Crispy Cauliflower for Tacos Recipe
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Category: |
Category: |
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Avocado Cream |
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Ingredients: |
Ingredients: 1 small head or 1/2 a large head of cauliflower, cut into bite sized florets
1 cup panko bread crumbs
2 tbsp chopped, fresh cilantro
2 tsp chili powder
1 tsp smoked paprika
1/2 tsp cumin
1/4 tsp garlic powder
1/4 tsp ground turmeric (optional but I use)
1/8 tsp cayenne pepper
1 tsp salt
1 1/4 cup milk
3/4 cup flour
1 tbsp fresh lime juice
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Directions: |
Directions:1. Preheat oven to 400º F
2. Place the panko bread crumbs into a large, shallow dish. Add in the spices and mix to thoroughly incorporate.
3. In a separate bowl, add the milk, flour and lime juice. Whisk to combine.
4. Place a handful of the florets into the milk batter and toss to coat. Shake off the excess and transfer to the crumb mixture. Toss until well coated. Shake off excess and transfer to a parchment lined baking sheet. Repeat with remaining cauliflower. Make sure the cauliflower is well spaced.
5. Bake the cauliflower for 25-30 minutes or until crispy and golden. Toss halfway through the cooking process.
6. Remove from the oven and allow to cool slightly. |
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Personal
Notes: |
Personal
Notes: I parboiled the cauliflower first.
Serve with:
corn tortillas
avocado cream (recipe included)
cabbage slaw
lime wedges
cilantro
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