Recipe: Crispy Cauliflower Taco

Vegan tacos boring? Think again. This Crispy Cauliflower Taco is crunchy, spicy, and packed with flavor. Roasted cauliflower in a crispy panko crust, creamy sriracha mayo, fresh red cabbage, coriander, and a squeeze of lime make this a street food classic that scores big without meat. Perfect as a vegan dish on your menu, or as a flexible all-rounder for any hospitality venue.

Vegan taco with crispy cauliflower and Mexican toppings

Step-by-step preparation:

1. Prepare the batter for the cauliflower: Mix flour with fresh draft beer until you have a thick, smooth batter. Add the eggs and Poultry Magic Seasoning and stir well. Chill the batter.

2. Prepare the filling: Sauté the chopped onion in a little oil. Add the Frijoles black beans and Fajita Magic Seasoning. Warm briefly, then blend or mash the mixture into a coarse, creamy filling.

3. Build the taco to order:
   • Warm the Blue Soft Corn Tortilla 4”/10 cm briefly on a hot griddle or in a dry pan
   • Dip the cauliflower pieces in the batter and fry immediately at 180°C until golden brown and crispy
   • Top the warm tortilla with a handful of shredded iceberg lettuce
   • Add a spoonful of the warm mashed bean filling
   • Add the crispy cauliflower florets
   • Scatter avocado cubes and corn over the taco
   • Spoon over some Mexican Red Sauce
   • Garnish with MexMix Gouda-Cheddar Cheese
   • Finish with a swirl of Smoky Hemp Sauce

4. Serve immediately: This taco is best served while everything is still warm and crispy. Serve with a lime wedge and let your guests enjoy vegan street food at its best.

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