We’re a big fan of tacos in our house. Flexible and easy to customise for each person’s taste, it makes for a great dinner when you’ve got picky people. These tacos are centred around crispy, baked cauliflower. Paired with my favourite tahini sauce it makes for such a tasty dinner that I had the leftovers for breakfast.
But before we get to the recipe, lets talk about how to make your cauliflower crispy while still keeping everything gluten free. One of the favourite ways to ensure baked goods remain crispy normally is to use panko breadcrumbs. Unfortunately, I have yet to find a gluten free version of panko breadcrumbs but what I have found that works just as well? Cornflakes. Sounds crazy I know but if you pulse them in a processor a few times then you get really crispy crumbs, slightly bigger than normal breadcrumbs. Not only do they offer that enticing golden crumb but they crisp with delightfully well without having to use a fryer.
Enjoy and let me know if you enjoy this recipe as much as we did.
- Makes: Serves 4
Ingredients
For the Crispy Cauliflower:
- 1 Large Cauliflower
- 90g Gluten Free Flour
- 250ml Plant based milk
- 4 - 5 Cups Gluten Free Cornflakes
- 1 Tbsp Adobe Sauce
- 1 Tbsp Maple Syrup
- 1 tsp Lime Zest
- 1 tsp Smoked Paprika
- 1 tsp Ground Cumin
- 1 tsp Thyme
- 1 tsp Salt
For the Tahini Sauce:
- 125ml Tahini
- 1 Tbsp Lime Juice
- 2 tsp Sriracha
- 1 tsp Cumin
- 1/2 tsp Ground Coriander
- 2 Garlic Cloves
- 25g Fresh Coriander
- Salt & Pepper, to taste
For the Tacos:
- Corn Tortillas
- Lime & Coriander Rice
- Simple Coleslaw
- Black Beans
Directions
For the Crispy Cauliflower: Preheat the oven to 220 degrees (200 Fan/ 425 F) and line a baking tray with greaseproof paper. To prepare the cauliflower start by cutting into bite sized florets. Place the cornflakes into a food processor and pulse until the flakes are broken up and slightly larges than breadcrumbs. Pour into a bowl and put to one side. In a large bowl whisk together the remaining dry ingredients. Add in the wet ingredients and mix until you have a smooth and slightly thick batter. Working in batches, coat the florets in the batter before tossing through the corn flakes. Place onto the prepared baking tray and bake for 30 minutes, or until crispy and browning round the edges.
To make the tahini sauce: I like making this in a min9i blender, if you have one add in all the ingredients with 1/2 a cup of ice cold water. Blend until well mixed, adding in a tablespoon of water at a time until your preferred consistency is reached. I like to aim for the texture of single cream but you do you.
To build the tacos: Toast the tortillas over an open flame or in a griddle pan, until dark spots appear. Serve family style so everyone can make their tacos just their own way. I like to serve mine with a little rice and some slaw before adding the cauliflower and a healthy drizzle of the tahini sauce.
Enjoy!
Notes
Allergy Notes; Provided you make sure to use gluten free cornflakes, this recipe is vegan, gluten free, nut free, and soy free. If Sesame seeds are an allergen for you then skip the tahini and instead use a mix of mashed avocado and vegan mayo to make some damn tasty spice avocado aioli.
