1 medium head cauliflower, chopped
1/2 cup bread crumbs
1/2 cup corn flower
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon garlic powder
1/4 teaspoon tumeric
1/2 teaspoon salt
1 tablespoon oil
1 tablespoon peanut butter
1 tablespoon maple syrup
2 tablespoons soy sauce
1/2 tablespoon hot sauce (optional)
1 can refried beans
1/2 teaspoon cumin
2 cups red cabbage, shredded
2 limes, one for the cabbage, one for serving
3 tablespoons vegan mayo or vegan garlic aioli
8 mini corn tortillas
Fresh cilantro to garnish
First, make the breaded cauliflower
Preheat oven to 180°
Chop the cauliflower into large florets. Place them in a large bowl.
In a small bowl, mix together the bread crumbs, corn flour, cumin, smoked paprika, garlic powder, turmeric, and salt.
In a small saucepan over medium heat, whisk together the coconut oil, peanut butter, maple syrup, soy sauce, and hot sauce until fully combined and slightly darkened, 1 to 2 minutes. Pour the sauce onto the cauliflower and stir several times until the cauliflower is well coated.
Pour about 1/3 of the dry mixture into the bowl with the cauliflower and mix. Repeat twice to stir in the remaining dry mixture to coat all of the cauliflower. Then remove the breaded cauliflower from the bowl with your hands and place it onto a parchment lined baking sheet. About 1/2 of the crumbs will remain in the bowl; you can discard these.
Bake the cauliflower for 30 minutes total, flipping the cauliflower with a spatula at the 15 minute mark.
Prepping the tacos:
– Mix with 2 tablespoons lime juice and a pinch or two of salt in thinly sliced cabbage.
– Warm the tortillas.
– To serve, place refried beans in a tortilla, top with cabbage, breaded cauliflower, vegan mayo or vegan garlic aioli, and cilantro.
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