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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
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.
Taco
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.