Vegan Cauliflower Tacos

Vegan Cauliflower Tacos

amargolisHobbies

These Vegan Cauliflower Tacos are loaded with crispy, oven-baked BBQ cauliflower that delivers big flavor and satisfying texture in every bite. The cauliflower is lightly battered, baked until golden, then coated in sticky barbecue sauce with an optional hit of sriracha for heat. Wrapped in warm tortillas and topped with fresh, crunchy vegetables, these tacos strike the perfect balance between smoky, spicy, and fresh.

Finished with a cool, creamy vegan yogurt garlic sauce, these tacos are ideal for weeknight dinners, casual entertaining, or a fun plant-based taco night. They’re easily customizable—keep them mild or spicy, make them gluten-free, or pile on your favorite toppings. Hearty enough for everyone at the table, these tacos prove that vegan meals can be just as crave-worthy as their classic counterparts.

Ingredients

Crispy BBQ Cauliflower

  • 1 small head cauliflower, cut into bite-sized florets
  • ¾ cup all-purpose flour
  • ¾ cup unsweetened almond or soy milk
  • ¼ cup water
  • 2 teaspoons garlic powder
  • 2 teaspoons paprika
  • Salt and black pepper, to taste
  • ¾ cup panko breadcrumbs
  • 1 cup BBQ sauce
  • Sriracha sauce, optional

Taco Fillings

  • 6 medium corn or flour tortillas
  • 1 small romaine lettuce, chopped
  • ¼ small red cabbage, thinly sliced
  • 1 avocado, sliced
  • Juice of 1 lime
  • Green onions, sliced
  • Fresh cilantro

Vegan Yogurt Garlic Sauce

  • 1 cup unsweetened plant-based yogurt (coconut or soy)
  • 1–2 cloves garlic, minced
  • Salt and black pepper, to taste

Directions

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, plant-based milk, water, garlic powder, paprika, salt, and pepper until smooth.
  3. Dip cauliflower florets into the batter, coating fully. Roll in panko breadcrumbs and place in a single layer on the baking sheet. For a gluten-free version, omit panko and use chickpea flour instead of all-purpose flour.
  4. Bake for 25 minutes, flipping halfway through, until lightly crisped.
  5. Remove from oven and toss cauliflower with BBQ sauce until evenly coated. Add sriracha if using. Return to the baking sheet and bake for another 20–25 minutes, until sticky and caramelized.
  6. Meanwhile, prepare the yogurt garlic sauce by mixing all ingredients in a small bowl. Season to taste.
  7. Warm tortillas. Assemble tacos by adding BBQ cauliflower, lettuce, red cabbage, avocado, green onions, and cilantro. Squeeze lime juice over the top.
  8. Drizzle with yogurt garlic sauce and serve with extra sriracha if desired.

Notes

  • For extra crispiness, broil the cauliflower for the final 2–3 minutes.
  • Great served with pickled onions or jalapeños for added tang.
  • Leftover cauliflower works well in bowls or wraps the next day.

Based on recipe found on veganheaven.org