Taco Tuesday we meet again. Now that going Vegan or Vegetarian is such a mainstream thing, it’s SO much easier to find menu items that aren’t just mushrooms or eggplant. In fact, mushrooms are one of the biggest hit or miss foods that I’m surprised places use them as the staple ingredient for vege options.
As I mentioned in my Cauliflower Pizza recipe – it’s a year of cauliflower substitutions! I wanted a tender piece of cauliflower coated in panko to be the “meat” base of my tacos. I added plenty of spices to the panko to avoid biting into a bland piece of cauliflower. Click here for my panko avocado taco recipe!
A corn tortilla filled with lightly breaded spicy cauliflower and protein filling.
- 1 Small Cauliflower Head chopped and baked
- 2 cups Panko more/less
- 1 tsp Paprika
- 1 tsp Chili Powder
- 1 tsp Cayenne Pepper
- 1/2 tsp Garlic Salt
- 2 Eggs whisked
- 2 Tbsp Almond Milk
- 3/4 cups Kidney Beans
- 3/4 cups Black Beans
- 3/4 cups Corn
- 1/2 cups Cherry Tomatoes halved
- 1/2 cup Red Onion chopped
- 1 Jalapeno chopped
- Cotija Cheese for dressing
- Cilantro for dressing
- 6-8 Corn Tortillas roasted over skillet
- 2 avocados
- 1/4 cup Olive Oil
- 3 Tbsp Garlic minced
- 1/4 cup Cilantro
- Juice of 1/2 Lime
- Salt & Pepper to taste
Chop the cauliflower into bite size pieces.
Mix the cayenne pepper, garlic salt, chili powder, and paprika with the panko.
Whisk the egg and almond milk.
Dip the pieces of cauliflower into the egg mixture and roll in the panko mixture until fully coated.
Place all the coated pieces on a baking sheet and drizzle will olive oil.
Bake in oven at 350 degrees for 35 minutes. Broil at the end until golden brown.
Heat the corn tortilla on both sides over a skillet with olive oil until slightly crispy.
Remove from skillet and top with kidney beans, black beans, corn, tomatoes, onion, jalapeno, and cauliflower.
Sprinkle Cotija cheese and add the avocado creamy dressing.