These mouth-watering cauliflower tacos are made with tender cauliflower florets smothered in spicy tomato sauce, coated in panko breadcrumbs and baked to crispy perfection. Bursting with flavor and on the table in just over 30 minutes!
Preheat the oven to 400°F and lightly oil a baking sheet or large oven-safe skillet.
Stir the tomato sauce, hot sauce, cumin, ancho chile powder, paprika, onion powder, garlic powder, lime juice, salt and pepper together in a medium bowl. Taste-test and adjust any seasonings to your liking.
Remove ¾ cup of the sauce and transfer it to another bowl. Set it aside.
Stir the flour and flaxseed into the tomato sauce mixture (the original bowl - not the one you just set aside). Allow the mixture to sit for 5 minutes while you prepare your cauliflower and panko breadcrumbs.
Place the panko breadcrumbs into a medium bowl.
Place a couple of cauliflower florets into the tomato sauce and flax mixture and stir until they're coated. Remove them from the bowl and shake off any excess mixture.
Transfer the cauliflower florets to the panko mixture and gently roll them around to coat. Arrange them on the baking sheet or in the skillet.
Repeat until all of the cauliflower florets are coated.
Generously spray the cauliflower with oil using a mister or cooking spray.
Bake until the cauliflower is tender and the coating is lightly browned, 20-25 minutes.
Stuff the cauliflower into tortillas along with greens, avocado slices, and any toppings of choice. Dress with reserved tomato sauce.
Serve.
Nutrition information is calculated using 6-inch flour tortillas, and includes shredded lettuce and 1 medium avocado per recipe.