Crispy Cauliflower Tacos with Jicama-Carrot Slaw

Bright, crunchy, and irresistibly crispy taco night

Serves: 4 | Time: 40 minutes

You’ll need
• 1 medium head cauliflower, cut into bite-size florets
• ¾ cup flour
• ¾ cup unsweetened plant milk
• 1 tsp garlic powder
• 1 tsp smoked paprika
• ½ tsp cumin
• ½ tsp salt
• 1 cup panko breadcrumbs
• 2 tbsp olive oil
• 2–3 tbsp hot sauce (optional)
• 8 small corn tortillas

For the Jicama-Carrot Slaw
• 1 cup jicama, peeled and cut into thin matchsticks
• 1 cup carrots, shredded
• ¼ cup fresh cilantro, chopped
• 2 tbsp fresh lime juice
• 1 tbsp olive oil
• ¼ tsp salt
• Black pepper, to taste

Optional add-ins:
• 1 avocado, sliced
• Thinly sliced radishes
• Vegan crema or cashew crema
• Extra cilantro and lime wedges

Let’s Make It
Preheat oven to 425°F and line a baking sheet with parchment.

In a bowl, whisk together flour, plant milk, garlic powder, smoked paprika, cumin, and salt to create a light batter.

Place panko breadcrumbs in a separate bowl. Dip cauliflower florets into the batter, letting excess drip off, then coat thoroughly in panko.

Arrange cauliflower on the baking sheet and drizzle lightly with olive oil. Bake for 20–25 minutes, turning once, until golden and crispy.

Toss the hot cauliflower with a splash of hot sauce if you want extra heat.

In another bowl, combine jicama, shredded carrots, cilantro, lime juice, olive oil, salt, and pepper. Toss well and let sit for a few minutes to lightly marinate.

Warm tortillas in a skillet or directly over a flame for a few seconds per side.

Fill each tortilla with crispy cauliflower and a generous scoop of jicama-carrot slaw. Add avocado or crema if using.

Serve It With
• Cilantro lime rice
• Black beans or refried beans
• Fresh mango or pineapple salsa
• Grilled corn with lime

Pro Tip
For extra-crispy cauliflower, spread the florets out so they don’t touch on the baking sheet. Good airflow in the oven is the secret to that restaurant-style crunch.