Crunchy Cauliflower Tacos
Ingredients
The cauliflower
-
1
head
medium sized cauliflower, cut into florets
The batter
-
2
servings
egg replacement of choice, seasoned lightly
The dredge
-
½
cup
crushed Triscuit Crackers
-
½
cup
bread crumbs
-
1
cup
all purpose flour
-
1
tsp
salt
-
1
tsp
pepper
-
1
tbsp
paprika
-
1
tsp
garlic powder
-
1
tsp
onion powder
-
1
tsp
cumin powder
-
1
tsp
nutritional yeast
The toppings
-
to taste
pickled cabbage
-
to taste
pico de gallo
-
to taste
cilantro cashew cream
-
to taste
fresh cilantro
-
to taste
crunchy cauliflower bites
Instructions
- Cut the cauliflower into florets and place them in a large bowl.
- Heat oil in a deep fryer to 365°F (180°C).
- Prepare the egg replacement according to the package instructions and season lightly.
- In a large shallow bowl, combine all dredge ingredients and mix well.
- Using one hand, coat the cauliflower in the egg mixture, then dip into the dredge.
- Place the coated cauliflower on a frying rack and repeat until all pieces are coated.
- Fry the cauliflower for about 3 minutes or until golden brown.
- Transfer the fried cauliflower to a plate lined with paper towels to drain excess oil.
- Assemble the tacos by adding slaw, pico de gallo, cashew cream, cauliflower, and fresh cilantro.
Nutrition Facts (estimated)
Servings
6-8
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
8g
Sodium
400mg
Cholesterol
0mg
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