Mouth-Watering Crispy Cauliflower Tacos Recipe

These cauliflower tacos are a delicious weeknight meal! The crispy cauliflower bites are nestled into a soft corn tortilla and topped off with finger-lickin-good lime crema.

By Jon Doe

These crispy cauliflower bites get nestled into taco shells with cabbage for crunch, onions and cilantro for flavor, and then they get smothered with a homemade lime crema.

Ingredients Small cauliflower florets Rice bran Potato starch Chili powder Salt Dairy milk

Let's make this Crispy Cauliflower Tacos

Step 1

Preheat the oven to 425 degrees and line a baking tray with a silicone mat or parchment paper. Add the nondairy milk into a bowl and set aside. Whisk together the rice bran, potato starch, chili powder, and salt in another bowl.

Step 2

One at a time, dunk the cauliflower florets into the nondairy milk and immediately transfer into the dry mixture. Toss to coat the cauliflower floret. Shake off any excess breading and place on the prepared baking sheet. Repeat with the remaining cauliflower.

Step 3

Spray the cauliflower with coconut oil baking spray and bake for 45 to 50 minutes or until crispy. Transfer to a wire rack to prevent them from getting soggy.

Step 4

Drain and rinse the cashews. In a blender, combine the cashews with the remaining crema ingredients. Blend until the mixture is very smooth.

Step 5

To assemble the tacos, top the tortillas with finely shredded cabbage.

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