Spiced, crispy, roasted cauliflower pieces on a homemade tortilla with a zesty lime and avocado dressing! Save this delicious and simple recipe for your next Meatless Monday, guaranteed to please the whole family!
At first, it looks like a lot of ingredients and steps but we promise these are actually very easy to put together! We love making our own gluten-free tortillas (recipe below) but if you prefer you can find traditional Mexican tortillas made from organic ground corn flour. These are gluten-free but can be hard to find. Just be wary of store-bought tortillas as they are often made on GMO corn, with added gluten, preservatives and additives.
CRISPY SPICED CAULIFLOWER
- 1 small head of cauliflower, cut into bite-size florets
- 1 cup almond meal
- handful of fresh cilantro, chopped roughly
- 2 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp cumin
- 1/2 tsp garlic powder
- 1 tsp ground turmeric
- 1 cup coconut milk or almond milk
- 1/2 cup brown rice flour
- juice of 1 lime
- Salt & pepper to taste
ZESTY CABBAGE SLAW
- 1/2 red cabbage, thinly sliced
- juice of 1 lime
- 1 tbsp apple cider vinegar
- Salt & pepper to taste
AVOCADO, LIME & CILANTRO DRESSING
- 1 avocado
- handful of fresh cilantro
- juice of 1 lime
- ¼ tsp sea salt
FOR SERVING
- 12 corn tortillas or homemade tortillas (recipe below)
- fresh lime wedges
- handful of fresh cilantro
WHAT TO DO
- Line a baking tray with parchment paper and preheat oven to 350ºF (180ºC).
- Mix almond meal and ground spices in a medium sized bowl to make a crumb.
- In another bowl, mix together almond or coconut milk, brown rice flour and lime juice to make batter. Mix well.
- Coat cauliflower florets in batter, a few at a time then toss in almond meal spice mix.
- Bake for 25-30 minutes or until golden brown and crisp.
- While your crispy cauliflower is baking, prep your avocado dressing by adding avocado, cilantro, lime and salt to blender or food processor and blend until smooth.
- Prep your cabbage slaw by mixing together sliced cabbage, lime juice, apple cider vinegar, salt and pepper in a bowl and allow to sit while cauliflower bakes.
- Once you cauliflower is crisp, remove from oven and assemble your tacos!
HOMEMADE TORTILLAS (Makes 8)
- 2 eggs
- 250ml (1 cup) coconut milk
- 3/4 cup tapioca flour
- pinch of paprika
- pinch of cumin
- 1/2 tsp ground chili
- 3 tbsp coconut flour
- pinch of salt
WHAT TO DO
- Mix together all of your tortilla ingredients, and combine well by mixing with a whisk.
- Heat a tiny amount of coconut oil in small fry pan over medium-high heat. Drizzle 1/4 cup of the mixture into the pan, gently moving around to form a round tortilla. Cook on one side for 1-2 minutes and gently flip and cook other side 1-2 minutes or until golden.
- Continue this same process until you have no more tortilla mixture. Makes about 8 tortillas.
- Tortillas can be prepared ahead of time and warmed in the oven.
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