Crispy BBQ Cauliflower Tacos

In recent years, the trend towards plant-based meals has surged, with many individuals exploring vegetarian and vegan options for various reasons, including health, sustainability, and ethical considerations. As more people embrace these diets, the demand for delicious and satisfying plant-based recipes has never been higher. Enter crispy BBQ cauliflower tacos—a vibrant and flavorful dish that not only satisfies cravings but also offers a delightful twist on traditional taco recipes.

Discover the delicious world of plant-based cooking with these crispy BBQ cauliflower tacos! Combining the smoky taste of BBQ with the satisfying crunch of fried cauliflower, this recipe is a game-changer for taco lovers. Perfect for vegans and non-vegans alike, these tacos are packed with flavor and nutrients. Serve them with fresh toppings like avocado and cilantro for added texture and taste. Explore this vibrant dish that promises to impress at any meal or gathering.

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Ingredients

For the Cauliflower:

1 medium head of cauliflower, cut into bite-sized florets

1 cup all-purpose flour (or gluten-free flour)

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon cayenne pepper (adjust to taste)

1 cup water (or non-dairy milk for a richer flavor)

Salt and pepper to taste

1 cup panko breadcrumbs

Oil for frying (vegetable or canola)

For the BBQ Sauce:

1 cup BBQ sauce (store-bought or homemade)

2 tablespoons apple cider vinegar

1 tablespoon maple syrup (optional for added sweetness)

For Assembling:

8 small corn or flour tortillas

1 cup shredded red cabbage

1 avocado, sliced

Fresh cilantro for garnish

Lime wedges for serving

Instructions

Prepare the Cauliflower:

- In a large bowl, whisk together the flour, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper. Gradually add water (or non-dairy milk) until you have a thick batter.

- Dip each cauliflower floret into the batter, allowing excess to drip off, then roll in panko breadcrumbs until fully coated.

Fry the Cauliflower:

- Heat about 1/2 inch of oil in a large skillet over medium-high heat. Once hot, carefully add the battered cauliflower florets in batches (do not overcrowd) and fry until golden and crispy, about 3-4 minutes per side. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.

Mix the BBQ Sauce:

- In a small saucepan, combine BBQ sauce, apple cider vinegar, and maple syrup over medium heat. Stir until warmed through and well combined. Remove from heat.

Warm the Tortillas:

- In a dry skillet or on a griddle, warm the tortillas over medium heat for about 30 seconds on each side until soft and pliable.

Assemble the Tacos:

- To each tortilla, add a generous amount of crispy BBQ cauliflower. Top with shredded red cabbage and a few slices of avocado. Drizzle generously with the BBQ sauce and sprinkle with fresh cilantro.

Serve:

- Serve the tacos with lime wedges on the side for squeezing over the top. Enjoy your flavorful, crispy BBQ cauliflower tacos!

Prep Time, Total Time, Servings: 20 minutes | 40 minutes | 4 servings