Last modified: . Originally posted: By Sophia DeSantis
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All of the crispy, none of the deep fried fat! These healthy cauliflower and potato tacos are baked to perfection, low in fat and smothered in addicting creamy dill sauce.
I'm back, with tacos. And not just any tacos. Crispy, baked not fried, low fat, amazing, delicious cauliflower tacos. Seriously, these babies are the bomb diggity. They are so simple, yet so darn tasty. And if you think you can't get a crisp when baking, then you are about to be proven wrong.
Crispy coating is where it's at
The coating on these is as crispy as crispy can get. The crispy outsidenot only stays on, but you don't feel like a bloated balloon after you shove about five in your mouth. How do I know? I tried it. For research purposes of course. But you really just should make sure for yourself.
The crispy outside is flavored with chili powder and cumin, and has a powerful crunch thanks to the mixture of almond meal, cornmeal and ground pepitas! It's the same awesome crispy coating I used in my onions rings that are a huge hit (if you haven't tried those, DO, you'll love them). Just look at that beautiful result.
Vegan cauliflower tacos are an addiction
I ate these cauliflower tacos about twice a week for almost a month. My kids loved them because I turned the pieces into "nuggets" by cutting them smaller before coating and baking. They dipped themin dill sauce and were pretty much in kid nugget heaven.
I easily made baby food with these too by steaming the cauliflower and potatoes and blending. My husband even loved them, sans dill sauce of course, since he is a dill hater (BOO!).
They actually remind me a bit of the fish tacos you can get down here in San Diego. The inside cauliflower gets that flaky consistency, so pair it with dill sauce and it totally hits that fish taco craving.
I love having all the parts ready to go so when it's game time, I don't have much prep to do. These are best served fresh from the oven. If there are leftovers, store in foil or a tupperware like container. When you are ready to eat them again, bake to get the crisp back.
Crispy Cauliflower & Potato Tacos with Tangy Dill Crema
Sophia DeSantis
All of the crispy, none of the deep fried fat! These healthy cauliflower and potato tacos are baked to perfection, low in fat and smothered in addicting creamy dill sauce.
5 from 3 votes
Print Recipe Pin Recipe Shop Ingredients
Prep Time 15 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr
Course Main Course
Cuisine Mexican
Servings 8
Calories 236 kcal
Ingredients
- 4 cups diced potatoes (about 2 medium potatoes, see note)
- ½ head cauliflower , medium sized
- 4 cups shredded cabbage
- 2 cups unsweetened cashew milk (almond can work too)
- 1 tablespoons apple cider vinegar
- 1 ½ cups almond flour (finely ground is preferred)
- ¾ cup almond flour (finely ground is preferred)
- ½ cup cornmeal
- ½ cup ground unsalted raw pepitas
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- ½ teaspoon sea salt
- 8 corn tortillas
- Tangy Dill Crema
- Your favorite hot sauce to top optional
Shop Ingredients on Jupiter
Instructions
Preheat oven to 400 F (205 C)
Cut cauliflower into thick strips.
Combine milk, vinegar, and 1 ½ cups almond meal in a bowl and mix well to form a batter-like liquid. Keep in mind this will be a thinner batter, not the kind you see when deep frying.
Combine ¾ cup almond meal, cornmeal, pepitas, cumin, chili powder, garlic powder and salt in another bowl and mix well.
Coat diced potatoes and cauliflower slices by first dipping them in the milk mixture and then coating them in the dry mixture.
Place on parchment lined cookie sheets.
Bake for 45-50 minutes, or until golden brown.
While cauliflower and potatoes are baking make Tangy Dill Crema, if it isn't made already.
Once baked, serve on soft corn tortillas with shredded cabbage and drizzled with Tangy Dill Crema.
Eat as many as you can fit in your belly without pukung!
Notes
This makes 8 tacos. Serving is 1 taco. The nutrition information does not take all of the batter or crispy topping into account due to the leftover after dipping and coating the cauliflower and potatoes.
I suggest using a firm potato for these, such as a red or yukon gold. Russets can work too but they are a bit softer and may not bake as well.
To make these nut free, use a nut free milk in place of almond milk, such as soymilk. Use ground sunflower seeds or ground oats in place of the almond meal for the coating. Use brown rice flour in place of the almond meal for the batter, start with ½ cup and add more as needed to make sure the batter is not too thick.
Tips to prep ahead: Make Tangy Dill Crema. Grind pepitas. Cut veggies. Make batter and coating.
Baby/kid food idea: Cook cauliflower and potatoes, blend well. Can also add some of the spices and/or dill before blending. For kids, serve the crispy potatoes and cauliflower as “nuggets” and allow them to dip in the sauce.
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.
Nutrition
Calories: 236kcalCarbohydrates: 30gProtein: 8gFat: 10gSodium: 240mgPotassium: 394mgFiber: 6gSugar: 2gVitamin A: 150IUVitamin C: 20.1mgCalcium: 82mgIron: 2.5mg
Nutrition and metric information should be considered an estimate.
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Reader Interactions
Comments
Rachel L
I swear there were the most delicious things I have had in a while... They took care of my taco craving and I added some Cholula, it was heaven in my mouth I wish my stomach was bigger I could eat these all night!
Reply
veggiesdontbite
Ah! So happy you liked them Rachel!! I had a period of time where I was eating these weekly, I was so obsessed. LOL! Thanks so much for letting me know!
Reply
See AlsoHow To Make a Frittata
Jillian
Im a single lady...can these freeze for use next week? just re-bake like I would something from the frozen food aisle?
Reply
veggiesdontbite
Hi Jillian! You can definitely freeze these but note that the crispiness will probably not be the same. The crispy coating will get a little soggy from the freezing. I would try perhaps half baking the ones you want to freeze then bake again once defrosted. But really, these are probably best fresh.
Reply
Marci
I think the amount you have down for the almond milk is wrong. 3 cups gave me soup - not a batter. 🙁
Reply
veggiesdontbite
Hi Marci! I had to switch my recipe card plugin and the conversion cropped some of the wording in the ingredients and mixed some numbers up because of the way it translated things over. I have been slowly trying to get through each recipe to fix it all but haven't gotten to this one yet. I fixed the recipe card so all is good now. I explained in the recipe that it is a thinner type batter, not thick like frying batter, but the 2 was supposed to be in the ingredients with a note that says you can put up to 3 if you want it thinner. I simplified and just fixed it back to say only 2 cups to avoid further issue. Thanks for letting me know!
Reply
Danielle
I just made these for dinner tonight and they are amazing! I love everything spicy so I topped mine with a few drops of Cholula sauce.
Thank you so much for sharing this recipe!Reply
veggiesdontbite
That's awesome!! I'm so happy you loved them. I absolutely top with hot sauce! YUM!! Thank you so much for letting me know!
Reply
Anu
Finally made these today...they are unbelievably delicious???
Reply
veggiesdontbite
Thank you so so much for letting me know! So happy you liked them!
Reply
Gwen @simplyhealthyfamily
lol, it's all about the nuggets w the kiddos! 😉 I could eat these twice a week too! love that sauce!
Reply
veggiesdontbite
Thanks Gwen! I love the sauce SO much! I'm thinking I may just start drinking it. LOL
Reply
Michelle@healthiersteps
This is so crispy and delicious, love the Mexican flavors. Thanks for sharing!
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veggiesdontbite
Thanks Michelle! I love Mexican food!
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Howie Fox
Wow, when you described the crunchy outside crust you sold me on these!! Arr, I need more time for cooking 😀
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veggiesdontbite
Thanks so much! Yes, we love the crispy outside!
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Michaell | Foodscape
MMMMMmmmmm. Pinned and yummed! I love me a good potato taco. But your dill sauce!?!? Truly original. Love it and can't wait to make it! ;op
Reply
veggiesdontbite
Thank you so much!! I LOVE the dill sauce! I have however been banned from making it for a few weeks (the husband hates dill, even the smell LOL) but I will make these again soon. Hope you love it as much as I do!
Reply
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