Crispy Cauliflower Tacos with Slaw & Avocado Cream
These vegan, gluten-free crispy cauliflower tacos with slaw & avocado cream are the perfect balance of crunchy, tender, and juicy. Bite-size cauliflower florets are coated in an almond milk and brown rice flour batter, tossed in a mixture of coarsely ground oats + flavorful spices, and baked in the oven until they’re crisp and golden. The crispy cauliflower bites get nestled in warm corn tortillas, topped with a tangy purple cabbage slaw, and drizzled with avocado cream. The final touch is a splash of fresh lime juice, and then it’s time to bite, savor, and repeat.
Course Entrée, Main, Tacos
Cuisine Gluten-Free, plant-based, Vegan
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 12 Tacos
For the Crispy Cauliflower
1 small head of cauliflower or 1/2 a large head of cauliflower, cut into bite-size florets
1 cup gluten-free rolled oats
2 tablespoons chopped fresh cilantro
2 teaspoons chili powder
1 teaspoon smoked paprika
1/2 teaspoon cumin
1/4 teaspoon garlic powder
1/4 teaspoon ground turmeric (optional)
1/8 teaspoon cayenne pepper
1 teaspoon fine grain sea salt
1 1/4 cup plain, unsweetened almond milk
3/4 cup brown rice flour
1 tablespoon fresh lime juice
For the Cabbage Slaw
2 cups thinly sliced purple cabbage
1/4 cup fresh lime juice
1 tablespoon apple cider vinegar
1/2 tablespoon agave nectar or other liquid sweetener
1/4 teaspoon fine grain sea salt
For the Avocado Cream
1/4 cup cilantro leaves
2 tablespoons fresh lime juice
1/4 teaspoon fine grain sea salt
12 small soft corn tortillas
To Make the Crispy Cauliflower
Preheat oven to 400 degrees Fahrenheit.
Add the rolled oats to a food processor. Pulse 75-80 times or until a coarse meal forms. You don’t want the oats to be a fine flour, but rather a texture similar to panko bread crumbs. Transfer the oats to a large, shallow bowl or dish. Add in the cilantro, chili powder, paprika, cumin, garlic powder, turmeric, cayenne pepper, and sea salt. Gently mix to incorporate spices.
Add the almond milk, brown rice flour, and lime juice to a large bowl and whisk until smooth.
Place about a handful of cauliflower florets into the almond milk batter, toss to coat, shake off excess batter, and transfer to the oat and spice mixture. Toss the pieces until coated and transfer to a large baking sheet lined with parchment paper. Repeat with the remainder of the cauliflower.
Bake the cauliflower for 25-30 minutes or until crispy and golden, tossing halfway through baking.
Remove from oven and let cool slightly.
To Make the Cabbage Slaw
While the cauliflower is baking, make the cabbage slaw by adding the purple cabbage, lime juice, apple cider vinegar, agave nectar, and salt to a small bowl. Toss to coat and let rest, stirring occasionally.
To Make the Avocado Cream
Add the flesh of the avocado, lime juice, cilantro leaves, and salt to a food processor. Process for 3-4 minutes or until smooth and resembling a texture similar to mayo. You can either dollop the tacos with the cream or transfer it to a ziploc bag, snip off a corner, and pipe the cream across the tacos.
To Assemble the Tacos
Heat each corn tortilla in a small skillet over medium heat for 20-30 seconds on each side. Fill with 3-4 pieces of the cauliflower, top with a small handful of cabbage slaw, and drizzle with avocado cream. Garnish with cilantro leaves and serve with lime wedges.*
*I strongly recommend spritzing each taco with a splash of fresh lime juice. It helps pull all of the flavors together and adds brightness.