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A simple and healthy cauliflower taco recipe with the spicy punch of Harissa! Taco night has never tasted this good.

Crispy Cauliflower Tacos

There’s reason why everyone is going cuckoo for cauliflower. The health benefits of cauliflower in these Crispy Harissa Cauliflower tacos are staggering and undeniable. These Crispy Harissa Cauliflower Tacos are a fast, easy and tasty recipe for taco night.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings 4

Ingredients
  

Tacos

  • 2 tablespoons olive oil
  • 3 cups cauliflower cut into small florets
  • 4 tablespoons panko breadcrumbs
  • 3 tsp ground cumin
  • 2 tsp chili powder
  • 2 tsp smoked paprika
  • 1 tsp sea salt
  • salt and pepper to taste
  • 4 to rtillas
  • 1 avocado
  • 1/2 cup shredded red cabbage
  • Sour cream [optional]

Harissa sauce

  • 2 cloves garlic
  • 1 roasted red bell pepper*
  • 2 chipotle peppers in adobo sauce
  • 3 tablespoons adobo sauce
  • 1 teaspoon cumin powder
  • 1/2 teaspoon sea salt
  • 2 tablespoons olive oil
  • Juice from one lime
  • 1/3 cup cilantro

Instructions
 

  • In a large skillet heat 2 tablespoons of olive oil on medium-high heat. Add 3 cups of small cauliflower florets, stirring occasionally for about 7 minutes or until tender and golden. Toss panko breadcrumbs and stir for an additional 3 minutes until panko crumbs are browned. Season with salt, pepper, cumin, chili powder, and smoked paprika. Set aside.
  • While cauliflower is cooking make harissa sauce.
  • In a blender or food processor, pulse garlic until minced. Add remaining ingredients and pulse until harissa is well combined. Taste and adjust seasoning as desired. Set aside.
  • Heat tortillas and set on a plate, and add 1-2 Tbsp of the harissa sauce. Then coarsely mash avocado with fork and spread a generous amount on top of avocado. Then layer about 2 spoonfuls of crispy cauliflower, next add a handful of shredded cabbage and a dollop of sour cream if desired.
  • *To roast a bell pepper, slice pepper into large pieces, place on a baking sheet and broil on high for 5 minutes or until soft and lightly charred. If you want to pull off the charred pieces [I personally think the char adds flavour!] place roasted pepper in a small bowl, cover with plastic wrap and let sit for 10 minutes. Uncover and peel off charred bits.