Crispy Cauliflower Tacos with Jicama-Carrot Slaw


For the Tacos:

  • Crispy Spicy Cauliflower (see below for ingredients)
  • Jicama-Carrot Slaw (see below for ingredients)
  • Cilantro Crema (see below for ingredients)
  • Soft corn tortillas for serving

For the Crispy Spicy Cauliflower:

  • 1 medium cauliflower head
  • 3/4 cup (90g) all-purpose flour (for gluten-free, use white rice flour or all-purpose gluten-free flour)
  • 1 1/4 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 3/4 cup (180ml) unsweetened nondairy milk, such as cashew milk, oat milk, or almond milk (use oat milk to keep nut-free)
  • 2 cups (120-130g) panko bread crumbs (for gluten-free, use gluten-free panko)
  • 4-6 tablespoons hot sauce of choice (e.g., Cholula; adjust based on your preferred spiciness level)
  • 3 tablespoons vegan butter (use soy-free vegan butter to keep soy-free)
  • 2 tablespoons coconut sugar (or any sugar/sweetener)

For the Jicama-Carrot Slaw:

  • 2 1/2 tablespoons freshly squeezed lime juice
  • 1 1/2 tablespoons extra virgin olive oil
  • 1/2 teaspoon kosher salt, plus more to taste
  • Freshly cracked black pepper
  • 1 pound jicama
  • 3 medium carrots, grated (or you can buy pre-shredded carrots)
  • 1/2 cup fresh cilantro, chopped finely
  • 1/4 cup fresh mint, slivered
  • 1 jalapeño pepper, de-seeded and minced (keep the seeds only if you prefer extra spiciness)
  • 3 Medjool dates, finely chopped (can substitute with maple or agave syrup)

For the Cilantro Crema:

  • 1/2 cup (120 mL) water, more to thin as needed
  • 1 cup (130g) hemp seeds (also known as hemp hearts)
  • 6 tablespoons freshly squeezed lime juice
  • 1 heaping cup (15g) fresh cilantro leaves (leaves only, not stems)
  • 1/2 teaspoon ground cumin
  • 3 garlic cloves, roughly chopped
  • 1 jalapeño pepper, roughly chopped (remove seeds for a mild version, or use 2 peppers for a spicy version)
  • 1/2 teaspoon sea salt
  • Freshly cracked black pepper to taste
  • 2 tablespoons nutritional yeast
  • 1 tablespoon extra virgin olive oil (optional but adds richness)

Crispy Spicy Cauliflower:

  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Prepare the cauliflower by removing the outer leaves and cutting it into bite-sized florets.
  3. In a large bowl, mix together the all-purpose flour, kosher salt, black pepper, onion powder, and smoked paprika.
  4. Pour the unsweetened nondairy milk into a separate bowl.
  5. Dip each cauliflower floret into the nondairy milk, allowing the excess to drip off, then coat it in the seasoned flour mixture, pressing lightly to adhere.
  6. Roll the cauliflower in the panko bread crumbs until well coated and place them on the prepared baking sheet.
  7. In a small saucepan, melt the vegan butter over low heat, then stir in the hot sauce and coconut sugar until combined.
  8. Drizzle the hot sauce mixture evenly over the coated cauliflower florets.
  9. Bake in the preheated oven for 20-25 minutes, flipping the cauliflower halfway through, until they are crispy and golden brown.

Jicama-Carrot Slaw:

  1. In a large mixing bowl, whisk together the freshly squeezed lime juice, extra virgin olive oil, kosher salt, and freshly cracked black pepper to make the dressing.
  2. Peel the jicama and cut it into thin matchsticks or julienne them. Add the jicama matchsticks to the bowl with the dressing.
  3. Grate the carrots and add them to the bowl with the jicama.
  4. Toss in the finely chopped cilantro, slivered mint, minced jalapeño pepper, and chopped Medjool dates (or maple/agave syrup).
  5. Mix everything together until the slaw is well coated with the dressing. Adjust seasoning with more salt or lime juice if needed.

Cilantro Crema:

  1. In a blender or food processor, combine the water, hemp seeds, freshly squeezed lime juice, fresh cilantro leaves, ground cumin, chopped garlic cloves, chopped jalapeño pepper, sea salt, black pepper, and nutritional yeast.
  2. Blend until smooth and creamy. If the crema is too thick, you can add more water to reach your desired consistency.
  3. Taste and adjust seasoning with more salt or lime juice if needed. If you prefer a richer crema, you can also add a tablespoon of extra virgin olive oil and blend again.


  1. Warm the soft corn tortillas in a dry skillet or directly over a low flame until they are pliable and slightly toasted.
  2. Fill each tortilla with a generous amount of the Crispy Spicy Cauliflower.
  3. Top the cauliflower with a scoop of the Jicama-Carrot Slaw.
  4. Drizzle the Cilantro Crema over the top of the slaw.
  5. Serve the Crispy Cauliflower Tacos immediately and enjoy!

Note: Feel free to customize the toppings or adjust the spiciness according to your preferences. You can also add avocado slices, sliced radishes, or pickled onions for extra flavor and texture. Enjoy your delicious Crispy Cauliflower Tacos with Jicama-Carrot Slaw!