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Snack

Vegan Cauliflower Tacos

  • cooktimeCooking time30 min
  • preptimePrep time25 min
  • servingsServingsPortions 4
Snack
Entrée
meat free Monday
vegan comfort food
recipe image Cauliflower Tacos
FOR THE CAULIFLOWER:
  • 1 tbsp Violife creamy original
  • 1 cauliflower in florets
  • 1/2 cup panko breadcrumbs
  • 1/2 cup cornmeal
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1/4 tsp turmeric
  • salt and pepper
  • 1 tablespoon olive oil
  • 1 tablespoon maple syrup
FOR THE SAUCE:
  • 150 gram Violife creamy original
  • 3 tbsp sriracha sauce
FOR THE CABBAGE:
  • 2 cups red cabbage shredded
  • juice of 2 limes
  • 1/2 tsp cumin
FOR THE TACOS:
  • 100 gram Violife tex-mex Style shredded
  • 100 gram Violife mozzarella Style Shreds
  • 8 corn tortillas
  • fresh coriander to garnish
  • lime wedges
  1. In a small bowl, mix panko, cornmeal, cumin, paprika, garlic powder, turmeric, and salt.
  2. In a separate bowl mix olive oil, Violife Creamy Original and maple syrup.
  3. Dip the cauliflower florets into the olive oil mixture and then dip into the panko mixture. Place on a lined baking tray and repeat with the remaining cauliflower.
  4. Bake for 30 minutes in a preheated oven at 356°F (180°C)
  5. In a bowl mix cabbage, lime juice and cumin and set aside.
  6. Meanwhile, warm the tortillas in a frying pan on both sides.
  7. For the sauce, mix Violife Creamy Original and sriracha sauce with a whisk and add a spoonful to each tortilla. Top with cabbage, cauliflower, Violife Tex Mex Style Shredded and Violife Mozzarella Style Shreds.
  8. Garnish with coriander and lime wedges.