Crispy Cauliflower Tacos with Chipotle Crema

By Jessica Hylton - - Updated

These Crispy Cauliflower Tacos with Chipotle Crema are the BEST tacos I’ve ever made! They are served with a healthy kale cabbage slaw for an irresistible taco dish!

Top down shot of crispy cauliflower tacos on a black slate.

I can’t believe in all my blog posts I’ve never made a cauliflower taco recipe. How did that happen?? Anyway, not only did I fix that, I came back with a bang with this recipe. These Crispy Cauliflower Tacos are seriously the BEST tacos that I’ve ever made, no joke. One bite and both the Mr. and I declared it instantly. Every bite is kind of like a mini adventure. I love adventures, don’t you?

Crispy cauliflower tacos with chipotle crema on a black slate.

I knew I wanted to achieve three things in this post: cauliflower, a unique way to use Silk Almondmilk, and something spicy and crispy. I’ve used Silk Almondmilk in every single recipe that requires milk but I wanted something new, something that wasn’t a liquid recipe or a cold recipe. Everything basically pointed straight to making tacos, and I’m so glad that I did. I used one of my most popular recipes, my cauliflower wings, and turned them into crispy cauliflower bites for these tacos. They were the perfect combination of crispiness on the outside but divine and flavorful on the inside, and the right amount of spice to them.

I used the Silk Almondmilk in the batter for the cauliflower. I love battering my cauliflower before baking them because it truly transforms them from a raw veggie to a really delicious taco filling for these Crispy Cauliflower Tacos. The batter is gluten free and actually pretty healthy, but makes all the difference.

Mixing a bowl of shredded cabbage and carrot.

By the way, you can’t even tell that it’s cauliflower! It’s so transformed that every time I try them I forget for about 10 seconds what I used to make them. We may or not have taste tested about 10 of these piping hot straight out of the oven, just to be sure, you know? Totally worth it.

A row of crispy cauliflower tacos on a black slate.

While the cauliflower bites were baking, I got to making the slaw. It’s as simple as shredding, mixing and leaving them. Seriously, it’s SO easy. I made it for a separate post coming closer to fall, but had to kind of go all spoiler alert on your and share them. I couldn’t NOT put them in these tacos because it was that good, AND healthy.

The chipotle lime crema was actually my favourite part. Creamy, spicy, garlicky and so, so addictive. It topped off the tacos perfectly and is customisable. We’ve actually been using it in sandwiches and taquitos since then so do yourself a favour and make even more that is required.

Top down shot of cauliflower tacos on a grey slate.

All in all, these tacos are an absolute dream. I love that the Silk Almondmilk had such a major role in transforming the cauliflower, ultimately making the entire taco. I used it in the chipotle lime crema also to thin it out for drizzling, so you get a great dual use out of it.

P.S. the ingredient list for these tacos is long, I’ll admit, but I promise, it isn’t hard to make. Everything low with each other and perfectly complements each other. I’m seriously getting hungry just writing this, so I think I’ll let you dive right into making them. Bon Appetit!

A row of cauliflower tacos with slaw in the background.

Overhead shot of crispy cauliflower tacos with chipotle crema on a slate.

This is a sponsored conversation written by me on behalf of my favourite almond milk Silk! All opinions and text are 100% mine.


These Crispy Cauliflower Tacos with Chipotle Crema are packed with so much flavour! They are served with a kale cabbage slaw for an irresistible taco dish! via
Crispy cauliflower tacos with chipotle crema on a black slate with slaw on the side.

Crispy Cauliflower Tacos with Chipotle Crema

These Crispy Cauliflower Tacos with Chipotle Crema are the BEST tacos I've ever made! They are served with a healthy kale cabbage slaw for an irresistible taco dish!
by: Jessica in the Kitchen
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 5 servings
Course Appetizers, Dinner
Cuisine American

Crispy Cauliflower

  • 1 small head cauliflower
  • 1/2 cup AP gluten free flour
  • 1/2 cup almond milk
  • 1/2 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon crushed red pepper flakes
  • 1 cup bread crumbs seasoned with salt and pepper

Kale Cabbage Slaw

  • 2 cups kale shredded
  • 2 cups carrots shredded
  • 2 cups purple/red cabbage shredded
  • 1/4 cup apple cider vinegar
  • 1 tablespoon raw cane sugar
  • sea salt and ground black pepper to season
  • 2 tablespoon extra virgin olive oil

Chipotle Crema:

  • 1/4 cup vegan greek yogurt
  • 1 teaspoon lime juice
  • 1/2 tsp finely minced garlic
  • sea salt and ground black pepper to taste
  • 1 chipotle chili in adobo finely minced
  • ½ teaspoon paprika
  • 1 tablespoon almond milk


  • 10 6 " inch soft taco shells
  • ¾ of a small jalapeño sliced (about 1 1/2 teaspoons)
  • 1/2 ripe avocado sliced
  • 2 tablespoons cilantro chopped
  • 2 limes sliced into wedges for garnish



  • Preheat oven to 450 degrees.
  • Prepare a baking sheet by lining it with a silicone baking sheet or parchment paper, NOT foil.
  • Remove florets from the cauliflower (aka don't use the stem).
  • Chop the cauliflower into smaller pieces to resemble the size of wings.
  • In a separate bowl, whisk all the batter ingredients together EXCEPT the bread crumbs. Place the bread crumbs in a bowl. Line it up beside the batter bowl.
  • Toss the cauliflower in the mixture one at a time, shaking off excess batter. Then, dip the cauliflower into the breadcrumbs to coat, then place onto the baking sheet. Repeat until all of the wings are coated.
  • Bake for 22 minutes.
  • While baking, prepare the ingredients for the sauce by whisking together.
  • Remove from oven. You can stop here, and serve the wings sauceless with sauce on the side. The wings will be crispy this way. Alternatively, coat the wings in the sauce. With a pastry brush, brush the sauce onto the wings. Bake for another 5 minutes for the sauce to soak into the wings.
  • Remove from oven and serve immediately. Enjoy!

Kale Cabbage Slaw

  • Mix all the ingredients for the slaw together while cauliflower is baking. Let sit on the counter or in fridge if not using immediately while everything else is being made so all the flavours can marry together.

Lime Crema

  • While cauliflower is baking, in a small food processor or with an immersion blender, blend all the ingredients together. Add a tablespoon or water to thin out the lime crema for drizzling if you so desire. Season with salt and pepper to taste. Place in a squeeze bottle and in the fridge until ready, or in a small bowl to spoon over tacos.

To Assemble Tacos

  • Heat 1 teaspoon olive oil in a skillet over medium heat (if possible, brush with a pastry brush).
  • Place a taco shell in the heat until golden brown spots appear and they are slightly puffy for a few seconds, then flip and cook the same. Set on a plate to assemble.
  • Layer with slaw, crispy cauliflower, avocados, jalapeños and cilantro over the soft taco shells.
  • Drizzle the taco shells with the chipotle crema.
  • Serve with limes. Enjoy!
This recipe is vegan.
Use gluten free breadcrumbs and soft taco shells.
You can make the kale cabbage slaw ahead of time, even before you put the crispy cauliflower tacos in to bake. Making it while it’s baking is just another option, although the flavours will marry together even better if made before.


Calories: 501kcal | Carbohydrates: 74g | Protein: 12g | Fat: 20g | Saturated Fat: 4g | Sodium: 772mg | Potassium: 991mg | Fiber: 12g | Sugar: 12g | Vitamin A: 12012IU | Vitamin C: 125mg | Calcium: 243mg | Iron: 4mg
by Jessica

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Recipe Rating


  1. I am drooling, Jessica. I love cauliflowers prepared at any method…and that red cabbage slaw looks totally irresistible too.

  2. Tonya Conteh says:

    Wow! Creative recipe! I’ll have to give this a try! Pinned!

  3. Carol says:

    Made these tonight and they were fantastic! I substituted soy milk for the almond milk (hubby has a nut allergy). I also made my cauliflower pieces smaller so I could fit four pieces in each taco. 🙂 The slaw was great on it’s own. Will definitely make these again.

    • Jessica says:

      Hi Carol,

      I’m SO glad to hear that!! Thanks so much for letting me know and for your feedback

  4. Rahul says:

    I’ve been making these pretty regularly and they are exceptional! Thank you so much for the recipe.

    • Jessica says:

      Thanks for sharing Rahul!! This is a reminder that I need to make them again soon. 🙂

  5. Charlotte says:

    Highly recommend making these! They are so delicious – the cauliflower is great by itself or on top of a salad as well. Since I’m not vegan I added a bit of mayo to the dressing and loved it! (FYI the dressing is fine without mayo though) The veggies are SO refreshing in the taco – the addition of vinegar/oil/sugar lightens it up a bit, which I love. Will make this recipe over and over again 🙂

  6. Barbara says:

    This was delicious!! One of the best recipes I have come across lately. Very filling too for a vegan dish. The combination of cole slaw with the crispy cauliflower and lime cream is wonderful.
    Thank you!

  7. Summer says:

    So, first the Califlower recipe alone…amazing. Will use again in other ways, because my 5 year old thought they rocked. I served with the slaw which was also on point. Didn’t toast the tortillas, didn’t think it was necessary, we like ours soft and warm, especially with something crispy in the middle. Didn’t make the sauce, not a fan of calorie dense sauces, and I thought it would make it too rich. Served with avacado, cilantro, jalepeno, and lime wedges, per usual with tacos of any variety in our home. Great vegan recipe, very fresh, color was beautiful and passed my sons seal of approval; can’t wait to try a few more from this list. 🙂 Thanks again!

    • Jessica says:

      Hey Summer,

      Yay I’m so happy to hear you and your family enjoyed the recipe so much!! Thanks so much for your feedback!!

  8. Jessica says:

    Hi Philip, thanks so much!! I can’t remember at the time, but ANY soft shell tacos will work for these!! I know the Siete ones are very popular!

  9. Natalie Pierce says:

    I know this recipe was posted a few years ago, but I just stumbled on it a few days ago. We made this last night for a birthday celebration that included two vegans and one gluten free family members. It was awesome! We also had some spicy pork but everyone who tried the cauliflower loved it. Sometimes incorporating the dietary restrictions of our family can be a little difficult, Not this time! Thank you so much for posting this. PS the crema sauce was phenomenal. Everyone used it even on the spicy pork.

  10. Sarah says:

    Made this tonight. Easy and so delicious!! Turned out great, cauliflower was crispy on the outside and soft inside, My vegan and non vegan friends loved it. The Crema was soooooo good. I made a triple batch!!


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