Cauliflower tacos - BBQ flavored
These vegan cauliflower tacos pack crispy baked florets in a savory, taco-spiced batter into corn shells, topped with creamy avocado sauce and a crunchy two-cabbage slaw. Ready in about 40 minutes for a fun plant-based Mexican dinner.
Ingredients
- 10 corn taco shells
- 1 cauliflower head broken into florets
For the dough:
- 1 cup coconut milk
- 4 Tbsp flour
- 2 tsp flax meal or 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
- parsley chopped
Instructions
- Preheat the oven to 200°C (400°F).
- Line a baking tray with parchment paper.
- Mix all the batter ingredients in a bowl until well combined.
- Dip each cauliflower floret into the batter, then place it on the prepared baking tray.
- Repeat with the remaining florets.
- Bake for about 25 minutes, flipping halfway through. Let cool and set aside.
- Meanwhile, combine all the slaw ingredients in a bowl, toss and lightly massage by hand, then set aside.
- To assemble the tacos, spoon some slaw into each taco shell, add the baked florets, pickled onion and more slaw, then drizzle with avocado sauce and finish with chopped parsley and a splash of lime if needed.
- Enjoy!
Notes
Store the components separately and assemble just before serving. Re-crisp the baked cauliflower in a hot oven for a few minutes to bring back the crunch.