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Cauliflower Tacos with Chipotle Sauce

These cauliflower tacos with breaded cauliflower, refried beans and silky Yum Yum sauce are all about one thing: big flavor!
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Lunch, Snack
Servings 8 tacos
Calories 157 kcal


Breaded Cauliflower

  • 1 head cauliflower cut into florets about 4 cups
  • 1 cup breadcrumbs
  • 1 tbsp oregano dried
  • 1 each large eggs beaten
  • 1 tsp paprika


  • 1 can vegetarian refried beans or Easy Refried Black Beans or Homemade Refried Beans
  • 1/2 tsp cumin
  • 2 cup red cabbage shredded
  • each limes (1 for the cabbage & 1 to serve
  • 3 tbsp vegan mayo or light mayo substitute chipotle sauce
  • 8 each corn tortillas
  • fresh cilantro for garnish



  • Preheat oven to 425 F degrees. Prepare a baking sheet with parchment paper.
  • If the cauliflower florets are too big, cut them so they are bite size. In a shallow plate beat the eggs and add paprika, salt, pepper and 1/2 of the oregano. Whisk so that it's well combined.
  • In another shallow plate combine the breadcrumbs together with the rest of the oregano and additional salt and pepper if required.
  • Dip each cauliflower floret in the egg mixture, making sure it's fully coated, then in the breadcrumb mixture and place on the prepared baking sheet. Continue until finished with all the florets.
  • Bake for about 30 to 40 minutes or until golden brown.


  • Make the Crispy Breaded Cauliflower (about 40 minutes total; use the remaining time to complete the steps below.)
  • If using purchased refried beans, taste and if needed, mix with 1/2 teaspoon cumin and/or a pinch or two kosher salt. (Or, you can make our Supremely Simple Refried Black Beans but for this recipe we preferred using storebought so we could focus on the cauliflower!)
  • Thinly slice the cabbage, enough for 2 cups. Mix it with 2 tablespoons lime juice and a pinch or two of salt. Allow it to stand at room temperature until serving.
  • Warm the tortillas, or char them by placing them on grates above an open gas flame on medium heat for a few seconds per side, flipping with tongs, until they are slightly blackened and warm.
  • Chop the cilantro for a garnish
  • To serve, place refried beans in a tortilla, top with cabbage, breaded cauliflower, sauce, and cilantro. Serve with lime wedges to spritz prior to serving. (If you have leftover cauliflower, you can reheat them in a 350F oven for 10 minutes, flipping once.)