Vegan Crispy Cauliflower Tacos are a mouthwatering sensation, featuring golden-brown, oven-baked cauliflower florets that offer a satisfying crunch in every bite. The tacos are assembled with a medley of fresh toppings, creating a harmonious balance of textures and flavors, from the crispy cauliflower to the vibrant salsa and creamy avocado. This cruelty-free taco variation not only elevates plant-based dining with its savory appeal but also highlights the creativity in crafting delicious and satisfying alternatives.
Ingredients:
- 1 medium head of cauliflower, cut into small florets
- 2 tbsp corn starch
Sauce:
- 1/3 cup vegan mayo
- 1 tbsp sriracha *
- Juice of 1 lime
- 2 tbsp maple syrup
- 1 tbsp coconut sugar
- 2 tbsp coconut aminos or light soy sauce
- 1 tsp each of paprika, garlic and onion powder
Optional:
- Sesame seeds
- Chopped cilantro
Instructions:
- Preheat oven to 425 F/ 220 C.
- Add ingredients for the sauce to a large bowl, and whisk until smooth.
- Cut cauliflower into small florets, then wash and dry them thoroughly.
- Dust florets with cornstarch, and add them to the sauce. Use a spoon or spatula to make sure everything is evenly coated.
- Spread cauliflower bites on a lined baking sheet, and bake them for 35-40 minutes.
- After every 15 minutes, give them a stir, and coat with any sauce that may have spread or run off.
- Since they’re not dipped in batter they won’t crisp up like cauliflower wings but should be a little charred, and deliciously caramelized when done.
- Top with sesame seeds and cilantro.
Note:
- Add more or less sriracha to your preference! Double the sauce to have extra for drizzling or dipping.
