crispy teriyaki cauliflower tacos
VEGAN tacos for Taco Tuesday? Count me in!
Ingredients
- 1 medium head cauliflower, cut into bite-sized florets
- 1 cup all purpose flour
- 1 cup milk of choice (whole, soy, or oat are best)
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 cup soy sauce
- 1/4 cup orange juice
- 2 tbsp maple syrup
- 2 tbsp brown sugar
- 1 tbsp rice vinegar
- 1 tbsp fresh ginger, minced
- 2 cloves garlic, minced
- 1/2 tsp red pepper flakes
- 1 tbsp corn starch
- 8-10 hard tortilla shells, homemade or store bought
- 2 cups lettuce or cabbage slaw
- green onions, sesame seeds, limes, and spicy mayo, to serve
Instructions
- Preheat oven to 450 degrees. Line a large baking sheet with parchment paper.
- In a large bowl, whisk together the flour, milk, smoked paprika, garlic powder, onion powder, and a pinch each of salt and pepper. The batter should resemble pancake batter in thickness.
- Working 1-2 florets at a time, dunk the cauliflower into the batter. Shake off excess and set onto the baking sheet. The batter may pool a little bit around the florets, but should not run like a criminal being pursued by the po-po. Repeat until all of the cauliflower is used. Bake for 20 minutes, flipping the florets halfway through.
- While the cauliflower bakes, in a small sauce pan combine the soy sauce, orange juice, brown sugar, maple syrup, rice vinegar, garlic, ginger, red pepper flakes, and corn starch. Bring to a boil, whisking constantly, until thickened, about 2-3 minutes. Remove from heat.
- Remove the cauliflower from the oven. Cool for 5 minutes. Add to a bowl and toss with 3/4 of the teriyaki sauce until well coated. Spread onto the baking sheet again and bake an additional 5-10 minutes until crispy.
- Fill the hard tortilla shells with lettuce, then squeeze in cauliflower florets. Drizzle with the reserved teriyaki sauce and sprinkle with green onions and sesame seeds. Finish with a blob of spicy mayo.
Notes
*Spicy mayo: Combine 1/2 cup vegan or regular mayonnaise with 2 tablespoons sriracha and 1 tablespoon honey. Store in the fridge for up to 5 days.
*Hard taco shells: Form long cylinders with sheets of aluminum foil and set onto a large baking sheet. Microwave 8-10 tortillas for 20-30 seconds until pliable. Spray both sides with oil and drape over the aluminum tubes. Bake for 12-15 minutes until crispy.