Crispy Cauliflower Tacos With Slaw & Avocados

By Katrina Johns - food styling

Photos By Brian Sano

Step aside fish tacos. Been there, done that. Time for a change? Step up your dinner game with battered cauliflower tacos – a quick and easy fix for a week night dinner. (Makes 12 tacos)

Crispy Cauliflower


  • 1 small (or half a large) head of cauliflower, cut into bite-size florets
  • 1 cup gluten-free rolled oats
  • 2 tablespoons chopped fresh cilantro
  • 2 teaspoons chili powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon cumin
  • ¼ teaspoon garlic powder
  • ¼ teaspoon ground turmeric (optional)
  • ⅛ teaspoon cayenne pepper
  • 1 teaspoon fine grain sea salt
  • 1¼ cup plain, unsweetened almond milk
  • ¾ cup brown rice f lour
  • 1 tablespoon fresh lime juice


Preheat oven to 400 degrees Fahrenheit.

Add the rolled oats to a food processor. Pulse 75–80 times or until a coarse meal forms. You don’t want the oats to be a fine flour, but rather a texture similar to panko bread crumbs. Transfer the oats to a large, shallow bowl or dish. Add in the cilantro, chilli powder, paprika, cumin, garlic powder, turmeric, cayenne pepper, and sea salt. Gently mix to incorporate spices.

Add the almond milk, brown rice flour, and lime juice to a large bowl and whisk until smooth.

Place about a handful of cauliflower florets into the almond milk batter, toss to coat, shake off excess batter, and transfer to the oat and spice mixture. Toss the pieces until coated and transfer to a large baking sheet lined with parchment paper. Repeat with the remainder of the cauliflower.

Bake the cauliflower for 25–30 minutes or until crispy and golden, tossing halfway through baking.

Remove from oven and let cool slightly. CABBAGE SLAW 01 While the cauliflower is baking, make the cabbage slaw by adding the purple cabbage, lime juice, apple cider vinegar, agave nectar, and salt to a small bowl. Toss to coat and let rest, stirring occasionally.

Cabbage Slaw


  • 2 cups thinly sliced purple cabbage
  • ¼ cup fresh lime juice
  • 1 tablespoon apple cider vinegar
  • ½ tablespoon agave nectar or other liquid sweetener
  • ¼ teaspoon fine grain sea salt

Avocado Cream


  • 1 avocado
  • ¼ cup cilantro leaves
  • 2 tablespoons fresh lime juice
  • ¼ teaspoon fine grain sea salt


Add the flesh of the avocado, lime juice, cilantro leaves, and salt to a food processor.

Process for 3-4 minutes or until smooth and resembling a texture similar to mayo.

You can either dollop the tacos with the cream or transfer it to a ziplock bag, snip off a corner, and pipe the cream across the tacos.

For Serving


  • 12 small soft corn tortillas
  • lime wedges
  • cilantro leaves


Heat each corn tortilla in a small skillet over medium heat for 20–30 seconds on each side.

Fill with 3-4 pieces of the cauliflower, top with a small handful of cabbage slaw, and drizzle with avocado cream.

Garnish with cilantro leaves and serve with lime wedges.*

Refrigerate leftovers. * optional—a splash of lime on each of the tacos when serving.