Go Back
In recent years, the culinary landscape has experienced a remarkable shift towards plant-based eating. More and more individuals are embracing plant-forward diets, recognizing the myriad of health and environmental benefits they offer. From vibrant salads to hearty veggie burgers, the options are endless. Among these delightful creations, Crispy Cauliflower Taco Boats stand out as a delicious and healthy alternative to traditional tacos, combining flavor, texture, and nutrition in every bite.

Crispy Cauliflower Taco Boats

Discover the joy of cooking with crispy cauliflower taco boats! This delicious plant-based dish combines tender, seasoned cauliflower with a crispy panko coating, all served in a warm tortilla shell. Perfect for any occasion, these taco boats are versatile and easy to make, offering a burst of flavor from spices like smoked paprika and cumin. Top with fresh ingredients like avocado and cilantro for a nutritious meal everyone will love. Enjoy a healthy twist on tacos!
Print Recipe Pin Recipe

Ingredients
  

1 medium head of cauliflower, cut into bite-sized florets

1 cup panko breadcrumbs

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon cumin

Salt and pepper to taste

1 tablespoon olive oil

8 small corn tortillas

1 cup shredded purple cabbage

1 avocado, sliced

1/2 cup fresh cilantro, chopped

1 lime, cut into wedges

Salsa or your favorite taco sauce for serving

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

    Prepare the Cauliflower: In a large mixing bowl, combine the cauliflower florets with olive oil, smoked paprika, garlic powder, onion powder, cumin, salt, and pepper. Toss well until the florets are evenly coated.

      Coat with Panko: Spread the seasoned cauliflower in an even layer on the prepared baking sheet. Sprinkle the panko breadcrumbs evenly over the cauliflower, ensuring they cover all the florets.

        Bake: Place the baking sheet in the oven and bake for 25-30 minutes, or until the cauliflower is golden brown and crispy, shaking the pan halfway through for even cooking.

          Prepare the Taco Boats: While the cauliflower is baking, heat the corn tortillas. You can warm them in a skillet over medium heat for about 30 seconds on each side until pliable or wrap them in foil and warm them in the oven.

            Assemble the Taco Boats: Once the cauliflower is done, remove it from the oven. Take a warm tortilla and carefully place it in a taco holder or shape it into a boat. Fill each tortilla with a generous amount of crispy cauliflower, add a handful of shredded cabbage, and top with avocado slices and chopped cilantro.

              Serve: Squeeze fresh lime juice over the tacos and add your favorite salsa or taco sauce. Serve immediately while crispy and enjoy!

                Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings