Crispy Cauliflower Tacos with Rainbow Slaw by lisathompson | Quick & Easy Recipe | The Feedfeed
Crispy Cauliflower Tacos with Rainbow Slaw
Recipe Intro From lisathompson

I'm excited to feature this beautiful plant-based recipe from one of our community members, Nisha Vora of @rainbowplantlife. Whether you are eating solely plant-based or are a meat-eater who also loves vegetables, I promise vegans and omnivores alike will enjoy this smoky, crispy, citrusy combination of flavors. While there are a few different components to make here, the time and effort are well worth it. This vibrant cauliflower taco is topped with a rainbow slaw made with carrots, jicama, dates, and plenty of lime juice. Top it all off with a generous drizzle of bright cilantro crema, which is sure to join your arsenal of sauces. Feel free to swap in gluten-free flour and panko breadcrumbs to make this recipe gluten-free, both fit in seamlessly.



Prep time 40mins
Cook time 1hr 30mins
Serves or Makes: 4 servings


For the Rainbow Slaw

  • 2 tablespoons fresh lime juice
  • 1 1/ 2 tablespoons olive oil
  • 1/ 2 teaspoon kosher salt
  • Black pepper
  • 1 pound jicama, peeled and sliced into matchsticks
  • 3 medium rainbow carrots, peeled and cut into matchsticks
  • 1/ 2 cup cilantro, finely chopped
  • 1/ 4 cup fresh mint, thinly sliced
  • 1 jalapeño, de-seeded and finely minced
  • 3 finely chopped medjool dates

For the Crispy Cauliflower

  • 3/ 4 cup all-purpose flour, or gluten-free flour blend
  • 1 1/ 2 teaspoons kosher salt
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1/ 2 teaspoon black pepper
  • 3/ 4 cup non-dairy milk, unsweetened and unflavored
  • 1 medium cauliflower, cut into florets
  • 2 cups panko breadcrumbs, or gluten-free panko
  • 1/ 2 cup hot sauce
  • 4 tablespoons vegan butter
  • 3 tablespoons maple syrup

For the Cilantro Crema

  • 1 heaping cup fresh cilantro leaves
  • 1 cup hemp hearts
  • 1/ 2 cup water
  • 6 tablespoons fresh lime juice
  • 1 jalapeño, de-seeded and roughly chopped
  • 3 garlic cloves, peeled
  • 2 tablespoons nutritional yeast
  • 1 tablespoon olive oil
  • 1/ 2 teaspoon ground cumin
  • Kosher salt
  • Black pepper

For Serving

  • Corn tortillas, warmed or lightly charred
  • Lime wedges, (optional)
  • Sliced avocado, (optional)


  • Step 1

    Make the jicama-carrot slaw. Whisk lime juice, olive oil, salt, and pepper in a medium bowl. Add jicama, carrots, cilantro, mint, jalapeño, and dates and toss to coat with the dressing. Season to taste with salt and pepper. Set aside.

  • Step 2

    Preheat the oven to 425°F. Line a baking sheet with parchment paper.

  • Step 3

    Make the crispy cauliflower. Whisk the flour, salt, pepper, smoked paprika, and onion powder in a large bowl. Pour in the non-dairy milk and whisk until no large clumps remain. Add the cauliflower florets and toss to thoroughly coat.

  • Step 4

    Place the panko breadcrumbs in a shallow bowl or pie plate. Working in batches, dip the battered cauliflower in the panko and toss to coat.

  • Step 5

    Arrange cauliflower 1” apart on the prepared baking sheet. Bake until lightly golden brown, 20 minutes.

  • Step 6

    Meanwhile, make the hot sauce. Add the hot sauce, vegan butter, and maple syrup to a small saucepan over medium heat. Stir occasionally just until the butter is melted, then remove from the heat.

  • Step 7

    Drizzle the hot sauce mixture over cauliflower, tossing to coat. Return to the oven and bake for another 10 minutes, until cauliflower is deeply golden brown and fork-tender.

  • Step 8

    Meanwhile, make the cilantro crema. Add the ingredients to a high-powered blender and puree until smooth and creamy, scraping down the sides as necessary. Taste for seasoning, adding more salt or lime juice as needed.

  • Step 9

    To assemble, top each tortilla with a few pieces of the crispy cauliflower, top with jicama-carrot slaw, and a drizzle of cilantro crema on top. Serve with a squeeze of lime and sliced avocado, if desired.