I love this recipe because it’s full of flavor and feels like comfort food while still being light and nourishing. The cauliflower is coated in a mixture of yoghurt, spices, and breadcrumbs, giving it an irresistible crunch. The sweet chilli mayo adds just the right amount of heat and creaminess, while the fresh veggies bring color and crunch. It’s a fun, vibrant meal that’s perfect for weeknights, casual dinners, or even meal prep.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 Cauliflowers, leaves removed 125 g (0.75 cups) Greek yoghurt 2 tbsp Water 2 tsp Sweet smoked paprika 2 tsp Cumin 75 g (3 oz) Breadcrumbs Sea salt and black pepper
To serve: 1/2 Red cabbage 1 Red onion 1 Avocado 8 Small tortilla wraps
For the dressing: 4 tbsp Sweet chilli sauce 2 tbsp Mayonnaise 1 Lime, juice and zest
Directions
I preheat the oven to 200℃ fan/220℃/Gas Mark 7/400F.
I break the cauliflower into small, bite-sized pieces (about nugget size).
In a large Tupperware tub or bowl, I mix the yoghurt, water, paprika, and cumin until combined.
I add the cauliflower pieces, close the lid, and shake until everything is evenly coated.
I then add the breadcrumbs, season with plenty of salt and black pepper, and shake again to coat well.
I spread the coated cauliflower onto a baking sheet and bake for 40–45 minutes until golden, crispy, and crunchy.
While the cauliflower bakes, I make the dressing by mixing sweet chilli sauce, mayonnaise, lime juice, and zest together.
I prepare the fillings by finely slicing the red cabbage and red onion and slicing the avocado.
I warm the wraps either in the oven (wrapped in foil for 5 minutes) or carefully char them over an open flame using tongs.
I assemble the tacos by filling each wrap with cabbage, red onion, and avocado, topping with crispy cauliflower, and drizzling with the sweet chilli mayo.
Servings and Timing
This recipe serves 4 people. It takes about 5 minutes to prepare and 45 minutes to cook, for a total time of 50 minutes. It’s ideal for a satisfying weeknight meal or a fun weekend dinner.
Variations
Sometimes I like to add a few extras to make these tacos even more exciting. I swap the Greek yoghurt for a plant-based alternative for a vegan version, or I add a pinch of chili powder for extra heat. For a smoky twist, I drizzle a little chipotle sauce over the cauliflower. If I want more crunch, I throw in some shredded lettuce or pickled jalapeños. These tacos are also great with a sprinkle of crumbled feta or a handful of fresh coriander.
Storage/Reheating
If I have leftover cauliflower, I store it in an airtight container in the fridge for up to 3 days. To reheat, I pop it in the oven at 180℃ for about 10 minutes until crisp again. I keep the wraps and salad separate until ready to serve, so everything stays fresh and crunchy. The dressing keeps well in the fridge for up to 4 days in a sealed jar.
FAQs
Can I make these tacos vegan?
Yes, I can use vegan yoghurt and mayonnaise to make them completely plant-based.
How do I make the cauliflower extra crispy?
I make sure not to overcrowd the baking tray and turn the florets halfway through baking so they crisp evenly.
Can I air fry the cauliflower instead of baking?
Absolutely. I cook them at 190℃ for about 15–20 minutes, shaking halfway through, for an even crispier finish.
Can I prepare the cauliflower ahead of time?
Yes, I can coat the cauliflower in advance and store it in the fridge for a few hours before baking.
What other sauces go well with these tacos?
I love switching it up with garlic mayo, sriracha yoghurt, or chipotle aioli for different flavor profiles.
How do I keep the wraps warm?
I wrap them in foil and keep them in a low oven (around 100℃) until I’m ready to serve.
Can I use panko breadcrumbs?
Yes, panko breadcrumbs make the cauliflower even crunchier, so they’re a great option.
What kind of cauliflower should I use?
I prefer fresh cauliflower cut into small, even florets for the best texture and flavor.
Are these tacos spicy?
They’re mildly spiced from the paprika and sweet chilli, but I can easily make them hotter with extra chili sauce.
What can I serve with these tacos?
I like to serve them with a side of Mexican rice, corn salad, or a handful of tortilla chips for a complete meal.
Conclusion
These Crispy Cauliflower Tacos with Sweet Chilli Mayo are one of my favorite vegetarian dishes because they’re so satisfying, colorful, and bursting with flavor. The combination of crispy cauliflower, tangy sauce, and fresh veggies wrapped in a warm tortilla makes every bite amazing. Whether I’m cooking for family, friends, or just myself, these tacos are always a hit and prove that healthy food can be truly irresistible.
These Crispy Cauliflower Tacos with Sweet Chilli Mayo are a vibrant, flavorful vegetarian meal featuring golden spiced cauliflower, crunchy slaw, creamy avocado, and a zesty chilli-lime dressing—all wrapped in soft tortillas for the ultimate comfort food twist.
Total Time:50 minutes
Yield:4 servings
Ingredients
2 Cauliflowers, leaves removed
125 g (0.75 cups) Greek yoghurt
2 tbsp Water
2 tsp Sweet smoked paprika
2 tsp Cumin
75 g (3 oz) Breadcrumbs
Sea salt and black pepper, to taste
1/2 Red cabbage, finely sliced
1 Red onion, thinly sliced
1 Avocado, sliced
8 Small tortilla wraps
4 tbsp Sweet chilli sauce
2 tbsp Mayonnaise
1 Lime, juice and zest
Instructions
Preheat the oven to 200℃ fan/220℃/Gas Mark 7/400℉.
Break the cauliflower into small, bite-sized florets.
In a large bowl or container, mix the yoghurt, water, paprika, and cumin until smooth.
Add the cauliflower pieces, close the lid, and shake or stir until evenly coated.
Add the breadcrumbs, season with salt and black pepper, and shake again to coat thoroughly.
Spread the coated cauliflower evenly on a baking sheet and bake for 40–45 minutes, turning halfway, until golden and crispy.
Meanwhile, prepare the dressing by combining sweet chilli sauce, mayonnaise, lime juice, and zest in a small bowl.
Finely slice the red cabbage and onion, and slice the avocado.
Warm the tortillas in the oven (wrapped in foil for 5 minutes) or lightly char them over an open flame.
Assemble the tacos by layering cabbage, onion, and avocado in each wrap, then topping with crispy cauliflower and drizzling with sweet chilli mayo.
Serve immediately and enjoy while warm.
Notes
For a vegan version, use plant-based yoghurt and mayonnaise.
Use panko breadcrumbs for extra crunch.
Air fry the cauliflower at 190℃ for 15–20 minutes for an even crispier texture.
Add chili powder or chipotle sauce for extra spice.
Store leftover cauliflower in the fridge for up to 3 days and reheat at 180℃ for 10 minutes to crisp again.
Keep wraps and salad separate until serving for the freshest texture.
