Taco Tuesday for the win! These might be the BEST tacos I have ever made. I am not going to lie; sometimes, plant-based taco options can be a little lackluster, missing the texture and some flavors, but not this taco! This cauliflower taco has everything you could wish for in a Baja-style taco: the crunch of the protein in all its deep-fried goodness, paired with ultra-fresh pico de gallo, zesty cabbage, and cilantro crema.

❤️ Why You’ll Love These Crunchy Cauliflower Tacos

• Next-Level Crunch: The secret combination of panko crumbs and crushed Triscuit Crackers creates an irresistibly crunchy coating.
• Restaurant Quality: Deep frying these cauliflower bites gives you that authentic restaurant-style taco experience.
• Versatile: These crispy cauliflower pieces work great in tacos, on salads, with rice, or as a standalone snack.

🍲 Ingredients

Cauliflower – This versatile veggie is packed with nutrients, including 77% of your daily Vitamin C, 20% of Vitamin K, and significant amounts of folate, potassium, and manganese. It creates an incredible protein-like texture that’s perfect for tacos.

Triscuit Crackers – The secret to the ultimate crunch! These 100% whole wheat crackers create a coating that’s far superior to plain breadcrumbs, giving you that perfect crispy exterior you’re craving. I’ve used Triscuit Crackers before in my Crunchy Green Bean Casserole because they just give a crunch you can’t get with a plain bread crumb.

👩‍🍳 How to Make These Crunchy Cauliflower Tacos

1. Prepare your cauliflower by cutting into florets and placing into a large bowl or large plate. 
2. Heat oil in a deep-fryer to 365 degrees F (180 degrees C).
3. In a small bowl, prepare your egg replacement by following instructions on packet and light seasoning.
4. In a large shallow bowl prepare your dredge by adding all your ingredients and stirring till well combined. 
5. First, using one hand only, coat your cauliflower in the “egg mixture” then dip into the dredge.  Place into the frying rack and repeat till just the base is covered.
6. Fry for 3 minutes or so or until golden brown.  Transfer to a plate and drain on paper towel.
7. Assemble taco by adding your slaw, pico, cashew cream, cauliflower and fresh cilantro!

🗒 Tips and Tricks

• Use a mix of panko and crushed Triscuit Crackers for the ultimate crispy exterior.
• For best results, use a deep fryer or a deep pan with oil (just be extra careful!).
• Pair with ultra-fresh pico de gallo, zesty cabbage, and cilantro crema.
• The best way to serve these is by having all individual sides on the table and putting them together yourself!

🗒 Variations

These crunchy cauliflower bites are incredibly versatile:

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• Vegetables: To add some extra nutrition, try using this batter on different vegetables like mushrooms or zucchini.
• Non-vegan: If you are not vegan, you can use regular sour cream instead of cilantro crema or add shredded cheese. A chipotle mayo works great as an alternative sauce.
• Skip the frying: If you’re avoiding fried foods, try air-frying at 400°F for 12-15 minutes, or bake in the oven at 425°F for 20-25 minutes until golden brown.
• Turn up the heat: add cayenne to the coating mixture or serve with sliced jalapeños for extra spice.

🗒 Best served with

• Creamy Tortilla Soup Recipe
• 5-Minute Recipe for Mango Salsa
• How to Make Guacamole
• Black Bean Dip Recipe

👝 How to Store Leftovers

Store the coated cauliflower pieces separately from the toppings in an airtight container in the refrigerator for up to 3-4 days.

🤔 Common Questions

Crunchy Cauliflower Tacos

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🌮 Transform taco night with these crunchy cauliflower tacos! Perfectly crispy, deep-fried cauliflower meets fresh pico de gallo and zesty crema for the ultimate plant-based Baja-style experience.

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Prep Time 30 minutes mins

Cook Time 5 minutes mins

Course Mains

Cuisine Vegan

Servings 6 -8

Ingredients

  

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• 1 head of medium sized cauliflower cut into florets, similar to chicken drum sticks

For the Batter:

• 2 servings of egg replacement of choice
• season lightly

For the dredge:

• 1/2 cup crushed Triscuit Crackers any flavour works, but I used Avocado, Cilantro, Lime
• 1/2 cup bread crumbs
• 1 cup all purpose flour
• 1 tsp salt
• 1 tsp pepper
• 1 tbsp. paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cumin powder
• 1 tsp nutritional yeast

For the toppings:

• pickled cabbage
• pico de gallo
• cilantro cashew cream
• fresh cilantro
• crunchy cauliflower bites

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Instructions

 

• Prepare your cauliflower by cutting into florets and placing into a large bowl or large plate. 
• Heat oil in a deep-fryer to 365 degrees F (180 degrees C).
• In a small bowl, prepare your egg replacement by following instructions on packet and light seasoning.
• In a large shallow bowl prepare your dredge by adding all your ingredients and stirring till well combined. 
• First, using one hand only, coat your cauliflower in the “egg mixture” then dip into the dredge.  Place into the frying rack and repeat till just the base is covered.
• Fry for 3 minutes or so or until golden brown.  Transfer to a plate and drain on paper towel.
• Assemble taco by adding your slaw, pico, cashew cream, cauliflower and fresh cilantro! 

Notes

The best way to serve these is by having all individual sides on the table and putting them together yourself!

The cauliflower bites are best enjoyed fresh but last up to 3-4 days in a tight sealed container in the fridge.

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Disclaimer: This post was sponsored by Triscuit Crackers