Air Fryer Cauliflower Tacos
To get extra crispy "fried" cauliflower, you gotta use your air fryer. This recipe is basically the vegan version of our favorite fish tacos. For the coating, you'll need to make a milk and flour slurry first so that the panko bread crumbs stick to the florets.
Ingredients :
- 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
- 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
- 1/2 cup vegan mayonnaise
- 2 Tbsp. sriracha
- 1 tsp. maple syrup
- Corn tortillas
- Sliced avocado
- Freshly chopped cilantro
- Lime wedges
Directions :
- In a medium bowl, combine slaw ingredients. Let sit while prepping tacos, stirring every so often.
- In a medium bowl, combine flour and spices and season well with salt and pepper. Add almond milk and stir to combine. Mixture should be thick, but still easy to dip cauliflower into. Add a little more milk if needed. Place panko into small bowl.
- Dip florets into milk mixture, wiping any excess off, then toss in panko.
- Working in batches, place coated cauliflower into basket of air fryer and spray with cooking spray. Cook at 400° for 15 minutes, stopping about halfway through to toss and spray with more cooking spray.
- In a small bowl, combine vegan mayonnaise, sriracha, and maple syrup.
- Assemble tacos: On a tortilla top with cooked cauliflower, avocado, pickled slaw, cilantro, and a drizzle of sriracha mayo. Serve with lime wedges.
