Crispy Cauliflower Tacos

These Crispy Cauliflower Tacos are one way of taking a Meatless Monday break from overly carnivorous habits. Taking that break is good for the body and good for the planet. Nurture Pittsburgh’s Selena Orkwis suggests this recipe for Mondays or any other day of the week where you’re looking to feel lighter and to lighten your eco footprint.

Crispy Cauliflower Tacos Recipe

INGREDIENTS

1 large cauliflower head
½ tsp chili powder
¼ tsp granulated garlic
¼ tsp cumin powder
½ tsp kosher salt
1 1/2 cups non-dairy milk
2 cups panko crumbs
1 can black beans, drained, rinsed, and combined with 1 tbsp fresh lime juice, ½ tsp chili powder, ¼ tsp kosher salt
Corn tortillas, lime wedges, and pineapple salsa to serve

FOR THE PINEAPPLE SALSA:

½ fresh pineapple, cored, peeled and chopped (can substitute 1 14-oz can pineapple rings in juice, chopped)
2 Fresno peppers, chopped
½ red onion
½ pt cherry tomatoes, cut in half
1 tbsp cilantro leaves, chopped
1 lime, juiced
¼ tsp salt

INSTRUCTIONS

  1. Cut the cauliflower into florets.

  2. Mix the spices into the plant milk in a shallow container.

  3. Pour the panko into another shallow container. Keeping one hand wet and the other dry, dredge the cauliflower in the plant milk and coat it with the panko.

  4. Put the coated cauliflower on a baking sheet. Bake at 375 degrees for 15-20 minutes, until florets are crispy and browned.

  5. For the pineapple salsa: core, peel, and chop half of the fresh pineapple, or chop up the canned pineapple

  6. Seed and cut the Fresno peppers, cutting finely. Finely dice the red onion. Halve the cherry tomatoes. Chop the cilantro. Combine all in a bowl with lime juice and salt.

  7. To serve, warm the tortillas over a burner or in a dry sauté pan. Top each tortilla with black beans, cauliflower florets, and pineapple salsa.

RECIPE AND STYLING BY SELENA ORKWIS / PHOTOGRAPHY BY DAVE BRYCE

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