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Vegan cauliflower tacos Recipe

Name: Vegan cauliflower tacos
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8
Ingredients: 1 cauliflower head (divided into florets); 1 cup all-purpose flour; 1 teaspoon ground turmeric; 1 tablespoon taco seasoning; 1 flax egg (2 tbsp ground flax + 6 tbsp water); ½ cup panko breadcrumbs; 2 tablespoons vegetable oil; 1 tomato (diced); 1 onion (diced); 1 clove garlic (minced); 1 jalapeno (minced); ½ lime (juiced); 8 tortillas (8 inch, charred); ¼ cup red cabbage (shredded into thin slices); ½ lime (juice) (or lemon juice)

Little Sunny Kitchen

Vegan crispy cauliflower tacos made with spiced battered cauliflower, and refreshing salsa.

Ingredients

1 cauliflower head (divided into florets)

1 cup all-purpose flour

1 teaspoon ground turmeric

1 tablespoon taco seasoning

1 flax egg (2 tbsp ground flax + 6 tbsp water)

½ cup panko breadcrumbs

2 tablespoons vegetable oil

1 tomato (diced)

1 onion (diced)

1 clove garlic (minced)

1 jalapeno (minced)

½ lime (juiced)

8 tortillas (8 inch, charred)

¼ cup red cabbage (shredded into thin slices)

½ lime (juice) (or lemon juice)

Method

Mix all of the dry ingredients, then mix in a flax egg. To make a flax egg, mix 2 tbsp of ground flaxseed with 6 tbsp of water and let it stand for 5 minutes.

Start by washing the cauliflower and diving the florets into bite-size florets. Dip each floret in the batter, followed by the panko bread crumbs. Either bake in the oven for 15-20 minutes or until golden and crispy (make sure that you drizzle with battered cauliflower with a bit of olive oil for it to crisp). Or fry in vegetable oil until the cauliflower is golden and crispy. I recommend frying as you'll get perfectly crispy cauliflower, but baking is a healthier option.

Dice and chop all of the ingredients for the salsa, and mix them together in a small bowl.

Serve the cauliflower on charred tortillas, a bed of shredded red cabbage, tomato salsa and a squeeze of lime or lemon juice.

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