For a twist on your Taco Tuesday, enjoy some crispy and delicious cauliflower tacos. Cauliflower is breaded and baked and makes a wonderful taco filling topped with a creamy Mexican slaw, mango salsa, pico de gallo, guacamole and a chipotle crema sauce. Serve alongside black beans and Mexican rice. Easily adjusted to provide both vegan and gluten free options.
Ingredients:
3 cups cauliflower florets- cut in bite size pieces (approximately one head of cauliflower)
1 cup flour (use a gluten free flour, like garbanzo bean flour to keep gf)
1 cup panko breadcrumbs (use gf breadcrumbs if desired)
Spices: 3 t cumin, 2 t chili powder, 2 t paprika, 1 t oregano, 2 t salt, 1 t black pepper
Small corn, or flour tortillas
Toppings: Mexican coleslaw, mango salsa, pico de gallo, guacamole, chipotle crema sauce, cotija cheese (or a vegan cheese)
Directions:
In a medium bowl, mix flour with approx 1 cup water to create a batter mixture, thin enough to spread over cauliflower florets, but thick enough to stick
In a second bowl, combine breadcrumbs with spices
Toss florets in the flour batter to coat and then transfer to coat with breadcrumbs
Lay battered florets on baking sheets, in a single layer
Bake at 400 degrees for 30 minutes, until crispy
Warm tortillas on the stove to make them pliable, use a little olive oil if needed
Use the florets as the taco base in the center of the tortilla and add desired topping, fold and enjoy
For the Vegan Chipotle Crema:
Ingredients:
1/2 cup vegan, or sour cream if not vegan
1/4 cup almond milk (omit if used sour cream)
Juice of 1 lime
1-3 t chopped chipotle pepper in adobo sauce, depending on your spice tolerance
1/2 t cumin, 1/2 t salt
Mix together and chill. Add extra liquid to get desired consistency to drizzle over tacos
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