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Crunchy Hawaiian Cauliflower Tacos

Crunchy Hawaiian Cauliflower Tacos | Enjoy vegetarian tacos loaded with texture and flavor! The cauliflower bites are coated in Kikkoman® Panko Bread Crumbs for crunch and they make an excellent appetizer on their own with the pineapple salsa as a homemade dipping sauce! For a weeknight dinner, though, toss the breaded cauliflower florets in pineapple-teriyaki sauce, then serve them in tortilla shells topped with pineapple salsa. The Hawaiian flavors hint at summer all year long.


Yield: Serves 2-3
Prep Time: 15 minutes
Cook Time: 27 minutes
Total Time: 42 minutes

For Pineapple-Teriyaki Sauce
¼ cup Kikkoman® Teriyaki Marinade & Sauce
¾ cup pineapple juice
1 tablespoon brown sugar
2 teaspoons all-purpose flour

For Cauliflower
1 large egg
⅓ cup unsweetened coconut milk
¼ cup all-purpose flour
½ teaspoon ginger powder
¼ teaspoon garlic powder
⅛ teaspoon cayenne pepper
½ teaspoon sea salt
1 cup Kikkoman® Panko Bread Crumbs
4 cups cauliflower florets, broken into bite-sized pieces
6 tortillas

For Pineapple Salsa
1 cup finely chopped pineapple
2 tablespoons finely chopped red onion
1 tablespoon lime juice
2 tablespoons chopped cilantro
1 teaspoon minced jalapeño
¼ teaspoon sea salt


  1. Combine teriyaki sauce, pineapple juice and brown sugar in a saucepan over medium-low heat. Once simmering, gradually whisk in flour. Reduce heat to low and continue to simmer 5-7 minutes, until sauce reduces slightly and coats the back of a spoon. Transfer to a small bowl to thicken while preparing other steps.
  2. Heat oven to 425˚F and grease a large baking sheet with cooking oil spray. Whisk together egg, coconut milk, flour, ginger, garlic, cayenne pepper and sea salt in a shallow bowl until smooth. In a separate bowl add panko bread crumbs. Holding cauliflower by the stem, dunk the florets into the batter then coat in panko. Place on baking pan. Bake cauliflower for 20 minutes, turning after 10 minutes for even browning.
  3. While cauliflower bakes, stir together ingredients for pineapple salsa.
  4. Remove cauliflower from oven and transfer to a large bowl. Drizzle half of pineapple-teriyaki sauce over florets and toss to coat.
  5. Place a few cauliflower florets in each tortilla and top with pineapple salsa and an additional drizzle of sauce if desired. Enjoy warm.


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