Roast Cauliflower Tacos
We've opted for our slightly milder Tequila & Green Chile Hot Sauce to elevate your Taco Tuesday AND your Meat-free Monday. This is a vegan, plant-based recipe.
- Spirit & Co.'s Tequila & Green Chile Hot Sauce
- 1 medium cauliflower
- ½ cup cornmeal
- ½ cup panko breadcrumbs
- 1 teaspoon each of garlic powder, cumin and paprika, blended
- ¼ teaspoon turmeric
- 2 tablespoons vegetable oil
- 15-ounce can refried beans mixed with ½ teaspoon cumin
- ½ red cabbage
- 3 radishes, thinly sliced
- 2 limes
- 8 corn tortillas
- Fresh cilantro, for garnish
- Vegan sour cream
Heat your oven or grill to 400*. Line a large oven tray with parchment paper.
In a small bowl, add the cornmeal, breadcrumbs, spices, and salt and pepper. Mix well and spread onto a tray or plate.
Break the cauliflower up into medium florets (roughly the size of a nugget) Place in a bowl, pour over the oil, mix until well coated.
Roll each cauliflower piece in the breadcrumb mix then place eon the prepared tray. Bake at 400* for approximately 25 minutes, turning halfway.
Whilst the cauliflower is cooking, shred the red cabbage and mix with the juice of one of the limes, season with salt and pepper. Let stand for at least 20 minutes. When you remove the cauliflower, heat the tortillas in the warm oven.
Build your tacos and add a generous splash of Tequila & Green Chile Hot Sauce.
Garnish with cilantro and serve with lime wedges.
Serve and enjoy!
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