Hello, plant-based taco lovers! I’m Nina Zhang, and I’m excited to share with you this recipe for Crispy Cauliflower Tacos with Lime Slaw. Trust me when I say that you’ll love this dish – it’s packed with flavors, textures, and colors that will satisfy your cravings for something tasty and healthy. From the golden-brown cauliflower to the tangy slaw, every bite is a party in your mouth!
Nina calls herself a nomad, having lived in five different countries throughout her life. She enjoys experimenting in the kitchen, trying out different cuisines and adapting them to her own dietary needs. When she’s not cooking, Nina can be found hiking in the mountains or practicing yoga.
Nina Zhang currently resides in the United States and grew up in China.
I was born in China and grew up in a family that loved to cook and eat. I remember spending hours in the kitchen with my mom and grandma, learning to prepare traditional dishes with fresh vegetables, fragrant spices, and lots of love. When I moved to the United States for college, I started experimenting with different cuisines and dietary preferences, and that’s how I discovered plant-based cooking. I love how flavorful, diverse, and wholesome it can be, and how it connects me to my heritage while expanding my horizons.
These Crispy Cauliflower Tacos with Lime Slaw are inspired by Mexican cuisine, which is one of my favorite types of food. Did you know that the word ‘taco’ comes from the Nahuatl language, spoken by the Aztecs? Tacos have been enjoyed in Mexico for centuries, and they have evolved into many regional and cultural variations. In this recipe, we’re using cauliflower as a plant-based substitute for meat or fish, and we’re adding a smoky paprika seasoning that complements the lime slaw and the creamy avocado. The black beans provide protein, while the cilantro adds a fresh herbal note. I hope this recipe will inspire you to try new flavors and ingredients, and to enjoy the simple pleasures of cooking and sharing food with loved ones.
What you need
Get ready for a plant-based fiesta with these crispy cauliflower tacos with lime slaw! These tacos are bursting with flavors and textures that will satisfy your cravings for something delicious and healthy. The recipe starts by roasting the cauliflower until it’s golden brown and crispy, then tossing it in a smoky paprika seasoning. While the cauliflower is roasting, you’ll whip up a tangy lime slaw that’s the perfect complement to the crispy cauliflower. Don’t forget to warm up the taco shells and fill them with black beans, creamy avocado, and a sprinkle of cilantro. Every bite is a party in your mouth: the crispy and spicy cauliflower, the creamy and cool avocado, the zesty and crunchy slaw. It’s a truly exciting taco recipe that will leave you satisfied and happy!
Ingredients:
- Cauliflower – Cauliflower is the star of the recipe, giving the tacos their unique crispy and crunchy texture. It can be replaced with broccoli, but the result may be different.
- Taco shells – Taco shells are the base of the recipe, providing a crunchy and delicious vessel for the flavorful filling. Corn or flour tortillas can also be used.
- Black beans – Black beans add a protein-rich element to the recipe. They can be replaced with pinto beans or kidney beans.
- Red onion – Red onion adds a mild and sweet flavor to the tacos, as well as a crunchy texture. Shallots or green onions can be used as a substitute.
- Lime – Freshly squeezed lime juice adds a zesty and tangy flavor to the lime slaw. It can be replaced with lemon juice if needed.
- Cabbage – Cabbage gives the slaw its signature crunch and serves as a base for the lime dressing. Purple cabbage can be used as a substitute for a pop of color.
- Avocado – Avocado adds creaminess to the tacos, in addition to being a rich source of healthy fats. It can be substituted with guacamole.
- Cilantro – Cilantro adds freshness and brightness to the tacos, in addition to its health benefits. It can be replaced with parsley or omitted if desired.
- Garlic – Garlic adds a savory and slightly pungent flavor to the cauliflower filling, giving them depth of flavor. It can be omitted if desired.
- Paprika – Paprika adds a smoky flavor and a bright color to the cauliflower filling. It can be replaced with chili powder for a spicier kick.
- Olive oil – Olive oil is used to coat the cauliflower before baking, giving it a crispy and golden texture. It can be replaced with any neutral oil.
- Salt and pepper – Salt and pepper are the key seasoning elements in the recipe, enhancing the flavors of all the ingredients. They can be adjusted to taste.
Utensils:
- Baking sheet
- Mixing bowl
- Whisk
- Knife
- Cutting board
- Tongs
- Can opener – Only needed if using canned black beans.
Cauliflower: The Versatile Vegetable That Steals the Show
Cauliflower is often overshadowed by its more colorful and popular cousins like broccoli and kale, but in this recipe it takes center stage! This white cruciferous vegetable is packed with nutrients like vitamin C, vitamin K, folate, and fiber, making it a healthy addition to any dish. What makes cauliflower special is its versatility: it can be roasted, grilled, sautéed, mashed, or even turned into rice or pizza crusts! In this recipe, it’s roasted to crispy perfection and provides a unique crunchy texture to the tacos. Who knew cauliflower could be so exciting? I am definitely going to try making more dishes with this vegetable in the future!
Avocado: The Creamy and Nutritious Addition to Any Meal
Avocado is one of my all-time favorite ingredients to cook with, and for good reason! This superfood fruit is loaded with heart-healthy monounsaturated fats, fiber, and essential vitamins and minerals like potassium, vitamin K, and vitamin E. Additionally, it’s one of the few plant-based sources of complete protein, making it a great addition for vegans and vegetarians. Avocado’s creamy texture and mild flavor make it a versatile ingredient that can be used in many dishes, from guacamole to salad dressings to smoothies. In this recipe, it adds a creamy and delicious element to the tacos, balancing out the spice of the paprika and the tang of the lime slaw. Give it a try and you’ll see why avocados are one of the best things Mother Nature has to offer!
What to serve it with?
For me, these Crispy Cauliflower Tacos with Lime Slaw are perfect as a standalone meal, but I also love to serve them with a side of Mexican street corn. The combination of roasted sweet corn, tangy lime, spicy chili, and creamy mayo is irresistible. I like to top the corn with some crumbled vegan cheese and a sprinkle of extra paprika. The contrast between the crispy tacos and the juicy corn, the hot and cool flavors, and the simple and complex textures is heavenly. When I eat this meal, I feel like I’m transported to a sunny beach in Mexico, where the food is fresh, colorful, and full of life. I hope you’ll try this side dish and discover a new favorite for your plant-based fiestas!
Summary
There you have it, folks, my recipe for Crispy Cauliflower Tacos with Lime Slaw – a plant-based fiesta of flavor that will delight your senses and nourish your body. I hope you enjoyed reading this blog post as much as I enjoyed writing it, and that you’ll give this recipe a try in your own kitchen. If you do, I’d love to hear from you – what was your favorite part of the recipe? Did you make any modifications or substitutions? How did it turn out for you? Please share your thoughts and photos in the comments below, and let’s keep the conversation going. Thank you for following along, and happy cooking!
Here’s the recipe:
Crispy Cauliflower Tacos with Lime Slaw: A Plant-Based Fiesta of Flavor
Equipment
- Baking Sheet
- Mixing bowl
- Whisk
- Knife
- cutting board
- Tongs
- Can opener
Ingredients
- 1 head Cauliflower
- 8 Taco shells
- 1 can Black beans
- 1/2 cup, sliced Red onion
- 1, juiced Lime
- 2 cups, shredded Cabbage
- 1, sliced Avocado
- 1/4 cup, chopped Cilantro
- 2 cloves, minced Garlic
- 2 teaspoons Paprika
- 2 tablespoons Olive oil
- to taste Salt and pepper
Instructions
- Preheat the oven and prepare the cauliflower - Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. Rinse the cauliflower and remove the leaves and stem. Cut the cauliflower into small florets, about the size of a quarter. Place the florets on the prepared baking sheet. - Be sure to dry the cauliflower florets well after rinsing them, to ensure that they get crispy when roasted. If you prefer, you can use frozen cauliflower florets instead of fresh ones, but be sure to thaw them completely and pat them dry before using.
- Season and roast the cauliflower - Drizzle the cauliflower with 2 tablespoons of olive oil and sprinkle with 2 teaspoons of paprika. Season with salt and pepper to taste, and toss until the cauliflower is evenly coated with oil and spices. Roast in the preheated oven for 20-25 minutes, or until golden brown and crispy, flipping once halfway through cooking. - Do not overcrowd the baking sheet, or the cauliflower will steam instead of roasting and become soggy. Instead, use multiple baking sheets if necessary to ensure that the cauliflower is spread in an even layer. Adjust the cooking time depending on your oven and the desired level of crispiness.
- Prepare the lime slaw - In a mixing bowl, whisk together the juice of 1 lime, 2 tablespoons of olive oil, and salt and pepper to taste, until well combined. Add 2 cups of shredded cabbage and 1/2 cup of sliced red onion to the bowl, and toss the mixture until the cabbage and onion are evenly coated with the lime dressing. - Feel free to add other finely chopped veggies to the slaw, such as carrots, bell peppers, or radishes, for extra crunch and color. Adjust the seasonings to taste, and add honey or agave nectar for a touch of sweetness if desired.
- Warm up the taco shells and assemble the tacos - Warm up 8 taco shells in the oven or on the stovetop according to package instructions. Once warmed, fill each taco shell with a spoonful of black beans, a few pieces of the roasted cauliflower, a scoop of the lime slaw, a couple of slices of avocado, and a sprinkle of chopped cilantro. Serve the tacos immediately and enjoy! - If you prefer, you can use flour or corn tortillas instead of taco shells, and heat them in the oven or on a dry skillet until soft and pliable. Feel free to customize the toppings to your liking, such as adding hot sauce, salsa, or vegan cheese to the tacos.
