- Cauliflower Crispy Cheesy
- 4 cups of Chopped Cauliflower (Bite-Sized)
- 1/3 cup of Chopped Onions
- 2 tbsp of Avocado Oil
- 2 tbsp of Smooth Almond Butter
- 1 tbsp of Dijon Mustard
- 1 tsp of Maple Syrup
- 2 tsp of Garlic Powder
- 2 tsp of Cumin
- 2 tbsp of Nutritional Yeast
- 1 tsp of Sea Salt
- 1/2 tsp of Black Pepper
- Mi Rancho Organic Corn Tortillas
- Cabbage topping
- 3 cups of Shredded Purple Cabbage
- 1/4 cup Fresh Squeezed Lime Juice
- 1/4 cup Vegan Cream Cheese
- Cherry Tomatoes
Rinse and chop cauliflower into bite-size pieces, the stems can be used in this recipe as well. Roughly chop onions and set them aside.
In a large bowl, add cauliflower, onions, and the rest of the ingredients under "Cauliflower Crispy Cheesy" Mix well and make sure the cauliflower bites are fully coated.
If you are using an oven, you must preheat on 400 F. and bake for 30 minutes. Make sure to spread the cauliflower well so they aren't on top of each other. If you're using an air fryer you must make these bites in batches. They cannot be on top of each other as well, they wont cook properly especially because they need to get crispy.
First, add half and airfry for 20 on 400 F. then you airfry the rest.
While that's cooking rinse your purple cabbage and using a mandolin shred on the smallest size to make up to 3 cups. Add this into a medium-sized bowl, then add the lime juice, and vegan cream cheese. Massage well with your hands. Set aside.
Next finely chop your cilantro and cut your cherry tomatoes and avocado. Set aside.
Once you are making the tacos, you must cook the tortillas and assemble. Makes about 10 tacos.