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Vegan Chilli Lime Cauliflower Tacos

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Say hello to summer with these Vegan Chilli Lime Cauliflower Tacos. Crispy, spicy, cauliflower is irresistible when paired with sweet grilled pineapple, crunchy cabbage, fresh cilantro, topped with a zippy cream wrapped in a warm grilled tortilla.

Ingredients

Scale

For the Cauliflower:

  • 1 head of cauliflower
  • 1 cup all- purpose flour
  • 3 tsp chilli powder
  • 2 tsp garlic
  • 1 tsp paprika
  • ½ tsp cumin
  • 1/8 tsp cayenne (optional) or to taste
  • Juice of ½ lime
  • 1/2 tsp sea salt
  • ½ tsp ground pepper
  • 1 cup unsweetened plant milk
  • 3 tbsp water (more if needed)
  • 1 ¼ cup panko breadcrumbs

For the Tacos:

  • Shredded purple cabbage
  • 4–6 slices pineapple (option to grill)
  • Fresh cilantro, chopped 
  • 6 Flour tortillas (option to grill)

For the Chilli Lime Cream:

  • 1 cup vegan sour cream 
  • 1 tbsp fresh lime juice
  • 1 tsp lime zest
  • ½ small red chilli, seeded and finely diced (or to taste)
  • Salt and pepper

Instructions

1.     Heat oven to 350 F. Line a baking tray with parchment paper.

2.     In a large bowl, combine the flour, chili powder, garlic, paprika, cumin and cayenne (if using) and salt and pepper.  Add plant milk, lime juice and water. Batter should be smooth similar to a pancake batter.

3.     Cut the cauliflower into bite-sized florets. Add panko to a shallow bowl. Dip florets into batter then roll in panko. Place on lined baking sheet. Take care not to overcrowd or they will not brown. Bake for 25-30min or until golden brown.

4.     Meanwhile, grill pineapple and wraps make the chili lime cream sauce. Heat stovetop grill or BBQ to medium high heat. Grill the tortillas for 2 mins each side.  Remove from heat and set aside. Add sliced pineapple and grill for 3 mins each side or until grill marks form.  Remove from heat.  Once it is cool enough to handle slice pineapple into thin strips.

5.     Combine all ingredients for the cream sauce in bowl and whisk together until combined.  Taste and adjust seasoning and add more chillis if needed.

6.     Build your tacos, placing 3-4 pieces of cauliflower inside a tortilla. Top with grilled pineapple strips, shredded purple cabbage, chopped cilantro and chilli lime cream sauce.

7.  Store leftover cauliflower in a sealed container and refrigerate for up to 5 days.  

 

 

Find it online: https://susancooksvegan.com/vegan_chilli_lime_cauliflower_tacos/