Prep Time: 15 Minutes Cook Time: 45 Minutes Total Time : 60 Minutes Serves: 8-10 Tacos
INGREDIENTS
For the Crispy Buffalo Cauliflower:
1 large head of cauliflower
1/3 cup flour
1/2 cup unsweetened almond milk
1/2 tsp corn starch
1/4 tsp garlic powder
1 cup vegan panko breadcrumbs
1 tbsp nutritional yeast
1 tsp dried oregano
1 tsp dried paprika
1/4 tsp salt
1/2 - 1 cup vegan buffalo sauce
For the Pico de gallo:
1/2 red onion, diced
2 tomatoes, diced
1 lime, juiced
1 bunch cilantro, chopped
For the Black beans:
1 can low sodium black beans, do not strain
1 packet, achiote sazon goya seasoning
1 bay leaf
Additional Ingredients:
8-10 Flour Tortillas
1-2 Hass Avocados
Chalula hot sauce, optional
STEPS
1. Preheat oven to 425° F and line a large baking sheet with wax paper.
2. Assemble the 3 breading stations into 3 individual shallow bowls.
Station 1:
1/3 cup flour
Station 2:
1/2 cup unsweetened almond milk
1/2 tsp corn starch
1/4 tsp garlic powder
Station 3:
1 cup vegan panko breadcrumbs
1 tbsp nutritional yeast
1 tsp dried oregano
1 tsp dried paprika
1/4 tsp salt
3. Dip each individual piece of cauliflower into flour, then milk, then the breadcrumb mixture and place on the baking sheet.
4. Bake cauliflower for 25 minutes.
5. Evenly coat the baked cauliflower in buffalo sauce, and place back in the oven for 15 minutes, then broil an additional 5 minutes.
6. While cauliflower is baking, make the pico de gallo and black beans.
Pico de gallo
1/2 red onion, diced
2 tomatoes, diced
1 lime, juiced
1 bunch cilantro, chopped
Combine all ingrdients into a bowl and fold with a spoon. Add salt and pepper to taste.
Black Beans
1 can low sodium black beans, do not strain
1 packet, achiote sazon goya seasoning
1 bay leaf
In a small pot, bring all ingredients to a boil, cover and let simmer on low heat for 10 minutes.
Flour Tortillas
Wrap tortillas in a damp towel and microwave on high for 1 minute.
7. Assemble tacos with the cauliflower, black beans, pico de gallo, and thinly sliced avocados. Add your favorite hot sauce and enjoy!
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