Chef notes
This is such a versatile little dish. You can add these crispy, spiced cauliflower bites onto a taco or salad, or just keep them as is and dip them into some yogurt and mint sauce. Seriously delicious.
Ingredients
- 1/4 cup vegan unsweetened yogurt
- 2 tablespoons tomato paste
- 2 tablespoons avocado oil
- 1/2 cup unsweetened nondairy milk
- 1/2 teaspoon turmeric
- 2 tablespoons garam masala
- 1/2 tablespoon smoked paprika
- 3 tablespoons chickpea flour
- 1½ teaspoons salt
- 1 tablespoon freshly squeezed lemon juice
- 2 cups panko breadcrumbs or gluten-free breadcrumbs
- 1/2 head cauliflower
- 1 tablespoon mustard
- 1 tablespoon agave
- 3 tablespoons olive oil
- 1 teaspoon salt
- 2 tablespoons apple cider vinegar
- 1/2 teaspoon freshly ground black pepper
- 1 cup red cabbage, shredded
- 1 cup grated carrots, shredded
- 1 bulb shredded fennel or shredded white cabbage
- 1/2 cup vegan unsweetened yogurt
- 1 teaspoon mint sauce
- 6-8 small flatbreads, naans or flour tortilla wraps
- sliced fresh jalapeño
- cilantro
Preparation
For the cauliflower:
1.Preheat oven to 400 F.
2.Add all marinade ingredients into a large bowl and whisk until smooth. Place breadcrumbs into another bowl.
3.Add a few florets at a time into the marinade, mix to evenly coat and shake off excess marinade. You can bake it just like this or throw it into the breadcrumbs and use your dry hand to coat evenly.
4.Place onto a baking tray lined with baking paper, spray with oil and place into the oven for about 15 to 20 minutes until golden brown and crispy.
For the slaw:
In a large bowl, whisk the mustard, agave, olive oil, salt, vinegar and pepper until well-combined. Add in the cabbage, carrots and fennel, and toss well to coat.
For the drizzle:
In a small bowl, whisk the yogurt and mint sauce until well-combined.
To serve:
Assemble the cauliflower tacos on the flatbreads with the slaw and drizzle. Garnish with jalapeño and cilantro.
