Crispy Cauliflower and Minted Pea Hummus Tacos (vegan | gluten-free)

I’m not really a tacos kind of person. Don’t get me wrong, they’re bloody amazing, but damn are they so much effort. That kneading, the rolling, the tedious cooking, taco by taco, I really CBA. But when I can be bothered, it truly is an amazing experience because you can pile everything you love into one tiny, cute little round of bread and roll it up as tightly as possible, knowing just seconds later, that tasty combination will be exploding and masticating in your mouth.


I’ve not really used cauliflower as a main ingredient for anything in my entire life so today for tacos I thought, why the hell not. It’s hardly the most exciting of the brassica fam, but coat anything in four and make anything crispy, it’s bound to taste good.


The hummus is there for the protein factor, and why peas? I’ve become rather complacent with your average joe chickpea hummus and I had peas in my freezer so it just made sense. Plus it reminds me of mushy peas that you normally get with fish and chips and with the crunchy batter surrounding the cauliflower, it’s surely going to be a match made in heaven.


Serving size:

Serves 4

Ingredients for cauliflower:

  • 100g tapioca starch
  • 2 heads cauliflower cut into florets
  • 3 eggs (using egg replacer) made up with water
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp turmeric
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp cloves
  • 1 tsp white pepper
  • Oil to roast
  • Salt to taste

Ingredients for minted pea hummus:

  • 450g frozen peas
  • 1 tbsp mint jelly
  • 1 tbsp fresh mint leaves
  • 1 tbsp olive oil


  1. For the pea hummus, place all ingredients into a food processor and blend until a coarse green puree.
  2. Preheat oven to 200C.
  3. For the cauliflower, combine all dry ingredients together in a bowl, except cauliflower.
  4. Coat the florets in the egg before merging into the flour and spice blend, covering generously and evenly with the powder.
  5. Place on a greased baking tray, brush with oil and bake for 35 minutes, turning halfway to brown and crisp up evenly.

Spread the pea hummus generously on to each taco then top with the crunchy, spiced florets. If you like it hot, drizzle chilli sauce over the tacos and enjoy a little taste of heaven.


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