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Crispy Cauliflower Tacos Made Gluten Free – Easy, Fresh, and Flavor-Packed

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings

Ingredients
  

  • For the crispy cauliflower:
  • 1 large head cauliflower, cut into bite-size florets
  • 1/2 cup gluten-free all-purpose flour (or fine rice flour)
  • 1/2 cup cornstarch
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 cup sparkling water (plus more as needed)
  • 2–3 tablespoons neutral oil (avocado, canola, or grapeseed)
  • For the slaw:
  • 2 cups shredded cabbage (green or purple)
  • 1/4 cup chopped cilantro
  • 2 tablespoons lime juice
  • 1 tablespoon olive oil
  • Pinch of salt
  • For the chipotle-lime sauce:
  • 1/3 cup mayonnaise (or Greek yogurt)
  • 1 tablespoon lime juice
  • 1 teaspoon adobo sauce from chipotles (or 1/4 teaspoon chipotle powder)
  • 1/2 teaspoon honey or maple syrup
  • Pinch of salt
  • To serve:
  • 8–10 small corn tortillas (certified gluten free)
  • Diced red onion
  • Fresh lime wedges
  • Sliced avocado or guacamole
  • Hot sauce (optional)

Instructions
 

  • Heat the oven: Preheat to 450°F (230°C). Line a large baking sheet with parchment and drizzle with 1 tablespoon oil.
  • Mix the slaw: Toss cabbage, cilantro, lime juice, olive oil, and salt. Set aside to soften while you cook.
  • Stir the sauce: Whisk mayo, lime juice, adobo, honey, and salt until smooth. Adjust heat and acidity to taste.
  • Make the batter: In a bowl, whisk flour, cornstarch, baking powder, salt, chili powder, smoked paprika, and garlic powder. Add sparkling water and whisk until it’s the consistency of pancake batter. Add a splash more water if too thick.
  • Coat the cauliflower: Toss florets in the batter until evenly coated. Shake off excess so it’s not gloopy.
  • Roast until crisp: Spread florets on the sheet without crowding. Drizzle or mist with remaining oil. Roast 20–25 minutes, flipping once halfway, until browned and crisp on the edges.
  • Warm the tortillas: Toast corn tortillas in a dry skillet 20–30 seconds per side, or wrap in foil and warm in the oven for 5 minutes. Keep them covered so they stay pliable.
  • Assemble: Fill each tortilla with crispy cauliflower, a handful of slaw, avocado, red onion, and a drizzle of chipotle-lime sauce. Finish with lime and hot sauce.