I love to make these Cauliflower Tacos for a wonderfully colourful, veggie loaded meal.
Vegetarian or not, you’ll love the texture of these battered cauliflower florets and I guarantee your kids will too. Crispy on the outside and soft inside, they have a hint of sweetness that pairs perfectly with fresh avocado, home made tomato salsa and a drizzle of sour cream, if desired.
Set your table to create a make-your-own Taco station and let everyone choose their favorite ingredients. This makes prep work minimal and meal time lots of fun!
For a vegan option use an egg replacer and omit sour cream.
Veggie TacosPrint Recipe
- 12 Taco Shells
- **For the Batter:
- 1/3 cup corn flour
- 1/2 cup GF flour
- 1/3 cup GF beer
- 1/2 tsp paprika + 1/2 tsp chili powder
- 1 egg
- 1 tsp olive oil
- **For the filling:
- 1/2 head of Cauliflower
- 2 Avocados
- 1/2 cup Cherry Tomatoes
- 1 tbsp Onion
- 5 Radishes
- 2 Capsicum
- Purple Cabbage
- Lettuce of choice
- Handful Fresh Coriander
- 1/2 cup Black beans
- Hot Peppers if desired
- Lime wedges
Prepare your veggies - slice avocado, radishes, capsicum and purple cabbage. Cut lime into wedges. Chop peppers into small rings. Cut cauliflower into florets.
Prepare a fresh salsa by chopping onions and cherry tomatoes into small cubes. Finely chop coriander and combine well with a sprinkle of olive oil, salt and pepper.
Prepare the batter. Add cauliflower florets and mix with a spoon to coat well.
Preheat oven to 180C. Prepare taco shells open side down on a baking tray.
In a skillet prepare oil for shallow frying. I like to use a combination of coconut and sunflower oil. Prepare a drying rack with paper towels to drain excess oil.
When oil is hot add cauliflower florets. Cover the pan and cook for 3 minutes on each side.
Place taco shells in the oven. Bake for 5-6 minutes, make sure to watch them closely as they can go from golden to burnt in no time.
Prepare all individual components in bowls and allow everyone to assemble their own tacos at table!