Crispy Cauliflower Tacos with Garlic-Lime Slaw and Smashed Avocado
Crispy Cauliflower Tacos with Garlic-Lime Slaw and Smashed Avocado serves: 4 (2 tacos per person)
Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 45 minutes
Ingredients:
- 3/4 cup (69 g) chickpea flour
- 2 Tbsp brown rice flour
- 3/4 tsp salt, divided
- 1/2 tsp baking powder
- 1/4 tsp chipotle powder
- 1/4 tsp ground cumin
- 1/8 tsp black pepper
- 3/4 cup (180 ml) water
- 1 Tbsp olive oil
- 1 tsp apple cider vinegar
- 1 large head cauliflower, cut into bite-sized florets (about 6–6 1/2 cups [642 g - 696 g])
- 4 cups (280 g) shredded red cabbage (about 1/2 medium head)
- 1/4 cup (60 g) vegan mayonnaise
- 2 garlic cloves, minced
- Zest of 1 fresh lime
- 2 Tbsp lime juice (about 2 fresh limes)
- 1/4 cup (4 g) chopped fresh cilantro
- 2 Hass avocados
- 8 corn tortillas, warmed or toasted over a gas burner flame
- 1/4 cup (30 g) raw, shelled pumpkin seeds
- Hot sauce (optional)
Instructions:
- Read through recipe and put all ingredients in your work area before starting your prep.
- Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, place chickpea flour, brown rice flour, 1/2 tsp salt, baking powder, chipotle powder, cumin and black pepper. Whisk to combine and break up any clumps. Add water, oil and vinegar, stirring until completely combined and mostly smooth.
- Add cauliflower florets to the chickpea batter and toss until all pieces of cauliflower are evenly coated. Transfer cauliflower florets to the prepared baking sheet, spreading out evenly so that pieces aren’t touching.
- Bake for 23–25 min, or until cauliflower is crisp-tender and slightly golden.
- While cauliflower is baking, prepare slaw. In a large bowl, place red cabbage, vegan mayonnaise, garlic, remaining 1/4 tsp salt, lime zest, lime juice and cilantro. Stir gently to combine.
- Pit and peel avocados. Place in a small bowl. Smash avocados with a fork or potato masher until you reach the consistency of a chunky guacamole. Add a pinch of salt and stir to combine.
- To prepare tacos, spread about 1–1 1/2 Tbsp avocado on the bottom of each tortilla. Top with slaw and several pieces of crisp cauliflower. Garnish with a sprinkling of pumpkin seeds and a drizzle of hot sauce (if using). Enjoy immediately.
Notes:
Storage tip: Store cauliflower, slaw and smashed avocado separately in airtight containers in the refrigerator. Slaw will keep for up to 2–3 days, cauliflower will keep for up to 5 days and avocado will keep for up to 2–3 days. Assemble when ready to serve.
Reheating tip: On a baking sheet, reheat cauliflower in the oven at 350°F (180°C) for 10 min.
Make it soy-free: Use soy-free vegan mayonnaise.
Simplify this recipe: Use pre-cut cauliflower florets and pre-shredded cabbage.
Make it nightshade-free: Omit hot sauce. Omit chipotle powder and replace with additional 1/4 tsp ground cumin.
Nutrition Information Per Serving:
488 calories, 24.7 g total fat, 3.5 g saturated fat, 7 g polyunsaturated fat, 11.8 g monounsaturated fat, 0 mg cholesterol, 789 mg sodium, 1168 mg potassium, 58.2 g total carbohydrates, 16.5 g fiber, 10.3 g sugar, 16.4 g protein, 17% calcium, 24% iron
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