Ingredients
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For the Crispy Cauliflower Tacos:
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1 large head cauliflower, cut into small florets (about 4 cups)
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2 tablespoons extra virgin olive oil, divided
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1 teaspoon ground cumin
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½ teaspoon smoked paprika
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¼ cup unsweetened cornmeal
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1 lime, juiced
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For the Creamy Ginger Sauce:
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1/3 cup unsweetened almond milk or cashew milk
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2 tablespoons freshly squeezze lemon or lime juice
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1 tablespoon honey or maple syrup
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1 clove garlic, minced
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1-inch piece of fresh ginger, peeled and grated
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1 tablespoon chopped green onions
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Salt and black pepper to taste
Directions
Sub_title: A Vegetarian Twist on Spicy Korean Flavor
Description: These crispy cauliflower tacos are packed with savory veggies and topped with a creamy ginger sauce for an irresistible plant-based meal. Perfect for meatless Monday, vegetarians, and anyone looking for a delicious gluten-free option!
Ingredients:
For the Crispy Cauliflower Tacos:
* 1 large head cauliflower, cut into small florets (about 4 cups)
* 2 tablespoons extra virgin olive oil, divided
* 1 teaspoon ground cumin
* ½ teaspoon smoked paprika
* ¼ cup unsweetened cornmeal
* 1 lime, juiced
For the Creamy Ginger Sauce:
* 1/3 cup unsweetened almond milk or cashew milk
* 2 tablespoons freshly squeezze lemon or lime juice
* 1 tablespoon honey or maple syrup
* 1 clove garlic, minced
* 1-inch piece of fresh ginger, peeled and grated
* 1 tablespoon chopped green onions
* Salt and black pepper to taste
Instructions:
Step 1: Prepare the Creamy Ginger Sauce
1. In a blender or food processor, combine all the ingredients for the Creamy Ginger Sauce until smooth. Set aside.
Step 2: Make the Crispy Cauliflower Tacos
1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a non-stick baking mat.
2. In a large bowl, whisk together the olive oil, cumin, paprika, and cornmeal. Add the cauliflower and toss well to coat.
3. Spread the cauliflower onto the prepared baking sheet in a single layer. Sprinkle with salt and black pepper.
4. Bake for about 25-30 minutes or until golden brown and tender. Shake the pan halfway through cooking.
5. While the cauliflower is roasting, warm the tortillas according to package instructions or wrap them in a damp paper towel and microwave for 30 seconds at a time. Alternatively, you can use frozen raw tortillas and skip this step.
Step 3: Assemble the Korean BBQ Cauliflower Tacos with Creamy Ginger Sauce
1. To assemble the tacos, place a warmed tortilla on a plate and top with a spoonful of the Creamy Ginger Sauce.
2. Spoon about ⅓ cup of the roasted cauliflower into each tortilla.
3. Top the cauliflower with the following additional toppings:
– Diced red bell peppers
– Sliced scallions or green onions
– Chopped cilantro leaves
– Sliced jalapeños (optional)
– Lime wedges (for serving)
Note: You may not need all the toppings for each taco, so feel free to adjust according to your preferences.
Serve immediately with extra Creamy Ginger Sauce on the side for dipping. Enjoy!
Difficulty: Easy
Servings: 4 servings (approximate)
Nutrition Facts per Serving (without tortillas):
Calories: 200kcal | Carbohydrates: 25g | Protein: 10g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 200mg | Potassium: 350mg | Fiber: 5g | Sugar: 2g | Vitamin A: 150% | Vitamin C: 10% | Calcium: 20% | Iron: 6%
Steps
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1
Done
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Step 1: Prepare the Creamy Ginger Sauce |
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2
Done
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Step 2: Make the Crispy Cauliflower Tacos |
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3
Done
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Step 3: Assemble the Korean BBQ Cauliflower Tacos with Creamy Ginger Sauce |
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4
Done
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In a blender or food processor, combine all the ingredients for the Creamy Ginger Sauce until smooth. Set aside. |
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5
Done
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Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a non-stick baking mat. |
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6
Done
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In a large bowl, whisk together the olive oil, cumin, paprika, and cornmeal. Add the cauliflower and toss well to coat. |
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7
Done
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Spread the cauliflower onto the prepared baking sheet in a single layer. Sprinkle with salt and black pepper. |
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8
Done
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Bake for about 25-30 minutes or until golden brown and tender. Shake the pan halfway through cooking. |
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9
Done
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While the cauliflower is roasting, warm the tortillas according to package instructions or wrap them in a damp paper towel and microwave for 30 seconds at a time. Alternatively, you can use frozen raw tortillas and skip this step. |
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10
Done
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To assemble the tacos, place a warmed tortilla on a plate and top with a spoonful of the Creamy Ginger Sauce. |
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11
Done
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Spoon about ⅓ cup of the roasted cauliflower into each tortilla. |
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12
Done
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Top the cauliflower with the following additional toppings: |
