Crispy Cauliflower Tacos
Ingredients
The tacos
-
2
medium
diced potatoes
-
½
head
cauliflower
-
4
cups
shredded cabbage
-
2
cups
unsweetened cashew milk
-
1
tablespoon
apple cider vinegar
-
1½
cups
almond flour
-
¾
cup
almond flour
-
½
cup
cornmeal
-
½
cup
ground unsalted raw pepitas
-
2
teaspoons
cumin
-
1
teaspoon
chili powder
-
1
teaspoon
garlic powder
-
½
teaspoon
sea salt
-
8
pieces
corn tortillas
The sauce
-
to taste
Tangy Dill Crema
-
to taste
hot sauce (optional)
Instructions
- Preheat the oven to 400°F (205°C).
- Cut the cauliflower into thick strips.
- Mix the cashew milk, apple cider vinegar, and 1½ cups of almond flour in a bowl to create a batter.
- In another bowl, combine the remaining almond flour, cornmeal, pepitas, cumin, chili powder, garlic powder, and salt.
- Dip the diced potatoes and cauliflower slices in the milk mixture, then coat them in the dry mixture.
- Place the coated vegetables on parchment-lined cookie sheets.
- Bake for 45-50 minutes until golden brown.
- Prepare the Tangy Dill Crema while the vegetables are baking.
- Serve the baked vegetables on corn tortillas topped with shredded cabbage and drizzled with Tangy Dill Crema.
Nutrition Facts (estimated)
Servings
8
Calories
236
Total fat
10g
Total carbohydrates
30g
Total protein
8g
Sodium
240mg
Cholesterol
0mg
You might also like