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Air Fryer Cauliflower Tacos

Writer's picture: Brian PageBrian Page
Air Fryer Cauliflower Tacos

You will love our Air Fryer Cauliflower Tacos. You must use your air fryer to get extra crispy "fried" cauliflower. Mix milk and flour together for the coating so the panko breadcrumbs will adhere to the florets. The process is slightly tedious, but you can bread the next batch of cauliflower while one batch cooks in the air fryer.


The following serves a family of four.


Air Fryer Cauliflower Tacos Ingredients


For the Slaw


  • 1 cup thinly sliced red cabbage

  • 1/2 small red onion, diced

  • 1 jalapeño, minced

  • 1 clove garlic, minced

  • Juice of 1 lime

  • 2 Tbsp. apple cider vinegar 

  • Pinch kosher salt


For the Cauliflower


  • 1 1/2 cups all-purpose flour 

  • 1 tsp. chili powder

  • 1 tsp. cumin

  • 1/2 tsp. garlic powder

  • 1/2 tsp. cayenne pepper 

  • Kosher salt

  • Freshly ground black pepper 

  • 1 1/2 cups almond milk or other non-dairy milk

  • 1 1/2 cups panko bread crumbs 

  • 1 medium head cauliflower, cut into bite-size florets

  • Cooking spray


For the Serving


  • 1/2 cup vegan mayonnaise 

  • 2 Tbsp. sriracha

  • 1 tsp. maple syrup

  • Corn tortillas

  • Sliced avocado

  • Freshly chopped cilantro

  • Lime wedges


Air Fryer Cauliflower Tacos Instructions


  1. Combine the slaw ingredients in a medium bowl. Stir every now and then while preparing tacos. 

  2. Combine flour, spices, salt, and pepper in a medium bowl. Add almond milk and stir to combine. The mixture should be thick but still easy to dip cauliflower into. If necessary, add a little more milk. Place the panko in a small bowl. 

  3. Then, dip the florets in the milk mixture, wipe off any excess, and toss in panko.

  4. As you work in batches, place coated cauliflower into the air fryer basket and spray it with cooking spray. Cook at 400° for 15 minutes, stopping halfway to toss and spray with more cooking spray.

  5. Combine vegan mayonnaise, sriracha, and maple syrup in a small bowl. 

  6. Put cooked cauliflower, avocado, pickled slaw, cilantro, and sriracha mayo on a tortilla and top with tacos. Serve with lime wedges.


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