Crunchy Cauliflower Tacos
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0.0
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Unrated
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Prep Time
30 mins
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Cook Time
30 mins
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Servings
6 -8
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Course
Main Course
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Cuisine
Vegan
Crunchy Cauliflower Tacos
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🌮 Transform taco night with these crunchy cauliflower tacos! Perfectly crispy, deep-fried cauliflower meets fresh pico de gallo and zesty crema for the ultimate plant-based Baja-style experience.
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Ingredients
- 1 head of medium sized cauliflower cut into florets, similar to chicken drum sticks
For the Batter:
- 2 servings of egg replacement of choice
- season lightly
For the dredge:
- 1/2 cup crushed Triscuit Crackers any flavour works, but I used Avocado, Cilantro, Lime
- 1/2 cup bread crumbs
- 1 cup all purpose flour
- 1 tsp salt
- 1 tsp pepper
- 1 tbsp. paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cumin powder
- 1 tsp nutritional yeast
For the toppings:
- pickled cabbage
- Pico de Gallo
- Cilantro Cashew Cream
- fresh cilantro
- crunchy cauliflower bites
Instructions
- Prepare your cauliflower by cutting into florets and placing into a large bowl or large plate.Â
- Heat oil in a deep-fryer to 365 degrees F (180 degrees C).
- In a small bowl, prepare your egg replacement by following instructions on packet and light seasoning.
- In a large shallow bowl prepare your dredge by adding all your ingredients and stirring till well combined.Â
- First, using one hand only, coat your cauliflower in the "egg mixture" then dip into the dredge. Place into the frying rack and repeat till just the base is covered.
- Fry for 3 minutes or so or until golden brown. Transfer to a plate and drain on paper towel.
- Assemble taco by adding your slaw, pico, cashew cream, cauliflower and fresh cilantro!Â
Notes
- The best way to serve these is by having all individual sides on the table and putting them together yourself!
- The cauliflower bites are best enjoyed fresh but last up to 3-4 days in a tight sealed container in the fridge.
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