Say hello to summer with these Vegan Chilli Lime Cauliflower Tacos! Crispy, spicy, cauliflower is irresistible when paired with sweet grilled pineapple, crunchy cabbage, fresh cilantro, topped with a zippy cream wrapped in a warm grilled tortilla. These tacos are not just for Taco Tuesdays but can be enjoyed any day of the week!
What you need for the Chilli Lime Cauliflower Tacos:
- a head of cauliflower
- all-purpose flour or chickpea flour if gluten-free
- unsweetened plant milk
- spices: chilli powder, garlic, paprika, cumin, cayenne (optional)
- panko breadcrumbs
- pineapple
- red cabbage
- cilantro
- flour (or corn if preferred) tortillas
- vegan sour cream
- fresh lime juice
- red chilli peppers
- salt and pepper
Why Grill Pineapple?
Grilling the pineapple and tortillas take these tacos over the top. If you love BBQing like I do you’re going to enjoy the grilling portion of this recipe. Grilling pineapple is my favorite way to eat it because there is nothing like the warm, melt in your mouth, smoky sweetness that the grill brings. I used a fresh pineapple because it’s in season but you could also use canned if that is what you have. This recipe calls for 4-6 piece of sliced pineapple. I would encourage you to grill all the pineapple you have and enjoy it for dessert with some coconut ice cream. If you don’t have access to a grill, no problem. Warm the tortillas in an oven, microwave or on the stove top in a skillet. Pan fry the pineapple over medium heat until warm and golden brown.
Who Loves It Spicy?
If you would like your Vegan Chilli Lime Cauliflower tacos extra spicy, feel free to ramp up the heat by adding in more cayenne to the batter and chillies to the cream sauce. If you’re not a fan of having a burning tongue simply omit the cayenne and chilli’s altogether.
What is Panko?
I love using panko breadcrumbs. They differ from regular breadcrumbs in that they have a drier flakier consistency and as a result, absorb less oil and creating a coating that is lighter and crispier. If you need this recipe to be gluten free omit the panko altogether or use gluten free breadcrumbs. Instead of all-purpose flour use chickpea flour in the batter.
More Recipe To Try
If you enjoyed these Vegan Chilli Lime Taco you’ll love my BBQ Jackfruit Tacos. and Black Bean and Sweet Potato Enchiladas. If you make these please let me know! I’d love to see your creations. Happy cooking.
Show Me Your Taco!
If you make this Vegan Chilli Lime Cauliflower Tacos please take a photo of them and share it with me at @SusanCooksVegan. I’ll feature your beautiful creation on my Instagram and Facebook stories.
You can also find me on my other channels YouTube, Instagram, Facebook , Pinterest and Twitter.
Don’t forget to leave a comment on the recipe below and give this Vegan Chilli Lime Cauliflower Tacos a star rating.
Thanks for the love, my friends!
Susan xox
PrintVegan Chilli Lime Cauliflower Tacos
Say hello to summer with these Vegan Chilli Lime Cauliflower Tacos. Crispy, spicy, cauliflower is irresistible when paired with sweet grilled pineapple, crunchy cabbage, fresh cilantro, topped with a zippy cream wrapped in a warm grilled tortilla.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 tacos 1x
- Category: Mains
- Method: Bake, Grill
- Diet: Vegan
Ingredients
For the Cauliflower:
- 1 head of cauliflower
- 1 cup all- purpose flour
- 3 tsp chilli powder
- 2 tsp garlic
- 1 tsp paprika
- ½ tsp cumin
- 1/8 tsp cayenne (optional) or to taste
- Juice of ½ lime
- 1/2 tsp sea salt
- ½ tsp ground pepper
- 1 cup unsweetened plant milk
- 3 tbsp water (more if needed)
- 1 ¼ cup panko breadcrumbs
For the Tacos:
- Shredded purple cabbage
- 4–6 slices pineapple (option to grill)
- Fresh cilantro, chopped
- 6 Flour tortillas (option to grill)
For the Chilli Lime Cream:
- 1 cup vegan sour cream
- 1 tbsp fresh lime juice
- 1 tsp lime zest
- ½ small red chilli, seeded and finely diced (or to taste)
- Salt and pepper
Instructions
1. Heat oven to 350 F. Line a baking tray with parchment paper.
2. In a large bowl, combine the flour, chili powder, garlic, paprika, cumin and cayenne (if using) and salt and pepper. Add plant milk, lime juice and water. Batter should be smooth similar to a pancake batter.
3. Cut the cauliflower into bite-sized florets. Add panko to a shallow bowl. Dip florets into batter then roll in panko. Place on lined baking sheet. Take care not to overcrowd or they will not brown. Bake for 25-30min or until golden brown.
4. Meanwhile, grill pineapple and wraps make the chili lime cream sauce. Heat stovetop grill or BBQ to medium high heat. Grill the tortillas for 2 mins each side. Remove from heat and set aside. Add sliced pineapple and grill for 3 mins each side or until grill marks form. Remove from heat. Once it is cool enough to handle slice pineapple into thin strips.
5. Combine all ingredients for the cream sauce in bowl and whisk together until combined. Taste and adjust seasoning and add more chillis if needed.
6. Build your tacos, placing 3-4 pieces of cauliflower inside a tortilla. Top with grilled pineapple strips, shredded purple cabbage, chopped cilantro and chilli lime cream sauce.
7. Store leftover cauliflower in a sealed container and refrigerate for up to 5 days.
