All of the crispy, none of the deep fried fat! These healthy cauliflower and potato tacos are baked to perfection, low in fat and smothered in addicting creamy dill sauce.
I'm back, with tacos. And not just any tacos. Crispy, baked not fried, low fat, amazing, delicious cauliflower tacos. Seriously, these babies are the bomb diggity. They are so simple, yet so darn tasty. And if you think you can't get a crisp when baking, then you are about to be proven wrong.
Crispy coating is where it's at
The coating on these is as crispy as crispy can get. The crispy outside not only stays on, but you don't feel like a bloated balloon after you shove about five in your mouth. How do I know? I tried it. For research purposes of course. But you really just should make sure for yourself.
The crispy outside is flavored with chili powder and cumin, and has a powerful crunch thanks to the mixture of almond meal, cornmeal and ground pepitas! It's the same awesome crispy coating I used in my onions rings that are a huge hit (if you haven't tried those, DO, you'll love them). Just look at that beautiful result.
Vegan cauliflower tacos are an addiction
I ate these cauliflower tacos about twice a week for almost a month. My kids loved them because I turned the pieces into "nuggets" by cutting them smaller before coating and baking. They dipped them in dill sauce and were pretty much in kid nugget heaven.
I easily made baby food with these too by steaming the cauliflower and potatoes and blending. My husband even loved them, sans dill sauce of course, since he is a dill hater (BOO!).
They actually remind me a bit of the fish tacos you can get down here in San Diego. The inside cauliflower gets that flaky consistency, so pair it with dill sauce and it totally hits that fish taco craving.
I love having all the parts ready to go so when it's game time, I don't have much prep to do. These are best served fresh from the oven. If there are leftovers, store in foil or a tupperware like container. When you are ready to eat them again, bake to get the crisp back.
Crispy Cauliflower & Potato Tacos with Tangy Dill Crema
Ingredients
- 4 cups diced potatoes (about 2 medium potatoes, see note)
- ½ head cauliflower , medium sized
- 4 cups shredded cabbage
- 2 cups unsweetened cashew milk (almond can work too)
- 1 tablespoons apple cider vinegar
- 1 ½ cups almond flour (finely ground is preferred)
- ¾ cup almond flour (finely ground is preferred)
- ½ cup cornmeal
- ½ cup ground unsalted raw pepitas
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- ½ teaspoon sea salt
- 8 corn tortillas
- Tangy Dill Crema
- Your favorite hot sauce to top optional
Instructions
- Preheat oven to 400 F (205 C)
- Cut cauliflower into thick strips.
- Combine milk, vinegar, and 1 ½ cups almond meal in a bowl and mix well to form a batter-like liquid. Keep in mind this will be a thinner batter, not the kind you see when deep frying.
- Combine ¾ cup almond meal, cornmeal, pepitas, cumin, chili powder, garlic powder and salt in another bowl and mix well.
- Coat diced potatoes and cauliflower slices by first dipping them in the milk mixture and then coating them in the dry mixture.
- Place on parchment lined cookie sheets.
- Bake for 45-50 minutes, or until golden brown.
- While cauliflower and potatoes are baking make Tangy Dill Crema, if it isn't made already.
- Once baked, serve on soft corn tortillas with shredded cabbage and drizzled with Tangy Dill Crema.
- Eat as many as you can fit in your belly without pukung!
Notes
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.
Nutrition
Nutrition and metric information should be considered an estimate.
rachel @ athletic avocado
who knew that cauliflower and potatoes could successfully replace meat in a taco? These look amazing!!! i gotta buy more cauliflower 🙂
veggiesdontbite
Thanks so much! Cauliflower is so versatile!
Vanessa @ VeganFamilyRecipes.com
Hi Sophia! Cauliflower is one of my all time favorite ingredients. I love how versatile it is. Making them crispy and adding them to tacos is such a smart and tasty idea! Pinning 🙂
veggiesdontbite
Me too! It's so good crispy. Thanks so much Vanessa!
Traditionallymodernfood
Potatoes and cauliflower ate my two fav veggies.. This s great yummy way to have them..looks delicious
veggiesdontbite
Thanks so much! I love them too!
Kat | curlsnchard.com
Uuuuh, I love Mexican Food! Those sound so delicious - and great that you say that the crispy layer actually stays on 😀 It's kind of a pet peeve of mine if everything just falls down. Love that you bake it!
veggiesdontbite
I know right?! I can't stand it when you pick something up and off falls all that yumminess!! Thanks so much Kat!
The Food Hunter
I'm loving the crispy cauliflower idea!
veggiesdontbite
Thank you!
The Vegan 8
These look so darn delicious girl! I love potatoes so much and that crispy coating looks and sounds divine! I love the lettuce in them too for that extra crunch. I would basically just pour 1/2 a cup of that dill sauce on top too, oh my! They look incredible!
veggiesdontbite
Thank you Brandi!! I pretty much did pour at least that much dill sauce on the taco. It was dripping out! LOL But it was SO good. Ha! I knew you'd love the crispy potatoes...
Audrey @ Unconventional Baker
Sophia. I LOVE this. So much. Will defintiely have to make soon -- you had me at crispy cauliflower. And it's funny -- I love dill and my husband hates it {definitely boo!}. I grow it anyways and just keep it on the side. This is one epic recipe though. <3
veggiesdontbite
So glad we are not the only couple who disagrees on the awesomeness of dill (mainly they are wrong and we are right). Thanks SO much! You will love it I think, especially with all that sauce slathered on top. But not to worry, it's pretty darn good without the sauce too...but still, better with since we are correct in how good dill is 😉
Traditionallymodernfood
Looks crispy and yum..I should try this
veggiesdontbite
Thanks so much! It has a great crisp!
Nissrine @ Harmony a la Carte
Sophia these definitely looks and sound bomb digity. I love coating veggies with cornmeal and almond meal but I've never added pepitas to the mix. I'll have to try that. Between this and Brandi's breakfast burritos I'm totally inspired to make something along those lines for dinner.
veggiesdontbite
Thanks so much Nissrine! Yes, the pepitas give it a little bit extra, definitely give them a whirl sometime! Brandi and I definitely share our love of Mexican food! LOL
Sina @ Vegan Heaven
These look amazing, Sophia! So crispy! What a great idea! 🙂 Can't wait to try your recipe.
veggiesdontbite
Thank you so much Sina! They are so crispy, it's quite amazing!
Linda @ Veganosity
These look sooooo good, Sophia! Potatoes are awesome. I just posted a roasted sweet potato chili recipe today and they make the chili so hearty and meaty. I can't wait to try your dill sauce. 🙂
veggiesdontbite
Thanks Linda! Potatoes really make a recipe great! Your chili looks awesome. I bet the dill sauce would be great on it too!
Rebecca @ Strength and Sunshine
I know what's happening for taco tuesday 😉 So good!!!!
veggiesdontbite
YES!!! That's why I got them out today! Thank you!
Dina
They look so yummy! The dill sauce is my favorite.
veggiesdontbite
Thank you! Yes, we love the dill sauce too!
Adrianne
These look so good! I can't wait to try them!
veggiesdontbite
Thanks so much Adrianne! We love them over here!
Jenn
These look amazing!! Super crispy and delicious!!
veggiesdontbite
Thanks Jenn!! I've been devouring them quite often! Lol!