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–+ servings
Vegan Cauliflower Tacos cu conopida

Cauliflower Tacos

You cannot miss this wonderful culinary experience: Cauliflower Tacos! This cauliflower taco recipe brings an innovative and healthy approach to traditional tacos, with a perfect combination of flavors, textures and freshness.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Choose Serving Size 12 tacos

Ingredients 

For homemade taco tortillas:

  • 270 g white corn flour masa harina
  • 300 ml water

For the crispy cauliflower:

  • 1 medium cauliflower divided into florets
  • 2 eggs beaten
  • 150 g white all-pirpose flour
  • 1 teaspoon chili powder
  • 1 teaspoon cumin powder
  • ½ teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • oil for frying

Guacamole:

  • 2 avocados ripe
  • 2 garlic cloves crushed
  • 2 tablespoons lime juice
  • ½ chopped red pepper

For cabbage salad:

  • ¼ small red cabbage
  • ½ small white cabbage
  • 2 tablespoons fresh coriander chopped
  • 4 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • 1 spoon of honey

Instructions

For the homemade taco tortillas:

  • In a bowl, add water and masa harina and mix with a fork, until you get a soft dough that is easy to shape.
  • Divide the dough into 12 equal parts.
  • To shape the tortillas, you can use a tortilla press or use two sheets of baking paper.
  • Put the dough for one tortilla in the middle, between two sheets of baking paper.
  • With the help of a rolling pin, stretch the dough into an even circle.
  • Repeat this process with all 12 pieces of dough obtained.
  • Fry the tortillas on a pan, over medium heat. One minute on each side.
  • Transfer the cooked tortillas to a plate and cover with a wet towel, to help maintain their elasticity.

For the Guacamole:

  • In a bowl, mash the avocado with a fork.
  • Add the rest of the ingredients and mix.

For the cabbage salad:

  • In a bowl, add all the ingredients and mix with your hands, squeezing the cabbage so that it becomes smoother and absorbs the juices.

For the cauliflower:

  • In a bowl, mix the eggs with a tablespoon of water.
  • In another bowl, mix flour, chili, cumin, garlic, salt and pepper.
  • Heat the oil for frying to 160 C.
  • Dip the cauliflower pieces, one by one, in the egg and then in the flour.
  • Fry the cauliflower for around 7-8 minutes, 5-6 pieces at a time.
  • When it's ready, put the fried cauliflower on a paper towel to absorb the excess oil.
  • Assemble tacos with guacamole, cooked cauliflower and coleslaw.
  • Sprinkle with lime juice and coriander leaves.