These scrumptious tacos have won over many of my family members and friends. Cauliflower is such a versatile vegetable and these little florets are super moorish when they are roasted with spices. The avocado sauce spiked with fresh lime juice and coriander takes the whole thing to the next level.
Don't be turned off my the long ingredient list: you can prep and chop your taco filling ingredients in advance to save a bit of time and the end result is worth the preparation! You could also prepare the almond meal spice mixture and the coconut milk batter ahead of time (and store them separately in the fridge until you're ready to coat the cauliflower florets in the two mixtures).
1 large head of cauliflower, cut into small bite-sized florets
3 cups almond meal
1 Tbsp paprika
1 Tbsp ground cumin
1 tsp garlic powder
2 tsp ground turmeric
½ tsp chilli powder
1½ cups (375mL) coconut or almond milk
3/4 cup rice flour
The juice of 1 lime
Sea salt & pepper
1 can of kidney beans (or black beans), rinsed and drained
1 tsp extra virgin olive oil
1 tsp paprika
1 tsp cumin
A pinch of cayenne pepper (optional)
Sea salt & pepper, to taste
AVOCADO, LIME & CORIANDER SAUCE
The flesh of 2 avocados
A large handful of fresh coriander
The juice of 1 large lime
Sea salt and pepper, to taste
Approximately 10-12 corn tortillas, heated (we love these ones from La Tortilleria)
½ small red cabbage, thinly sliced
3 cups lettuce, thinly sliced
2 cobs of corn, dry roasted in a frying pan until slightly charred and then kernels removed
1 small red onion, finely sliced
1 red chilli, finely sliced
Fresh lime wedges, to serve
Fresh coriander, to serve
Line an extra large baking tray (or you may need to use two trays) with baking paper and preheat oven to 200ºC.
In a medium sized bowl, mix the almond meal and the spices to make a crumb and season the mixture with 1½ tsp salt and a good crack of pepper.
In another bowl, whisk together the milk, rice flour and lime juice to make a batter.
Coat the cauliflower florets in the milk batter, a few at a time and then toss in the almond meal spice mix so they are well coated. Place them directly onto your lined baking tray, making sure they are not overlapping.
Bake for approximately 50 minutes to 1 hour or until golden brown and slightly crisp around the edges.
While your cauliflower is baking, make your spicy beans by simply mixing the drained beans with the olive oil, spices, and salt and pepper and then set aside. If you prefer to have the beans warm you can heat them up in a frying pan over low heat with the oil and spices for a couple of minutes.
Make your avocado dressing by blending the avocado, coriander, lime juice, salt and pepper in a small food processor until smooth. Set aside.
Prepare all your other tortilla filling ingredients.
Once you cauliflower is crisp, remove from the oven and assemble your tortillas. Spread some of the avocado sauce on the bottom of your tortillas, then top with the roasted cauliflower, spicy beans, red onion, cabbage, lettuce, corn, fresh chilli and coriander. Serve with extra wedges of lime and tuck in!