Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, crispy spicy cauliflower tacos |🌱vegan. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Crispy Spicy Cauliflower Tacos

To begin with this particular recipe, we must first prepare a few ingredients. You can have crispy spicy cauliflower tacos |🌱vegan using 23 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Crispy Spicy Cauliflower Tacos |🌱Vegan:

1. Take 1 Large Organic Cauliflower
2. Take 1 cup Panko Breadcrumbs
3. Prepare 1/4 cup Extra Virgin Olive Oil
4. Make ready 2 tbsp Chili Powder
5. Get 1/4 tsp Ground Black Pepper
6. Take 2/3 cup Hot Sauce
7. Take 3/4 tbsp Cumin
8. Take 1/4 tsp Salt
9. Make ready 1/4 cup Finely Chopped Cilantro
10. Take 1 Package Whole Grain Tortillas
11. Take Creamy Avocado Crema
12. Make ready 1/4 cup Full-fat Organic Coconut Milk
13. Take 1 tbsp Freshly Squeezed Lime Juice
14. Prepare 2 tbsp Organic Olive Oil
15. Make ready 1 large Organic Avocado
16. Get 1/4 tsp Salt
17. Prepare 1 tsp Raw Sugar
18. Make ready Pickled Red Cabbage
19. Make ready 1 small Red Cabbage or Radicchio
20. Prepare 1/4 cup Red Wine Vinegar
21. Prepare 2 tbsp Apple Cider Vinegar
22. Get 1 tsp Balsamic Vinegar
23. Take 1 tsp Freshly Squeezed Lemon Juice

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Steps to make Crispy Spicy Cauliflower Tacos |🌱Vegan:

1. Preheat oven to 375F. If you have an AirFry option set to 350F.
2. Upon washing, cut cauliflower into small bite sized pieces, placing florets into a large mixing bowl.
3. Add chili powder, cumin, salt and pepper into the bowl and mix until well coated. - - Let stand for 10 minutes, mixing occasionally.
4. Meanwhile. - - Upon washing, Slice the red cabbage into thin slices and put into a small mixing bowl. - - Add red wine vinegar, apple cider vinegar, balsamic vinegar and lemon and mix until well blended. - - Set aside.
5. Next. Make the Vegan Avocado Crema. - - Add avocado sugar, olive oil and coconut milk into a food processor and blend until smooth. - - Set aside.
6. Return to your cauliflower and give it one more good mix. Add the breadcrumbs, mixing until well coated. - - Then remove the breaded cauliflower from the bowl with your hands and place it onto a parchment lined baking sheet. - - Bake in preheated oven for about 30 minutes flipping once halfway through.
7. Warm the tortillas, or char them by placing them on in a panini press for a few minutes.
8. Finely chop the cilantro for garnish.
9. To serve, place crispy cauliflower in a tortilla, top with cabbage and drizzle with avocado crema topped with cilantro. - - Serve with lime wedges to spritz. - - If you have leftover cauliflower, you can reheat them in a 350F oven for 10 minutes, flipping once.

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