So we may be a day late to the Cinco de Mayo celebrations, but do you really need an excuse to eat tacos? Or any food for that matter?
I got really excited at the grocery store the other day when a head of cauliflower was only $2.97 each. Quite the steal when it was only two months ago you had to shell out over 7 dollars for a head of this veggie. Sure, cauliflower is delicious, but is it worth 7 dollars a head? Heck, no! That’s what we get for this ‘let’s turn cauliflower into every single carbohydrate possible’ trend. Maybe it’s coming to an end? Here’s hoping.
So in my extremely excited state, I immediately purchased up a few heads and thus, these Crispy Cauliflower Tacos were born.
I just love the contrast in textures you get, kind of like our Coconut Shrimp variety. You’ve got the crispy cauliflower, creamy sriracha sauce, and soft corn tortilla. Pretty much a party in your mouth. If you wanted to up the protein and staying power a bit, you could top it off with some black beans or some feta cheese, but they are quite delicious as is.
They also make the perfect family friendly meal. Serve them up DIY style so everyone can make their own Crispy Cauliflower Tacos and fill them to their liking. Always a sure fire way to please the entire fam.
Now, if only celery would follow suit. Fingers crossed!
Dara
Crispy Cauliflower Tacos with Creamy Sriracha Sauce
Print recipe| Serves | As many tacos as you like! |
| Dietary | Vegetarian |
| Meal type | Main Dish |
Ingredients
- 1 head cauliflower (cut into florets)
- 2 eggs
- 1 Tbsp water
- 2 Cups panko bread crumbs
- 1 Tsp salt
- 1/2 Tsp garlic powder
- pre packaged cabbage slaw
- small corn or whole wheat tortillas
- chopped cilantro (to garnish)
Sauce
- 3 Tbsp mayo
- 3 Tbsp 2% greek yogurt
- 1 Tbps sriracha
- 1 Tbsp rice vinegar
Note
While these tacos are great on their own, some black or pinto beans would make a great addition. The cauliflower is also delicious on it's own as a side or snack dipped in the sauce.
Directions
| 1. | Preheat oven to 400 and line a baking sheet with parchment paper. |
| 2. | In a small bowl whisk together eggs and water. In a separate small bowl mix together panko, salt, and garlic powder. |
| 3. | Dip cauliflower into egg mixture and then into panko, using a spoon to help evenly coat it. Place coated cauliflower florets on baking sheet and cook in the oven for about 25 minutes, until tender and brown. Remove and set aside. |
| 4. | Place coleslaw in tortilla and top with 2 or 3 cauliflower florets. Drizzle with sriracha sauce, top with cilantro and devour. Repeat! |
| Sauce | |
| 5. | In a small bowl mix together all ingredients. Taste and add more sriracha if desired. |
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