These chili-roasted crispy cauliflower tacos are topped with a creamy and cooling cilantro yogurt sauce that’s dairy free and 100% vegan! Top with fresh avocado and black bean salsa, these soft shell cauliflower tacos are the perfect quick dinner for kids and adults alike.
Ingredients
Prep
- Preheat the oven to 425ºF, and line a baking sheet with parchment paper.
- Clean and chop the cauliflower into florets. Place the cauliflower into a bowl and pour 2 tablespoons of lime juice plus the soy sauce onto the cauliflower. Toss to marinate, then set aside.
- In a small bowl, whisk together the Forager Project Oat Milk and 1 tablespoon of the Forager Project Cashewmilk Yogurt. Then in two separate small bowls, add in the cornstarch and the breadcrumbs to each. Add 1 teaspoon of chili powder to the breadcrumbs, and whisk to combine.
- Dip one cauliflower floret into the cornstarch, then into the milk, then the chili powder breadcrumbs. Place the cauliflower floret onto the baking sheet. Repeat for the remaining cauliflower.
- Place the cauliflower nuggets into the oven to bake for 35 minutes, or until crispy. Remove from the oven and set aside to assemble the tacos.
- Make the cilantro sauce. Using an immersion blender or a full size blender, blend the remaining Forager Project Cashewmilk Yogurt, remaining lime juice, cilantro, garlic powder, remaining chili powder, and sea salt.
- Assemble the tacos with the cauliflower, avocado, salsa, cilantro yogurt sauce, and fresh cilantro. Serve and enjoy!
