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Yummy vegetarian Cauliflower Tacos stuffed with crunchy cabbage, breaded and baked cauliflower florets, sweet cherry tomatoes, and drizzled with creamy, tangy, delicious bang bang sauce. The perfect meat-free dinner the whole family will enjoy.
If you’ve tried my Bang Bang Cauliflower recipe, you’ll know just how delicious this baked and breaded cauliflower can be (especially when drizzled with tangy, spicy, creamy bang bang sauce). What if I told you it’s even better when you serve it as a filling for tacos?
This healthy vegetarian dinner is an easy and delicious way to enjoy extra veggies. Packed full of so much flavor, vegetarians and meat eaters alike will love these baked seasoned cauliflower florets drizzled with the flavor-packed sauce. Another reader favorite baked cauliflower is my buffalo cauliflower recipe.
Are Cauliflower Tacos Low Carb?
Yes! These healthy baked cauliflower tacos are one of the tastiest, relatively low-carb options compared to other similar dishes and can be adjusted to fit an even more low-carb diet by serving them in lettuce wraps instead of tortillas or over a taco salad.
How to Make Cauliflower Tacos
Start by preheating your oven to 400 degrees F, then line a large baking sheet with parchment paper and set it aside.
Prepare the cauliflower: Gather three medium-sized shallow bowls. First, mix together the brown rice flour with the all-purpose flour. In bowl #2, beat your three eggs together, and in the last bowl, toss the panko bread crumbs with a generous amount of salt and pepper.
Wash your medium head of cauliflower and cut it into florets. While each floret is still wet, toss it with the flour in bowl #1, coating it evenly, then shake off any excess flour. Move the flour-coated cauliflower to bowl #2 and coat it with the egg. Finally, move each floret to bowl #3 to coat it with the panko breadcrumbs.
Create a single layer of coated cauliflower florets on the prepared baking sheet. Repeat the process until all florets have been prepared and laid out on the sheet.
Bake the cauliflower: For 15 minutes in the preheated oven (until the tops are slightly golden). Remove them from the oven, flip them over, and continue to bake for another 5-10 minutes (until they’re golden brown all over). Remove the cauliflower from the oven again and allow them to cool.
Prepare the ingredients for the tacos: While the cauliflower bakes in the oven, shred the cabbage, halve the tomatoes, and chop the cilantro and green onion.
Make the Bang Bang Sauce: In a medium bowl, whisk together the mayo, sweet chili sauce, Sriracha or Gochujang, lime juice, honey, and rice vinegar. Stick the prepared sauce in the fridge until you’re ready to serve it.
Finally, build your tacos! Start each warm tortilla with a small layer of sauce, followed by cabbage and bang bang cauliflower, more sauce, green onions, and cilantro, tomatoes, and finally (if you like spice) extra Sriracha or Gochujang. Enjoy!
How to Serve
You can serve these super healthy tacos on their own or with a simple side of rice and black beans. You can even throw leftover toppings and sauce over a salad. It’s a versatile meal that you can enjoy in several ways with minimal effort! If you’re watching your carbs, wrapping them in cabbage or lettuce is just as delicious. If you’re gluten-free, substitute with corn tortillas.
Storage and Freezing
The baked bang bang cauliflower should last in your fridge in an airtight container for 3-5 days, or in your freezer for up to three months. Reheat the leftovers whenever you’re ready to enjoy them (in the oven, on the stovetop, air fryer, or even in the microwave).
More Taco Recipes:
- Ground Beef Tacos
- Carne Asada Tacos
- Butternut Squash Tacos
- Ground Turkey Tacos
- Slow Cooker Harissa Lamb Tacos
Cauliflower Tacos Recipe
Ingredients
For the Cauliflower:
- 1 large or 2 small heads of cauliflower, cut into florets
- 3 large eggs
- ⅓ cup brown rice flour
- ⅓ cup all purpose flour
- 2.5 cups panko breadcrumbs
- salt + pepper
For the sauce:
- ½ cup mayo
- ¼ cup sweet chili sauce
- 3 tablespoon Sriracha or Gochujang
- ½ lime juiced
- 1 tablespoon honey
- 1 teaspoon rice vinegar
For the tacos:
- Tortillas or flatbread
- 2 cups green cabbage, shredded
- 1 cup purple cabbage, shredded
- 10 ounces cherry tomatoes, halved
- Fresh chopped cilantro
- Green onions, chopped
- Sriracha, for topping (optional)
Instructions
First prepare the cauliflower
- Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper and set aside.
- Set up a station with 3 large bowls. In the first bowl sift together the brown rice flour and all purpose flour. In the second bowl, beat together the 3 eggs. Finally, in the last bowl add the panko bread crumbs with a generous pinch of salt and pepper.
- Working in batches place some of the washed and still wet cauliflower in the flour bowl first. Toss to coat. Pick up the cauliflower (hands work best here) and shake off any excess flour. Gently place the coated cauliflower in the egg and toss to coat. Finally (again, hands work best), pick up the cauliflower and coat with the panko breadcrumbs.
- Place each cauliflower floret on the prepared baking sheet in a single layer. Repeat until all cauliflower has been coated and prepared.
- Place the prepared cauliflower in the oven and bake for 15 minutes, or until the tops are slightly golden. Remove, flip the cauliflower and continue to bake an additional 5-10 minutes, or until golden all over. Remove from the oven and allow to cool.
- While the cauliflower cooks in the oven, prepare ingredients for the tacos- shred the cabbage, halve the tomatoes and chop the cilantro and green onions.
- Finally, in a medium bowl, whisk together the ingredients for the sauce, and season to taste as needed. Store prepared sauce in the refrigerator until ready to serve.
- Build your tacos 🙂 Start with a small layer of sauce followed by cabbage, bang bang cauliflower, more sauce, green onions and cilantro, tomatoes and (if you like things really spicy) extra Sriracha.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
