Description
These crispy Caribbean cauliflower tacos turn humble florets into a crunchy, spice-forward filling, baked to perfection and served in warm tortillas with fresh toppings.
Ingredients
- 1 medium cauliflower, cut into bite-sized florets
- 1 cup all-purpose flour (or 1:1 gluten-free flour)
- 1 tablespoon Caribbean spice blend (jerk seasoning or similar)
- 2 teaspoons salt (adjust to taste)
- 1 cup water (room temperature)
- Corn or flour tortillas, warmed
- Fresh cilantro, chopped
- Lime wedges, for serving
- Avocado, sliced (optional)
- Your favorite hot sauce (optional)
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, Caribbean spice blend, and salt. Gradually add the water until smooth.
- Dip each cauliflower floret in the batter, shake off excess, and place on the baking sheet with space between pieces.
- Bake for 12–15 minutes, flip each piece, and continue baking for another 12–15 minutes until golden and crisp.
- Warm tortillas in a dry skillet for 20–30 seconds per side.
- Assemble the tacos: place 3–4 cauliflower pieces on each tortilla, top with cilantro, avocado, and a drizzle of hot sauce. Serve with lime wedges.
Notes
For extra crispness, use rice flour for half of the all-purpose flour. Serve with a variety of toppings for customization.