Cauliflower Tacos




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For the Slaw

1 cup thickly sliced red cabbage

1/2 small red onion diced

1 jalapeño minced

1 clove garlic minced

juice of one lime

2 tbsp apple cider vinegar

Pinch kosher salt

For the Cauliflower

1 1/2 cup flour

1 tsp chili power

1 tsp cumin

1/2 tsp garlic poweder

1/2 tsp cayenne pepper

Kosher salt

Freshly ground black pepper

1 1/2 cup almond milk or other non-dairy milk

1 1/2 cup panko bread crumbs

1 medium head cauliflower cut into bite size florets

cooking spray

For Serving

1/2 cup vegan mayonnaise

2 tbsp sriracha

1 tsp maple syrup

corn tortillas

sliced avacado

Freshly chopped cilantro

Lime wedges


Step 1 - In a medium bowl, combine slaw ingredients. Let sit while prepping tacos, stirring every so often

Step 2 - In a medium bowl, combine flour and spices and season well with salt and pepper. Add almond milk and stir to combine. Mixture should be thick, but still easy to dip cauliflower into. Add a little more milk if needed. Place panko in small bowl.

Step 3 - Dip florets into milk mixture, wiping any excess off, then toss in panko.

Step 4 - Working in batches, place coated cauliflower into basket of air fryer and spray with cooking spray. Cook at 400 for 15 minutes, stopping about halfway through to toss and spray with more cooking spray.

Step 5 - In small bowl, combine vegan mayonnaise, sriracha and maple syrup .

Step 6 - Assemble tacos: On a tortilla top with cooked cauliflower, avocado, pickled slaw, cilantro and a drizzle of sriracha mayo. Serve with lime wedges.




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