Crispy Cauliflower Tacos with Yum Yum Sauce


1 recipe Crispy Breaded Cauliflower(See Below) 

15-ounce can vegetarian refried beans (or Supremely Simple Refried Black Beans)

1/2 teaspoon cumin

2 cups red cabbage, shredded

2 limes (1 for the cabbage & 1 to serve)

3 tablespoons Yum Yum Sauce (use vegan mayo or substitute Spicy Chipotle Sauce)

8 corn tortillas

Fresh cilantro, for garnish


Make the Crispy Breaded Cauliflower (about 40 minutes total; use the remaining time to complete the steps below. Recipe Below for Crispy Cauliflower)

If using purchased refried beans, taste and if needed, mix with 1/2 teaspoon cumin and/or a pinch or two kosher salt. 

Thinly slice the cabbage, enough for 2 cups. Mix it with 2 tablespoons lime juice and a pinch or two of salt. Allow it to stand at room temperature until serving.

Make the Yum Yum Sauce– See Below 

Warm the tortillas, or char them by placing them on grates above an open gas flame on medium heat for a few seconds per side, flipping with tongs, until they are slightly blackened and warm.

Chop the cilantro for a garnish.

To serve, place refried beans in a tortilla, top with cabbage, breaded cauliflower, Yum Yum sauce, and cilantro. Serve with lime wedges to spritz prior to serving. (If you have leftover cauliflower, you can reheat them in a 350F oven for 10 minutes, flipping once.

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Crispy Cauliflower 


1 medium head cauliflower (about 2 pounds whole)

1/2 cup panko breadcrumbs (use gluten free panko as necessary)

1/2 cup cornmeal

1 teaspoon cumin

1 teaspoon smoked paprika

1 teaspoon garlic powder

1/4 teaspoon turmeric

1/2 teaspoon kosher salt

1 tablespoon coconut oil

1 tablespoon peanut butter

1 tablespoon maple syrup

2 tablespoons soy sauce (or tamari or coconut aminos)

1/2 tablespoon hot sauce


Preheat the oven to 400F.

Chop the cauliflower into large florets. Place them in a large bowl.

In a small bowl, mix together the panko, cornmeal, cumin, smoked paprika, garlic powder, turmeric, and kosher salt.

In a small saucepan over medium heat, whisk together the coconut oil, peanut butter, maple syrup, soy sauce, and hot sauce until fully combined and slightly darkened, 1 to 2 minutes. Pour the sauce onto the cauliflower and stir several times until the cauliflower is well coated.

Pour about 1/3 of the dry mixture into the bowl with the cauliflower and mix. 

Repeat twice to stir in the remaining dry mixture to coat all of the cauliflower. Then remove the breaded cauliflower from the bowl with your hands and place it onto a parchment lined baking sheet. About 1/2 of the crumbs will remain in the bowl; you can discard these.

Bake the cauliflower for 30 minutes total, flipping the cauliflower with a spatula at the 15 minute mark. Serve immediately. 

Yum Yum Sauce 


1 cup mayonnaise (vegan if desired)

1 tablespoon melted butter (use coconut oil for vegan)

1 tablespoon tomato paste

1 teaspoon maple syrup

1/2 teaspoon garlic powder

1/2 teaspoon paprika

2 tablespoons water


Mix all ingredients together in a bowl. Store refrigerated for several months.