about this recipe
Whether you’re a vegetarian, vegan, or looking to try something new, these tacos are sure to become your favorite ever tacos, just as they are mine. Imagine taking a bite and experiencing a perfect mix of delicious flavors.
These crispy cauliflower tacos are like a flavor adventure, blending spice, sweetness, smokiness, and crunch all in one. These tacos aren’t just tasty, they are soon to become your favorite way to eat cauliflower
Why You’ll Love This Recipe
- Ready in 30 minutes — perfect for busy nights.
- Crispy, flavorful, and baked (not fried).
- Naturally vegan & gluten-free-adaptable.
- Uses pantry staples — no fancy ingredients.
- Kid-approved and meal-prep friendly.
Ingredient notes
- Cauliflower. Use one medium head; chop into bite-size florets.
- Cornflakes. Any unsweetened brand works. Panko or crushed tortilla chips make great swaps.
- Spices. The blend of cayenne, cumin, oregano, and garlic powder gives depth; adjust cayenne for heat.
- Tortillas. Warm corn tortillas for the best flavor, or use flour if preferred.
- Toppings. Thin-sliced red cabbage, avocado, cilantro, lime juice, and your favorite salsa (try salsa verde or chipotle crema).
How to Make
- Prep. Heat oven to 425°F and line a baking sheet with parchment.
- Mix batter. In a bowl, whisk flour, water, and spices until smooth.
- Coat. Add cauliflower florets, tossing to cover completely.
- Crust. Roll coated florets in crushed cornflakes; place on sheet and mist with oil.
- Bake. Roast 20–25 minutes until golden and crispy.
- Assemble. Fill warm tortillas with cabbage, avocado, and crispy cauliflower. Top with salsa, cilantro, and lime.
Variations
- Air-Fryer Version: 400°F for 15 minutes, shaking halfway.
- Spicy Upgrade: Add chipotle powder or hot sauce to the batter.
- Extra Protein: Layer with refried beans or grilled tofu before adding cauliflower.
Home-Cook Tips
- Keep cauliflower pieces similar in size so they cook evenly.
- Crush cornflakes finely for a crispier crust.
- If making ahead, re-crisp in a hot oven for 5 minutes before serving.
Crunchy cauliflower tacos
Equipment
Ingredients
- ½ cauliflower cut into small pieces
- ⅓ cup All-purpose flour
- ⅓ cup water
- ¼ teaspoon cayenne pepper
- ¼ teaspoon oregano
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon ground cumin
- 2 cups corn flakes cereal
- 8 corn tortillas
- red cabbage thinly sliced
Instructions
- Turn the oven to 425ºF and prepare a baking tray with parchment paper.
- Cut the cauliflower into small pieces.
- In a bowl mix wheat flour, water and spices. Mix well and put the cauliflower pieces in until well covered.
- In a separate bowl, put the cornflakes and crush them. Put the pieces of cauliflower covered in the flour mixture. Cover them well with the cereal and arrange them in a single layer on the tray.Spray the cauliflower pieces with oil before putting them in the oven.
- Put in the oven until golden brown, about 20 minutes.
- To prepare the tacos, put a layer of avocado, purple cabbage and top with the crunchy cauliflower. Finish with chopped cilantro and some hot sauce if you want.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
- About the Author
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I’m Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes—some Mexican, mostly plant-based—that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I’m also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications. Follow along on my social accounts for daily inspiration, tips, and delicious recipes! I’d love to hear about you! Send me a DM on Instagram, and let’s talk all things food 🍽️✨