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These Vegan Bang Bang Cauliflower Tacos are slightly spicy and a whole lotta delicious! A tangy slaw, crispy cauliflower and avocado slices | ThisSavoryVegan.com #thissavoryvegan #vegantacos #cauliflowertacos

Vegan Bang Bang Cauliflower Tacos

Servings: 8 tacos
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
These Vegan Bang Bang Cauliflower Tacos are slightly spicy and a whole lotta delicious! A tangy slaw, crispy cauliflower and avocado slices.
5 from 11 ratings
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Ingredients

FOR THE CAULIFLOWER

  • 1 head cauliflower cut in florets
  • 3/4 cup flour I used all purpose GF flour
  • 3 tbsp corn starch
  • 1/2 tsp salt
  • 1 tsp white pepper
  • 5 tbsp sriracha separated
  • 1/2 cup non-dairy milk unsweetened
  • 1/4 cup water
  • panko bread crumbs
  • 1/2 cup vegan mayo
  • 2 tbsp rice vinegar
  • black sesame seeds optional

FOR THE TACOS

  • 1 cup purple cabbage shredded
  • 1 cup green cabbage shredded
  • 1 lime juiced
  • salt to taste
  • 2 avocados sliced
  • 8 tortillas corn or flour
  • cilantro, lime wedges, sriracha for serving

Instructions
 

  • Preheat oven to 425 degrees and line a baking sheet with parchment paper.
  • Combine the flour, corn starch, salt, white pepper, 1 tbsp sriacha, non-dairy milk and water in a bowl. Whisk to combine. In a separate bowl, spread out some panko.
  • Dredge cauliflower in the wet mixture, allowing the excess to drip off. Place in the panko and coat on all sides. Add the finished floret to the baking sheet and repeat with remaining cauliflower. Place in the oven and bake for 15 minutes. Flip and cook for an additional 5 minutes.
  • While the cauliflower is cooking, prepare the slaw. Combine the cabbage, lime juice and a pinch of salt in a bowl. Stir to combine and set aside.
  • Also prepare the sauce by combining the vegan mayo, rice vinegar and remaining sriracha (you can use 2-4 tbsp depending on your spice preference) in a bowl. Whisk to combine.
  • Remove the cauliflower from the oven and use a fork to dip the florets in the sauce.* Place the florets back on the baking sheet. Bake in the oven for another 5 minutes. For an even crispier cauliflower, turn the oven to broil and cook for an additional 2-3 minutes. Remove from the oven and top with sesame seeds.
  • Heat the tortillas over an open flame or in a skillet and assemble the tacos. Layer tortillas with the slaw, cauliflower, avocado, cilantro and sriracha. Serve with lime wedges.

Video

Notes

*The cauliflower will lose some of its crunch when you add the sauce. If you want it to stay super crispy, you can skip step 6 and just drizzle the sauce over the tacos when serving.
Calories: 301kcal, Carbohydrates: 37g, Protein: 6g, Fat: 14g, Saturated Fat: 2g, Sodium: 698mg, Potassium: 429mg, Fiber: 4g, Sugar: 4g, Iron: 2mg
Cuisine: American, asian
Course: Main Course
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