Crispy Cauliflower Tacos

Chef

Diane

INGREDIENTS

Makes 8 portions.

SPICY CHIPOTLE SAUCE
2 Limes, juiced
2 mL (1/2 tsp) Tahini
2 mL (1/2 tsp) Hot sauce
2 mL (1/2 tsp) Canola oil
To Taste Salt
1 mL (1/4 tsp) Cumin, ground
1 mL (1/4 tsp) Adobo sauce

CRISPY CAULIFLOWER BITES
1 Cauliflower, medium, bite size florets/pieces
10 g Panko Crumbs
10 g Cornmeal
1 mL (1/4 tsp) Cumin, ground
1 mL (1/4 tsp) Smoked paprika
1 mL (1/4 tsp) Garlic powder
1 mL (1/4 tsp) Turmeric
1 mL (1/4 tsp) Salt
5 mL (1 tsp) Canola or Coconut Oil
5 mL (1 tsp) Peanut butter
5 mL (1 tsp) Maple syrup
10 mL (2 tsp) Soy sauce
5 mL (1 tsp) Hot sauce

OTHER
500 mL (2 cups) canned Black Beans with liquid
1 mL (1/4 tsp) Cumin, ground
1 mL (1/4 tsp) Salt
1-2 cloves Garlic, minced
2 mL (1/2 tsp) Canola Oil
500 mL (2 cups) Coleslaw Mix
2 Limes, juiced
16 – 24 Small Corn Tortillas
125 mL (1/2 cup) Cilantro, fresh, chopped

PREPARATION

SPICY CHIPOTLE SAUCE 

  1. Mix all ingredients. Chef Note: Add more tahini if consistency to runny. Set aside.

CRISPY CAULIFLOWER

  1. Preheat oven to 400 F.
  2. In a large bowl, add chopped cauliflower. Set aside.
  3. In a small bowl, mix dry ingredients together. Set aside.
  4. In pan combine oil, peanut butter, maple syrup, soy sauce and hot sauce. Cook 1-2 mins until darkened. Pour over cauliflower and toss to coat.
  5. Add dry mixture to the cauliflower and gentle mix to coat cauliflower with dry mixture. Place on lined baking tray in a single layer.
  6. Roast for cauliflower for 20-30 mins, flipping halfway. Ensure cauliflower is just tender but not overcooked.

BEANS

  1. Drain beans, reserving the bean liquid.
  2. In a saucepan heat oil, toast chopped garlic and cumin until fragrant, about 1 minute. On low heat, add beans and half of reserved bean liquid.
  3. Cook for 10-15 minutes stirring frequently. Add remaining bean liquid when beans begin to dry out. When liquid thickens, mash beans to desired consistency.

CABBAGE 

  1. Mix cabbage with 30 mL lime juice and salt.

ASSEMBLE

layer warmed tortillas with:

Beans
Cabbage
Cauliflower Bites
Drizzle of Chipotle Sauce
Chopped Cilantro