Need some weeknight meal inspiration (especially on a Tuesday) – why not go with a classic- taco Tuesday?!
If there is a vegan Mexican recipe out there, then I have probably tried it! Mexican food is such a favourite staple for me! A recent recipe creation was my vegan ancho chile mole enchiladas which were absolutely delicious, but I needed something a bit more fresh for the springtime!
Don’t get me wrong, I love the go-to jack-fruit carnitas taco but I wanted to try a new type of filling, which lead me to crispy cauliflower! This recipe is inspired by A Couple Cook’s crispy cauliflower recipe. However, instead of a cornmeal/panko breading I decided to mix it up with ground almonds and spices.
All components of this recipe are super simple and with the aid of a food processor, the fix-ins can be blended up super easily in advance. The crispy cauliflower is also very easy – just requiring chopping, dipping and baking.
crispy cauliflower tacos
Equipment
- high-speed blender or food processor
Ingredients
Crispy Baked Cauliflower
- 800 grams cauliflower cut into bite size pieces
- 100 grams ground almond
- 5 grams cilantro roughly chopped
- 5 grams chilli powder
- 5 grams smoked paprika
- 5 grams tumeric
- 237 ml non dairy milk
- 70 grams flour
- Salt & pepper to taste
Corn Picco De Galo
- 25 grams red onion diced
- 250 grams tomatoes diced
- 75 grams frozen or canned corn
- 5 grams cilantro minced
- 15 ml time juice
- 5 grams garlic minced
- 15 grams jalapeno
- salt and pepper to taste
Avocado Crema
- 150 grams avocado
- 5 grams garlic
- 10 ml lime juice
- 60 grams non dairy unsweetened yoghurt
- 60 ml water
- salt and pepper to taste
For Serving
- 8 tortillas of choice
- 100 grams pickled onions
Instructions
Crispy Baked Cauliflower
- Preheat oven to 200ºC (350ºF) and prepare a baking tray with parchment paper.
- Mix the ground almonds and spices in a medium-sized bowl.
- In another bowl, mix together non-dairy milk, flour and lime juice to make a batter.
- Coat cauliflower florets in batter, a few at a time, then toss in the almond meal spice mix.
- Bake for 25-30 minutes or until golden brown and crisp.
- While your crispy cauliflower is baking, prepare the picco de gallo and avocado crema and picked onions if you haven’t already done so.
PIcco de Gallo
- In a medium bowl, mix allingredients together.
Avocado Crema
- Mix all ingredients in a food processor or blender until smooth.
- Assemble using the tortillas and all of the toppings and enjoy!
