These homemade healthy cauliflower tacos are super crispy, easy to throw together, and completely delicious!
If you’re looking for a simple vegan dinner that both vegetarians and meat eaters will love, this barbecue cauliflower taco recipe checks all the boxes.
The tacos are hearty and filling, and the recipe can be customized to use up whatever ingredients you have on hand.
Feel free to throw in sautéed zucchini, cabbage, or diced roasted sweet potato. Or give the tacos a protein boost with some chickpeas, smoked tofu, soyrizo, or black beans.
Also be sure to try this Vegan Cheesecake
I like to serve the tacos in whole grain tortillas that have been warmed for a few seconds in the oven or microwave.
If you’re on a low carb or keto diet, you can use lettuce wraps instead of taco shells or eat the spicy cauliflower filling on its own.
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Healthy Taco Topping Options
Some garnish ideas include purple or red cabbage, salsa, lime, cilantro, chipotle powder for Mexican spiced tacos, rainbow slaw, fried onions, or chopped avocado.
They’re great served with a side of Avocado Salad.
More Cauliflower Ideas
- 1 large head cauliflower, cut into florets
- oil or spray
- 1/2 cup flour or almond meal
- 1/2 tsp onion powder
- 6 tbsp milk of choice
- optional 1 cup breadcrumbs, crushed finely
- 2-6 tsp oil or butter
- 1 cup barbecue or buffalo sauce
- toppings of choice, such as red cabbage, salsa, lime, ranch, cilantro, or avocado
- 8 taco shells, lettuce cups, or tortillas
- Gather ingredients. Preheat oven to 425 F. Line a baking pan with parchment paper. Either toss florets with a little oil, or spray with oil spray. Toss florets in a large bowl or ziploc with onion powder and flour. Add milk, then breadcrumbs, and toss to evenly coat. Arrange in a single layer on the pan, making sure not to crowd them. Bake 25 minutes. Combine bbq sauce and oil/butter (fat helps adhere sauce to the wings). Dip florets in sauce. Bake 15 more minutes. After time’s up, I like to broil an additional 5 minutes (watching so they don’t burn). Divide florets into taco shells, add toppings of choice, and serve hot.
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