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These crispy cauliflower tacos are packed with bold flavor and topped with creamy Yum Yum sauce. They’re the perfect vegetarian favorite for taco night!
Over the years, I’ve found a trick to making vegetables taste delicious: the taco. I created this recipe inspired by a taco I had in Texas, and it’s stood the test of time: my Crispy Cauliflower Tacos! When I created this recipe, I had no idea how popular it would become.
What makes these tacos special is the crispy breaded cauliflower, roasted and covered in a lightly spiced breading: like the coating on fish tacos but totally vegetarian. Add some refried black beans, zingy cabbage slaw, and savory Yum Yum sauce. It’s an unexpectedly delicious bite that satisfies everyone I’ve served it to, from kids to meat lovers!
Why You’ll Love This Recipe
Here’s why I hope you’ll love these cauliflower tacos:
- Bold flavors: Every bite is a mix of crispy breaded cauliflower, tangy lime slaw, creamy Yum Yum sauce, and savory refried beans
- Crowd-pleaser: I’ve literally had readers stop me on the street or send emails to tell me how much they love this one!
- Flexible and customizable: Make it vegan with plant-based mayo, load it up with your favorite toppings, or adjust the spice level to your preference
- Easy weeknight dinner: It’s got a 40-minute total time and simple prep and make-ahead tips
5 Star Reader Reviews
⭐⭐⭐⭐⭐ “”AMAZING FLAVORS!!! The flavors come together so well. Absolutely so delicious! My nephew, who doesn’t like cauliflower, tasted one and went back for more. This is not your ordinary breaded cauliflower by any means. I will make this again and again!” -Jeanette
⭐⭐⭐⭐⭐ “These. Are. Amazing. My husband was BEGGING for more of these tacos and so glad when we had leftovers for the next day!” -Megan
Ingredients You’ll Need
Here are a few notes on the ingredients you’ll need to put together these cauliflower tacos:
- Cauliflower: Fresh cauliflower works best. You can use pre-cut cauliflower, but it can come out slightly dryer.
- Breadcrumbs and cornmeal: These are what make the crisp texture! I use panko for extra crispiness. Use gluten-free panko or crushed GF crackers (mild flavored) for gluten-free.
- Spices: A blend of cumin, smoked paprika, garlic powder, and turmeric gives the breading its signature flavor.
- Coconut oil, peanut butter, maple syrup, soy sauce and hot sauce: These ingredients combine to make a seasoned “glue” to hold on the breadcrumb mixture.
- Corn tortillas: Corn tortillas are naturally gluten-free, but flour tortillas work too.
- Refried beans: I typically use store-bought vegetarian refried beans and add cumin. You can also make my simple refried black beans from scratch if you have time, but I would do this in advance.
- Red cabbage, lime juice, and cilantro: Shredded cabbage adds crucial crunch and color.
Topping & Sauce Ideas
The Yum Yum sauce is what transforms these from good tacos to great ones. This creamy, slightly tangy Japanese steakhouse-style sauce adds richness and a subtle sweetness that works well with the zingy slaw and savory cauliflower.
Here are a few more sauce and topping ideas:
- Chipotle sauce: Smoky, spicy and naturally vegan
- Avocado sauce: Bright green and creamy
- Cilantro lime sauce: Deliciously zingy, or try this vegan cilantro sauce
- Fish taco sauce or salsa ranch dressing: Quick and tasty with Greek yogurt and mayo
- Sliced avocado: Adds healthy fats and creamy texture
- Pickled red onions: These add a tangy, slightly sweet punch that cuts through the richness
- Pico de gallo: Fresh tomato salsa adds brightness
- Jalapeños: Fresh or pickled for heat
- Queso fresco or cotija cheese: Crumbled cheese adds salty, tangy notes (skip for vegan)
How To Make Cauliflower Tacos
Making these crispy cauliflower tacos is straightforward, but a few key techniques ensure success every time. Here’s my tested method:
1. Roast the breaded cauliflower.
Start by following the crispy breaded cauliflower recipe. The key is to cut the florets into evenly-sized pieces so they cook at the same rate (see my how to cut cauliflower tutorial).
Spread the coated florets on the baking sheet in a single layer, and bake 25 to 30 minutes, flipping once.
2. Prep the toppings.
Toss the shredded cabbage with lime juice and salt. Taste your refried beans, then add cumin and a pinch of salt if needed. Warm them gently in a small saucepan or microwave.
Whisk together the Yum Yum sauce in a small bowl.
3. Warm the tortillas.
Making sure to warm tortillas properly is crucial: cold, stiff tortillas will crack when you fold them. You can char them over a gas burner for a few seconds per side, using tongs to flip them, warm them in a dry skillet, or wrap in a damp towel and microwave for 30 seconds.
4. Assemble the tacos.
Spread warm refried beans on each tortilla, add 3 to 4 pieces of the crispy cauliflower, add a handful of dressed cabbage and drizzle with Yum Yum sauce. Garnish with fresh cilantro and a squeeze of lime.
Tips for the Crispiest Cauliflower Tacos
- Cut florets evenly. Unevenly sized pieces roast at different rates.
- Don’t crowd the pan. A single layer important: any overlapping makes the florets steam instead of roast, which makes them soggy.
- Flip halfway. The one flip at about 12–15 minutes is what gets both sides golden.
- Serve immediately. The breading softens once it sits, so make sure to eat right away.
What To Serve With Your Tacos
These cauliflower tacos are filling on their own, but I love rounding out the meal with complementary sides and drinks:
- Rice dishes: I love serving with cilantro lime rice or Spanish rice for a filling meal
- Corn based sides: Try my Mexican street corn salad or black bean and corn salad
- Salads: This Mexican chopped salad is delicious, or a juicy mango salad with lime is a fresh contrast
- Tortilla chips with salsa: Try tortilla chips with a fresh pineapple salsa or mango salsa, or my favorite quick bean dip.
- Margaritas: Of course! Try my classic margarita recipe. For non-alcoholic, try fresh limeade.
- More ideas: Try more of my best sides to go with tacos.
Storing Leftovers
This recipe tastes best freshly made, but you can prep the cauliflower in advance and reheat prior to serving. If you have leftover cauliflower, reheat it in a 350°F oven for 10 minutes, flipping once. An air fryer is also great for reheating the leftover cauliflower!
Store leftover Yum Yum sauce up to 2 weeks, refrigerated.
Dietary Notes
This cauliflower tacos recipe is vegetarian and gluten-free. For vegan, plant-based, and dairy-free, use the vegan Yum Yum Sauce variation or chipotle sauce.
Frequently Asked Questions
Frozen cauliflower releases more moisture, which makes it harder to get that crispy exterior. I don’t recommend using frozen cauliflower in this recipe.
Preheat your air fryer to 370°F. Toss the cauliflower florets with olive oil and seasonings just as you would for oven roasting.
Cook in a single layer (you will need to work in batches) for 9 to 11 minutes, shaking the basket every 5 minutes to ensure even browning. The exact cook time varies by air fryer model.
Tip: Don’t overcrowd the basket. Giving the cauliflower space allows hot air to circulate, which is what creates that crispy texture. Two smaller batches will always beat one crowded batch.
Cauliflower Tacos with Yum Yum Sauce
These crispy cauliflower tacos with breaded cauliflower, refried beans, and creamy Yum Yum sauce are all about bold flavor and satisfying texture.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 8 1x
- Category: Main Dish
- Method: Baked
- Cuisine: Mexican Inspired
Ingredients
- 1 recipe Crispy Breaded Cauliflower
- 15-ounce can vegetarian refried beans (or homemade refried black beans)
- ½ teaspoon cumin
- 2 cups red cabbage, shredded
- 2 limes (1 for the cabbage & 1 to serve)
- 8 corn tortillas
- Fresh cilantro, for garnish
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
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- 2 tablespoons water
Instructions
- Make the Crispy Breaded Cauliflower (about 40 minutes total; use the remaining time to complete the steps below.)
- Taste the canned refried beans and if needed, mix with ½ teaspoon cumin and/or a pinch or two kosher salt. (Or, you can make my Simple Refried Black Beans; for this recipe I prefer using store-bought for ease.) Warm them gently in a pot on the stove or in the microwave.
- 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.
- Make the Yum Yum Sauce: mix all ingredients together in a bowl.
- Warm the tortillas, or char them by placing them on grates above an open gas flame on medium heat for a few seconds per side, flipping with tongs, until they are slightly blackened and warm.
- Chop the cilantro for a garnish.
- 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. (If you have leftover cauliflower, you can reheat them in a 350F oven for 10 minutes, flipping once.)
Notes
Air fryer method: Follow the FAQ instructions above for air fryer cook time and settings.
Sauce variations: For vegan cauliflower tacos, use vegan mayo in the Yum Yum sauce. Chipotle sauce is another great dairy-free option.
Make ahead: The cauliflower can be breaded and roasted up to 2 days ahead. Store in an airtight container and reheat in the oven before serving.
Toppings bar: Set out bowls of different toppings like sliced avocado, pickled red onions, pico de gallo, jalapeños, and extra lime wedges for a build-your-own taco night.
More Taco Recipes To Try
- Best Vegetarian Tacos Recipes: 15 creative veggie taco ideas
- Black Bean Tacos: So quick and easy
- Avocado Tacos: A delicious vegan option
- Shrimp Tacos: Great for seafood lovers
Easy and delicious. Used a vegetable slaw instead of cabbage.
That sounds perfect. I’m so glad you enjoyed these! Thank you for making them :)
Your recipes look and sound delicious. I can’t wait to try them. Thank you for sharing such goodness!
You’re welcome!
I really have always loved this recipe. I had not made it in a while so I was excited to make it again. I didn’t use red cabbage though. I instead sauteed sliced orange peppers and zucchini strips with salt and fresh lime juice. I then let it come to room temperature. I had not made this recipe in a while but I think last time I didn’t add the water to the yum yum sauce and I think when you add the water it’s not thick enough. I do also like to put all of the cauliflower in the yum yum sauce so it’s really moist when I eat it. I’ve found if I just put a little of the sauce on top, the cauliflower feels too dry but that’s just my personal preference. so exciting to eat this again. :)
Excellent cauliflower tacos Thanks
Been eating vegan for approximately 4 months with the help of delicious recipes such as yours. Love these 🌮 🌮 🌮 added a little minced red 🌰 because I had it. Keep these fantastic recipes coming!
AMAZING FLAVORS!!! The flavors come together so well. Absolutely so delicious! My nephew who doesn’t like cauliflower tasted one and went back for more. This is not your ordinary breaded cauliflower by any means. I will make this again and again! Thank you for sharing the goodness!
This was horrible in so many ways. No one in my family could finish it. Threw most of it out. What a waste of time.
I’m sorry you had such a poor experience! I’m not sure what went wrong.