crispy cauliflower tacos
Spiced, crispy, roasted cauliflower pieces on a warm tortillas served with an avocado crema, corn salsa pickled red onions. The perfect dish for your next taco Tuesday or Meatless Monday!
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!
Nutrition
Serving: 2tacosCalories: 587kcalCarbohydrates: 79gProtein: 21gFat: 25gSaturated Fat: 3gSodium: 535mgPotassium: 1347mgFiber: 15gSugar: 14gVitamin A: 2222IUVitamin C: 125mgCalcium: 273mgIron: 6mg
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