Breaded Cauliflower Tacos

Adapted from: blissfulbasil.com
Ingredients
For Crispy Cauliflower
  • 1 small head of cauliflower cut into bite-size florets
  • 1 cup gluten-free rolled oats
  • 2 tablespoons chopped fresh cilantro
  • 2 teaspoons chili powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon cumin
  • ¼ teaspoon garlic powder
  • ¼ teaspoon ground turmeric
  • ⅛ teaspoon cayenne pepper
  • 1 teaspoon Himalayan sald
  • 1¼ cup almond milk
  • ¾ cup brown rice flour
  • 1 tablespoon fresh lime juice
For the Cabbage Slaw
  • 2 cups thinly sliced purple cabbage
  • ¼ cup fresh lime juice
  • 1 tablespoon apple cider vinegar
  • ½ tablespoon honey
  • ¼ teaspoon Himalayan salt
For the Avocado Cream (I did not use this avocado cream sauce hence allergy)
  • 1 avocado
  • ¼ cup cilantro leaves
  • 2 tablespoons fresh lime juice
  • ¼ teaspoon fine grain sea salt
For Serving
  • 12 gluten free tortillas, homemade or purchased
  • lime wedges
  • cilantro leaves
Instructions
  1. Preheat oven to 400 degrees Fahrenheit.
  2. Add the rolled oats to vitamix. Blend to coarse meal forms.
  3.  Add in the cilantro, oats, chili powder, paprika, cumin, garlic powder, turmeric, cayenne pepper, and sea salt into a bowl. Gently mix to incorporate spices.
  4. Add the almond milk, brown rice flour, and lime juice to a large bowl and whisk until smooth.
  5. Place about a handful of cauliflower florets into the almond milk batter, toss to coat, shake off excess batter, and transfer to the oat and spice mixture. Toss the pieces until coated and transfer to a large baking. Repeat with the remainder of the cauliflower.
  6. Bake the cauliflower for 25-30 minutes or until crispy and golden.
To Make the Cabbage Slaw
  1. While the cauliflower is baking, make the cabbage slaw by adding the purple cabbage, lime juice, apple cider vinegar, honey, and salt to a small bowl. Toss to coat.
To Make the Avocado Cream
  1. Add the flesh of the avocado, lime juice, cilantro leaves, and salt to vitamix. Process for 3-4 minutes or until smooth and resembling a texture similar to mayo. Use to drizzle on tacos.
To Assemble the Tacos
  1.  Fill with the cauliflower, top with a small handful of cabbage slaw, and drizzle with avocado cream. Garnish with cilantro leaves.

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