Air Fryer Cauliflower Tacos with Yoghurt Slaw

Tacos for the nights I cannot face proper cooking

These air fryer cauliflower tacos are my answer to that very specific weekday mood where I want something fun, but I also want it to be easy. Cauliflower gets crisp edges in the air fryer, the spices smell like you’ve tried and the yoghurt slaw takes about as long as it does to find a clean spoon.

They sit neatly in my weeknight healthy recipes when energy is low collection, because they deliver flavour fast and keep the washing up to a polite minimum.

Cauliflower actually shines when it gets proper heat

Boiled cauliflower is nobody’s favourite memory. High heat is where it gets good, browned bits, sweet nuttiness, that slightly smoky edge. The air fryer is brilliant for this because it gives you roasting vibes without heating the whole kitchen.

If you like the same spice direction but want a meat option, sheet pan chicken fajita bowls with lime rice hits a similar note with even less assembly.

Yoghurt slaw is my quick sauce trick

Slaw sounds like effort, but this one is just shredded cabbage, yoghurt and lime. It cools the spices, adds crunch and stops the tacos feeling dry. I’ve learned that the creamy element is what makes people come back for seconds, even when the filling is just veg.

For another quick dinner that balances crisp and saucy, ginger tofu soba stir-fry with crunchy veg is a solid weeknight move.

A flexible dinner you can build from what’s in the fridge

Tacos are forgiving. No coriander, fine. No limes, use lemon. Want beans, add beans. This is why I love them when I’m tired, because they do not demand perfection, they just want you to get something tasty into a tortilla.

If you’re also thinking about meals that do the heavy lifting while you do literally anything else, slow cooker lentil sweet potato dhal for weeknights is the calmer option, and for lunch prep, no-cook tuna and cannellini salad jars keep things simple.

Ingredients (serves 4)

Spiced cauliflower

• 1 large cauliflower (about 900 g whole), cut into small florets (about 650 g florets)
• 2 tbsp olive oil
• 2 tsp smoked paprika
• 2 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp garlic granules
• ½ tsp fine salt
• Black pepper
• 1 lime, zested and cut into wedges

Yoghurt slaw

• 250 g white cabbage, finely shredded
• 1 large carrot, grated (about 120 g)
• 200 g Greek yoghurt (0 to 5 percent)
• 1 tbsp lime juice
• 1 tsp honey (optional)
• ¼ tsp fine salt
• Black pepper

To serve

• 8 small corn or wheat tortillas
• 1 x 400 g tin black beans, drained and rinsed (optional, about 240 g drained)
• 20 g fresh coriander, chopped (optional)
• Hot sauce (optional)

Ingredient notes

Cut cauliflower florets small and fairly even. Large chunks can stay a bit raw in the middle while the edges brown, which is annoying when you’re hungry. Small florets cook quickly and give you more browned surface area, which is where the flavour lives.

Greek yoghurt gives the slaw a thick, creamy base. If yours is very thick, loosen with a teaspoon of water. If you want dairy-free, coconut yoghurt works, but choose an unsweetened one and add lime generously to keep it bright.

Equipment

An air fryer is the star here, any basket style will do. The main thing is not overfilling it. If the cauliflower is piled up, it will steam and go soft. Cook in two batches if needed, it’s still quicker than roasting in the oven.

You’ll also want a large bowl for tossing spices through cauliflower and another bowl for slaw. A decent knife helps, cauliflower can be stubborn, and nobody needs a blunt-knife argument midweek.

Instructions

Step 1: Season the cauliflower

In a large bowl, toss cauliflower florets with olive oil, smoked paprika, cumin, ground coriander, garlic granules, salt and black pepper until well coated.

Step 2: Air fry until crisp and browned

Heat the air fryer to 200°C for 3 minutes.

Air fry the cauliflower for 12 to 15 minutes, shaking the basket every 5 minutes, until browned at the edges and tender. If your basket is full, cook in two batches.

Step 3: Mix the yoghurt slaw

While the cauliflower cooks, add cabbage and carrot to a bowl. Stir in yoghurt, lime juice, honey if using, salt and black pepper. Taste and adjust, more lime if it needs lift, more salt if it tastes flat.

Step 4: Warm tortillas and build tacos

Warm tortillas in a dry frying pan for 20 seconds per side, or microwave under a damp tea towel for 30 seconds.

Pile cauliflower into tortillas, top with yoghurt slaw, add black beans if using, then finish with lime zest, coriander and hot sauce.

Technique Notes

The trick for crisp air fryer cauliflower is space. Air fryers cook with moving hot air, so the air needs room to circulate. I’d rather do two batches and get proper browned edges than try to cram it all in and end up with cauliflower that tastes like compromise.

Seasoning sticks better if the cauliflower is dry. If you’ve washed it, pat it with a tea towel before adding oil and spices. That little step helps the spices toast rather than slide off and burn at the bottom of the basket.

Serving Suggestions

These tacos are great as-is, but I love putting everything on the table and letting people build their own. It makes dinner feel a bit more relaxed, and it also stops me from doing all the assembly while everyone else mysteriously finds reasons to hover.

If you want to bulk them out, add sliced avocado, warm black beans or a side of rice. A handful of crushed tortilla chips on top is also very satisfying, it’s crunch on crunch and it makes the whole thing feel a bit cheeky.

Wine and Beer Pairings

For wine, a dry rosé is a brilliant match, it’s fresh enough for lime and yoghurt and still has enough body for smoky paprika. A crisp Sauvignon Blanc also works well, the acidity cuts through the creamy slaw and keeps the spices feeling bright.

For beer, a light lager is the easiest win, it refreshes between bites and does not fight the yoghurt. If you want something with a bit more hop character, choose a pale ale with citrus notes, it lifts the lime and coriander and pairs nicely with cumin.

Frequently asked questions

Tips for Success: air fryer cauliflower tacos

For air fryer cauliflower tacos that taste roasted rather than steamed, keep the cauliflower in a single layer and cook in batches if necessary. I know it feels like extra steps, but it is still quick, and the difference in texture is huge.

Taste the slaw before serving and adjust with lime. Yoghurt can vary in tang, cabbage can vary in sweetness. A little extra lime juice and a pinch of salt makes the whole plate feel sharper and more satisfying, especially on tired taste buds.

Variations

Turn it into a higher-protein dinner by adding warm black beans, chickpeas or leftover cooked chicken. Beans are the easiest, just warm them with a splash of water and a pinch of salt, then spoon into tacos under the cauliflower.

Change the spice direction by swapping cumin for curry powder or adding a teaspoon of chipotle paste for smoky heat. You can also add a pinch of cinnamon to the spice mix, it sounds odd but it works, it deepens the paprika and makes the cauliflower taste richer.

Storage and Reheating: air fryer cauliflower tacos

Store cooked cauliflower in an airtight container in the fridge for up to 3 days. Store yoghurt slaw separately for up to 2 days, it will soften as it sits, which is normal.

Reheat cauliflower in the air fryer at 200°C for 4 to 5 minutes until hot and crisp again, or use the oven. Avoid microwaving if you want crispness. Assemble tacos fresh, adding slaw and toppings after reheating.

Nutrition Information

Cauliflower and cabbage provide fibre and a wide range of micronutrients, while yoghurt adds protein and calcium for satiety and bone health. Using the air fryer keeps the texture crisp with less oil than deep frying, which helps keep the meal lighter while still satisfying.

For a dairy-free version, use unsweetened coconut yoghurt or a tahini and lime drizzle. For gluten-free, choose corn tortillas. To reduce sodium, cut the added salt slightly and use extra lime zest, lime juice and herbs for flavour, hot sauce can be salty so choose one you like and use it sparingly.

Air Fryer Cauliflower Tacos with Yoghurt Slaw

Kitchen Team @ Spooning and Forking

These air fryer cauliflower tacos deliver crisp, roasted flavour without the oven. Toss florets with smoky spices, air fry until browned, then pile into warm tortillas with a quick yoghurt slaw and lime. Add beans or avocado for extra heft, and reheat cauliflower for leftovers.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine Mexican

Servings 4 Servings

Calories 495 kcal

Ingredients

  

1x2x3x

Spiced cauliflower

• 1 cauliflower large, about 900 g whole, cut into small florets (about 650 g florets)
• 2 tbsp olive oil
• 2 tsp smoked paprika
• 2 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp garlic granules
• ½ tsp fine sea salt
• Black pepper
• 1 lime zested and cut into wedges

Yoghurt slaw

• 250 g white cabbage finely shredded
• 1 carrot large, grated (about 120 g)
• 200 g Greek yoghurt 0 to 5 percent
• 1 tbsp lime juice
• 1 tsp honey optional
• ¼ tsp fine salt
• Black pepper

To serve

• 8 small corn or wheat tortillas
• 400 g black beans 400 g tin, drained and rinsed (optional, about 240 g drained)
• 20 g fresh coriander chopped (optional)
• Hot sauce optional

Instructions

 

Season the cauliflower

• In a large bowl, toss cauliflower florets with olive oil, smoked paprika, cumin, ground coriander, garlic granules, salt and black pepper until well coated.

Air fry until crisp and browned

• Heat the air fryer to 200°C for 3 minutes.
• Air fry the cauliflower for 12 to 15 minutes, shaking the basket every 5 minutes, until browned at the edges and tender. If your basket is full, cook in two batches.

Mix the yoghurt slaw

• While the cauliflower cooks, add cabbage and carrot to a bowl. Stir in yoghurt, lime juice, honey if using, salt and black pepper. Taste and adjust, more lime if it needs lift, more salt if it tastes flat.

Warm tortillas and build tacos

• Warm tortillas in a dry frying pan for 20 seconds per side, or microwave under a damp tea towel for 30 seconds.
• Pile cauliflower into tortillas, top with yoghurt slaw, add black beans if using, then finish with lime zest, coriander and hot sauce.

Notes

Cut cauliflower florets small and fairly even. Large chunks can stay a bit raw in the middle while the edges brown, which is annoying when you’re hungry. Small florets cook quickly and give you more browned surface area, which is where the flavour lives.

Greek yoghurt gives the slaw a thick, creamy base. If yours is very thick, loosen with a teaspoon of water. If you want dairy-free, coconut yoghurt works, but choose an unsweetened one and add lime generously to keep it bright.

Nutrition

Calories: 495kcalCarbohydrates: 73gProtein: 23gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 3mgSodium: 970mgPotassium: 1115mgFiber: 17gSugar: 12gVitamin A: 3497IUCalcium: 260mgIron: 6mg

Keyword air fryer, cauliflower tacos, smoky spice, taco night, yoghurt slaw

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