Cauliflower Vegan Tacos
These vegan plant-based tacos made with SWEET CHI are an easy-to-make twist on a typically not-so-vegan dish. Beans, cabbage, breaded cauliflower and a spritz of lime make for nutritious vegan tacos for either lunch or dinner. The extra cauliflower can also be used as a tasty appetizer. To reheat your extra cauliflower, reheat them at 350 degrees Fahrenheit for 10 minutes, or until golden brown.
- Crispy cauliflower (ingredients below)
- 15 oz vegetarian refried beans or black beans (whichever you prefer)
- 2 cups cabbage mix, shredded
- 2 limes
- 3 tbsp of SWEET CHI soup
- 8 corn or tortillas
Crispy Cauliflower Ingredients
- 1 medium head cauliflower
- ½ cup Panko breadcrumbs (gluten free)
- 1 tsp paprika
- ¼ tsp turmeric
- ½ tsp garlic powder
- ½ tsp salt
- ½ tsp pepper
- 1 tbsp coconut oil
- 1 tbsp peanut butter
- 1 tbsp maple syrup
- ½ tbsp hot sauce
- Preheat oven to 400 degrees Fahrenheit
- Chop the cauliflower into large florets and place in a large bowl
- In a small bowl, mix panko breadcrumbs, paprika, garlic powder, turmeric, salt and pepper
- In a small saucepan over medium heat, mix coconut oil, peanut butter, maple syrup and hot sauce 1-2 minutes, or until fully combined and slightly darkened. Pour the sauce onto the cauliflower and stir until well coated.
- Pour 1/3 of the dry mixture into the bowl with the cauliflower and mix. Repeat twice to mix in the remaining mixture. Make sure all the cauliflower is coated.
- Place the breaded cauliflower onto the baking sheet.
- Bake the cauliflower for 30 minutes total, flipping them with a spatula at the 15-minute mark.
- Use a pinch or two of kosher salt for the refried beans
- Thinly slice the cabbage, mix it with 2 tablespoons of lime juice and a pinch of salt.
- Warm the tortillas on a pan on medium heat for a few seconds on each side. Can also char them.
- To serve, place the beans in a tortilla, top with cabbage, breaded cauliflower, and drizzle sweet chi soup. Serve with lime wedges and spritz before serving.