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Roasted Cauliflower Panko Tacos
Prep Time
5 mins
Cook Time
38 mins
Total Time
35 mins
 

A corn tortilla filled with lightly breaded spicy cauliflower and protein filling. 

Course: Appetizer, Main Course
Cuisine: Mexican
Servings: 4 people
Calories: 150 kcal
Author: morganicmind
Ingredients
Cauliflower
  • 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
Filling
  • 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
Dressing
  • 2 avocados
  • 1/4 cup Olive Oil
  • 3 Tbsp Garlic minced
  • 1/4 cup Cilantro
  • Juice of 1/2 Lime
  • Salt & Pepper to taste
Instructions
Cauliflower
  1. Chop the cauliflower into bite size pieces.
  2. Mix the cayenne pepper, garlic salt, chili powder, and paprika with the panko.
  3. Whisk the egg and almond milk.
  4. Dip the pieces of cauliflower into the egg mixture and roll in the panko mixture until fully coated.
  5. Place all the coated pieces on a baking sheet and drizzle will olive oil.
  6. Bake in oven at 350 degrees for 35 minutes. Broil at the end until golden brown.
Taco
  1. Heat the corn tortilla on both sides over a skillet with olive oil until slightly crispy.
  2. Remove from skillet and top with kidney beans, black beans, corn, tomatoes, onion, jalapeno, and cauliflower.
  3. Sprinkle Cotija cheese and add the avocado creamy dressing.