These Easy Crispy Cauliflower Tacos with Lime Vegan Mayo Dressing are SO SIMPLE
Perfect for nights where you want to throw something in the oven and come back when it’s cooked. These crispy cauliflower florets work perfectly in tacos, or soft wraps, filled with whatever salad you have in your fridge. I’ve chosen a simple quick red onion pickle along with lettuce, and a lime mayonnaise.
Lets get into the recipe
Vegenaise- I’ve chose Follow Your Heart Avocado Oil Vegenaise for this recipe (as it was with a project with them). Top tip when mixing with the lime juice, use a small spoon and whip it up to make it extra smooth and delicious.
Soft shell wraps- I’ve used a plain tortilla wrap which is just popped on an open flame to toast and set them into the taco shape. You can use crispy taco shells if you would prefer.
Cauliflower- If you’re making for 2 as the recipe suggests, one large cauliflower head will work. But if you’re cooking for more, remember to double up!
- Pickling- if you’re pickling, prep this step first by thinly slicing the red onion then pickling in a jar mixed with the vinegar, water, salt and sugar.
- The texture of the batter should be that of a pancake, runny but thick enough that it’ll coat the cauliflower without leaving the top bare (adjust this by simply adding a little more flour or oat milk depending on whether it’s too thick or thin)
- You can fill these tacos with any salad you have available, lettuce, spinach, rocket, you name it! I’ve sprinkled sesame seeds on top however this isn’t essential.
Crispy Cauliflower Tacos with Lime Vegenaise
Delicious and most importantly, EASY vegan cauliflower taco recipe, perfect for week nights. Simply ingredients and minimal effort to make these delicious wraps.
For the Cauliflower
- 1 large head cauliflower cut into florets
- 4 tbsp plain flour
- 1 tsp garlic powder
- ½ tsp onion powder
- 1 tsp sea salt
- 1 tbsp smoked paprika
- 4 tbsp plant based milk
For the Vegan Mayonnaise (Vegenaise)
- 4 tbsp Follow Your Heart Avocado Oil Vegenaise
- 1/2 small lime squeezed
- 8 small taco shells (or soft tortillas toasted)
Quick Pickle Recipe
- finely sliced red onion
- 1 tsp apple cider vinegar
- ½ cup water
- 1 tbsp sugar
- 1/2 tsp salt
For the cauliflower
Mix the dry ingredients together in a large mixing bowl, stir in the oat milk and whisk together then add the cauliflower florets and coat in the mix
Place the coated cauliflower apart on a greased baking tray and bake for around 40 minutes (turn after 20 minutes to allow each side to get crispy)
Prepare the tacos whilst the cauliflower cooks by pickling the red onion, toasting the wraps, filling with lettuce or whatever filling you've chosen to go with
To make the mayo dressing, simply mix in the lime juice with the vegenaise
Once baked and crispy, assemble the tacos, top with the quick pickled onion with a generous layer of the Follow Your Heart lime infused vegenaise
- If pickling the red onions, prep this step first by thinly slicing the red onion then pickling in a jar mixed with the vinegar, water, salt and sugar.
- The texture of the batter should be that of a pancake, runny but thick enough that it'll coat the cauliflower without leaving the top bare (adjust this by simply adding a little more flour or oat milk depending on whether it's too thick or thin)
- You can fill these tacos with any salad you have available, lettuce, spinach, rocket, you name it! I've sprinkled sesame seeds on top however this isn't essential.
Hearty Cauliflower and Potato Soup
Packed with flavour, this harissa cauliflower and potato soup is hearty, filling and perfect for the colder months of the year. Completely vegan and gluten free, it’s perfect to make for friends and family.
Potato and Cauliflower- The main bulk of the soup comes from the potatoes and cauliflower which help make this soup / stew extra hearty. I find that if you dice the potatoes into bite size pieces it keeps the cooking time nice and low.
Harissa- I’ve used a homemade harissa as I prefer the flavour which I’ve linked here. If you buy shop bought, the flavour can be quite concentrated so make sure you use the 1tbsp instead of the recommended 3tbsp for homemade.
Chargrilled Peppers- Using the jarred chargrilled peppers marinated in olive oil usually adds a kick of flavour. They’re smokey and have a gorgeous texture that works really well in this stew.
Chickpeas- This is an optional ingredient but I find it helps bulk out the recipe, especially if cooking for a bunch of people.
Vegetable Stock- If doubling up this recipe, remember to double up the stock. I’ve used just boiling water and a stock cube (with an extra half for this recipe). Keep your eye out for reduced salt stock cubes too, that way you can add salt yourself when taste testing.
Potato, Cauliflower & Harissa Soup
Packed with flavour, this harissa cauliflower and potato soup is hearty, filling and perfect for the colder months of the year. Completely vegan and gluten free, it's perfect to make for friends and family.
For the stock
- 3 cloves garlic finely diced / pressed
- 1 red onion finely diced
- 400 g passata can use tinned chopped tomatoes
- 1.2 l vegetable stock I use boiling water and 1 1.5 stock cubes
- 1 tsp fennel seeds give them a smush with the back of your spoon to help release the flavour
- 1 1/2 tsp ground coriander
- 2 tbsp smoked paprika
- 1 1/2 tbsp cumin
- 3 tbsp harissa paste if using shop bought harissa only add 1 level tbsp
For the Filling
- 220 g drained chickpeas A 400g tin of chickpeas will drain to roughly 220g
- 1 large cauliflower head chopped into bite size florets
- baby potatoes, any white potato will work roughly around 500g of potato cut into bite sized pieces to help cook quicker
- 100 g chargrilled peppers I use the preserved jarred ones, chopped up
- 100 g spinach fresh or frozen
For the toasted seed topping
- 1 tsp black sesame seeds
- 1 tsp white sesame seeds
- 2 tbsp cashew nuts
- 1 tbsp dairy free yogurt with a drizzle of harissa on top too to each bowl if you like
In a deep pot or frying pan add 1 tbsp of olive oil then throw in the fennel seeds along with the diced red onion and fry for around 4 minutes
Add the minced garlic and fry for a further 60 seconds before adding the drained chickpeas, chopped potatoes & cauliflower along with the dried cumin, paprika and coriander, toss so all the flavours mix together
Add the chopped preserved peppers, drained chickpeas, and chopped potatoes then add the passata and vegetable stock, pop a lid on top and allow to simmer for 15 minutes
In a small frying pan add the seeds and bring to a medium heat to toast for the last 5 minutes whilst the soup is bubbling
Once the potatoes and cauliflower are tender add the spinach to heat through just before serving
Most important part - taste test the soup, season with salt and pepper to taste until perfect
Serve up in a bowl and top with a spoonful of dairy free yogurt and an extra drizzle of harissa. Add the toasted seeds and enjoy!
- If using my home made harissa (recipe here) add around 3 tbsp to the soup, however if using a shop bought, this can have a much more concentrated flavour so only use 1 level tbsp.
- I find antipasti jars of red peppers really give this dish the smokey flavour so don't hold back! Add an entire 200g jar (just don't add the oil) to the pot, slice up those peppers and enjoy
- Highly recommend mixing harissa in with the yogurt before serving
- Cut the potatoes and cauliflower into bite sized pieces to help with the cooking time, and to make it easier to eat!
- Feel free to add more passata to the pot if you like, it'll make it a lot more concentrated in tomato flavour but will be delicious