I need no other tacos right now. None. These bang bang cauliflower tacos are everything.
I have a lot of favorites, and this is the latest one I can’t stop making. It’s seriously my new go-to.
I’ve been in a cauliflower mood lately and wanted a fresh take after making a sweet-and-spicy roasted cauliflower. We’ve always loved bang bang shrimp, and I finally translated that flavor into a vegetarian taco by using cauliflower. The result is crunchy, saucy and addictive.
The bang bang sauce surprised me — it’s unbelievably good and incredibly simple. Just three main ingredients: mayonnaise, sweet chili sauce and a spicier chili garlic sauce. The combination gives an irresistible sweet-spicy-creamy profile that you’ll want on everything. I recommend making a double batch of the sauce so you have extra for drizzling, but avoid overcoating the cauliflower so the tacos don’t get soggy.
These tacos do take a little more effort for the best result. I like to make a very light, bubbly batter and pan-fry the cauliflower (not deep-fry) so each floret gets an airy, tempura-like coating. That crisp exterior holds up beautifully when tossed in the bang bang sauce and gives an amazing texture.
If you’re short on time, roasting the cauliflower works well too — simply toss the roasted florets in the sauce. The fried version is more texturally satisfying, but the roasted option is an easy shortcut that still delivers great flavor.
The tacos come together with a simple cabbage slaw—napa and red cabbage tossed with fresh cilantro and lime juice—which adds brightness and crunch. Warm your favorite four-inch flour or corn tortillas, pile on the slaw and cauliflower, drizzle extra bang bang sauce, and finish with a squeeze of lime and some chopped chives for color and freshness.
Decide what taco you’re eating this week? Problem solved.
Watch the video of how I make bang bang cauliflower tacos:
Bang Bang Cauliflower Tacos
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Ingredients
Slaw
- 2 cups chopped napa cabbage
- 1/2 cup chopped red cabbage
- 1/4 cup chopped fresh cilantro
- 1 lime juiced
Cauliflower
- 1 medium head cauliflower cut into florets
- 1/4 cup all-purpose flour
- 1/4 cup club soda
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons canola oil
Bang Bang Sauce & Tacos
- 1/2 cup mayonnaise
- 4 tablespoons sweet chili sauce
- 3 teaspoons chili garlic sauce
- 3 tablespoons fresh chopped chives
- 8 4-inch flour or corn tortillas, warmed
- lime wedges for serving
Instructions
Slaw
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In a bowl, toss together the napa and red cabbage with the cilantro. Add lime juice, toss to combine, and set aside.
Cauliflower
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Heat a large skillet over medium-high heat and line a baking sheet with paper towels.
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Trim and chop the cauliflower into florets so they cook evenly. In a small bowl, whisk the flour, club soda, salt and pepper to form a light batter.
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Add the canola oil to the hot skillet. Dip each floret in the batter, then place in the oil and cook until the coating is light golden and crisp, turning to cook evenly. Work in batches and don’t overcrowd the pan. Transfer cooked florets to the paper towel-lined sheet.
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Make the sauce by whisking together the mayonnaise, sweet chili sauce and chili garlic sauce. Reserve about half the sauce for drizzling. Toss the cauliflower gently in the remaining sauce until coated, then sprinkle with chives.
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Assemble the tacos by adding a scoop of slaw to each warmed tortilla, topping with the sauced cauliflower, drizzling extra sauce and finishing with a squeeze of lime.
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I appreciate you so much!
Seriously — these are the best thing to come out of my kitchen in weeks.