These Crispy Cauliflower Tacos with Sweet Chili Sauce are a hit every Taco Tuesday! Piled high with your favorite toppings and a lime crema for a healthy, weeknight dinner!
1 medium or large head of cauliflower cut into bite sized florets
2 1/2 cups panko breadcrumbs
cooking oil spray
2 eggs whisked
Sweet Chili Sauce
1 cup Thai sweet chili sauce
1/4 cup water
1 tsp cornstarch
1 tsp garlic powder
Red Cabbage, shredded
Radish, sliced thin
In two separate bowls, add panko bread crumbs in one, beaten egg in another. Dip cauliflower in egg mixture and then shake so excess egg drips off. Add to panko bread crumb bowl and press firmly so bread crumbs adhere to each piece.
Line sheet pan or air fryer basket with parchment paper. Place breaded cauliflower on the lined baking sheet in one layer, with space between each
Bake at 350 until crispy fried cauliflower is fork tender and bread crumbs are slightly golden brown.
Combine sweet chili sauce, water and garlic powder in a small sauce pan over low heat, and whisk to combine. Bring to a simmer and pour over crispy cauliflower and toss until well coated.
Place 3-4 cauliflower florets in each tortilla, and top with desired toppings and serve with lime wedges.
Keywords: cauliflower; tacos; vegetarian