Cauliflower Taco’s

Cauliflower Taco’s

 Cauliflower Taco's


Crispy Breaded Cauliflower
  • 1 medium head cauliflower (about 2pounds whole)
  • 1/2 cup panko breadcrumbs (use gluten free panko as necessary)
  • 1/2 cup cornmeal
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon Salt
  • 1 tablespoon coconut oil
  • 1 tablespoon peanut butter
  • 1 tablespoon maple syrup
  • 2 tablespoons soy sauce (or tamari or coconut aminos)
  • 1/2 tablespoon hot sauce
Yum yum sauce
  • 1 cup mayonnaise (vegan if desired)
  • 1 tablespoon melted butter (use coconut oil for vegan)
  • 1 tablespoon tomato paste
  • 1 teaspoon maple syrup
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 2 tablespoons water
  • 15-ounce can vegetarian refried beans 
  • 1/2 teaspoon cumin
  • 2 cups red cabbage, shredded
  • 2 limes 
  • 3 tablespoons yum yum sauce or vegan Mayo
  • 8 corn tortillas
  • Fresh cilantro, for garnish


  1. Preheat the oven to 400F.
  2. Chop the Cauliflower into large florets. Place them in a large bowl.
  3. In a small bowl, mix together the panko, cornmeal, cumin, smoked paprika, garlic powder, turmeric, and salt.
  4. In a small saucepan over medium heat, whisk together the coconut oil, peanut butter, maple syrup, soy sauce, and hot sauce until fully combined and slightly darkened, 1 to 2 minutes.
  5. Pour the sauce onto the cauliflower and stir several times until the cauliflower is well coated.
  6. Pour about 1/3 of the dry mixture into the bowl with the cauliflower and mix.
  7. Repeat twice to stir in the remaining dry mixture to coat all of the cauliflower.
  8. Remove the breaded cauliflower from the bowl, place it onto a parchment lined baking sheet. 
  9. Bake the cauliflower for 30 minutes total, flipping the cauliflower with a spatula at the 15 minute mark. 
  10. Separately - Mix yum yum sauce all together. let it sit in the refrigerator 
  11. Separately - Refried beans add 1/2 teaspoon cumin and/or a pinch of salt
  12. Separately - Thinly slice the cabbage, enough for 2 cups. Mix it with 2 tablespoons lime juice and a pinch or two of salt. Allow it to stand at room temperature until serving.
  13. Warm the tortillas
  14. Cilantro for a garnish.
  15. To serve, place refried beans in a tortilla, top with cabbage, breaded cauliflower, Yum Yum sauce, and cilantro. Serve with lime wedges to spritz prior to serving.
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