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Pin Recipe. Description These Crispy Cauliflower Tacos are packed with flavor and the cauliflower as an amazing crunch to it! Scale 1x 2x 3x. Cook Mode Prevent your screen from going dark. Pre-heat oven to degrees F. Start by cutting up your cauliflower into florets.

For this recipe, I wanted them to be bite sized so the tacos were easy to eat. Add your flour and all the spices to a large bowl and mix. Then, add the milk and whisk again until a thick batter has formed. Add all of your cauliflower to the bowl with the batter and mix until all pieces of the cauliflower are covered in batter.

Next, pour your panko over the cauliflower. Make sure all the cauliflower pieces are coated with the breadcrumbs and then pour onto a large baking sheet. Bake cauliflower until browned and crispy, flipping once, about 25 minutes or so.

Remove from the oven and let cool a minute or two. This post may contain affiliate links. Please read our disclosure policy. Crispy and boldly spiced, these Cauliflower Tacos are a vegetarian dream dinner that meat eaters will devour with equal gusto.

From time to time, we'll send you the best of Well Plated. We respect your privacy and you can opt out anytime. Already registered? Log in here. Thanks to nutrient-dense cauliflower and protein-packed chickpeas, this hearty, healthy recipe is filling and will leave you satisfied one of my vegetarian recipe rules is that a plant-based dinner should never leave you missing the meat.

Roasted with chickpeas which become marvelously crispy in the oven , red onions, and a hit of southwest spices, these cauliflower tacos have a sly, smoky kick that makes second helpings obligatory.

Another smoky taco winner: Tempeh Tacos. To avoid soggy or mushy roasted chickpeas, make sure to remove as much excess liquid from your chickpeas prior to roasting them.

Skip the tortilla! Try serving the roasted cauliflower and crispy chickpeas over a bed of brown rice or quinoa with your choice of toppings for a healthy vegetarian burrito bowl. Here are some of my favorite ways to top these addicting cauliflower tacos with crispy chickpeas.

Made from pure aluminum, this baking sheet is durable, will not rust, and has even heat distribution. The filling tastes best right out of the oven the chickpeas lose some crispness as they rest. To get ahead, chop the cauliflower up to 2 days in advance and refrigerate.

The chickpeas can be drained in the morning and left out to dry until dinner. The neutral flavor of cauliflower works well here. For a similar spin, try swapping diced potatoes or sweet potatoes.

Yes, the filling is vegan as the recipe is written. Just make sure to keep your toppings vegan too. This recipe is also gluten free, provided you serve the tacos with corn tortillas. Follow wellplated on Instagram, snap a photo, and tag it wellplated.

I love to know what you are making! Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated. com and of The Well Plated Cookbook.

I adore both sweets and veggies, and I am on a mission to save you time and dishes. Your email address will not be published.

Yum yum YUM! I made this tasty dish and had no leftovers!! Great flavor! Emily, YAY!!!! I am so happy to hear this. The naan sounds like a delicious twist. Thanks for trying the recipe and taking time to leave this wonderful review!

We made this for dinner last night and it was absolutely amazing!! So flavorful and as a bonus it was really easy and quick to make! Our goal for this year has been to not waste food so instead of buying a new head of cabbage we decided to use up several Brussels sprouts that were hanging out in the fridge.

We finely shredded them in the food processor and tossed with a little lime juice, olive oil and salt and pepper. Everything was delicious!!!!! You are seriously the best! Thanks for all of the amazing recipes. Tracy, thanks for sharing this awesome review!

Absolutely wonderful! Made them on the grill my wife loved them too! Great recipe! I am so happy to hear that Steve! Thank you so much for trying the recipe and taking time to leave this wonderful review. It means a lot!

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I love the contrast of warm, spiced filling and cool, bright sauce that the avocado provides. Tortillas — I love these rolled up in tortillas as a traditional taco, but all of these components would be great in a rice bowl or even on a salad. Step 2. Arrange cauliflower on a large baking sheet and add onion powder, chili powder, paprika, salt and olive oil.

Toss to coat evenly and roast for 35 — 45 minutes. Stir halfway through until the cauliflower is tender and browned all over. Step 3. Combine all the ingredients for the avocado crema into a high speed blender and blend until smooth and creamy. Taste for seasoning.

Step 4. Serve inside warm tortillas with avocado crema, cauliflower, pickled onions, queso fresco, cilantro and lime. Soba Noodle Salad with Spicy Almond Dressing. Speedy Red Lentil Soup with Lemon.

I hope you love these, and enjoy them for Cinco de Mayo and long after just as we do! If you make these Roasted Cauliflower Tacos, and I hope you do, please leave me a comment here and rate the recipe.

Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations! This salad is one of my most viral salads on both Tik Tok and Instagram. Sometimes a recipe comes my way that puzzles me.

At first glance, this three ingredient soup sounds a bit drab: no spices, no cream, no deep caramelization to develop flavor. The first thing that made me […].

That sounds like a good supper to me, very tasty. Your email address will not be published. Search Close this search box. May 4, Share This: Click to print Opens in new window Click to share on Pinterest Opens in new window Click to share on Facebook Opens in new window Click to share on X Opens in new window.

Jump to Recipe Print Recipe. Oh, tacos, how I love thee. Photos of Crispy Cauliflower Tacos 01 of Photo by Allrecipes Member. Photo by lisalynn. Photo by Dani Hess. Photo by Laura Leavitt. Newsletter Sign Up. You may accept or manage your choices by clicking below, including your right to object where legitimate interest is used, or at any time in the privacy policy page.

These choices will be signaled to our partners and will not affect browsing data. Accept All Reject All Show Purposes. Total Fat 35g. Saturated Fat 5g. Cholesterol 3mg. Sodium mg. Total Carbohydrate 20g.

Dietary Fiber 4g. Total Sugars 3g. Protein 4g. Vitamin C 39mg. Calcium 60mg. Iron 1mg. Potassium mg. Pin Facebook Tweet. Leave a Review Save Recipe Saved Recipe Jump to Recipe.

WANT TO SAVE THIS RECIPE? Enter your email below to save this recipe to your free Well Plated recipe box. Please enable JavaScript in your browser to complete this form. Hidden Username Field. Cauliflower Benefits Cauliflower offers a long list of power-packed nutrients, including: Potassium Folate cauliflower is higher in both of these than broccoli!

Zinc Vitamin C Vitamin K PLUS , cauliflower is low in carbs and calories, but high in fiber and iron. Patting them dry with paper towels is an essential first step. You can take it a step further by spreading the chickpeas out, in a single layer, on a paper towel-lined baking sheet and letting them air dry for a few extra minutes while you chop the cauliflower and onions.

Substitution Tip! Cauliflower Taco Topping Ideas Here are some of my favorite ways to top these addicting cauliflower tacos with crispy chickpeas. Avocado Thinly sliced red cabbage Jalapeno slices Lime wedges Plain non-fat Greek yogurt or your favorite non-dairy yogurt to make this recipe vegan Fresh cilantro.

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The Best Baking Sheet Made from pure aluminum, this baking sheet is durable, will not rust, and has even heat distribution. Get on AMazon. Can I Prepare These Tacos in Advance? What Vegetables Can I Substitute for the Cauliflower? Are These Tacos Vegan?

How About Gluten Free? How Can I Make These Tacos Low Carb? Review Save Recipe Saved Print. Cauliflower Tacos 4. Cook Mode Prevent your screen from going dark.

Cauliflower tacos are the easy and delicious dinner you need! Chipotle roasted cauliflower and crispy chickpeas fill these vegetarian tacos.

Prep: 10 minutes mins. Cook: 35 minutes mins. Total: 45 minutes mins. Servings: 4 servings. Preheat the oven to degrees F. Lightly grease a large baking sheet or line with parchment paper or a silicone baking mat. Place the cauliflower, chickpeas, and red onion in a large bowl, drizzle with olive oil, and sprinkle with the chili powder, chipotle chili powder, cumin, garlic powder, and salt.

Toss to evenly coat, then spread in a single layer on the prepared baking sheet. Bake for 30 to 35 minutes, stirring twice, until the chickpeas are crispy and the cauliflower is just tender.

Remove from the oven and set aside. To serve, warm the tortillas.

Hi Sydney, maybe a pinch of asafoetida? The romesco sauce is quite nice. One thing I struggle with though is getting the spices on the cauliflower to integrate.

Anyone have some thoughts on how to overcome this? Hi there, I would love to try and make this recipe, can you suggest a brand of the fire roasted tomatoes?

This is delicious, especially with homemade corn tortillas and black beans on the side! The texture reminded me of fish tacos. Made this last night, it is unbelievably easy. This recipe is being added to the weeknight meal rotation.

Served it with sliced avocado. Filling, healthy and yummy. Thanks as always MB :. This was excellent! I used roasted red bell pepper in place of tomatoes in the sauce. I also subbed sherry vinegar for lime and did not roast the nuts or garlic.

I only used 3 raw cloves. I tossed the red cabbage with some lime. The cauliflower was excellent and the sauce amazing! This will go into the rotation! It was so delicious and easy to make. This was my favorite recipe before having a child.

My young toddler went through a vegetables are gross phase, which was really hard as a vegetarian family. Thankfully, this one one of the recipes that brought them around to cauliflower!!

Wow these are so good! Definitely will be making this again. And the sauce too 😊. I made these tacos yesterday! They were AMAZING and my entire family ADORED THEM! I was planning on eating leftovers and I was wondering how to best heat up the cauliflower and for how many minutes?

As well, is the sauce used cold from the fridge or is it warmed too? Hi Claire, you can reheat the cauliflower in the oven for about 10 minutes until warmed though! The sauce can be enjoyed cold. I was wondering if there is something I could sub in for the almonds?

Thank you so much!! I love your page! Hi Claire! If you can have other nuts you can use a different one like cashews!

The calories reflect 3 tacos! Hope this helps. Holy Moly, these are delicious. That romesco sauce is amazing. I used an immersion blender for the sauce and it worked great, made a thicker sauce. I made this with cashews instead of almonds and my husband thought the sauce was fantastic!

I served it with cilantro and a little lime on top. It was simple and tasty. I definitely think the cilantro sprinkled liberally added a little something. Another tasty recipe!! Thank you for being so consistent! Thanks so much for the lovely review!

Would it be best to sub cashews, or use the leftover almond meal from making almond milk? My husband is an avid meat eater, and this is one of the only vegan meals he gets excited about.

The chipotle romesco sauce is also really great to use for breakfast burritos later on!! Thanks so much for sharing. Sooo tasty! Warmed up the tortillas and had all the fixings for delicious tacos, that just so happen to be vegan. Second time making it already! Super easy, will keep this recipe in my rotation!

Loved it! However, my sauce came out runny and not as thick as you show. What could be the reason? Hi John, so glad you enjoyed this recipe!

Did you drain your canned tomatoes? If so, perhaps they were just more juicy. Thanks for sharing your experience! One of my favourite recipes from MB for taste, speed, and simplicity.

Also added kimchi as a topping, along with the avocado, lime, cilantro and red cabbage. Loved this recipe, needed to use up a bit of cauli! with a tin if chopped tomatoes. Shredded some cabbage and carrot, with a little grated cheese, avo and fresh mint to serve, as I had no coriander.

Definitely on the make again list. So delicious. My partner added grilled prawns to his. Thanks for the great recipe! These were SOOOO good with 2 peppers. Used one for the kids, then blended in one more for my husband and I.

The romesco sauce was delicious! Let us know how it goes! I made this for dinner last night and it turned out so good! The sauce was amazing. Made these last nite, served w a mango Mezcal cocktail. Perfect heat! and I have leftover sauce! An easy meal to go along w NBA plaoff games.

Thank you ~. I am sorry. My 2 teens and husband was not wild about it either. Oh no! Did you make any modifications? We ask because this recipe is a reader favorite so we wonder if something could have gone wrong? Was it the almonds and the sweetness in the sauce? The cauliflower looks tasty.

This is literally one of the best things I have ever eaten and made. I never leave reviews but thats how good this was. Seriously eat this you will not regret it is freaking delicious!

I made these earlier and they were delicious! They were super easy to throw together. Thank you for the great recipe!

This was really good. The rest of the family was less enthused at the idea of it and, yet, they were pleasantly surprised how much they liked it. It sounds odd, but it actually tastes a little bit like shrimp!

This is a new fav to be a permanent meal each month! The sauce too was a hit for a chicken batch we made for the non-cauliflower lovers in the house. I make a whole bunch of the romesco sauce ahead of time and freeze it alongside some corn tortillas so I can make this whenever I want.

Aw, thank you SO much for the lovely review, Chloe! We are so glad you enjoy the recipe so much! Delicious recipe! Everyone enjoyed — made it exactly as written. The chipotle romesco sauce is superb. This tastes better than a similar version at our local favorite taco restaurant.

We will definitely be making this again. Made exactly as stated. A flavor bomb! Easy and so super healthy.

I love the sauce! Can put on nearly anything!! I never review recipes, but this one is so good I had to comment. I would give this recipe 10 stars. It is super easy, flavorful, healthy, and delicious!

The sauce is versatile and great on anything. On my list to try this week!! What alternative would you suggest to make the sauce nut-free peanut and nut allergy. But my sister did. My daughter and I went to her house for a girls weekend. After a long drive, we had these for supper.

She doubled the recipe for the 3 of us, and we gorged ourselves. Ate it all. Today, I printed this recipe. Aw, love this, CarolAnne! The sauce was BONKERS DELICIOUS! I had a leftover too, so I can use it on other stuff too.

The cauliflower was great too, a nice mix of a soft and crunchy bite if that makes sense. Next time, I think I will add black beans or chickpeas to this, since the cauliflower alone feels a bit light.

Oooh — delish! Love the idea of adding some beans. Thanks so much for the lovely review and for sharing your experience, Pam! You knocked it out of the park with this one. My husband immensely enjoyed it.

My 6 year old son wanted to drink the romesco sauce. He only stopped because I told him he could use it for lunch the next day. Flavors are amazing. Cauliflower by itself was sooo delicious!

We paired it with your Black bean salad with orange lime dressing. Soooooooo darn good! Whichever you pick, the prep is the same. While the cauliflower cooks, make the buffalo sauce! Finally, assemble the tacos! Stuff the crispy cauliflower into warm tortillas with avocado, cabbage, cilantro, and jalapeños.

Drizzle with vegan ranch dressing , and serve with a big squeeze of lime juice! Notify me of follow-up comments via e-mail. these will work for me, great flavor for the cauliflower much more tasty than raw cauliflower, so thank you!

We love to eat, travel, cook, and eat some more! Hello, we're Jeanine and Jack.