Cauliflower tacos

by Barry Lewis

Prep time
10 mins
Cook time
25 mins


1 head cauliflower

Salt and pepper

2 eggs


2 chicken breasts

1tsp Cajun seasoning

1tsp smoked paprika

1tsp ground coriander


1 yellow pepper, cut into matchsticks

Few tsp zero fat sour cream


Handful pineapple, chopped and drained

Handful coriander, chopped

1 tomato, chopped

1 red onion, diced

Juice ½ lime (or more to taste)


Seasoning to your liking

So this cauliflower taco is pretty quirky indeed, I have made other similar recipes like this cauliflower steak, or salmon with cauliflower rice, but I’ve never really thought that a cauliflower tortilla would work, and well, it sort of does and does not. I would suggest trying this recipe and seeing what you think, perhaps adding some more herbs and spices if you wish, but all in all it does actually basically work, the one tip I will give you from the top is to make sure you do not make them too thick or as you will see in the video, they can split and may not cook through fully, be too thick and heavy and well, basically break! Anyhow, give them a go and see what you think!
First step whizz up the head of a cauliflower, with the leaves and the stumpy bit removed, keep whizzing until it is delicate and like a snow texture. Place in a bowl and microwave for 2 minutes, remove, stir, then microwave for another 2 minutes to steam it. Get another bowl and press the cauliflower carefully through a sieve using the bowl to get any excess water, it may not look like it at first but it will release a considerable amount! So keep pressing for a good ten minutes, you want it as dry as possible.
Transfer to a clean mixing bowl and add in 2 eggs, plus salt and pepper, mix well to fully coat the mixture. Using a lined baking tray make tortilla shapes (making sure they are quite thin in thickness but still all covered with no gaps) you should have enough for about 4. Bake in a pre-heated oven at gas mark 4 or equivalent (see oven cooking conversion charts) for 8minutes, carefully remove from the oven and turn over, do this very carefully!! Bake the other side for another 8 minutes, then remove from the oven to cool.
As it cools if you have a taco holder you can place the cauliflower tortilla into that to support it, otherwise just grab and go!
I added a pineapple salsa to mine – essentially mixing together a handful drained chopped pineapple, 1 chopped tomato, 1 diced red onion, handful coriander with the juice of half a lime, season too if you wish. Mix it all together and keep in a bowl in the fridge until serving time.
This was served alongside a chicken breast rubbed in paprika, ground coriander and Cajun seasoning. Griddled until charred with a blistered pepper.
Pile it all into your cauliflower tacos, add some zero fat sour cream on top and some extra coriander, quirky, but tasty, give them a try and put your own spin on them!