• Tanya Carneiro

Crunchy Cauliflower Tacos with Pink Crema Sauce (Vegan Modifiable)


When I think of Mexican food, I envision taco shells, burrito wraps and tortilla chips waiting to be doused with various marinated meats, beans and a whole range of toppings ranging from the cool cremas all the way to fiery salsas and jalapeño rings


But sometimes when I want a meat-free meal that satisfies me as much as a meat based dish, I go to my trusty cauliflower tacos.

When I do a taco night with guests that are vegetarian or vegan – I bring these out as well because everyone deserves to have banging flavour for their dinner!


Did I mention it all comes together in about 30 minutes too?


What's so special about my cauli-tacos?

ROASTED STICKY CAULIFLOWER that is baked to perfection with its dark and alluring glaze - laced with coriander and lime right at the end. This is as addictive as gourmet-crack!


HERB BURST of spring onion , fresh coriander and lime adds a green kiss of refreshing flavours which cut through the richness of the cauliflower.


PINK CREMA SAUCE - this is my zesty lime, garlic & chilli sauce which ties the entire taco together. It adds richness but in a different way to the cauliflower. It is spicy customisable and vegan modifiable. Drizzle as much or as little as you desire on your tacos and enjoy!




Tacos are all about YOU - so add avocado, change the crema to a coriander lime one, add chopped tomato salsa , omit coriander ... just do whatever you like! 🍃


They are my favourite meatless tacos and I make them almost every taco night even for carnivorous tummies !


Roasted cauliflower straight out of the oven - flavour bomb.

Choosing the perfect Cauliflower:


The size of the cauliflower head doesn’t affect its quality. Any leaves that remain should be green and crisp. Small leaves growing between the florets are not a sign of poor quality; just pull them out before you cook the cauliflower. Some stores also sell packaged florets that have been trimmed off the head. These too should be free of bruises or spots.


The cauliflower should be clean and firm, with florets that are white or creamy-white.

The cauliflower should not be soft or have brown hues

The leaves should be green and crisp, not wilted.

Packaged florets precut should be free of bruises or spots


Store raw cauliflower, tightly wrapped, in the crisper section of the fridge for 3 to 5 days

 

Serves : 4 to 6

Ingredients:


Cauliflower Tacos:

1 Medium Head Cauliflower in Small Florets

1 Cup Panko Breadcrumbs

2 Teaspoon Cumin

2 Teaspoon Smoked Paprika

2 Teaspoon Garlic Powder

1/4 Teaspoon Turmeric

1 Teaspoon Salt

2 Tablespoon Olive Oil

2 Tablespoon Maple Syrup or Soft Brown Sugar

2 Tablespoons Soy Sauce

1/2 Tablespoon Hot Sauce / Sriracha Sauce

1/2 Lime

2 Tbs Fine Chopped Coriander and ¼ Cup Fine Sliced Spring Onion (Scallion)

6-8 Taco Shells


Optional toppings: Hard grated Cheese, Sour Cream, Avocado, Tomato Salsa, Cabbage etc.


Pink Sauce:

90g Greek Yoghurt

45g Double cream

2 tsp Garlic paste

1-2 tsp Hot sauce

1 Lime Cheek


Vegan Pink Sauce:

90g Vegan Yoghurt + 45g Vegan Mayo

2 tsp Garlic paste

1-2 tsp Hot sauce (Cholula, Frank's RedHot, Sriracha, Tabasco are good options)

1 Lime Cheek



Directions:


1.Preheat oven to 200 deg C fan forced (220 deg C no fan) and line a large baking tray with foil and baking paper


2.In a large bowl mix together panko breadcrumbs, cumin, smoked paprika, garlic powder, turmeric, salt until well combined. Set aside

3.Place the cauliflower in another large bowl and set aside whilst we make the sticky sauce.


4. In a small saucepan, add the following ingredients and turn heat on low-medium.

Olive oil, soy sauce, maple syrup (or brown sugar) hot Sauce (or sriracha sauce if you are using that).

Let this simmer with small bubbles for around 3 minutes until darkened.


5.Pour the sticky sauce onto the cauliflower florets and mix quickly to ensure as much surface area is covered with sauce.


6.Quickly pour the seasoned panko crumb mixture onto the cauliflower and toss with your hands to ensure it is all coated with the dry mix.


7.Place the cauliflower onto the baking tray in a flat layer and spread out each floret if you can. We want these crispy so if you mount them on top of each other they will steam and be soggy.


8.Bake for 20 minutes or until dark and tender soft when poked with a fork (the exterior will be crispy)


9.Whilst the cauliflower is roasting, make the pink sauce by combining all the ingredients under ‘Pink Sauce' (Vegan option avail) and setting aside in the fridge until serving time.


10.Remove the cauliflower from the oven and scatter over the chopped coriander followed by a squeeze of lime.


11.Place a generous amount of roasted cauliflower into the taco shell, followed by a drizzle of pink sauce and extra garnish of coriander. (You can add cheese, sour cream, avocado, tomato salsa too)


Vegans - Please use the Vegan Pink Sauce recipe and use Vegan friendly toppings.


 

I hope you try-out this taco dish & enjoy it just as much as my family & friends do!

Tag me on Instagram at Heavenly Morsel Cooking Classes so I can see your photos


Tanya.

 



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