Asian Crispy Cauliflower Tacos

Name: Asian Crispy Cauliflower Tacos
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 serving
Ingredients: ⅔ cup rice flour or other gluten free flour; ¾ teaspoon garlic powder; ¼ teaspoon salt; ⅔ cup cold water; 1 head of cauliflower; ⅓ cup gluten-free soy sauce; ⅔ cup gluten-free sweet chili sauce; 1 teaspoon rice vinegar; ¼ cup Sliced scallions; 8 small white corn tortillas; 1 tablespoon rice vinegar; ½ tablespoon neutral-flavored oil like safflower or peanut; ½ teaspoon gluten-free soy sauce; ½ teaspoon sesame oil; ½ teaspoon honey (or agave); 2 cups coleslaw mix; ¼ cup cilantro leaves

User Reviews

5.0

9 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings
4
Calories
347 kcal
Course
Main Course
Cuisine
Asian

Asian Crispy Cauliflower Tacos

Kaitlin Farley

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Crispy cauliflower is tossed with a sticky, sweet soy glaze and topped with a colorful, crunchy slaw in these delicious gluten-free tacos.

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Ingredients

Servings

Tacos:

⅔ cup rice flour or other gluten free flour
¾ teaspoon garlic powder
¼ teaspoon salt
⅔ cup cold water
1 head of cauliflower cut into florets
⅓ cup gluten-free soy sauce
⅔ cup gluten-free sweet chili sauce
1 teaspoon rice vinegar
¼ cup Sliced scallions
8 small white corn tortillas gluten free

Slaw:

1 tablespoon rice vinegar
½ tablespoon neutral-flavored oil like safflower or peanut
½ teaspoon gluten-free soy sauce
½ teaspoon sesame oil
½ teaspoon honey (or agave)
2 cups coleslaw mix shredded cabbage and carrots
¼ cup cilantro leaves

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Instructions

Preheat oven to 450°F. Spray a sheet pan with cooking spray.
Whisk the flour, garlic powder, salt, and water together in a large bowl. Toss the cauliflower florets in the batter until coated. Transfer the cauliflower to the prepared sheet pan, letting any excess batter drip off. Spread the cauliflower out in a single layer and bake in the oven 18-20 minutes until lightly browned. Flip them over halfway through.
Meanwhile, heat the soy sauce, sweet chili sauce and rice vinegar in a large skillet. Simmer a few minutes until slightly thickened. Add the baked cauliflower to the sauce and toss to combine. Stir in the scallions.
To make the slaw, whisk the rice vinegar, safflower oil, soy sauce, sesame oil, and honey together in a medium bow. Add the coleslaw mix and cilantro and toss to combine.
To assemble the tacos, heat the tortillas and top them with a pile of crispy cauliflower and a handful of slaw. Devour!

Nutrition Information

Show Details

Calories 347kcal (17%) Carbohydrates 70g (23%) Protein 8g (16%) Fat 4g (6%) Sodium 1682mg (70%) Potassium 314mg (9%) Fiber 5g (20%) Sugar 22g (44%) Vitamin A 165IU (3%) Vitamin C 27.1mg (30%) Calcium 73mg (7%) Iron 1.6mg (9%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 347 kcal

% Daily Value*

Calories	347kcal	17%
Carbohydrates	70g	23%
Protein	8g	16%
Fat	4g	6%
Sodium	1682mg	70%
Potassium	314mg	7%
Fiber	5g	20%
Sugar	22g	44%
Vitamin A	165IU	3%
Vitamin C	27.1mg	30%
Calcium	73mg	7%
Iron	1.6mg	9%