Vegan Taco Tuesday

There's no reason why Meatless Monday can't also be extended into Taco 🌮 Tuesday.

These Vegan Crunchy Cauliflower Tacos With Avocado, Lime & Cilantro Dressing and Zesty Cabbage Slaw - taken straight out of the @foodmatters playbook are ridonkulously delicious, super easy to make, can be made ahead of time and make for great leftovers... If there are any left!!

I actually had no idea that today is #nationaltacoday. What are you waiting for? National Taco Day on Taco Tuesday 🌮🎉 wait.... Now I've just heard it's #worldtacoday ... You best be gettin' your taco on.

You could actually make all of this ahead of time and store it in separate containers and bring it to a potluck or picnic for people to assemble them themselves. Vegan food is anything but boring!!!!


  • 1 small head of cauliflower, cut into bite-size florets
  • 1 cup almond meal 
  • handful of fresh cilantro, chopped roughly 
  • 2 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 1/2 tsp garlic powder
  • 1 tsp ground turmeric 
  • 1 cup coconut milk or almond milk
  • 1/2 cup brown rice flour
  • juice of 1 lime 
  • Salt & pepper to taste 


  • 1/2 red cabbage, thinly sliced
  • juice of 1 lime
  • 1 tbsp apple cider vinegar
  • Salt & pepper to taste 


  • 1 avocado
  • handful of fresh cilantro 
  • juice of 1 lime
  • ¼ tsp sea salt


  • 12 organic corn or flour tortillas (or for a grain and gluten free option look out for paleo tortillas)
  • fresh lime wedges 
  • handful of fresh cilantro


  1. Line a baking tray with parchment paper and preheat oven to 350ºF (180ºC). 
  2. Mix almond meal and ground spices in a medium sized bowl to make a crumb. 
  3. In another bowl, mix together almond or coconut milk, brown rice flour and lime juice to make batter. Mix well.  
  4. Coat cauliflower florets in batter, a few at a time then toss in almond meal spice mix. 
  5. Bake for 25-30 minutes or until golden brown and crisp. 
  6. While your crispy cauliflower is baking, prep your avocado dressing by adding avocado, cilantro, lime and salt to blender or food processor and blend until smooth. 
  7. Prep your cabbage slaw by mixing together sliced cabbage, lime juice, apple cider vinegar, salt and pepper in a bowl and allow to sit while cauliflower bakes. 
  8. Once you cauliflower is crisp, remove from oven and assemble your tacos!


If you feel like making your own tortillas - check out the full recipe with more pictures on Food Matters