These Barbeque Cauliflower Tacos are quick and easy to make using barbequed cauliflower florets, chopped basil and a tasty chipotle dipping sauce.
Barbecue Cauliflower Tacos
1 Small head of cauliflower, (4 cups)
3/4 Cup of unsweetened almond milk
1/2 Cup of gluten-free all-purpose flour
1 Teaspoon of smoked paprika
1/2 Teaspoon of onion powder
1/2 Teaspoon of Himalayan salt
2 Cups bread crumbs
1.5 Cups of barbecue sauce
6 tortillas of choice
2 Limes, (3 Tablespoons)
2 Tablespoons of tahini
2 Tablespoons of kimchi hot sauce
2 Tablespoons of olive oil
1/2 Teaspoon of smoked paprika
1 Teaspoon of adobo sauce (1 can of chipotle chiles)
-To make sauce, juice of fresh limes.
-In a medium bowl, add the ingredients and combine well. If the consistency of the sauce is too runny add a little more tahini or a little water or lemon juice is if it’s too thick. Set aside.
-Preheat the oven to 425F. Then chop the cauliflower into bite size florets to fit into the taco.
-In a medium bowl, add the bread crumbs then in a large bowl prepare the batter by whisking together the almond milk, flour, onion powder, smoked paprika and Himalayan salt. It should be rather thick.
-Add the florets to the bowl and coat evenly then roll florets in the breadcrumbs until coated. Add to a baking sheet with parchment paper. Continue steps until florets are coated.
-Bake for 25 minutes, then remove from the oven. Add the barbecue sauce and evenly coat each piece of cauliflower. Then return the florets to a baking tray for 15 minutes.
-Add the corn tortillas in a skillet over medium heat for 20 seconds on each side. Build your taco with your fixings and enjoy!