Cauliflower Tacos with Mango Salsa

Jan 8, 2021 | vegan

The first week back in the new year usually means a bit of vacation blues for me after spending time in Mexico with my family.

This year was a bit different. No trip to Mexico. No time by the beach. But also – no vacation blues!

To kick off another year of experimenting in the kitchen, it felt only appropriate to start with a taco recipe. Last year, I kicked off the year trying a jackfruit taco recipe and this year tried a cauliflower taco recipe with a mango salsa. 

Fun facts to note: I only ate 10 fruits & vegetables until I was 18 and then decided to start trying a variety of things. The irony that I now eat mostly plant-based is not lost on my poor mother who had to deal with me being a picky eater for so many years hehe. 

This recipe is easy to make AND fresh and flavourful! I love the tang that the salsa brings to the taco and the flavour in the cauliflower. I also love that you bake the cauliflower and not fry them. 

I bought guacamole for this recipe because I didn’t have an avocado fresh enough to make my own but, hey, potato potatoe right?!

Cauliflower Tacos & Mango Salsa

Level

Easy

Prep Time

15 Min

Cook Time

25 Min

Serves

2-4

Ingredients

Crispy Cauliflower:

 

  • 1 small cauliflower, chopped into florets
  • 1 cup almond flour
  • 1/2 tsp garlic powder
  • 1 tsp chili powder
  • 1 tsp paprika
  • 1/2 tsp turmeric powder
  • 1/2 tsp sea salt
  • 1 cup non-dairy milk
  • 1/2 cup brown rice flour
  • 1/2 lemon, juiced
  • 2-3 tsp extra virgin olive oil

 

Mango Salsa:

 

  • 1 mango, diced
  • 1 tomato, diced
  • 1/2 cup green or purple cabbage, thinly sliced
  • 2 tbsp red onion, minced
  • 2 tbsp cilantro, roughly chopped
  • 1 lime,  juiced
  • 1 tsp extra virgin olive oil
  • Pinch of sea salt and pepper

Other:

  • 6 to 8 small sprouted tortillas
  • guacamole (or make your own)

Instructions

Step 1

Preheat oven to 375 degrees F (190 C).

Step 2

Make the cauliflower:

  • Line a tray with parchment paper.
  • Chop the cauliflower into florets.
  • In a bowl, combine the almond flour and spices. Mix well so the spices are dispersed throughout.
  • In a separate bowl, mix the non-dairy milk, brown rice flour, and lemon juice.
  • Dip the florets in the milk mixture, shake off excess, then coat in the almond flour mixture, and place onto the tray. Repeat until all cauliflower is coated.
  • Drizzle 2-3 tsp of extra virgin olive oil on top of cauliflower to allow for even more crisping.
  • Bake 25-30 minutes until cauliflower is crispy.

Step 3

Make the Mango Salsa:

Prep all of the salsa ingredients and place them in a bowl. Mix well so everything is combined.

Step 4

Layer the guacamole, salsa, and cauliflower into the taco. Enjoy!