Crispy Cauliflower Tacos
Prep time
Cook time
Total time
Serves: 10 tacos
Cauliflower Tacos
  • 2 eggs
  • ¾ teaspoons salt, divided
  • ⅛ teaspoon pepper
  • 1 cup panko bread crumbs
  • ½ tablespoon chili powder
  • ½ teaspoon onion powder
  • pinch of cayenne pepper
  • ½ large head of cauliflower, chopped into about 40-50 medium-sized florets
  • 10 small corn tortillas
Chipotle Cream
  • ½ chipotle pepper in adobo sauce
  • ⅓ cup sour cream
  • Juice of ½ lime
  1. Preheat the oven to 375 degrees. Beat the eggs in a bowl with ¼ teaspoon salt and the pepper. Set aside. In a separate shallow dish, combine the breadcrumbs, ½ teaspoon salt, chili powder, onion powder, and cayenne pepper.
  2. Working in batches, dip the cauliflower florets into the egg. Then evenly coat each piece in the bread crumb mixture. Place the coated florets on a lined baking sheet. Bake in the oven for 15 minutes until golden brown and crispy.
  3. While the cauliflower is baking, prepare the chipotle cream and slaw. Combine the chipotle cream ingredients in a bowl and set aside. Then, make the Corn and Jalapeño Slaw using this recipe.
  4. To prepare the tacos, place 4-5 florets in a tortilla. Add about a ¼ cup of the slaw and about 2 teaspoons of chipotle cream over the top.
If you end up with leftovers and need to reheat the cauliflower, don't use a microwave. Place them on a baking sheet and bake at 350 degrees for 5-8 minutes until crispy again!
Serving size: 1 taco
Nutrition Information (per serving) from
Calories: 165 Fat: 4.6g Carb: 27.1g Fiber: 4.6g Protein: 6.2g Sugar 4.3g Sodium: 624mg
Recipe by Destination Delish at