Updated: May 1
Tacos my all-time favourite choice. The best thing about tacos is that you can have them with so many different fillings, and you make a huge batch and share it among friends. Have a couple of jugs of sangria and let the good times roll.
I thought I would share this fun and tasty recipe with you all because it should be shared with friends.
I tried popcorn “chickin” tacos at a restaurant and thought I would recreate it with cauliflower, and I am really happy with the results.
You will need:
Cauliflower florets 1 cup flour (I used rice which is GF) 1 tbsp arrowroot flour 1/2 cup nut milk of your choice head of cauliflower chopped into small florets 2 tsp ground cumin 1 tsp cayenne powder 2 tsp sweet paprika 2 tsp onion powder 2 tbsp nutritional yeast 1 tsp garlic powder 1 tsp salt 1 tsp pepper
Taco filling half head red cabbage shredded guacamole to serve 2 jalapenos sliced Sriracha Mayo- use your fave vegan mayo and a bottle of Huy Fong Sriracha Hot Chilli Sauce (it’s amazing)
How to Make:
Preheat the oven to 200°C and line a baking tray with biodegradable baking paper.
In a small bowl, add the flour, arrowroot, spices, nutritional yeast, salt & pepper; make a small well in the middle of the flour mixture and add the nut milk; stir till well combined. Add the florets to the mixture and mix till they are completely covered with the batter.
Place the battered florets onto the baking tray. spread them out evenly; Put in the oven and bake for 30 minutes and turn halfway.
While the florets are in the oven, prepare for the filling. the tortillas will need to be heated up
If you are making it for a large group, you can make it a tapas-style and put the ingredients in bowls, or you can serve up already made taco