Vegan cauliflower tacos
Vegan crispy cauliflower tacos made with spiced battered cauliflower, and refreshing salsa.
Ingredients
- 1 cauliflower head divided into florets
For the batter:
- 1 cup all-purpose flour
- 1 teaspoon ground turmeric
- 1 tablespoon taco seasoning
- 1 flax egg 2 tbsp ground flax + 6 tbsp water
- ½ cup panko breadcrumbs
For frying:
- 2 tablespoons vegetable oil
For the salsa:
- 1 tomato diced
- 1 onion diced
- 1 clove garlic minced
- 1 jalapeno minced
- ½ lime juiced
To assemble the tacos:
- 8 tortillas 8 inch, charred
- ¼ cup red cabbage shredded into thin slices
- ½ lime (juice) or lemon juice
Instructions
To make the batter:
- Mix all of the dry ingredients, then mix in a flax egg. To make a flax egg, mix 2 tbsp of ground flaxseed with 6 tbsp of water and let it stand for 5 minutes.
To fry or bake the battered cauliflower:
- Start by washing the cauliflower and diving the florets into bite-size florets. Dip each floret in the batter, followed by the panko bread crumbs. Either bake in the oven for 15-20 minutes or until golden and crispy (make sure that you drizzle with battered cauliflower with a bit of olive oil for it to crisp). Or fry in vegetable oil until the cauliflower is golden and crispy. I recommend frying as you'll get perfectly crispy cauliflower, but baking is a healthier option.
To make the salsa:
- Dice and chop all of the ingredients for the salsa, and mix them together in a small bowl.
To assemble the tacos:
- Serve the cauliflower on charred tortillas, a bed of shredded red cabbage, tomato salsa and a squeeze of lime or lemon juice.
Nutrition
Calories: 214kcal | Carbohydrates: 34g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Sodium: 520mg | Potassium: 365mg | Fiber: 3g | Sugar: 3g | Vitamin A: 270IU | Vitamin C: 42.6mg | Calcium: 61mg | Iron: 2.4mg
Find it online: https://littlesunnykitchen.com/vegan-cauliflower-tacos/