Tacos aren't just for Tuesdays. They seem to be a staple in our house. Lentil tacos, black bean tacos, jackfruit tacos, and of course Cauliflower Tacos! I paired this dish with an Austrian Gruner Veltliner. This dry, light-bodied wine had notes lime and green bell pepper. A perfect compliment to the lime flavors in this dish.
Crispy Cauliflower Tacos (adapted from Blissful Basil)
-1 small head of cauliflower cut into bite-size florets
-1 cup gluten-free rolled oats
-2 tablespoons chopped fresh cilantro
-2 teaspoons chili powder
-1 teaspoon smoked paprika
-1/2 teaspoon cumin
-1/4 teaspoon garlic powder
-1/4 teaspoon ground turmeric
- 1/8 teaspoon cayenne pepper
-1 teaspoon fine grain sea salt
-1 1/4 cup plain, unsweetened ripple pea milk
-3/4 cup brown rice flour
-1 tablespoon fresh lime juice
For the Avocado Cream
-1/4 cup cilantro leaves
-2 tablespoons fresh lime juice
-1/4 teaspoon fine grain sea salt
-12 small soft corn tortillas
-Pickled Beets and Cabbage (pre-made)
Preheat convection oven to 375. Pulse the oats in a food processor into a coarse meal (but not a fine flour). Place pulsed oats into a small mixing bowl. Mix in chopped cilantro, chili powder, paprika, cumin, garlic powder, turmeric, cayenne pepper, salt, and pepper. In a separate bowl add the milk, brown rice flour, and lime juice. Whisk until frothy. .In a large mixing bowl add the chopped cauliflower, and pour over the milk mixture. Stir until well coated. Pour out any remaining milk that didn’t mix into the cauliflower so it's not too soggy. Then add the oat mixture and stir until well coated. Place cauliflower on a baking sheet and bake for about 25 minutes.
While it bakes make the avocado cream. Place the avocado, cilantro leaves, lime juice, and salt into a food processor and pulse on high until well blended. Heat tortillas over a large skillet sprayed with olive oil. Flip and heat through until slightly crispy.
Plate tortillas and spread avocado cream, add cauliflower and top with cilantro, and pickled beets and cabbage.