Crispy Cauliflower Tacos — a plant-based Mexican recipe by BOSH!
Jump to recipeMore Mexican recipes →More Dinner recipes →

Crispy Cauliflower Tacos

Honestly, these Crispy Cauliflower Tacos are one of those recipes we come back to again and again. There's something about that crunchy, cajun-spiced cauliflower loaded into a soft taco that just hits every time. The batter gets this incredible golden crust from the panko breadcrumbs, and with smoked paprika and garlic powder in the mix, the flavour is properly next level. It's the kind of dinner that makes you forget you're eating plants, and that's always a win in our book. If you've got 30 minutes tonight, make these. You won't regret it.

Cook: 30 min
Serves 4

Before You Start

  • Preheat oven to 200°C
  • 2x large baking trays lined with parchment paper
  • 2 mixing bowls
  • Whisk
  • Microplane or zester
  • Large bowl for slaw
  • Saucepan

Ingredients

  • 1 cauliflower
  • 1 tbsp Cajun spice
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • ½ tsp black pepper
  • ½ tsp salt
  • 125g plain flour
  • 275ml plant-based milk
  • 125g panko breadcrumbs
  • 160g hot sauce
  • 100g plant-based butter
  • 4 tbsp Sriracha
  • ½ tsp Henderson's Relish
  • ½ small savoy cabbage
  • 1 courgette
  • 1 celery stick
  • 4 spring onions
  • 10g fresh coriander
  • 10g chives
  • 2 tbsp plant-based yoghurt
  • 3 tbsp vegan mayo
  • 1 lime
  • 8 mini tortilla wraps
  • 1 avocado
  • 2 tbsp vegan mayo
  • 5g coriander

Method

1

Prepare the cauliflower

  • Break the cauliflower into florets and cut the stem into bite-sized pieces
  • Put the flour, plant-based milk, cajun spice, garlic powder, smoked paprika, salt and pepper into a bowl and whisk to a batter
  • Pour the panko breadcrumbs into another bowl and rub them between your thumb and fingers to break into slightly smaller breadcrumbs
  • Tip the cauliflower into the batter and toss to coat
  • Transfer to the bowl of breadcrumbs, a few pieces at a time, and toss gently until well coated
  • Spread the cauliflower pieces over the lined baking trays, leaving space in between and bake for 25 minutes
  • You can also bake in the air fryer for 10 minutes until lightly golden and crispy
2

Make the sauce

  • Place the butter in a saucepan over a low heat with the hot sauce, sriracha and worcestershire sauce
  • Gently heat until the butter is melted and the sauce is combined
3

Glaze the cauliflower

  • After 20 minutes, remove the tray from the oven, pour over ¾ of the hot sauce and carefully roll the cauliflower around until the pieces are fully coated
  • Put the tray back in the oven for 25 minutes, until a sharp knife glides into the thickest parts of the cauliflower and the outsides are really golden brown and crispy
  • Alternatively, coat with ¾ of the sauce and return to the air fryer for 10 minutes
4

Make the green slaw

  • Thinly slice the cabbage
  • Slice the courgette into matchsticks or coarsely grate
  • Slice the spring onion
  • Finely chop the chives
  • Pick the coriander leaves and roughly chop
  • Place everything into a large bowl
  • Add the plant based yoghurt, vegan mayo, then zest and juice the lime
  • Give everything a good mix, then taste to season with salt and pepper
5

Assemble the tacos

  • When the cauliflower is baked, toss with the remaining sauce to glaze
  • Fill each taco with a spoon of the slaw
  • Slice the avocado and place a slice in each taco
  • Top with the sticky cauliflower
  • Drizzle each one with the vegan mayo and top with coriander leaves to serve

Tips & Variations

  • Make it gluten-free: Swap the plain flour for a gluten-free blend and use gluten-free panko breadcrumbs. Everything else stays exactly the same and it works brilliantly.
  • Bake instead of fry: If you'd rather not fry, spread the coated cauliflower on a lined baking tray, give it a good spray of oil, and roast at 220°C for 20 to 25 minutes, turning halfway. Still gets really crispy.
  • Load up the toppings: We love these with a quick slaw, sliced avocado, pickled jalapeños, and a big squeeze of lime. A drizzle of chipotle mayo takes them completely over the top.

Why This Works

The trick here is the double coating. Getting the cauliflower well coated in the batter first means the panko breadcrumbs actually stick and go super crispy rather than falling off in the pan. We also found that rubbing the breadcrumbs between your fingers before coating breaks them down just enough to get that perfect crunch without them being too chunky. Trust us on this one, it makes a real difference.