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Crispy Cauliflower Tacos

Take Taco Tuesday to the next level with these vegan Crispy Cauliflower Tacos! These meatless tacos are sure to make a vegetable lover out of just about anyone! They’re gluten-free and oil-free.
Course Main Course
Cuisine Fusion
Keyword crispy cauliflower tacos, vegan tacos
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Yields 12 tacos
Calories 207 kcal
Author Dianne


  • 3/4 cup unsweetened almond milk or your favorite non-dairy milk
  • 3/4 cup chickpea flour
  • 1 1/4 cup cornmeal
  • 3 tablespoons taco seasoning
  • 2 tablespoon nutritional yeast flakes
  • 1 medium-sized head cauliflower stem and leaves removed
  • 12 6-8 inch corn tortillas gluten-free if needed
  • 3 cups purple cabbage shredded
  • 1 avocado sliced
  • Drizzle Chipotle Lime Dressing optional


  1. Preheat oven to 400°F and line a baking sheet with parchment paper.
  2. To cut the cauliflower, slice it the way you would slice a loaf of bread, about 1/2 to 3/4 inch thick. Break about any slices that seem too large.
  3. In a shallow bowl, mix together the chickpea flour and almond milk. Let the mixture sit for a few minutes to thicken slightly.

  4. In another shallow bowl, mix together the cornmeal, nutritional yeast, taco seasoning, salt, and pepper.
  5. Dip each cauliflower piece in the chickpea flour mixture, then dredge them through the cornmeal mixture.
  6. Place the cauliflower on the baking sheet. Cook for 25-30 minutes or until the cauliflower pieces are crispy and golden brown, flipping them after about 15 minutes.
  7. Remove the cauliflower from the oven.
  8. To make the tacos, place a few pieces of cauliflower in a tortilla with a little shredded cabbage or lettuce and a few slices of avocado. Top with a drizzle of Chipotle Lime Dressing or hot sauce, if using.