Crispy Cauliflower Tacos

Crispy Cauliflower Tacos


  • 1 head of cauliflower, cut into bite-sized florets
  • 1/2 cup all-purpose flour
  • 1/2 cup cornmeal
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup vegetable oil
  • 12 corn tortillas

Your favorite plant-based toppings, such as:

  • Guacamole
  • Cashew sour cream
  • Salsa
  • Pico de gallo
  • Cilantro
  • Lime wedges


  • Preheat oven to 400 degrees Fahrenheit.
  • In a large bowl, whisk together the flour, cornmeal, chili powder, garlic powder, salt, and pepper.
  • Add the cauliflower florets to the bowl and toss to coat.
  • Heat the vegetable oil in a large skillet over medium heat.
  • Add the cauliflower florets to the skillet and cook, stirring occasionally, until golden brown and crispy, about 15 minutes.
  • Transfer the cauliflower florets to a baking sheet and bake for 10 minutes, or until heated through.
  • Warm the corn tortillas according to package directions.
  • To assemble the tacos, spread a corn tortilla with your favorite plant-based toppings.
  • Top with the crispy cauliflower florets and serve immediately.
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