Jul 30

Crispy Cauliflower Tacos with Slaw & Avocado Cream

Crispy Cauliflower Tacos with Slaw and Avocado Cream

Crunchy.

Tangy.

Crispy.

Creamy.

Citrusy.

Vibrant.

Delicious.

These tacos are speaking my food love language, and I just can’t quit them.

Crispy Cauliflower Tacos with Slaw and Avocado Cream

Tacos are, without even the slightest twinge of doubt, on my list of favorite summer foods. I love their simplicity and the vast array of tasty toppings that get nestled within bites of warm tortilla. Add a spritz of fresh lime juice and… oh. em. gee. I’m done. Death by taco bliss.

Since becoming vegetarian (almost four years ago to the date) and then vegan, my go-to tacos have always been grilled portobellos sliced up and topped with pico de gallo, cilantro, guacamole, and a splash of fresh lime juice. They’re easy to throw together and are almost fool-proof, although I once neglected a portobello I was roasting in the oven and it caught on fire. Hence, I say almost fool proof.

While that portobello taco combination is good, the one thing that drives me crazy is how soggy the corn tortillas get from the portobellos and the total absence of crunch within each bite. This is the reason that my go-to portobello recipe has never been shared on the blog; no one wants a soggy, fall-apart taco… except me when no one’s watching. Shh. Don’t tell.

I’ve been wanting to create a vegan + gluten-free recipe for crispy tacos for quite some time, and that time ended up being this past Monday. There were actually five other posts waiting in line before this one, but I made the executive decision to hand this recipe a cut-in-blog-post-line ticket, because I’m that excited about these heavenly little handhelds.

Bite-size cauliflower florets are coated in an almond milk and brown rice flour batter, tossed in a mixture of coarsely ground oats + spices, and baked in the oven until they’re golden, crunchy, and packed with flavor. While the outside of the cauliflower crisps up, the inside becomes tender and moist <– note: this word makes me slightly uncomfortable but there’s really no better way to describe the texture. Then, the cauliflower bites are nestled in warm corn tortillas, topped with a tangy purple cabbage slaw, and drizzled with avocado cream. The final touch is a splash of fresh lime juice, and then it’s time to bite, savor, and repeat.

These tacos are the perfect balance of crunchy, tender, and juicy, and they are packed to their corn-tortilla confines with flavor. I love them a lot, and I hope you do too.

Today’s Sound Bite is When I’m Alone by Lissie. I fell in love with this song last fall, and it happened to come on while I was working on this recipe. Something about the energizing tone and fun syncopation in the lyrics makes it impossible not to sing along and put a foot tap and/or head sway to good use. I’m a fan of shameless dancing, singing, and all-around fun in the kitchen, so I hope this one infuses the same behaviors into your kitchen.

Crispy Cauliflower Tacos with Slaw and Avocado Cream

Crispy Cauliflower Tacos with Slaw and Avocado Cream

Crispy Cauliflower Tacos with Slaw and Avocado Cream

Crispy Cauliflower Tacos with Slaw and Avocado Cream

5.0 from 2 reviews
Crispy Cauliflower Tacos with Slaw & Avocado Cream
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Tacos, Entree, Main
Serves: 12 Tacos
Ingredients
For the Crispy Cauliflower
  • 1 small head of cauliflower or ½ a large head of cauliflower, cut into bite-size florets
  • 1 cup gluten-free rolled oats
  • 2 tablespoons chopped fresh cilantro
  • 2 teaspoons chili powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon cumin
  • ¼ teaspoon garlic powder
  • ¼ teaspoon ground turmeric (optional)
  • ⅛ teaspoon cayenne pepper
  • 1 teaspoon fine grain sea salt
  • 1¼ cup plain, unsweetened almond milk
  • ¾ cup brown rice flour
  • 1 tablespoon fresh lime juice
For the Cabbage Slaw
  • 2 cups thinly sliced purple cabbage
  • ¼ cup fresh lime juice
  • 1 tablespoon apple cider vinegar
  • ½ tablespoon agave nectar or other liquid sweetener
  • ¼ teaspoon fine grain sea salt
For the Avocado Cream
  • 1 avocado
  • ¼ cup cilantro leaves
  • 2 tablespoons fresh lime juice
  • ¼ teaspoon fine grain sea salt
For Serving
  • 12 small soft corn tortillas
  • lime wedges
  • cilantro leaves
Instructions
To Make the Crispy Cauliflower
  1. Preheat oven to 400 degrees Fahrenheit.
  2. Add the rolled oats to a food processor. Pulse 75-80 times or until a coarse meal forms. You don't want the oats to be a fine flour, but rather a texture similar to panko bread crumbs. Transfer the oats to a large, shallow bowl or dish. Add in the cilantro, chili powder, paprika, cumin, garlic powder, turmeric, cayenne pepper, and sea salt. Gently mix to incorporate spices.
  3. Add the almond milk, brown rice flour, and lime juice to a large bowl and whisk until smooth.
  4. Place about a handful of cauliflower florets into the almond milk batter, toss to coat, shake off excess batter, and transfer to the oat and spice mixture. Toss the pieces until coated and transfer to a large baking sheet lined with parchment paper. Repeat with the remainder of the cauliflower.
  5. Bake the cauliflower for 25-30 minutes or until crispy and golden, tossing halfway through baking.
  6. Remove from oven and let cool slightly.
To Make the Cabbage Slaw
  1. While the cauliflower is baking, make the cabbage slaw by adding the purple cabbage, lime juice, apple cider vinegar, agave nectar, and salt to a small bowl. Toss to coat and let rest, stirring occasionally.
To Make the Avocado Cream
  1. Add the flesh of the avocado, lime juice, cilantro leaves, and salt to a food processor. Process for 3-4 minutes or until smooth and resembling a texture similar to mayo. You can either dollop the tacos with the cream or transfer it to a ziploc bag, snip off a corner, and pipe the cream across the tacos.
To Assemble the Tacos
  1. Heat each corn tortilla in a small skillet over medium heat for 20-30 seconds on each side. Fill with 3-4 pieces of the cauliflower, top with a small handful of cabbage slaw, and drizzle with avocado cream. Garnish with cilantro leaves and serve with lime wedges.*
  2. Refrigerate leftovers.
Notes
*I strongly recommend spritzing each taco with a splash of fresh lime juice. It helps pull all of the flavors together and adds brightness.

 

 

 

Comments

  1. Ashley, these look AMAZING!! Your photos are absolutely gorgeous. I love tacos, cauliflower, and avocados, so I’m excited to make these in the future! :)

    • Thanks so much, Meredith! I hope you enjoy them! No joke, I’m currently enjoying them for dinner :)

  2. What a pretty set of Tacos! Love all the color and texture. Can’t wait to make these.

    • Thank you! I was thinking of making them next weekend when Amy and Seth are visiting, so maybe you can have them then! :)

  3. Hi Ashley! Beautiful blog you have here! Can’t wait to make these mouthwatering tacos! LOL – ‘moist’…. !

    Thank you for this delicious recipe and beautiful photography!!

    • Hi Traci! Thank you so much for your sweet words about the blog! I hope you enjoy these tacos and their “moistness” :)

  4. Is there an ingredient that can be used in place of the oatmeal?

    Thanks

    • Hi Tracie! You can substitute panko breadcrumbs and if you still want to keep it gluten-free, just make sure to use a gluten-free panko. Hope this helps!

  5. Such a great idea to add the oats to the cauliflower to give them extra chew and crunch! It all sounds fabulous. I’m not a fan of cauliflower, but I’m imagining all of the ingredients combined together, especially with the oats, makes it all taste incredible. Love the pink and green colors!

    • Thanks, Brandi! You could probably substitute all sorts of veggies for the cauliflower; I bet eggplant, zucchini, and any type of squash would all work well. I’m such a sucker for pink and green together; something about that combination is so appealing to the eye :)

  6. These look really good. I think I’m going to make the cauliflower and use it in a different way other than in tacos. I’d like to showcase them in a plate in some way. Hmmm …

    • Thanks, Julia! Honestly, you could skip the tortillas, throw the crispy cauliflower in a bowl, and use the same toppings. It would be just as delicious!

  7. That crispy cauliflower is brilliant… Pinning this! :)

  8. Looks great! I think it’s hilarious that on your site there are McDonald’s adds. I know you don’t control the adds, but it’s just hilarious because the type of crowd these types of blogs attract most likely aren’t bringing their kids to McDonalds as they advertise. :)

    • Thanks, Jessi! That is hilarious and a bit ironic that you’re getting McDonald’s ads when you visit. I usually opt out of those types, so I appreciate you letting me know because now I can do some investigating. If you ever see any other conflicting ads, just let me know and I’ll look into having them removed. Thanks again!

  9. I just discovered your site and made these tacos tonight. They were delicious–a vegan version of fish tacos! All three of my kids (9, 7, and 3) ate them up. Thanks for the recipe!

  10. Just made these and they are AMAZING!!!! We love them. Thank you for a great recipe :)

    • I’m so happy to hear that you enjoyed them, Tiffanie! Thanks for taking the time to comment back with your results; I really appreciate it!

  11. Really want to try these, they look delicious!! Think I could use regular milk in place of almond milk, and whole wheat flour in place of rice flour and get similar results?

    • Thanks, Amanda! You can definitely substitute regular milk, but I would use panko bread crumbs instead of whole wheat flour to keep the texture more consistent with the oats. Whole wheat flour might work as well, but I’m not sure it will get as crispy. I’d love to hear how your substitutions work out if you have time to let me know. Good luck :)

Trackbacks

  1. […] Crispy Cauliflower Tacos with Slaw & Avocado Cream. Such a creative taco recipe! Vegan, gluten-free, and not “fried!” […]

  2. […] Crispy Cauliflower Tacos with Slaw & Avocado Cream (Blissful Basil) […]

  3. […] Tratto da http://blissfulbasil.com/2014/07/30/crispy-cauliflower-tacos-with-slaw-avocado-cream/ […]

  4. […] one. two. three. four. five. […]

Speak Your Mind

*

Rate this recipe: