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Healthier Bang Bang Cauliflower Tacos with Avocado Salad

September 16, 2021
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bang bang cauliflower tacos
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Super crispy, addictively creamy, and a touch bit spicy: there’s seriously nothing better than these Healthier Bang Bang Cauliflower Tacos with Avocado Salad!

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We all know bang bang shrimp, or maybe even bang bang chicken. It’s the creamy, fiery red protein that’s typically deep fried… and, well, pretty freaking delicious. Yes, the deep fried part is great — that’s inevitable. But, in my opinion, the sauce is where it’s at. I love the spicy, yet subtle Asian flavors paired with some creamy goodness. In these Healthier Bang Bang Cauliflower Tacos with Avocado Salad, I took all my favorite parts of your classic bang bang goods and threw them into a taco — leaving out the unnecessary unhealthier ingredients. And, if you’re apprehensive about ditching the deep fryer, just trust me… you’ll seriously be devouring these like a madman. They’re that good!!

the breakdown…

For starters, you’ve got to make the bulk of these Healthier Bang Bang Cauliflower Tacos with Avocado Salad: the bang bang cauliflower. You might be thinking, “why don’t I just use the classic shrimp or chicken?” While, yes, you easily could use one of these proteins (with a little less baking time, of course), I actually prefer the cauliflower in this recipe. You see, when coated in some greek yogurt, olive oil, cornstarch, and a flour of your choice, the cauliflower takes on a crisp that’s truly unmatched — almost mimicking a deep fried cauliflower. You could use any flour of your choice for this recipe. All purpose flour gives you the best crunch, in my opinion. But, given that they already have that cornstarch in the mix, almond flour would also work well. So go with what you love!

Super crispy, addictively creamy, and a touch bit spicy: there’s seriously nothing better than these Healthier Bang Bang Cauliflower Tacos with Avocado Salad!

While your cauliflower florets are crisping up in the oven, go ahead and get going on that bang bang sauce. While this sauce is traditionally prepared with mayonnaise, I like to go with some more greek yogurt in this recipe. This recipe uses a lot of greek yogurt — there’s no denying that. But, in my opinion, greek yogurt is truly one of the best ingredients to cook with… and that’s coming from someone who doesn’t even like yogurt. It provides the perfect creaminess and thickness to just about any sauce without being too heavy or flavorful. Needless to say, I’m obsessed.

that bang bang sauce…

With a base of that greek yogurt, the rest of this bang bang sauce is made up of pretty classic bang bang ingredients. With some sweet chili sauce but also some spicy chili paste, you get the best of both worlds with this one. If you want to reduce the spice, just use less spicy chili paste and up the sweet stuff… it will still be delicious! Next up, throw in some soy sauce, lime juice, and a sweetener of your choice. Really, this sauce is the best fusion of Asian and American flavors. It’s super creamy, and perfect to aggressively coat over your cauliflower. Oh, and, definitely don’t skimp on pouring that sauce all over your tacos… it’s the best!!

Next up, get working on that simple avocado salad. I like to think of this as a softer slaw mixed in with a cheater’s avocado crema. The cauliflower itself is quite crispy, so there’s no need for a crunchy slaw thrown into the mix. Rather, I go with some mashed avocado, more greek yogurt, some garlic powder, salt, and sesame seeds (for a little crunch — but really just some more Asian flair!). Mix it all up with some shredded iceberg lettuce and you have the perfect creamy salad to serve as the base of your tacos. 

Super crispy, addictively creamy, and a touch bit spicy: there’s seriously nothing better than these Healthier Bang Bang Cauliflower Tacos with Avocado Salad!

time to assemble!!

Now, it’s time to assemble. This Healthier Bang Bang Cauliflower Tacos with Avocado Salad recipe is almost too easy!! I like to use flour tortillas for this recipe (these are my favorite), as I think the soft texture plays well with the crunchy cauliflower. To give them a good char, I place each tortilla over an open flame for 15-30 seconds on each side, flipping with a pair of tongs. Then, I layer in some of that creamy avocado salad and tons of the crispy cauliflower (coated aggressively with the bang bang sauce!!). Boom, you’ve got yourself a delicious meal.

how to serve them up…

I love this Healthier Bang Bang Cauliflower Tacos with Avocado Salad for an easy weeknight dinner. Serve them as is, or maybe with a simple Asian salad like my Marinated Asian Cucumber Scallion Salad. There’s just some nights of the week that you have no patience for a complicated meal, and there’s others that you are simply tired of your classic chicken, meat, or seafood. This recipe is the perfect vegetarian meal that’s still extremely filling, and pleases meat eaters and vegetarians alike. I mean, who doesn’t love a bang bang sauce? Better yet? You can easily prepare this meal ahead of time. Simply whip up your sauce, salad, and cauliflower ahead of time, then reheat and toss everything together when it’s time to eat. Couldn’t be easier, if you ask me!

I hope you love this Healthier Bang Bang Cauliflower Tacos with Avocado Salad as much as I do! Let me know what you think in the comments below:))

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Healthier Bang Bang Cauliflower Tacos with Avocado Salad

Recipe by Annie PatrickCourse: Main Course, Lunch, Dinner, HandheldCuisine: Asian, AmericanDifficulty: Easy
Servings

10

small tacos
Prep time

15

minutes
Cooking time

30

minutes
Total time

45

minutes

Super crispy, addictively creamy, and a touch bit spicy: there’s seriously nothing better than these Healthier Bang Bang Cauliflower Tacos with Avocado Salad!

Ingredients

  • bang bang cauliflower:

  • 1 large head cauliflower, cut into florets

  • 2 tbsp olive oil

  • 2 tbsp cornstarch (or arrowroot starch)

  • 2 tbsp flour of choice*

  • ¼ + ½ cup plain greek yogurt

  • ½ cup sweet chili sauce

  • 1-2 tbsp chili paste or sriracha

  • 1 tbsp soy sauce

  • 1 lime, juiced

  • 1-2 tsp sugar or maple syrup

  • avocado salad:

  • ¼ cup plain greek yogurt

  • 1 avocado, very well mashed

  • 2 tbsp olive oil

  • 1 lime, juiced

  • 2 tsp garlic powder

  • ½ tsp salt

  • 1 tbsp sesame seeds, toasted*

  • 4 cups shredded iceberg lettuce*

  • assembly:

  • 10-12 small flour tortillas, charred*

  • 4 scallions, thinly sliced

Instructions

  • Preheat the oven to 425 degrees. Line a large baking sheet with parchment paper.
  • Toss the cauliflower florets with the olive oil, cornstarch, flour, and ¼ cup of the greek yogurt. Spread out on the baking sheet, and transfer to the oven. Roast for 30-35 minutes.
  • Meanwhile, in the bottom of a large bowl, whisk another ½ cup greek yogurt, sweet chili sauce, chili paste, soy sauce, lime juice, and sugar or maple syrup. Once the cauliflower is cooked through and crisp, toss it in with the sauce.
  • In a separate medium bowl, mashed the avocado with the final ¼ cup of greek yogurt, the olive oil, lime juice, garlic powder, salt, and sesame seeds. Mix in the shredded iceberg and toss until combined.
  • To assemble your tacos, spoon some of the avocado salad into each charred tortilla. Top with some of the bang bang cauliflower, including lots of the sauce!! Top with scallions and enjoy!

Notes

  • I like to use pre-shredded iceberg lettuce for the best texture. But, you could also use romaine lettuce, and shred either variety by yourself.
  • I like to use flour tortillas for this recipe, as I think the soft texture plays well with the crunchy cauliflower. To give them a good char, I place each tortilla over an open flame for 15-30 seconds on each side, flipping with a pair of tongs. 
  • You could use any flour of your choice for this recipe. All purpose flour gives you the best crunch, in my opinion. But, given that they already have that cornstarch in the mix, almond flour would also work well.
  • A delicious substitution for sesame seeds is Everything Bagel seasoning. If you use this, though, do not add any salt.
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