Description
These crispy cauliflower tacos are a fresh, vibrant, and satisfying vegetarian meal. Roasted cauliflower florets coated in spiced yogurt and breadcrumbs are tucked into tortillas with crunchy cabbage, onion, creamy avocado, and topped with a zesty sweet chili lime dressing.
Ingredients
Scale
For the crispy cauliflower:
- 2 cauliflowers, leaves removed
- 125 g (0.75 cups) Greek yoghurt
- 2 tbsp water
- 2 tsp sweet smoked paprika
- 2 tsp cumin
- 75 g (3 oz) breadcrumbs
- Sea salt and black pepper, to taste
To serve:
- 1/2 red cabbage, finely shredded
- 1 red onion, thinly sliced
- 1 avocado, sliced
- 8 small tortilla wraps
For the dressing:
- 4 tbsp sweet chilli sauce
- 2 tbsp mayonnaise
- 1 lime, juice and zest
Instructions
- Preheat the oven to 200°C (400°F). Line a baking tray with parchment paper.
- Cut the cauliflower into bite-sized florets.
- In a large bowl, mix together the Greek yoghurt, water, paprika, cumin, salt, and pepper. Toss the cauliflower florets in the mixture until evenly coated.
- Roll the coated cauliflower in breadcrumbs until well covered. Arrange on the baking tray.
- Bake for 25–30 minutes, turning halfway, until golden brown and crispy.
- Meanwhile, prepare the toppings: shred the red cabbage, slice the red onion, and slice the avocado.
- Make the dressing: whisk together sweet chilli sauce, mayonnaise, lime juice, and zest until smooth.
- Warm the tortillas in a dry skillet or the oven.
- Assemble the tacos: place crispy cauliflower on each tortilla, top with cabbage, onion, and avocado, then drizzle with the sweet chilli lime dressing.
- Serve immediately with extra lime wedges if desired.
Notes
- For extra crunch, lightly toast the breadcrumbs in a pan before coating the cauliflower.
- Use whole-wheat or gluten-free tortillas if preferred.
- The dressing can be made ahead and kept in the fridge for up to 3 days.
- For a vegan version, use dairy-free yogurt and vegan mayo.
Nutrition
- Serving Size: 2 tacos
- Calories: 320
- Sugar: 8g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 10mg
Keywords: crispy cauliflower tacos, vegetarian tacos, Mexican tacos, cauliflower recipes, healthy tacos