Cauliflower tacos - BBQ flavored
Are you ready? I’m up with another Mexican dish for you! Here is how you can prepare Buffalo vegan cauliflower tacos with an incredible BBQ flavor that will make you fall in love!
Ingredients
- 10 corn tacos shells
- 1 cauliflower head broken into florets
For the dough:
- 1 cup coconut milk
- 4 Tbsp flour
- 2 tsp flax meal oe psyllium husks
- 1 Tbsp taco seasoning
- 1 Tbsp nutritional yeast
- ½ brown sugar
- 1 tsp soy sauce or tamari
- ½ tsp black pepper
For the guacamole dip:
- 2 avocados
- 2 tsp jalapeno chopped
- 2 Tbsp cilantro
- 1 Tbsp lime juice
- salt and pepper to taste
- 2 Tbsp water
For the slaw:
- ½ cup cabbage chopped
- ¼ cup red cabbage chopped
- 2 Tbsp dill chopped
- 1 tsp olive oil
- 1 tsp apple cider vinegar
- salt and pepper to taste
For the topping:
- 1 pickled red onion
- chopped parsley
Instructions
- Preheat the oven to 200 C.
- Cover a baking tray with some parchment paper.
- Mix all the dough ingredients in a bowl until well-combined.
- Dip every cauliflower floret into the dough mixture, then put in on the prepared baking tray.
- Repeat with all cauliflower florets.
- Bake for about 25 minutes, flipping them halfway. Let them cool and set aside.
- Meanwhile, combine all the slaw mixture ingredients in a bowl, mush by hand, and set aside.
- To assemble the tacos, add a teaspoon of slaw into a taco shell, add the baked florets, pickles, more slaw and sprinkle with some avocado sauce, chopped parsley and a splash of lime if needed.
- Enjoy!