Chili Lime Cauliflower Tacos

They are light, they are zesty and zippy, they are the perfect meal for a hot evening on the patio. The combination of flavours and crunch in these Chili Lime Cauliflower Tacos is summer in a shell. There is a gluten free option with these by simply substituting the shell for a gluten free wrap. if you are wanting them gluten free, I would suggest a corn tortilla or a Boston-lettuce leaf.

Preparation Time: 30 minutes

Cook Time: 50 minutes

Total Time: 120 minutes

Makes 6 medium tacos


Cauliflower Ingredients:

  • 1 head of cauliflower, cleaned and cut into wing 2-inch pieces

  • 1 cup almond flour

  • 1 tsp chili powder

  • 1 ½ tsp garlic powder

  • 1 tsp onion powder

  • ½ tsp salt

  • ¼ tsp pepper

  • 1 tsp coconut oil

Cauliflower Method:

  1. Preheat oven to 425 degrees Fahrenheit

  2. Line a baking tray with parchment and coat with coconut oil

  3. In a medium bowl combine flour, chili powder, garlic powder, onion powder, salt, and pepper

  4. Coat each piece of cauliflower well and place on baking tray. Do not add additional batter to the tray

  5. Bake for 25 minutes, turning once in the middle of baking

  6. While baking prepare sauce

Sauce Ingredients:

  • ¼ cup vegan butter, (earth balance or similar)

  • ¼ cup hot sauce

  • ¼ cup barbecue sauce, (recipe below)

Barbecue Sauce Ingredients:

  • ¼ cup ketchup

  • 1 tsp soy sauce

  • 2 tsp apple cider vinegar

  • 1 tbsp brown sugar

  • ½ tsp garlic powder

  • 1/8 tsp salt

  • 1/8 tsp mustard powder

Sauce Method:

  1. Stir all the barbecue sauce ingredients together in a sauce pan until well combined.

  2. Bring to a simmer for 8-10 minutes

  3. Add the remaining cauliflower sauce ingredients (vegan butter and hot sauce), stir and return to a simmer

  4. Toss each cauliflower piece in the sauce until covered

  5. Return to baking tray and bake for another 15 minutes

  6. Remove from oven and let cool before assembling tacos

Other Taco Ingredients:

  • 6 soft taco shells, (or gluten free alternative)

  • 6 small lime wedges

  • ½ cup onion sprouts or ¼ cup diced green onion

  • 1/3 cup purple cabbage

  • 1 avocado, sliced

  • Grape tomatoes, quartered

  • ¼ tsp chili powder

Assembly Method:

  1. Layer cabbage in the bottom of shells then stuff as each person prefers

  2. Sprinkle with chili powder

  3. Twist lime over taco before serving

  4. ENJOY! :)

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