Cauliflower Roca Tacos

A plant-based twist on the classic camarones roca, these crispy deep-fried cauliflower tacos are tossed in a bold, creamy, spicy roca sauce. Perfect for taco nights and packed with flavor!
A vibrant plate with two shrimp tacos drizzled in creamy orange sauce, topped with shredded purple cabbage and green onions. A lemon wedge rests on a teal plate above a larger white one. To the left, a fork lies on a striped napkin near a bowl of cauliflower florets.

About this recipe

A plant-based twist on the beloved Camarones Roca, these tacos feature crispy, deep-fried cauliflower coated in a spicy, creamy sauce, salsa Roca. The flavors are bold, indulgent, and packed with the umami-rich taste of salsa macha and sriracha.

Camarones Roca is very popular in Mexico, and you can find them on many restaurant menus, especially in sushi restaurants. This plant-based version delivers the same addictive flavors with crispy cauliflower instead of shrimp.

Why You’ll Love These Cauliflower Roca Tacos

  • Crispy and Flavorful: The deep-fried cauliflower develops a golden, crunchy texture that pairs perfectly with the creamy Roca sauce.
  • Bold, Addictive Sauce: The Roca sauce is rich, spicy, and packed with umami from soy sauce and salsa macha.
  • Easy to make: The sauce is a breeze to make. You just mix all the ingredients in a bowl, and if you don’t feel like deep frying the cauliflower bits, you could air-fry it.

Pro Tips for the Crispiest Cauliflower

  • Use sparkling water: The carbonation in sparkling water results in a lighter, crispier batter. Alternatively, you can use a Mexican lager, such as Corona. I use this recipe in my Baja “Fish” Tacos.
  • Don’t overcrowd the frying pan: Fry in batches to ensure even crisping. If you overcrowd the frying pan, the oil temperature will drop and it won’t be able to develop a crispy texture.
  • Drain on paper towels: This helps absorb excess oil and keeps the cauliflower crisp.
  • Toss in the sauce just before serving: This prevents the cauliflower from becoming soggy.

Variations & Substitutions

  • Make it gluten-free: Use gluten-free flour and tamari instead of soy sauce.
  • Add extra crunch: Sprinkle crushed roasted peanuts or extra sesame seeds on top.
  • Customize toppings: Add pickled onions, jalapeños, or fresh cilantro for extra flavor.
  • Plant-Based Air Fryer Version: If you want to make them completely plant-based, reduce the water in the batter by 1/2 cup and air fry in a preheated 400°F air fryer for 15 minutes. Lightly spray with vegetable oil before adding the battered cauliflower to the air fryer.
A vibrant plate with two shrimp tacos drizzled in creamy orange sauce, topped with shredded purple cabbage and green onions. A lemon wedge rests on a teal plate above a larger white one. To the left, a fork lies on a striped napkin near a bowl of cauliflower florets.

Cauliflower Roca Tacos

Alejandra Graf
A plant-based twist on the classic camarones roca, these crispy deep-fried cauliflower tacos are tossed in a bold, creamy, spicy roca sauce. Perfect for taco nights and packed with flavor!
No ratings yet
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Mexican
Servings 4 people

Equipment

  • Cutting board For chopping the cauliflower and preparing toppings.
  • chefs knife To cut the cauliflower into bite-sized florets.
  • Mixing bowls For preparing the batter and roca sauce.
  • Whisk To mix the batter and sauce until smooth.
  • Deep pot or Dutch oven For deep frying the cauliflower.
  • Slotted spoon or tongs To safely remove the fried cauliflower from the oil.
  • Paper towels or wire rack For draining excess oil from the fried cauliflower.
  • Thermometer (optional but recommended) To monitor the frying oil temperature (aim for 350°F/175°C).
  • Tortilla warmer or skillet For warming the corn tortillas before serving.

Ingredients
  

Deep fried Batterd Cauliflower

The Secret to Perfect Roca Sauce

  • 3/4 cup mayonnaise vegan mayo if preferred
  • 3 tablespoons sriracha
  • 1 tablespoon soy sauce
  • 2 teaspoons salsa macha
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 1 clove garlic grated
  • 1 teaspoon brown sugar or monk fruit sweetener

For Serving

  • Corn tortillas
  • Shredded cabbage or lettuce
  • Sliced avocado
  • Chopped green onion
  • Sesame seeds
  • Lime wedges

Instructions
 

For the Cauliflower

  • Wash and dry the cauliflower, then cut it into bite-sized florets. Set aside.
  • In a large mixing bowl, whisk together the flour, cornstarch, baking powder, paprika, garlic powder, and salt until well combined.
  • Gradually pour in 1 cup of sparkling water, whisking continuously. The batter should be smooth and slightly thick but not too runny. If needed, add up to 1/2 cup more sparkling water to reach the right consistency.
  • In a deep pan or pot, heat about 2 inches of vegetable oil to 350°F (175°C). Use a thermometer to ensure the oil reaches the right temperature.
    If you don't have a thermometer to check the temperature of the oil, you can use a wooden spoon as an alternative method. Simply take a wooden spoon and dip the handle into the oil. Observe the surface of the oil closely; if you see small bubbles forming around the handle, it indicates that the oil has reached the ideal temperature for frying.
  • Dip each cauliflower floret into the batter, ensuring it is fully coated. Let any excess batter drip off before frying.
  • Carefully place the battered florets into the hot oil in small batches to avoid overcrowding. Fry for about 3-5 minutes, flipping occasionally, until golden brown and crispy.
  • Using a slotted spoon, transfer the fried cauliflower to a paper towel-lined plate to remove excess oil. Repeat with the remaining cauliflower.

Prepare the Roca Sauce

  • In a bowl, whisk together the mayonnaise, sriracha, soy sauce, salsa macha, rice vinegar, sesame oil, grated garlic, and brown sugar. Taste and adjust for spice or sweetness if needed. Set aside.

Toss in Roca Sauce

  • Once the cauliflower is crispy, transfer it to a large bowl and toss it with the prepared roca sauce until evenly coated.

Assemble the Tacos

  • Warm the corn tortillas. Fill each tortilla with a generous portion of roca cauliflower. Top with shredded cabbage or lettuce, avocado slices, chopped green onion, sesame seeds, and a squeeze of lime juice.

Notes

 

  • Storage: Keep leftover cauliflower in an airtight container in the fridge for up to 3 days. Store the roca sauce separately.
  • Reheating: Reheat in an oven at 375°F (190°C) for 10 minutes or in an air fryer at 350°F (175°C) for 5 minutes until crispy.
  • Avoid microwaving: It makes the cauliflower soggy.
  • For a plant-based air fryer version, reduce water in the batter by 1/2 cup. Spray battered cauliflower with vegetable oil and air fry at 400°F for 15 minutes.
  • For added crunch, sprinkle with crushed roasted peanuts or extra sesame seeds.
  • These tacos pair well with pickled onions or extra salsa macha for an extra kick!
Keyword Crunchy cauliflower tacos, plant based tacos

information

Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

Did you make this recipe?Tag @piloncilloyvainilla on Instagram and hashtag it #alecooks so we can all see your creations.
Alejandra Graf
Latest posts by Alejandra Graf (see all)
Subscribe
Notify of
guest
Recipe Rating




0 Comments
Oldest
Newest
Inline Feedbacks
View all comments