Crispy Cauliflower Tacos with Sriracha Lime Sauce

Cauliflower has never been one of my favorite foods, however, when you add some crispiness and season it right, it can turn out so delicious. This recipe is gluten and dairy free, and can easily be made vegan! The cauliflower is lightly breaded with a slightly spicy seasoning and served with a creamy sriracha lime sauce. I chose to use mixed shredded cabbage, avocados, cilantro, and tomatoes as toppings, but you can easily customize it by choosing your favorite taco toppings.

Cauliflower is a great substitute for meat in many dishes. From cauliflower buffalo wings to crispy cauliflower tacos, when roasted properly, it becomes very tasty with a great texture. Cauliflower also provides many health benefits including high levels of fiber and vitamin B. It can also improve bone health, strengthen the cardiovascular system and prevent certain forms of cancer. Overall, Cauliflower can be a very tasty and healthy option!

Ingredients:

Tacos:

• 1 medium head of cauliflower

• 1 large egg (if vegan, substitute a store bought vegan egg, oil, or flaxseeds)

• 1/2 cup almond milk or other plant based milk of choice

• 1/2 cup GF flour (I used Pillsbury GF flour blend for this recipe)

• 1/2 cup cornstarch

• 4 tbsp olive oil, divided

• 1 1/2 tsp chili powder

• 1/2 tsp chipotle chili

• 1 tsp ground cumin

• 1/2 tsp garlic powder

• 1/2 tsp salt

• 6 to 8 corn or other GF small tortillas of choice

Sriracha Lime Sauce:

• 1/3 cup raw cashews, soaked overnight or in hot water for at least 15 minutes and drained

• 1/4 cup unsweetened almond milk or other plant based milk of choice

• juice of 1 small lime

• 1 tbsp sriracha (use less if you do not want it very spicy)

• 1/2 tsp garlic powder

• 1/2 tsp salt

*Optional toppings:

• 1 avocado, thinly sliced

• 1 cup shredded cabbage

• 1/4 cup chopped cilantro

• 1/4 cup chopped Roma tomato

• refried or black beans

• shredded lettuce

• onions

• salsa or guacamole

Directions:

1. Preheat the oven to 425 degrees F. Prepare a large baking sheet by lightly greasing it with oil.

2. Break down the cauliflower head into small bite sized pieces. Rinse and pat dry the pieces with a paper towel.

3. In a small wide bowl, whisked together the egg and 1/2 cup almond milk. In a second small wide bowl, mix together the GF flour and cornstarch.

4. Dip each piece of cauliflower into the egg and almond milk mixture and allow the excess liquid to drain off. Then dip each piece into the GF flour and cornstarch mixture until it is fully coated.

5. Place the coated pieces of cauliflower on the baking sheet in an even layer. It is okay if there is some excess GF flour/cornstarch on the pan. Then drizzle 2 tbsp of olive oil evenly over all of the cauliflower pieces. This will help the cauliflower start to crisp up in the oven.

6. Place the cauliflower in the oven at 425 degrees F for about 25 minutes. In the meantime, mix the chili powder, chipotle chili, cumin, garlic powder, and salt together in a small bowl.

7. During this time, you can also prepare the sauce by placing the soaked cashews, unsweetened almond milk, lime juice, sriracha, garlic powder, and salt into a high speed blender or food processor. Blend the contents until a creamy sauce forms and transfer into a small serving bowl.

8. After 25 minutes, remove the cauliflower from the oven. Drizzle the cauliflower with the remaining 2 tbsp of olive oil and evenly sprinkle them with the chili powder seasoning mixture. Using a spatula, toss the cauliflower in the oil and seasoning until all of the pieces are fully coated.

9. Make sure all of the pieces are in an even layer on the pan and return to the oven for another 7 to 10 minutes, or until the cauliflower is tender and crispy. Remove from the oven and allow to cool slightly.

10. When beginning to assemble the tacos, you can roast your tortillas over and open flame or simply place it in the oven or microwave to them warm up.

11. Spread some of the sriracha lime sauce on the bottom of the tortilla, followed by 5 to 7 pieces of cauliflower depending on their size. Top with some avocado, shredded cabbage, cilantro, tomatoes, or any other toppings that you would like.

12. Top with more sriracha lime sauce and enjoy! The ingredients can save in separate containers in the refrigerator for 2 to 3 days.