The cauliflower goes from “blah” to “yum!” In these crunchy cauliflower tacos! Panko coated cauliflower is towering until golden, then chipotle cream was searched to make this taco recipe easy to eat essential for weekends and Tuesday.
Are you looking for more plants based taco recipes? You will also love these crushed tofu tacos, spicy potatoes and jackfruit tacos!
From time to time I love a simple side of roast cauliflower but When you feel like an explosion of flavors and a lot of crunchy, I will make these crunchy cauliflower tacos with chipotle cream. It is a simple taco recipe that makes cauliflower in the star of the show. Even the most elegant dining rooms love them!
The cauliflower flowers are quickly seasoning and sinking into a simple breadcrumbs, then roast until ultra crunchy and golden brown. It is incorporated into the tortillas with refreshing accessories, while a generous ray of my vegan chipotle sauce at the top takes them to the next level. Trust in me, these simple tacos don’t have to miss.
Why will you love these vegan cauliflower tacos
- Transforming the boring cauliflower into addictive delicious! A well -experienced and crunchy pako bread coating is the secret to roast cauliflower for these addictively delicious tacos.
- A simple Tuesday dinner – From the shovel and the twisting of cauliflower to mounting a few simple accessories of taco, this recipe tacos of cauliflower is fast and easy.
- Endless ways of enjoying crunchy cauliflower – Like my recipe for roast cauliflower garlic, baked cauliflower for tacos is delicious with all kinds of meals (not just tacos!).
How to make crunchy cauliflower tacos
Find the complete printable recipe with measures below on the recipe card.
Beat water, flour and seasonings together in a large bowl. Add the cauliflower to the bowl with the whisk and throw it to coat each flower. Then add -Pako’s bread and throw it again to cook.
Transfer the cauliflower to a baking sheet, sprinkle the covers with oil and bake -until golden and crunchy.
While waiting, make a batch of my chipotle sauce.
Serve the roast cauliflower tacos in tortillas with a jet of chipotle sauce, crushed red cabbage, avocado slices and lime wedges. Serve and enjoy!
Taco ideas
My chipotle homemade sauce is one of my favorite sauces to search these roast cauliflower tacos because spicy creaminess complements the crisis so well. It’s not your only option, though. Also try any of these toppings:
Frequently asked questions
If you are ready for an epic Taco Tuesday or five Mayo, secure -to serve these tacos with even more vegan taco recipes. I like them more with my classic vegan tacos and these crushed tofu tacos.
If you are planning to serve the tacos as a main course for dinner, start the meal with black beans or queso vegan with fries for bathing, then put them on the tacos and serve them with a side of rice and beans. This cake vegan three leches would be perfect for dessert!
Crunchy roast cauliflower is also delicious outside the tacos. Use it as a topping on burrito bowls, taco salads and grain bowls; Bend it in burritos or vegetable wraps; Or enjoy -as a refreshment with the chipotle sauce on the side to immerse it.
Yes, roast cauliflower can be kept in the fridge up to 4 days before serving -tacos. The breadcrumbs will be softened over time, but the cauliflower will still taste good. Before serving, reheat the cauliflower in a toaster oven or a fryer of air to return to the pleasant and crunchy coating.
Yes, the air by frying the brealed cauliflower should work the same as the oven, although I have not tried it. You just have to ensure that you fry the flowers in two or three lots to help them cook and shouts evenly.
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Preheat the oven to 425 degrees F. Line a large oven leaf with parchment paper. Spray generously with oil.
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Wash and cut cauliflower into chopped pieces.
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In a large bowl, add -water, flour, garlic, onion powder, smoked paprika and salt. Beat until well combined.
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Add the cauliflower to the bowl of the bowl with a mixture of flour water and throw it to combine and cook the cauliflower. Add the pako bread and pull it.
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Put the pieces of grilled cauliflower.
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Sprinkle the cauliflower with oil (this helps them to be crisp) and cook for 20 minutes. Pull the pieces and cook for another 20 minutes, until golden and crunchy.
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While cauliflower pieces are cooked, prepare a batch of chipotle sauce.
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Serve in tortillas with chipotle sauce, crushed red cabbage, avocado slices and lime wedges, if you like.
- For gluten, use gluten -free quality. On breadcrumbs or use gluten -free breadcrumbs.
Service: 1of 6 servings (only cauliflower) ; Calories: 170kcal ; Carbohydrates: 33g ; Protein: 7g ; Fat: 2g ; Saturated fat: 0.4g ; Polyinsaturated fat: 1g ; Monoinsaturated fat: 0.3g ; Sodium: 567mg ; Potassium: 385mg ; Fiber: 4g ; Sugar: 3g ; Vitamin A: 328IU ; Vitamin C: 46mg ; Calcium: 69mg ; Parró: 2mg
#Crunchy #cauliflower #tacos #chipotle #cream
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