
19g
(38%)
Fat
24g
(37%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
13g
(76%)
Monounsaturated Fat
7g
(35%)
Trans Fat
1g
(50%)
Sodium
843mg
(35%)
Potassium
682mg
(15%)
Fiber
10g
(40%)
Sugar
15g
(30%)
Vitamin A
5124IU
(102%)
Vitamin C
66mg
(73%)
Calcium
140mg
(14%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 4to 6 servings
Amount Per Serving
Calories 498 kcal
% Daily Value*
| Calories | 498kcal | 25% |
| Carbohydrates | 57g | 19% |
| Protein | 19g | 38% |
| Fat | 24g | 37% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 13g | 76% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Sodium | 843mg | 35% |
| Potassium | 682mg | 15% |
| Fiber | 10g | 40% |
| Sugar | 15g | 30% |
| Vitamin A | 5124IU | 102% |
| Vitamin C | 66mg | 73% |
| Calcium | 140mg | 14% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
184 reviews
Excellent
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