Recipes, Savoury


Turns out, achieving an almost 'deep fried' cauliflower result without actually deep frying cauliflower - not so easy! 

But, lucky for me (and you!) I think I pretty much cracked it. 

When I accidentally developed this recipe I was actually trying to make a yummy battered cauliflower side that would go well in a nourish bowl, which lead to creating the dip (plant based wholefood mayo) and then... TACOS. Yum! 

So, that's the story of this recipe baby. 

Even if you have the ingredients on hand for one of these elements, it'll be well worth it as each individual element is delicious & really versatile. As usual, I have included some extra cooks notes at the end of this post that I hope help with things like this. Enjoy!

x Harry 
Makes: about 10 tacos 
Prep time: 20 minutes 
Cook time: 40 minutes 

1 head cauliflower 
3 - 4 tablespoons hulled tahini 
1/2 cup plant-based milk (I used oat)
2 teaspoons garlic powder 
1/4 teaspoon salt 
1 teaspoon each smoked paprika, ground cumin, chilli powder 

1 cup raw cashews
juice of 1 lemon 
2 teaspoons apple cider vinegar 
2 teaspoons garlic powder 
1/4 teaspoon salt 
1 tablespoon store bought chipotle sauce or spices of choice 

1/2 cup purple sauerkraut or shredded purple cabbage 
1/2 cup coriander leaves, roughly chopped
1 ripe avocado, finely sliced 
10 mini tortillas of choice (I used GF, corn would be best) 
1 lemon or lime to serve, sliced
Preheat oven to 180 degrees celsius fan-forced (200 degrees for conventional ovens). 

Cover cashews in boiling water and set aside to soak while you prepare the cauliflower. 
For the cauliflower, combine all ingredients except your cauliflower in a bowl or jug and blend together using a stick blender until super smooth and creamy.
Break cauliflower into florets.
Coat cauliflower florets in the batter.
Line two baking trays with baking paper. Spread the cauliflower over the two trays and bake for 40 minutes or until golden and crispy.
While your cauliflower cooks, make the chipotle mayo by draining and rinsing your cashews. Add these to a blender with 1/3 cup water and the remainder of the chipotle mayo ingredients. Blend until super smooth and creamy. (You could also use a stick blender for this part, however a high power blender will be more likely to achieve a smooth consistency).
Heat tortillas. Either assemble tacos by layering the different elements or this recipe also makes a great serve-yourself share meal!


On soaking - Soaking cashews in boiling water for 10 - 20 minutes is a shortcut to soften cashews for sauces. If you have the time and space and are planning ahead you can soak them in cold water over night to achieve an even 'creamier' mayo. Just make sure to rinse them well after soaking either way! 

Blender options - You can also use a bullet type blender or a good quality smoothie blender or food processor for the cauliflower batter. The thickness of the sauce will depend on the thickness of the hulled tahini you use. If your tahini is very thin you may want to add a little at a time until you achieve the desired thickness. 

Oven temps - Ovens vary so set yours to the equivalent of 180 degrees celsius fan-forced. If you need to, leave the cauliflower in for a few minutes longer to really crisp them up. These cauliflower 'nuggets' are delicious on their own, dipped into the mayo or served in a nourish bowl! 

Timing is everything - The cauliflower is best served hot. All of the rest of this recipe can be easily prepared ahead of time. I recommend putting the cauliflower in to bake 40 minutes before serving the tacos or enjoying as a snack dipped in the chipotle mayo. 

Chipotle mayo uses - The chipotle mayo is so versatile. It's also delicious in a burrito, served with potato wedges and on top of a nourish bowl or simply served with corn chips as a delicious dip. 


Coriander - At the time of photographing the process of this recipe coriander was out of season. I used parsley to show what it would look like but coriander would be best for flavour. If you don't like coriander you could omit it altogether or replace it with fresh chilli, lime, fresh tomatoes or anything that goes well with mexican flavours. 

Limes - While limes are great with this recipe, lemons work well too. 
If you liked this recipe, there are over 250 more to discover here and in my recipe books HERE.

2 thoughts on “CRISPY CAULI TACOS WITH CHIPOTLE MAYO | tangy & delicious

  1. Monica says:

    Hey Harry! Love, love, looove this recipe! We make these all the time ?. Just checking if it is also gluten free (assuming we buy the GF tortillas), as we were making it for friends this week? Thanks!

    1. Harry says:

      Hey Monica, I am so stoked you love this recipe 🙂 Most of my recipes can easily be turned gluten-free. Make sure you check the ingredients list on any items you buy.

      I hope you have a wonderful time with your friends! Let me know how you get on.

      Harry x x x

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