These vegan cauliflower tacos with bang bang sauce are my new favorite taco night obsession. Crispy roasted cauliflower, a spicy-sweet sauce, and fresh toppings all wrapped up in under 30 minutes.

The cauliflower gets baked (not fried) so it’s a little lighter, but you’d never know it. The panko coating gets golden and crispy in the oven, and once you toss it in the bang bang sauce and bake it for a few more minutes, it gets this sticky, caramelized thing going on that is just unreal.

The slaw is what ties everything together. It’s simple: shredded red cabbage, carrots, and cilantro dressed in sesame oil, rice wine vinegar, agave, and lime. A little goes a long way with the sesame oil, so start small and taste as you go. You can also swap rice wine vinegar for apple cider vinegar if that’s what you have.

And the bang bang sauce takes about 30 seconds to make. Vegan mayo, sweet chili sauce, sriracha, and a squeeze of lime. That’s it. You’ll want to double it because you will put this on everything for the rest of the week.

I made two versions when I tested this: some cauliflower tossed in teriyaki sauce and some in the bang bang sauce. Both were incredible, but the bang bang is the star. Top everything with chopped peanuts, green onions, sesame seeds, and an extra drizzle of sriracha if you like heat.

What You’ll Need

For the vegan cauliflower tacos:

1 head of cauliflower, cut into florets
1 cup flour
1 cup non-dairy milk
1 1/2 cups panko breadcrumbs
Garlic salt, black pepper, and cayenne pepper to taste

For the slaw:

Red cabbage, shredded
Carrots, shredded
Fresh cilantro, chopped
Sesame oil (start with a small drizzle)
Rice wine vinegar (or apple cider vinegar)
Agave or maple syrup
Juice of 1/2 a lime
Salt to taste

For the bang bang sauce:

4 Tbsp vegan mayo
3 Tbsp sweet chili sauce
1 tsp sriracha (or more if you like heat)
Lime juice to taste

Toppings:

Green onions, sliced
Chopped peanuts
Sesame seeds
Extra sriracha

How to Make Them

Preheat your oven to 400 degrees. In one bowl, whisk together the flour, non-dairy milk, and spices (salt, garlic powder, black pepper, cayenne). In a second bowl, combine the panko breadcrumbs with your spices.
Dip each cauliflower floret in the wet batter, let the excess drip off, then coat it in the panko mixture. Place on a greased baking sheet. Repeat until all your cauliflower is breaded.
Bake for 30 minutes, flipping the cauliflower halfway through. While it bakes, make your slaw by combining the cabbage, carrots, cilantro, sesame oil, vinegar, agave, lime juice, and salt. In a separate bowl, mix together the bang bang sauce ingredients.
When the cauliflower is done, toss it in the bang bang sauce (or teriyaki sauce if you want to mix it up) and return to the oven for 5 more minutes. For crispier results, skip this step and just drizzle the sauce over the tacos when you serve.
Load up your tortillas with slaw, sauced cauliflower, and all the toppings. Serve immediately.

Tips

A little sesame oil goes a long way in the slaw. Start with half a teaspoon and taste.
Double the bang bang sauce. Trust me.
These are best eaten fresh. The cauliflower loses its crunch if it sits, but you can store leftover components separately and assemble right before eating.
Try this cauliflower on rice bowls, in lettuce wraps, or just eat it straight off the pan. It’s that good.

FAQ

Can I air fry the cauliflower instead of baking? Yes! Air fry at 400 degrees for about 12-15 minutes, shaking the basket halfway through.

Is this recipe gluten free? Swap the flour for a gluten-free blend and use gluten-free panko breadcrumbs. Everything else is naturally gluten free.

Can I make the slaw ahead of time? Yes, the slaw actually gets better after sitting in the fridge for a few hours. Just hold off on adding the cilantro until you’re ready to serve.

How do I store leftovers? Store the cauliflower, slaw, and sauce separately in the fridge for up to 3 days. Reheat the cauliflower in the oven or air fryer to re-crisp it.

Also try my Vegan Teriyaki Tofu Tacos with Sesame Slaw for another taco night winner’