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Crispy Spiced Cauliflower Tacos

Crispy Spiced Cauliflower Tacos

with a Zesty Lime Slaw and Sriracha Drizzle
4.0(27)
Recipe Development Team
Recipe Development TeamUpdated on March 30, 2026
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Calories
: 
820 kcal
Protein
: 
19.4g protein
Total
: 
40 minutes
Difficulty
: 
Medium
Allergens:
  • Mustard
  • Cereals containing gluten
  • Milk
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 unit(s)

Cauliflower

64 grams

Vegan Mayonnaise

(Contains: Mustard)

50 grams

Panko Breadcrumbs

(Contains: Cereals containing gluten)

1 sachet(s)

Central American Style Spice Mix

1 unit(s)

Lime

120 grams

Sliced Carrot and Cabbage Mix

75 grams

Soured Cream

(Contains: Milk)

1 unit(s)

Baby Gem Lettuce

6 unit(s)

Plain Taco Tortillas

(Contains: Cereals containing gluten)

15 grams

Sriracha Sauce

Not included in your delivery

1 tbsp

Oil for the Breadcrumbs

Energy (kcal)820 kcal
Energy (kJ)3429 kJ
Fat37.9 g
of which saturates8.6 g
Carbohydrate96.7 g
of which sugars18.3 g
Dietary Fibre14.1 g
Protein19.4 g
Salt2.4 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Bowl
•Baking Paper
•Baking Tray

Instructions

PDF
Prepare the Cauliflower
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Cut the cauliflower into small florets. Put the florets into a medium bowl. Season with salt and pepper and stir in the vegan mayonnaise, making sure the florets are well coated.

In another small bowl, mix together the panko breadcrumbs with the Central American style spice mix. Season the crumbs with salt and stir through the oil (see pantry).

Roast the Cauliflower
2

Tip the crumbs onto the florets and toss to coat evenly.

Carefully transfer the florets and any leftover crumbs to a lined baking tray and roast on the top shelf of your oven until golden and crispy, 20-25 mins.

Wash the bowl for later.

Make the Slaw
3

Meanwhile, juice the lime into another medium bowl, then add the coleslaw and soured cream.

Stir to coat, then season with salt and pepper. 

Dress the Baby Gem
4

Trim the baby gem, then halve lengthways and thinly slice.

Transfer to the clean bowl and toss in olive oil. Season with salt and pepper.

Warm the Tortillas
5

A few mins before the cauliflower is ready, put the tortillas onto a baking tray and into the oven to warm through, 1-2 mins.

Serve
6

Share the tortillas between your plates, then top with the baby gem, slaw, crispy cauliflower and any remaining crispy crumbs.

Drizzle the sriracha over the top to finish.

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