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These healthy, gluten-free vegan cauliflower tacos explode with crunchy texture and flavor. And not only do you save calories and saturated fat, you are also consuming one of the healthiest foods on the planet.

Cauliflower contains many nutrients. They are high in fiber and an excellent source of antioxidants.

Not only are these vegan cauliflower tacos healthy, they are also delicious! They were so yummy, I couldn’t stop eating them. If you are feeding more than two people, I recommend doubling the recipe.

Another thing I love about these vegan cauliflower tacos is how crispy they become in the oven. You get a deep-fried texture without the oil and fat. Also, keep a close eye on them for the last ten minutes of baking, so they don’t burn. They should be soft and golden brown.

The sweet mustard sauce can be smeared onto your tortilla, and then you can stuff them with any of your favorite taco ingredients. I like crispy red cabbage for crunch, jalapeños, and salsa.

Thanks for joining me today and I hope you enjoy these vegan cauliflower tacos as much as we did.

If you love cauliflower as much as I do, I know you will enjoy my Vegan Mac & Cheese with Cauliflower Bechamel, Creamy Green Cauliflower Soup with Parsley Sauce and my Vegan Cauliflower Pasta with Garlic Bread Crumbs & Pine Nuts.

If you try this recipe, please let me know!  Leave a comment, rate it, and don’t forget to tag a photo #ordinaryvegan on Instagram. 

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Vegan Cauliflower Tacos with Crispy Coconut Crust & Sweet Mustard Sauce

Vegan Cauliflower Tacos with Crispy Coconut Crust

 

Print

Cook time

30 mins

Total time

30 mins

 

You can buy chipotle in adobo sauce canned.

Author: Ordinary Vegan

Recipe type: Main

Serves: 2

Ingredients

Crispy cauliflower

• 1 medium cauliflower, cut into florets
• 2 tablespoons organic cornstarch
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• 1 teaspoon chipotle sauce in adobo (optional but adds another delicious layer of flavor)
• ¼ cup of unflavored, unsweetened plant milk (I like unflavored almond)
• ¼ cup Panko breadcrumbs (for gluten-free)
• ¼ cup unsweetened shredded coconut
• ¾ teaspoon paprika
• ¼ teaspoon cumin
• ¼ teaspoon turmeric (optional)
• Light Sprinkling of cayenne pepper (optional – adds heat) about ⅛ teaspoon
• ½ teaspoon salt
• Fresh ground black pepper
• 4 tortillas
• Optional toppings – sliced avocado, sliced jalapeno peppers, shredded red cabbage & salsa

Sweet Mustard Sauce

• ⅛ cup vegan mayonnaise
• ⅛ cup Dijon mustard
• ⅛ cup Maple Syrup
• 1 teaspoon yellow mustard

Instructions

1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
2. In a medium bowl whisk together the plant milk, cornstarch, baking soda, chipotle sauce, and salt.
3. In a large bowl whisk together the breadcrumbs, shredded coconut, paprika, cumin, turmeric, salt, cayenne if using and some fresh ground black pepper.
4. Take a cauliflower floret and place it in the plant milk mixture, flipping it over to make sure all sides are covered.
5. Next, place that piece of cauliflower in the breadcrumb mixture, pressing it down and flipping it over to make sure it’s coated evenly on both sides.
6. Transfer the breaded piece of cauliflower to the lined baking sheet. Repeat with all remaining florets of cauliflower.
7. Bake the breaded cauliflower for approximately 30 minutes or until they are golden brown and crispy. Keep an eye on them the last ten minutes so they don’t burn.
8. Serve on a warm tortilla smeared with sweet mustard sauce. Toppings can include avocado, purple cabbage, sliced jalapeño and salsa.

Sweet Mustard Sauce

1. Whisk together all the ingredients.

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