Crunchy cauliflower tacos
These crispy cauliflower tacos are everything you want in a weeknight dinner — crunchy, spicy, and ready in about 30 minutes. Each taco is filled with golden oven-baked cauliflower coated in cornflakes, layered with fresh cabbage, avocado, and your favorite salsa. 100 % plant-based, family-friendly, and seriously satisfying.
4 people
Calories: 221kcal
Ingredients
- ½ cauliflower cut into small pieces
- ⅓ cup All-purpose flour
- ⅓ cup water
- ¼ teaspoon cayenne pepper
- ¼ teaspoon oregano
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon ground cumin
- 2 cups corn flakes cereal
- 8 corn tortillas
- red cabbage thinly sliced
Instructions
- Turn the oven to 425ºF and prepare a baking tray with parchment paper.
- Cut the cauliflower into small pieces.
- In a bowl mix wheat flour, water and spices. Mix well and put the cauliflower pieces in until well covered.
- In a separate bowl, put the cornflakes and crush them. Put the pieces of cauliflower covered in the flour mixture. Cover them well with the cereal and arrange them in a single layer on the tray.Spray the cauliflower pieces with oil before putting them in the oven.
- Put in the oven until golden brown, about 20 minutes.
- To prepare the tacos, put a layer of avocado, purple cabbage and top with the crunchy cauliflower. Finish with chopped cilantro and some hot sauce if you want.
Nutrition
Serving: 1g | Calories: 221kcal | Carbohydrates: 47g | Protein: 7g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 149mg | Potassium: 356mg | Fiber: 6g | Sugar: 3g | Vitamin A: 307IU | Vitamin C: 38mg | Calcium: 65mg | Iron: 6mg