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Arial View of a plate of two crispy, vegan, bang bang cauliflower tacos topped with chopped peanuts, cilantro, sesame seeds and extra sauce. Served on a bed of zesty red cabbage, carrot and cilantro slaw.

Vegan Bang Bang Cauliflower Tacos

Crispy baked cauliflower tacos with fresh sesame-lime slaw and a creamy, spicy-sweet vegan bang bang sauce.
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Prep Time 20 minutes
Cook Time 35 minutes
Servings 4

Ingredients
  

For the cauliflower:

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

For the slaw:

  • 1 cup red cabbage shredded
  • 1 cup carrots shredded
  • 1/2 cup fresh cilantro chopped
  • 2 tsp sesame oil
  • 1 tbsp rice vinegar or apple cider vinegar
  • agave or maple syrup to taste
  • 1/2 lime juiced
  • salt to taste

For the bang bang sauce:

  • 4 tbsp vegan mayo
  • 3 tbsp sweet chili sauce
  • 1 tsp sriracha plus more to taste
  • lime juice to taste

Toppings:

  • 4 green onions sliced
  • chopped peanuts to taste
  • sesame seeds to taste
  • 8 flour tortillas warmed

Instructions
 

  • Preheat the oven to 400°F. In one bowl, whisk together the flour, non-dairy milk, garlic salt, black pepper, and cayenne. In a second bowl, combine the panko breadcrumbs with additional seasoning to taste.
  • 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 the cauliflower is breaded.
  • Bake for 30 minutes, flipping the cauliflower halfway through. While it bakes, combine the cabbage, carrots, cilantro, sesame oil, rice vinegar, agave or maple syrup, lime juice, and salt to make the slaw. In a separate bowl, mix the bang bang sauce ingredients.
  • Toss the baked cauliflower in the bang bang sauce and return it to the oven for 5 minutes. For crispier cauliflower, drizzle the sauce over the tacos at serving instead.
  • Fill the 8 warmed tortillas with slaw and sauced cauliflower. Top with green onions, chopped peanuts, sesame seeds, and extra sriracha if desired. Serve immediately.
  • Tips
  • Use 2 teaspoons sesame oil for the full batch of slaw; its flavor is strong, so toss thoroughly before adding more.
  • 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.