Go Back
+ servings
Vegan Crispy Cauliflower Tacos with Cashew Mozzarella
Print Recipe
5 from 4 votes

Vegan Crispy Cauliflower Tacos with Cashew Mozzarella

Oven-baked crispy cauliflower is folded into warm tortillas along with spoonfuls of gooey cashew mozzarella, crunchy cabbage, and fresh cilantro. A spritz of fresh lime juice sends these vegan summer tacos over the edge. 
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Bigger Bites, Handheld Bites, Tacos
Cuisine: Gluten-Free, plant-based, Vegan
Servings: 12 tacos


Crispy Cauliflower, Base + Toppings

  • 1 small head of cauliflower or ½ a large head of cauliflower, cut into bite-size florets
  • 1 cup gluten-free rolled oats
  • 2 tablespoons chopped fresh cilantro
  • 2 teaspoons chili powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon cumin
  • ½ teaspoon garlic powder
  • teaspoon cayenne pepper
  • 1 teaspoon fine grain sea salt
  • 1 ¼ cup Silk Unsweetened Original Almondmilk
  • ¾ cup brown rice flour
  • 1 ½ tablespoons fresh lime juice
  • 12 small soft corn tortillas, warmed
  • Shredded green cabbage
  • Cilantro leaves
  • 1–2 limes, sliced into wedges
  • 1 recipe Vegan Cashew Mozzarella**


For the Crispy Cauliflower, Base + Toppings

  • Preheat the oven to 400F. Line a large baking sheet with parchment paper.
  • Add the rolled oats to a food processor. Process for 20 to 30 seconds, or until a coarse meal forms. You don't want the oats to be a fine flour, but rather a texture similar to panko bread crumbs. Transfer the oats to a large, shallow bowl or dish. Add in the cilantro, chili powder, paprika, cumin, garlic powder, cayenne pepper, and sea salt. Gently mix to incorporate spices.
  • Add the almond milk, brown rice flour, and lime juice to a large bowl and whisk until smooth.
  • Place about a handful of cauliflower florets into the almond milk batter, toss to coat, shake off excess batter, and transfer to the oat and spice mixture. Toss until coated, and transfer to the lined baking sheet. Repeat with the remainder of the cauliflower.
  • Bake for 25–30 minutes or until crispy and golden, tossing halfway through baking.
  • Remove from the oven and let cool slightly.
  • Meanwhile, warm the tortilla in a skillet (about 20 seconds on each side), and keep them wrapped in tin foil until serving. Prepare the cabbage, cilantro, and limes, as well.
  • About 5 minutes before the cauliflower has finished baking, prepare the Vegan Cashew Mozzarella.

To Assemble the Tacos

  • Fill each warm tortilla with a spoonful of cashew mozzarella and several pieces of cauliflower. Top with a small handful of cabbage, and garnish with cilantro leaves. Serve with lime wedges for spritzing.*
  • Refrigerate leftovers, separately, for up to 4 days. (Note: The mozzarella is best enjoyed fresh; however, to reheat it, add a bit of filtered water, and whisk over medium-low heat until smooth and stretchy.)


*I strongly recommend spritzing each taco with a generous splash of fresh lime juice. It pulls the flavors together and adds brightness.
**A single batch of mozzarella makes enough to spread a small dollop of cheese in each taco. If you're a cheese lover and looking for truly cheesy tacos (as pictured), I recommend doubling the batch.