Ingredients
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the cauliflower tacos:
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2 large heads of cauliflower (about 3 pounds total)
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and pepper , to taste
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2 cups water
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1/2 cup unsweetened coconut flakes (optional)
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1 teaspoon paprika
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1 tablespoon apple cider vinegar
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1 tablespoon olive oil
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the chimichurri sauce:
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1/2 cup packed fresh parsley leaves
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1/2 cup packed fresh cilantro leaves
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1 garlic clove , minced
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1 jalape ño pepper, seeded and finely chopped (optional)
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from 1 lime
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1/4 cup olive oil
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1/4 cup white wine vinegar
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1/4 cup water
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1 teaspoon Dijon mustard
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1/4 teaspoon salt
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1/4 teaspoon black pepper
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1/4 teaspoon smoked paprika
Directions
Here is my first Brazilian recipe using your chosen features:
Sub-title: Healthy and flavorful taco night just got even better! These crispy cauliflower tacos are packed with protein and fiber while being budget-friendly, gluten-free, oil-free, and whole foods plant-based. Topped with homemade chimichurri sauce, they’re perfect for meat lovers and vegetarians alike.
Description: These crispy cauliflower tacos are made with a simple batter of water and chickpea flour, making them grain-free and gluten-free. They’re baked until golden brown and crispy, then stuffed with a delicious mix of seasoned black beans, corn, diced red bell peppers, and shredded cabbage. Serve them up with our creamy and tangy homemade chimichurri sauce for an extra kick of flavor!
Ingredients:
For the cauliflower tacos:
2 large heads of cauliflower (about 3 pounds total)
Salt and pepper, to taste
2 cups water
1/2 cup unsweetened coconut flakes (optional)
1 teaspoon paprika
1 tablespoon apple cider vinegar
1 tablespoon olive oil
For the chimichurri sauce:
1/2 cup packed fresh parsley leaves
1/2 cup packed fresh cilantro leaves
1 garlic clove, minced
1 jalapeño pepper, seeded and finely chopped (optional)
Juice from 1 lime
1/4 cup olive oil
1/4 cup white wine vinegar
1/4 cup water
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon smoked paprika
Instructions:
For the chimichurri sauce:
Combine all the chimichurri sauce ingredients in a blender and puree until smooth. Set aside.
For the cauliflower tacos:
Preheat the oven to 425°F. Rinse the cauliflower florets and pat dry with paper towels. Place the cauliflower in a large bowl and toss with 1 tablespoon olive oil, 1 teaspoon salt, and several grinds of black pepper. If using optional ingredients like coconut flakes or paprika, sprinkle over the top at this point.
Toss the seasoned cauliflower to coat well. Arrange on a baking sheet lined with parchment paper and spread into one layer. Roast for 25 minutes, flipping halfway through. Remove from the oven when the edges start to turn golden brown and the cauliflower is tender when pierced with a fork.
While the cauliflower roasts, prepare the taco mixture: In a large bowl, combine the drained and rinsed canned beans, corn kernels, diced red bell pepper, and shredded cabbage. Season with 1/4 cup of water, 1 tablespoon olive oil, juice from half a lime, and generous amounts of salt and pepper to taste. Mix well and set aside.
Make the batter for the cauliflower tacos: In a medium bowl, whisk together the remaining 1/2 cup water and 1 tablespoon of olive oil. Add the 1 teaspoon salt and several grinds of black pepper. Stir until combined.
Once the cauliflower has finished roasting, remove it from the oven and allow to cool slightly. Pour the batter over the roasted cauliflower and gently toss to coat evenly.
To assemble the tacos: Fill each tortilla with about 1/2 cup of the taco filling and top with crispy cauliflower bites. Garnish with fresh cilantro,
