These turned out really tasty! I made them last week for Taco Tuesday. They really don't have any heat to them and I will probably add some heat to the batter next time. I made the mayonnaise from Dr. McDougall's website for the mayo dressing. Obviously, add whatever favorite toppings you put on your taco's.
For the cauliflower:- 1/2 large head of cauliflower, cut into florets
- 1/4 cup plain flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon smoked paprika
- 1/4 cup plant-based, unsweet milk
For the tacos:
- soft tortillas (or hard if you prefer them)
- pickled red onion
- shredded lettuce or cabbage
- guacamole
- salsa
- mayonnaise dressing (1/4 cup mayo mixed with juice from 1/2 a lime)
Preheat oven to 375F. If you haven't made your pickled onions do this first. They need to sit a bit to get all flavorful. Mix all of the dry ingredients for the cauliflower in a large bowl.
Stir in milk and whisk to make a paste
Add all the cauliflower florets and toss well to coat them.
Line a baking pan with parchment paper. Add the cauliflower in a single layer.
Cook for 30-40 minutes until they are nice and crispy. While they are baking make your mayo dressing.
Once the cauliflower is crispy, carefully removed from the oven and get all of your ingredients together for the tacos. Let each person build their own with the condiments of their choice. We used salsa, guacamole, refried beans and a few chips.
Enjoy!!
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