Description
Crispy, oven-baked cauliflower tacos with a smoky Greek yogurt coating, topped with refreshing cabbage, avocado, and zesty chili dressing. A protein-rich, low-carb, meat-free alternative with bold flavor and satisfying crunch.
Ingredients
Cauliflower, leaves removed (2 small heads)
Greek yogurt (125g, 0.75 cups)
Water (2 tbsp)
Sweet smoked paprika (2 tsp)
Cumin (2 tsp)
Breadcrumbs (75g, 3 oz)
Sea salt and black pepper (to taste)
Cabbage, shredded (1 cup)
Avocado, 1 medium
Zesty chili dressing (see note)
Instructions
Preheat oven to 200°C fan/220°C/400°F. Line a baking sheet with parchment paper
Cut cauliflower into bite-sized nuggets (no larger than golf ball size)
Whisk Greek yogurt, water, smoked paprika, cumin, salt, and pepper to form a binding mixture
Toss cauliflower in yogurt mixture, then coat with breadcrumbs
Arrange on baking sheet and bake for 25-30 minutes, flipping halfway
Assemble tacos using corn or flour tortillas, topping with cabbage, avocado slices, and zesty chili dressing
Serve immediately for maximum crispiness
Notes
For vegan option: use coconut yogurt and panko breadcrumbs
Zesty chili dressing can be made by whisking 2 tbsp olive oil, 1 tbsp lime juice, 1 tsp chili powder, 1 tsp cumin, and 1 tsp honey
Ensure breadcrumbs fully coat cauliflower for optimal crispiness
Avoid overcrowding the baking sheet for even baking
Store leftovers in airtight containers (best served fresh)
- Prep Time: 15
- Cook Time: 45
- Category: Lunch
- Method: Baking
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 3 tacos
- Calories: 250
- Sugar: 8g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 4g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 10mg