Gluten-Free Crunchy Cauliflower Tacos with avocado, lime and cilantro dressing

Gluten-Free Crunchy Cauliflower Tacos with avocado, lime and cilantro dressing

As a kid my mom used to make Tuesdays our “Make Your Own Taco Night”. At the time, little did I know that the way our family made tacos was actually a recipe for heart disease. Taco seasoning and mixes like the popular like the popular Old El Paso kits are highly processed and contain multiple incredients inluding preservatives, MSG, and high amounts of salt.

While the harmful effects of processed food caused me to stray from eating tacos for a while, thanks to the recipe below this is no longer the case. This recipe, which uses homemade tortillas and is completely MSG-free, is the perfect recipe to bring back taco Tuesday permanently!

These roasted cauliflower pieces on a homemade tortilla with a zesty lime and avocado dressing are a delicious and healthy alternative to my “Taco Tuesdays”. I’m no longer hesitant about introducing tacos back into my household.

Plus, the crispy cauliflower filling doesn’t leave me with a food coma following dinner, unlike fatty meats that make you want to crawl straight into bed. Even if you aren’t vegetarian, you won’t notice the difference with these delicious ingredients!

This recipe is shared with permission from our friends at

Gluten-Free Crunchy Cauliflower Tacos with Avocado, Lime and Cilantro Dressing


Serves: 3-4

Prep time: 10 – 15 minutes

Cook time: 25 – 30 minutes

Crispy Spice Cauliflower


  • 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

Zesty Cabbage Slaw


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

Avocado, Lime and Cilantro Dressing


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

For Serving

  • 12 corn tortillas or homemade tortillas (recipe below)
  • 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!

Homemade Tortillas (makes 8)


  • 2 eggs
  • 250ml (1 cup) coconut milk
  • 3/4 cup tapioca flour
  • pinch of paprika
  • pinch of cumin
  • 1/2 tsp ground chili
  • 3 tbsp coconut flour
  • pinch of salt


  1. Mix together all of your tortilla ingredients, and combine well by mixing with a whisk.
  2. Heat a tiny amount of coconut oil in small fry pan over medium-high heat. Drizzle 1/4 cup of the mixture into the pan, gently moving around to form a round tortilla. Cook on one side for 1-2 minutes and gently flip and cook other side 1-2 minutes or until golden.
  3. Continue this same process until you have no more tortilla mixture. Makes about 8 tortillas.
  4. Tortillas can be prepared ahead of time and warmed in the oven.


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