Crispy Cauliflower Tacos




Yield 2 servings



  1. Wash and cut your cauliflower into bite-seized florets.
  2. Measure and pour your flour and water into a medium-sized bowl. Whisking until evenly combined. Feel free to season as desired or leave plain.
  3. Preheat your oven to 450 F.
  4. Dip each floret into the batter and use a fork to scoop it up and tap against the side of the bowl to remove any excess batter.
  5. Transfer to a parchment lined baking sheet. Repeat until all florets are battered.
  6. Bake for 30-40 minutes, flipping halfway. Broil for 2-3 minutes for even crispier bites.
  7. Heat a tortilla in a small skillet over medium. Repeat as needed.
  8. Top with a smear of black bean hummus, a spoonful of green lentils, 2-3 strips of roasted veggies and shredded lettuce. Adding the cauliflower wings last.
  9. Serve warm, topped with hot sauce or fresh lime juice.

Courses Lunch, Dinner, Entree

Cuisine Gluten-free, Vegan, Oil-free

Nutrition Facts

Serving Size 2 tacos

Amount Per Serving

Calories 364

% Daily Value

Total Fat 4 g


Sodium 232 mg


Total Carbohydrates 72 g


Dietary Fiber 15 g


Sugars 10 g

Protein 14 g


* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Recipe by The Plant Philosophy at