Crunchy Cauliflower Tacos
🌮 Transform taco night with these crunchy cauliflower tacos! Perfectly crispy, deep-fried cauliflower meets fresh pico de gallo and zesty crema for the ultimate plant-based Baja-style experience.
I’m Your Mommy Now
Your Greek mommy that is. 😍 Step into my kitchen to learn how to make yummy Greek food. 🍽️💃
Ingredients
- 1 head of medium sized cauliflower cut into florets, similar to chicken drum sticks
For the Batter:
For the dredge:
- 1/2 cup crushed Triscuit Crackers any flavour works, but I used Avocado, Cilantro, Lime
- 1/2 cup bread crumbs
- 1 cup all purpose flour
- 1 tsp salt
- 1 tsp pepper
- 1 tbsp. paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cumin powder
- 1 tsp nutritional yeast
For the toppings:
- pickled cabbage
- pico de gallo
- cilantro cashew cream
- fresh cilantro
- crunchy cauliflower bites
Instructions
- Prepare your cauliflower by cutting into florets and placing into a large bowl or large plate.
- Heat oil in a deep-fryer to 365 degrees F (180 degrees C).
- In a small bowl, prepare your egg replacement by following instructions on packet and light seasoning.
- In a large shallow bowl prepare your dredge by adding all your ingredients and stirring till well combined.
- First, using one hand only, coat your cauliflower in the "egg mixture" then dip into the dredge. Place into the frying rack and repeat till just the base is covered.
- Fry for 3 minutes or so or until golden brown. Transfer to a plate and drain on paper towel.
- Assemble taco by adding your slaw, pico, cashew cream, cauliflower and fresh cilantro!
Notes
The best way to serve these is by having all individual sides on the table and putting them together yourself!
The cauliflower bites are best enjoyed fresh but last up to 3-4 days in a tight sealed container in the fridge.
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