Name: Crispy Cauliflower Tacos with Jicama-Carrot Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 1 medium cauliflower head; 3/4 cup all-purpose flour (or gluten-free flour); 1 ¼ teaspoons kosher salt; 1/2 teaspoon black pepper; 1 teaspoon onion powder; 1 teaspoon smoked paprika; 3/4 cup unsweetened nondairy milk; 2 cups panko bread crumbs (or gluten-free panko); 4-6 tablespoons hot sauce; 3 tablespoons vegan butter; 2 tablespoons coconut sugar; 2 ½ tablespoons freshly squeezed lime juice; 1 ½ tablespoons extra virgin olive oil; 1/2 teaspoon kosher salt (plus more to taste); Freshly cracked black pepper; 1 pound jicama; 3 medium carrots (grated); 1/2 cup fresh cilantro (chopped); 1/4 cup fresh mint (slivered); 1 jalapeño pepper (de-seeded and minced); 3 Medjool dates (finely chopped); 1/2 cup water; 1 cup hemp seeds; 6 tablespoons freshly squeezed lime juice (for crema); 1 heaping cup fresh cilantro leaves; ½ teaspoon ground cumin; 3 garlic cloves (roughly chopped); 1 jalapeño pepper (roughly chopped); 1/2 teaspoon sea salt; Freshly cracked black pepper (to taste)

why make this recipe

Crispy Cauliflower Tacos with Jicama-Carrot Slaw are a delicious and healthy alternative for taco night. These tacos offer a satisfying crunch combined with fresh flavors. The cauliflower is perfectly crispy, while the jicama-carrot slaw adds a refreshing crunch. Plus, this recipe is vegan and can easily be made gluten-free, making it suitable for various diets.

how to make Crispy Cauliflower Tacos with Jicama-Carrot Slaw

Ingredients:

1 medium cauliflower head
3/4 cup all-purpose flour (or gluten-free flour)
1 ¼ teaspoons kosher salt
1/2 teaspoon black pepper
1 teaspoon onion powder
1 teaspoon smoked paprika
3/4 cup unsweetened nondairy milk
2 cups panko bread crumbs (or gluten-free panko)
4-6 tablespoons hot sauce
3 tablespoons vegan butter
2 tablespoons coconut sugar
2 ½ tablespoons freshly squeezed lime juice
1 ½ tablespoons extra virgin olive oil
1/2 teaspoon kosher salt (plus more to taste)
Freshly cracked black pepper
1 pound jicama
3 medium carrots (grated)
1/2 cup fresh cilantro (chopped)
1/4 cup fresh mint (slivered)
1 jalapeño pepper (de-seeded and minced)
3 Medjool dates (finely chopped)
1/2 cup water
1 cup hemp seeds
6 tablespoons freshly squeezed lime juice (for crema)
1 heaping cup fresh cilantro leaves
½ teaspoon ground cumin
3 garlic cloves (roughly chopped)
1 jalapeño pepper (roughly chopped)
1/2 teaspoon sea salt
Freshly cracked black pepper (to taste)
2 tablespoons nutritional yeast
1 tablespoon extra virgin olive oil (optional)

Directions:

Preheat the oven to 425°F (218°C) and line baking sheets with parchment paper.
Cut the cauliflower into small florets.
In a large bowl, whisk together the flour, salt, pepper, onion powder, and smoked paprika. Pour in the nondairy milk and whisk until smooth.
Coat the cauliflower florets in the batter, then dip each floret in panko and place them on the lined baking sheets. Bake for 20 minutes.
In a saucepan, melt the vegan butter with hot sauce and coconut sugar over medium heat. Drizzle this mixture over the baked cauliflower after 20 minutes, then bake for another 10 minutes.
For the slaw, whisk together lime juice, olive oil, salt, and pepper. Prepare the jicama, carrots, cilantro, mint, jalapeño, and dates in a bowl, then pour the dressing over and toss to coat.
For the crema, blend water, hemp seeds, lime juice, cilantro leaves, cumin, garlic, jalapeño, salt, and pepper until smooth.
To serve, heat tortillas, add the crispy cauliflower, top with slaw, and drizzle with cilantro crema.

how to serve Crispy Cauliflower Tacos with Jicama-Carrot Slaw

Serve these tacos warm, piled high with crispy cauliflower and topped with the bright and crunchy jicama-carrot slaw. Drizzle the creamy cilantro sauce on top for added flavor. These tacos are perfect for lunch, dinner, or as a party snack.

how to store Crispy Cauliflower Tacos with Jicama-Carrot Slaw

Store leftover crispy cauliflower and slaw separately in airtight containers in the refrigerator. The crispy cauliflower can be reheated in the oven for a few minutes to regain its crunch, while the slaw can be kept fresh for a few days.

tips to make Crispy Cauliflower Tacos with Jicama-Carrot Slaw

Cut the cauliflower into evenly sized florets for an even cook and crisp.
Adjust the amount of hot sauce based on your spice preference.
Let the cauliflower cool slightly before serving to avoid burns but serve them warm for the best taste.

variation

For a different twist, you could add avocado or mango slices as toppings. You could also use corn tortillas instead of flour for a gluten-free option or add beans for extra protein.

FAQs

1. Can I make these tacos gluten-free?
Yes, use gluten-free flour and gluten-free panko to make them gluten-free.

2. Can I prepare the slaw ahead of time?
Yes, you can prepare the jicama-carrot slaw a few hours in advance and store it in the fridge until ready to serve.

3. How can I make these tacos spicier?
You can increase the amount of minced jalapeño in the slaw or add some cayenne pepper to the cauliflower batter.