Crispy Cauliflower Tacos
Take Taco Tuesday to the next level with these vegan Crispy Cauliflower Tacos! These meatless tacos are sure to make a vegetable lover out of just about anyone! They’re gluten-free and oil-free.
Ingredients
- ¾ cup unsweetened almond milk or your favorite non-dairy milk
- ¾ cup chickpea flour
- 1 ¼ cup cornmeal
- 3 tablespoons taco seasoning
- 2 tablespoon nutritional yeast flakes
- 1 medium-sized head cauliflower stem and leaves removed
- 12 6-8 inch corn tortillas gluten-free if needed
- 3 cups purple cabbage shredded
- 1 avocado sliced
- Drizzle Chipotle Lime Dressing optional
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- To cut the cauliflower, slice it the way you would slice a loaf of bread, about ½ to ¾ inch thick. Break about any slices that seem too large.
- In a shallow bowl, mix together the chickpea flour and almond milk. Let the mixture sit for a few minutes to thicken slightly.
- In another shallow bowl, mix together the cornmeal, nutritional yeast, taco seasoning, salt, and pepper.
- Dip each cauliflower piece in the chickpea flour mixture, then dredge them through the cornmeal mixture.
- Place the cauliflower on the baking sheet. Cook for 25-30 minutes or until the cauliflower pieces are crispy and golden brown, flipping them after about 15 minutes.
- Remove the cauliflower from the oven.
- To make the tacos, place a few pieces of cauliflower in a tortilla with a little shredded cabbage or lettuce and a few slices of avocado. Top with a drizzle of Chipotle Lime Dressing or hot sauce, if using.