Ah, tacos. Tasty little bites of yummy, good for any time of day. Don’t be fooled into thinking that they need to have Mexican flavors, or even that they need meat! There are so many options out there for meat-less, and even vegan tacos that I love. Take these chili sweet potato tacos for instance, that can be made completely vegan without the lime cream. A coconut or other plant-based yogurt is the perfect sour cream replacement for a lot of tacos and can be spiced up with some chili powder and lime juice.
But also…sometimes you just need sour cream. Because, well… it’s sour cream. As much as I try to keep vegan tendencies, I will admit that the hardest thing to stay away from is dairy. There is just something about the real thing that can’t be replicated.
So, for this cauliflower version you can keep it vegan with some coconut yogurt, or just vegetarian and enjoy that sour cream.
I won’t judge either way.
I’ve also provided two different sauce options for this one. Personally, I like to do half and half but adjust to your own liking. The BBQ sauce is classic, but the hot sauce mix is almost like a honey buffalo sauce, if you can imagine it. Adds a little bit of spice to the mix.
As a tip, if you are trying to be vegetarian but struggling to get rid of your chicken wings, coating with bread crumbs and baking cauliflower like this can be a great alternative. You can drench them in your favorite wing sauce and it both tastes and looks pretty similar.
Whether you are vegan, vegetarian, or just a carnivore craving something different, get to chowing down on these tacos.
For the Cauliflower::
1 small head of cauliflower, broken into bite sized florets
3/4 cup flour
3/4 cup almond milk
1/4 cup water
2 teaspoons roasted garlic powder
2 tablespoons smoked paprika
salt & pepper, to taste
1 1/2 cups Panko bread crumbs
1 cup BBQ sauce
1/2 cup hot sauce (I used Cholula)
2 tablespoons honey
For the Tacos::
6-12 corn tortillas
sour cream OR coconut-based yogurt
Prep Time:20 minutes
Cook Time: 50 minutes
1. Pre-heat your oven to 350 degrees Fahrenheit. Spray the casserole dish with non-stick cooking spray or line with parchment paper; set aside
2. In a large bowl, mix together the flour, almond milk, water, garlic powder, paprika, salt, and pepper. Put the Panko in a separate bowl
3. Once the cauliflower is cut or broken into florets, dip them one at a time into the batter; shake off the excess
4. Roll the battered cauliflower piece in the Panko bread crumbs, then place into the casserole dish
5. Repeat until all of the florets are coated. When putting in the casserole dish, it is OK to crowd them, but do not over lap
6. Bake for 25 minutes
7. While baking, put 1/2 cup of the BBQ sauce in a bowl of its own; set aside. In a separate bowl, mix the remaining BBQ sauce, hot sauce, and honey
8. After baking for 25 minutes, carefully remove the cauliflower from the oven. Using tongs, tip half of the florets into the BBQ sauce, then replace in the dish. Dip the other half in the hot sauce mixture, and again replace int the dish
9. Bake for an additional 25 minutes
10. When done, carefully remove from the oven
11. Create tacos with tortilla, red cabbage, guacamole, radishes, cauliflower, lime juice, cilantro, and either sour cream or a coconut-based yogurt for a completely vegan version