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VEGAN CAULIFLOWER TACOS

★★★★★ 5611 Ratings : VEGAN CAULIFLOWER TACOS #Instantpot #Bangbang #Shrimp #Pasta #vegan #Vegetables #Vegetablessoup #Easydinner #Healthydinner #Dessert #Choco #Keto #Cookies #Cherry #World #foodoftheworld #pasta #pastarecipes #dinner #dinnerideas #dinnerrecipes #Healthyrecipe #Pastarecipe #Pizzarecipe


Ever since I’ve tried cauliflower wings for the first time, I can’t get enough of them. Neither can my hubby! He’s actually even more obsessed with them than I am. So when I suggested to make vegan cauliflower tacos, he was totally in. And they turned out so delicious!

HOW TO MAKE CAULIFLOWER TACOS

I basically used my recipe for the cauliflower wings that I posted last summer. I usually add a bit of sriracha to the BBQ sauce to make it spicier. But of course that totally depends on your personal preferences. When I first made cauliflower wings, I only coated them with a mixture of flour and spices for the first round in the oven.

For the second round, I then added BBQ sauce. However, after a couple of times I started to also roll the cauliflower wings in panko bread crumbs before baking them for the first round. This made them so much crispier. So I highly recommend using panko bread crumbs for the coating.

Ingredients
For the cauliflower wings:

  • 1 small head of cauliflower
  • 3/4 cup all-purpose flour
  • 3/4 cup unsweetened almond or soy milk
  • 1/4 cup water
  • 3/4 cup panko bread crumbs
  • 2 teaspoons garlic powder
  • 2 teaspoons paprika powder
  • 1 cup BBQ-sauce
  • sriracha sauce (optional)
  • salt
  • pepper


For the tacos:

  • 1 small romaine lettuce, chopped
  • 1/4 small red cabbage, cut into stripes
  • 1 avocado, cut into stripes
  • juice from one lime
  • sriracha sauce
  • green onions, cut into rings
  • fresh cilantro
  • 6 medium corn or flour tortillas

For the vegan yogurt garlic sauce:

  • 1 cup unsweetened plant-based coconut or soy yogurt
  • 1-2 cloves of garlic, minced
  • salt
  • pepper


Instructions

  1. Heat the oven to 350 °F.
  2. In a large bowl, combine the flour, the plant-based milk, the water, the garlic power, the paprika powder, the salt, and the black pepper.
  3. Cut the cauliflower into bite-sized florets. Dip the florets into the batter, so they're completely coated. Roll them in the panko breadcrumbs (omit this step for a gluten-free version and use chickpea flour instead of all-purpose flour). Line a baking sheet with parchment paper and lay the cauliflower florets on the baking sheet. Don't put them on top of each other. Bake for 25 minutes.
  4. see more instruction here : veganheaven.org

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