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16 Jun, 2024

Crispy Cauliflower Tacos

The ultimate weekend or party food. Simple, fun, creative and truly tasty. These ones are made with summery heritage tomatoes, which are less fussy than salsa but just as juicy and delicious.


Makes 3-4 tacos.


  • 4 mini corn tortillas
  • 1/2 head of cauli, cut into florets
  • 1 tbsp cornflour
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • 1/2 tsp garlic powder
  • 1 tbsp rapeseed oil
  • 3 large heritage tomatoes, cut into eighths
  • 1 onion, halved and chopped into slivers
  • Juice of 1/2 lime
  • 1 tsp maple syrup
  • 1/3 block of vegan feta
  • A handful of coriander, roughly chopped


  1. Preheat your oven to 200 degrees Celsius. Coat your cauliflower florets in the cornflour, spices, garlic powder and oil and massage together until well covered. Bake in an oven dish for 25-30 minutes until slightly crispy.
  2. Make the pickled onions by squeezing the lime juice over them, with a pinch of salt and a teaspoon of maple syrup. Leave to marinate in the fridge for at least 15 minutes. The longer, the better.
  3. Toast the tortillas in a pan for 1-2 minutes either side.
  4. Top the tortillas with a few pieces of tomato, a few cauliflower florets and a spoon of pickled onions. Sprinkle over a bit of feta and finish with a sprinkle of coriander. Serve right away!