These Vegan Bang Bang Cauliflower Tacos are an explosion of flavors and textures in every bite. Crispy, spicy cauliflower florets are coated in a flavorful bang bang sauce and paired with refreshing cabbage slaw and creamy avocado slices. Perfect for a plant-based taco night, this recipe offers a healthy, crunchy, and spicy take on traditional tacos. With bold flavors from sriracha and a zesty lime cabbage slaw, these tacos are sure to become a favorite for vegans and non-vegans alike!
Ingredients:
For the Cauliflower:
- 1 head cauliflower, cut into florets
- ¾ cup flour (can use gluten-free all-purpose flour)
- 3 tbsp cornstarch
- ½ tsp salt
- 1 tsp white pepper
- 5 tbsp sriracha, separated
- ½ cup unsweetened non-dairy milk
- ¼ cup water
- Panko bread crumbs (for coating)
- ½ cup vegan mayo
- 2 tbsp rice vinegar
- Black sesame seeds (optional, for garnish)
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, and extra sriracha for serving
Instructions:
- Prepare the Cauliflower:
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the flour, cornstarch, salt, and white pepper. Stir in 2 tablespoons of sriracha, non-dairy milk, and water, mixing until you have a smooth batter.
- Dip each cauliflower floret into the batter, allowing any excess to drip off, then coat with panko bread crumbs for added crunch.
- Arrange the seasoned cauliflower florets on the prepared baking sheet.
- Bake for 25 to 30 minutes, turning them halfway through, until the cauliflower achieves a golden brown color and a crispy texture.
- Make the Bang Bang Sauce:
- In a small bowl, whisk together the vegan mayo, 3 tablespoons of sriracha, and rice vinegar until smooth. Set aside for drizzling over the tacos.
- Prepare the Cabbage Slaw:
- In a bowl, combine the shredded purple and green cabbage.
- Add the lime juice and a pinch of salt, tossing to mix.
- Assemble the Tacos:
- Warm the tortillas in a dry skillet or in the microwave.
- Layer each tortilla with a generous amount of cabbage slaw, crispy bang bang cauliflower, and sliced avocado.
- Drizzle with the bang bang sauce and garnish with cilantro, black sesame seeds (if using), and extra sriracha for added spice.
- Serve with lime wedges on the side for an extra burst of zesty flavor.
Conclusion:
These Vegan Bang Bang Cauliflower Tacos are a perfect blend of spicy, crunchy, and refreshing. The crispy, flavorful cauliflower combined with the creamy bang bang sauce and tangy cabbage slaw creates a delicious taco that will leave everyone asking for more. Whether for a casual weeknight dinner or a fun weekend meal, these tacos are sure to be a hit!
Vegan Bang Bang Cauliflower Tacos
Crispy, spicy cauliflower bites with a tangy bangbang sauce, paired with a fresh cabbage slaw and creamy avocado, all wrapped insoft tortillas, make these Vegan Bang Bang Cauliflower Tacos an excitingplant-based meal.
For the Cauliflower:
- 1 head cauliflower (cut into florets)
- ¾ cup flour (can use gluten-free all-purpose flour)
- 3 tbsp cornstarch
- ½ tsp salt
- 1 tsp white pepper
- 5 tbsp sriracha (separated)
- ½ cup unsweetened non-dairy milk
- ¼ cup water
- Panko bread crumbs (for coating)
- ½ cup vegan mayo
- 2 tbsp rice vinegar
- Black sesame seeds (optional, for garnish)
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, and extra sriracha for serving)
Prepare the Cauliflower:
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the flour, cornstarch, salt, and white pepper. Stir in 2 tablespoons of sriracha, non-dairy milk, and water, mixing until you have a smooth batter.
- Dip each cauliflower floret into the batter, allowing any excess to drip off, then coat with panko bread crumbs for added crunch.
- Arrange the seasoned cauliflower florets on the prepared baking sheet.
- Bake for 25 to 30 minutes, turning them halfway through, until the cauliflower achieves a golden brown color and a crispy texture.
Make the Bang Bang Sauce:
- In a small bowl, whisk together the vegan mayo, 3 tablespoons of sriracha, and rice vinegar until smooth. Set aside for drizzling over the tacos.
Prepare the Cabbage Slaw:
- In a bowl, combine the shredded purple and green cabbage.
- Add the lime juice and a pinch of salt, tossing to mix.
Assemble the Tacos:
- Warm the tortillas in a dry skillet or in the microwave.
- Layer each tortilla with a generous amount of cabbage slaw, crispy bang bang cauliflower, and sliced avocado.
- Drizzle with the bang bang sauce and garnish with cilantro, black sesame seeds (if using), and extra sriracha for added spice.
- Serve with lime wedges on the side for an extra burst of zesty flavor.