Crispy Spicy Cauliflower Tacos with Jicama-Carrot Slaw

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These Crispy Spicy Vegan Cauliflower Tacos are so flavorful that no one will miss the meat! Made with crispy baked cauliflower coated in a buttery hot sauce, a cooling jicama-carrot slaw, and a delicious cilantro crema. Vegan, nut-free, soy-free, and easy to make gluten-free.
Prep Time: 40 mins
Cook Time: 45 mins
Total Time: 1 hr 25 mins
5 from 73 votes

These Crispy Spicy Cauliflower Tacos with Jicama-Carrot Slaw are a little more special than your average weeknight bean tacos. They’re made with crispy baked cauliflower that’s battered and dredged in bread crumbs, then coated in a buttery hot sauce. The cauliflower is crispy and sticky, spicy and a little sweet.

To balance the cauliflower’s spiciness, the tacos are topped with a refreshing jicama-carrot slaw that is summer in a bowl. And finally, topped with an incredibly delicious no-cook 5-minute cilantro crema.

Watch! Crispy Spicy Cauliflower Tacos Video

These tacos are one of THREE vegan taco recipes featured in this Youtube video, so be sure to watch the video below (this recipe begins around the 04:31 mark). And to get the two other taco recipes, head to this blog post.

VEGAN TACOS FOR SUMMER | tacos three ways
VEGAN TACOS FOR SUMMER | tacos three ways

Why you’re going to like this recipe 

Indulgent but healthyish. Crispy fried cauliflower is one of the most popular vegan comfort foods, and for good reason. It’s the perfect texture and extremely delicious. To keep things healthyish, however, I bake the cauliflower, then baste it in a buttery hot sauce. So you’ll feel like you’re eating junk food but it’s still fairly wholesome.

Flavor explosion. This recipe is so packed with flavor that I promise even the biggest vegan skeptics will enjoy it. Max, who isn’t the biggest fan of vegetables unless they’re made decidedly unhealthy, eats this cauliflower by itself and always asks for seconds (and thirds).

Well balanced. The cauliflower is quite spicy (it gets doused in a buttery hot sauce), but the jicama-carrot slaw is the perfect cooling balance. It brings a lovely touch of refreshing summer to these tacos!

PS: If you’re pressed for time but still craving a delicious taco night, try these 20-Minute Chickpea Tacos! Spiced pan-fried chickpeas pair great with cilantro pesto and avocado for a quick weeknight meal.

Crispy Spicy Cauliflower Tacos with Jicama-Carrot Slaw

How to make crispy spicy cauliflower

First, you’ll need to cut the cauliflower into small florets. If you struggle with cutting florets from a head of cauliflower, I highly recommend watching the Youtube video to see how to easily and cleanly cut cauliflower into the perfect-sized florets for this recipe (it starts around 04:34 mark).

Then, you’ll make the batter for the cauliflower. While eggs are often used for this step, I simply substitute plant-based milk. The batter is quite simply and contains flour, seasonings, and plant-based milk. If you are gluten-free, the best option is white rice flour (I have made a similar recipe with it). Pour the batter on the cauliflower florets, and use your hands to ensure all the florets are well coated.

Pour some panko bread crumbs into a shallow bowl/plate or pie pan. Panko are Japanese-style bread crumbs and I love how flaky and light they are. If you are gluten-free, you can find gluten-free panko.

Working in batches, dredge the battered cauliflower into the bread crumbs to coat well. Then transfer the florets to parchment paper lined baking sheets. Don’t be tempted to overcrowd the cauliflower to fit it all on one baking sheet. Give the florets some breathing room so they can crisp up. If they’re too close to one another, they’ll steam instead of bake and won’t get too crispy.

Bake the breaded florets for 20 minutes, then remove from the oven and baste them in the buttery hot sauce. To make the hot sauce mixture, simply combine your favorite hot sauce (I used Cholula) with vegan butter and coconut sugar (or any sugar) and melt together on the stove (or in the microwave). Return the cauliflower to the oven and bake another 10 minutes.

Voilà, your sticky, spicy, crispy cauliflower is done!

Crispy Spicy Cauliflower Tacos with Jicama-Carrot Slaw. crispy vegan cauliflower tacos. cauliflower tacos food photography.

How to make jicama-carrot slaw

First things first, let’s talk jicama. Jicama is sometimes referred to as a Mexican turnip or potato and is native to Mexico and Central America. It’s starchy yet light and crisp, and is really delicious raw. It tastes sort of like a savory pear or apple (it’s not really like a potato or turnip, neither of which are tasty raw). It’s a also a great source of antioxidants, vitamins, minerals, and prebiotic fiber.

You can find jicama at well-stocked grocery stores, as well as Mexican grocery stores. I bought whole jicama at Whole Foods, and I believe you can find pre-peeled and sliced jicama there, as well as at Trader Joes. If you can’t find jicama near you, I recommend substituting with Napa cabbage or cucumber.

Peeling jicama is actually quite easy and fun. I recommend watching the Youtube video around the 06:35 mark to see how to peel and cut it.

Carrots make up the other base of this slaw. You can shred whole carrots using a box grater or buy pre-shredded/matchstick carrots.

The rest of the ingredients include jalapeño pepper (remove the seeds unless you love spicy food, as the cauliflower itself is spicy), fresh cilantro, fresh mint, Medjool dates, and a simple lime vinaigrette (lime juice, extra virgin olive oil, salt, and pepper).

The sweetness from the Medjool dates helps complement the slight sweetness from the sticky cauliflower and helps balance the spicy flavors. If you don’t have dates, just swirl in a splash of maple syrup or agave nectar into the lime vinaigrette.

Crispy Spicy Cauliflower Tacos with Jicama-Carrot Slaw

How to make Cilantro Crema

This is one of my absolute favorite condiments. It’s heavily adapted from my Cashew Cream blog post/Youtube video, except I use hemp seeds instead of cashews to keep it nut-free. It’s so good and takes just 5 minutes to make. And unlike cashews, which need to be soaked before using them, hemp seeds don’t require any soaking.

This section is quite short since all you need to do is add a handful of ingredients to a blender and whiz until smooth and creamy!

Note: I recommend using just the cilantro leaves. Sometimes, cilantro stems can be more bitter than the leaves, and since we’re using 1 whole cup of cilantro, I like to err on the side of not including the stems.

Tips for making these crispy spicy cauliflower tacos

1. To make things efficient as possible, start by preparing the cauliflower. Once you put it in the oven, make the jicama-carrot slaw (20 minutes should be enough time to do this). During the last minute or two, make the buttery hot sauce (just mix three ingredients until melted).

Once you baste the cauliflower with the hot sauce, return the. cauliflower to the oven for 10 minutes. During that time, make the Cilantro Crema (all you need to do is blend up some ingredients). I’ve made these tacos without the Cilantro Crema, and they are still very tasty. But since the Cilantro Crema takes 5 minutes to make (and stays good in the fridge for at least 5 days), I do recommend making it, as it takes the tacos over the top!

2. I use soft corn tortillas for this recipe, but to add extra flavor and to improve the texture of the tortillas, I like to flame-grill them on the stove (instructions are in the recipe). You could also use flour tortillas for this recipe, if you prefer.

3. To keep this recipe gluten-free, (1) use gluten-free flour for the batter (my preference is white rice flour) and (2) use gluten-free panko bread crumbs.

4. Not consuming added sugar? Try swapping the coconut sugar in the hot sauce mixture with a tablespoon of applesauce.

If you give these Crispy Spicy Cauliflower Tacos with Jicama-Carrot Slaw recipe a try, be sure to tag me on Instagram with your recreations and please comment with your feedback below!

Crispy Spicy Cauliflower Tacos with Jicama-Carrot Slaw

Crispy Cauliflower Tacos with Jicama-Carrot Slaw

5 from 73 votes
These Crispy Spicy Vegan Cauliflower Tacos are so flavorful that no one will miss the meat! Made with crispy baked cauliflower coated in a buttery hot sauce, a cooling jicama-carrot slaw, and a delicious cilantro crema. Vegan, nut-free, soy-free, and easy to make gluten-free.
Prep Time: 40 mins
Cook Time: 45 mins
Total Time: 1 hr 25 mins
Course: Dinner, Lunch
Cuisine: Mexican-inspired, New American
Diet Vegan
Serving size: 4 to 6 servings


Ingredients (Tacos)

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

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 ¼ 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 (I use Cholula; tailor the amount based on (1 how spicy your hot sauce is and (2) your own spice tolerance)
  • 3 tablespoons vegan butter (use soy-free vegan butter to keep soy-free)
  • 2 tablespoons coconut sugar (or any sugar/sweetener)

Jicama-Carrot Slaw

  • 2 ½ tablespoons freshly squeezed lime juice
  • 1 ½ 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 love spicy food, as the cauliflower is quite spicy)
  • 3 Medjool dates, finely chopped (can substitute with a swirl of maple or agave syrup)

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 - they can be bitter)
  • ½ teaspoon ground cumin
  • 3 garlic cloves, roughly chopped
  • 1 jalapeño pepper, roughly chopped (remove seeds for 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 a nice richness)


Directions (Tacos)

  • Optional. Heat the tortillas over an open flame (I place them directly on the burner of my gas stove) and use tongs to ip them after 30 to 45 seconds or when small brown spots appear, and cook for another 15 to 30 seconds. Stack them in a clean kitchen towel or in foil to keep them warm.
  • To assemble. Top each tortilla with a few pieces of the Crispy Spicy Cauliflower, top with a few spoons of the Jicama-Carrot Slaw, then drizzle some Cilantro Crema on top.

Directions (Crispy Spicy Cauliflower)

  • Preheat the oven to 425°F/218°C. Line 1 or 2 rimmed sheet pans with parchment paper (you might only need 1 if your cauliflower is small).
  • Cut the cauliflower into small florets. For cutting technique, watch the video above at starting at the 4:40 mark. Place the florets in a large bowl.
  • Whisk together the flour, salt, pepper, onion powder, and smoked paprika to combine. Pour in the nondairy milk and whisk until no large clumps remain. Pour the batter over the cauliflower florets, tossing with your hands to coat each piece.
  • Place the panko bread crumbs in a shallow bowl or pie plate. Working in batches, dip the battered cauliflower in the panko and toss to coat, ensuring each floret gets a decent amount of breadcrumbs on it.
  • Spread out the coated cauliflower florets on the lined baking sheets, allowing space so that they don’t touch. Bake in the preheated oven for 20 minutes.
  • Meanwhile, make the hot sauce. Add the vegan butter, hot sauce, and coconut sugar to a small saucepan over medium heat. Whisk together, just until the butter is melted, then take off the heat. Or melt the ingredients together in the microwave.
  • After the 20 minutes is up, take the cauliflower out of the oven. Drizzle the hot sauce mixture on top of the florets, and toss to coat using your hands or a pastry brush. Return the baking sheets to the oven and bake for another 10 minutes, until the cauliflower is deeply golden brown in some spots and tender when pierced with a fork.

Directions (Jicama-Carrot Slaw)

  • In a small bowl, whisk together the lime juice, extra virgin olive oil, salt and pepper.
  • Peel the jicama. Slice the jicama into round slices, then cut into thin strips. For a visual on how to do this, watch the video.
  • Place the jicama slices, shredded carrots, cilantro, mint, jalapeño, and chopped dates in a large bowl. Pour the lime dressing on top and toss well to coat. Season to taste with salt and pepper.

Directions (Cilantro Crema)

  • Pour the water into a high-powered blender. Add in the remaining crema ingredients and blend until smooth and creamy, scraping down the sides as you go. Taste for seasonings, adding more salt or lime juice as needed.

Calories: 498kcal | Carbohydrates: 57g | Protein: 19g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 7g | Trans Fat: 1g | Sodium: 843mg | Potassium: 682mg | Fiber: 10g | Sugar: 15g | Vitamin A: 5124IU | Vitamin C: 66mg | Calcium: 140mg | Iron: 7mg

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101 comments on Crispy Spicy Cauliflower Tacos with Jicama-Carrot Slaw

  1. Alanna

    5 stars
    I’ve tried many vegan taco recipes and this one is definitely my favorite. Even my (meat-eating) husband agrees! The texture of the cauliflower coated in breadcrumbs and covered in hot sauce is perfect. Can’t wait to make them again!

  2. Shailee

    5 stars
    This was absolute delicious recipe. My family loved it. Cilantro Crema was really good. I used peanuts instead of hemp seed. I didn’t have jicama, so I substituted for Apple.

  3. Christie

    5 stars
    Yet another amazing recipe! I made this for the first time this evening but didn’t make the slaw or crema as didn’t have the ingredients to hand so instead I just topped with store-bought vegan slaw and some chopped spinach. The cauliflower was so tender and tasty with the perfect hint of spice. I will most definitely be adding this to my meal rotation.
    Thank you for the wonderful recipe Nisha.

  4. Hannah

    5 stars
    Delicious! You did an outstanding job balancing the heat! The heat complements the dish and does not overpower it. This recipe will be made regularly. Serisouly, so good… I am happy to have found your work!

  5. Donna Schaffer

    5 stars
    another amazing recipe!!! Cilantro crema what a great Idea!!!yummy

  6. sonia

    5 stars
    this was delicious! this will be going into our regular rotation for dinners. I didn’t have jicama, so we used green apples and it worked well.

  7. Jackalyn Divine

    5 stars
    I made these tacos on almost a weekly basis during the summertime, they are so good! I have a hard time finding jicama locally so I substitute a cabbage slaw mix instead. 👌🏻🔥 💯

  8. emily smith

    5 stars
    This recipe is SUPERB!!! The flavors and combination of ingredients is simply mouthwatering. A must try.

  9. Nathan Ladd

    Hi! I’m a meat eater and my wife is vegetarian / gluten-free. Needless to say, we haven’t always found common ground in the kitchen. I really don’t like the typical "healthy" recipes that litter most vegetarian cookbooks — I figure if we’re going to go expend the effort of making a meal from scratch, I want to try to create a restaurant quality meal that we can both be proud of. And I’m going to hold a plant based meal to the same standard of taste as anything else I eat; no grading it on a curve!
    All that to say this: after making these tacos today, I was just blown away. The crispy, spicy cauliflower tasted better than any breaded chicken I can remember, and the slaw balanced it really well. It felt so empowering to be able to make a really satisfying meal with my partner that we both loved.
    In kitchens where everybody has different diet restrictions, recipes like this don’t just check a box — they bring people together. Thanks!

  10. Ashley

    I don’t like cilantro do you have a suggestion for a different sauce to put on the tacos? Thank you.

    1. Nisha Vora

      You could a mixture of fresh parsley and dill – it won’t have the same flavor that cilantro brings, but will still be a tasty sauce.

  11. Roberta

    Yum, yum, yum! I cook for my daughter & family every Saturday. I’m vegan – they are not. They are my guinea pigs each week and I am happy to tell you this was my daughter’s favorite dish so far. Really a winner!!!

  12. Teiana

    This recipe was a hit among vegans and non-vegans alike! I subbed Napa cabbage for the jicama and the flavors were so vibrant and tasty.

  13. Priya

    This was so amazingly delicious! I subbed purple cabbage for the jicama ( could not find it at wholeFoods.) The layers of flavors and spice level were on point! I have someZucchini in the fridge I may try it with it instead of the cauli.

    1. Nisha Vora

      I’m so happy to hear that, Priya! Thanks for sharing your feedback. I’m glad purple cabbage was a good substitute, and keep me posted on how the zucchini works!

  14. Mary Tallman

    I’ve made this recipe twice in the last week because it’s SO GOOD. nobody in my household is vegan, but everyone in my house LOVES this recipe. the batter is seasoned well (i add cumin), and the veggies come out of the oven perfectly cooked and crispy, without the weight of greasy, fried foods. so far we’ve done cauliflower, mushrooms, AVOCADO (torchy’s tacos WHO???), onion, broccoli. it seems like any veggie goes with this one. and the cilantro crema sauce….stahhhhp 😍

    1. Nisha Vora

      That’s amazing to hear, Mary! So nice to hear that a family of non-vegans loves this taco recipe so much. I am very into the addition of cumin in the batter (I LOVE cumin). And mind blown that you’ve used this technique for avocados. I MUST try that!

  15. Michele G

    Oh my! These are outstanding! I watched the video the other day and was determined to put these in this week’s dinner line up. Sadly, I was out of jalapeno but these were so delicious- the entire family loved them and they will become a staple. The combination of the hot sauce & the coconut sugar and vegan butter turn the crispy cauliflower into divine morsels from heaven. Thank you for sharing this Nisha! I love your videos, you are a treasure!

  16. Jackalyn Divine

    I made this for dinner tonight and my husband and I both agreed that these were better than any restaurant tacos we’ve had! So fresh and flavorful with wonderful crunch. I couldn’t find jicama at my grocery store, but I already had a shredded cabbage mix and it substituted great! I also added about two tablespoons of vegan ranch to the Cilantro Crema because I’m basic 🤪 and it was a pleasant addition. I can’t wait until this pandemic is over so I can entertain and make this dish, so good!

  17. Ashley Heninger

    We made these for dinner tonight and couldn’t stop saying how delicious they were after each bite. Nisha is a food genius. I’m obsessed with every recipe.

  18. Diana Tressa

    I followed the recipe to a T!! Did not even leave out the dates 😂 (yes I was going to leave them out). The layered flavors were amazing! Worth the effort. Thanks Nisha!!

  19. Kaitlyn M

    So far, I’ve only tried the crispy cauliflower tacos and they were amazing! I didn’t have jicama, so I substituted for Apple and it was still delicious. Thanks so much for sharing this recipe. Will be making for years to come!

  20. Katie

    These were absolutely delicious. I ended up using ground flax seed, as I had run out of hemp hearts. I needed to decrease the amount by about 1/3 and added extra water. Final product was so yummy. 5* for sure.Katie

    1. Uttara Ramakrishnan

      5 stars
      This is brilliant! I love the flavours.

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