Crispy Air Fryer Vegan Cauliflower Tacos

It’s no secret how much we love tacos in my house. My lentil tacos (and Instant Pot lentil tacos) are a weekly staple in my house and it wouldn’t be a Saturday morning if my family wasn’t walking down to our local taco shop for breakfast tacos.

We spent the previous week in Mexico eating tacos every day. In fact, if you asked my son what his favorite part of Mexico was he would tell you that we got to eat tacos at a spot called Habanero’s every day. Guess it’s genetics!

Inspired by Mexican Baja fish tacos, these vegan cauliflower tacos are battered and fried to golden perfection. I love using my Air Fryer for this (and my air fryer cauliflower wings— a must try!), but included both stove-top and oven directions below. If you love tacos as much as we do, then you’ve gotta try this recipe.

Ingredient Notes for Air Fryer Cauliflower Tacos

To make this recipe completely gluten-free, substitute gluten-free all-purpose flour and use corn tortillas instead of flour tortillas.

As a Virginia native, I love Old Bay seasoning with these tacos but if you can’t find it in your area then use more paprika, garlic powder and add in a dash of mustard powder and celery salt, if you have it.

I love these with slaw, avocado and lime wedges. However, you can serve these cauliflower tacos however you’d like; lime crema, pickled red onions or pico de gallo will also take great in this recipe.

To make lime crema, thin dairy-free sour cream or plain greek yogurt with fresh lime juice and a pinch of cumin. Season with salt, as desired.

Other sauces that would be great on these tacos include my creamy salsa roja, my jalapeño salsa, my canning salsa or my fresh mango salsa.

Instructions for How to Make Cauliflower Tacos

For these vegan tacos, you’ll make the crispy cauliflower first, then make the slaw and prep the toppings while the cauliflower cooks.

Make your batter.

Cut the cauliflower into florets, then place the flour and seasonings in one bowl, the milk in another and the corn meal in a third separate bowl. Dip the cauliflower florets into the flour first, then the milk and then the corn meal. Place on a baking sheet (or large plate) and continue with the rest of the cauliflower.

Air Fry the Cauliflower

Place the prepared cauliflower in the air fryer, lightly spray with cooking spray, and cook for 15 minutes at 350 degrees F. For stove top and oven directions, see below.

Make the Cilantro Lime Slaw

Toss together 3 cups shredded cabbage, 1/3 cup finely chopped cilantro, 1/4 cup vegan mayo, juice and zest of 1 lime and 1/2 teaspoon maple syrup along with a pinch of salt and freshly ground black pepper. Season to taste as needed.

Assemble the Tacos!

Soften the tortillas, then stuff them with crispy cauliflower, cilantro lime slaw, avocado, and lime crema, if desired. Enjoy!

Oven & Stove Top Directions for Crispy Cauliflower

If you don’t have an air fryer, then you can make this cauliflower on the stove or in the oven.

To turn your oven into a fryer, I recommend lining a rimmed baking sheet with a cooling rack, if you have one. This elevates the cauliflower so it doesn’t touch the baking sheet and will become crispy on all sides. It’s a great trick! Drizzle with olive oil or spray with cooking spray before placing in the oven.

Cook cauliflower in a preheated 425 degree oven for 20-30 minutes, flipping halfway through. Depending on the size of your cauliflower florets, you may need longer. Test one by slicing in half. If should be tender inside and crispy on the outside.

If you want to make crispy cauliflower on the stove, then I recommend parboiling the cauliflower first, then cooling and dredging in the batter as directed. Pan fry in oil until crispy and golden on each side.