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We're excited to feature this beautiful plant-based recipe from one of our community members, Nisha Vora of @rainbowplantlife. Whether you are eating solely plant-based or are a meat-eater who also loves vegetables, we promise vegans and omnivores alike will enjoy this smoky, crispy, citrusy combination of flavors. While there are a few different components to make here, the time and effort are well worth it. This vibrant cauliflower taco is topped with a rainbow slaw made with carrots, jicama, dates, and plenty of lime juice. Top it all off with a generous drizzle of bright cilantro crema, which is sure to join your arsenal of sauces. Feel free to swap in gluten-free flour and panko breadcrumbs to make this recipe gluten-free, both fit in seamlessly. Watch us make this recipe in the video below!
Watch how to make this recipe here!
Details
Recipe
For the Rainbow Slaw
- 2 tablespoons fresh lime juice
- 1 1/ 2 tablespoons olive oil
- 1/ 2 teaspoon kosher salt
- Black pepper
- 1 pound jicama, peeled and sliced into matchsticks
- 3 rainbow carrots, peeled and sliced into matchsticks
- 1/ 2 cup cilantro, finely chopped
- 1/ 4 cup mint, thinly sliced
- 1 jalapeño, de-seeded and finely minced
- 3 medjool dates, finely chopped
For the Crispy Cauliflower
- 3/ 4 cup all-purpose flour, or gluten-free flour blend
- 1 1/ 2 teaspoons kosher salt
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/ 2 teaspoon black pepper
- 3/ 4 cup non-dairy milk, unsweetened and unflavored
- 1 medium cauliflower, cut into small florets
- 2 cups panko breadcrumbs, or gluten-free panko
- 1/ 2 cup hot sauce
- 4 tablespoons vegan butter
- 3 tablespoons maple syrup
For the Cilantro Crema
- 1 heaping cup cilantro leaves
- 1 cup hemp hearts
- 1/ 2 cup water
- 6 tablespoons fresh lime juice
- 1 jalapeño, de-seeded and roughly chopped
- 3 garlic cloves, peeled
- 2 tablespoons nutritional yeast
- 1 tablespoon olive oil
- 1/ 2 teaspoon cumin
- Kosher salt, to taste
- Black pepper, to taste
For Serving
- Corn tortillas, warmed or lightly charred
- Lime wedges, (optional)
- Sliced avocado, (optional)
Method
Step 1
Make the jicama-carrot slaw. Whisk lime juice, olive oil, salt, and pepper in a medium bowl. Add jicama, carrots, cilantro, mint, jalapeño, and dates and toss to coat with the dressing. Season to taste with salt and pepper. Set aside.
Step 2
Preheat the oven to 425°F. Line a baking sheet with parchment paper.
Step 3
Make the crispy cauliflower. Whisk the flour, salt, pepper, smoked paprika, and onion powder in a large bowl. Pour in the non-dairy milk and whisk until no large clumps remain. Add the cauliflower florets and toss to thoroughly coat.
Step 4
Place the panko breadcrumbs in a shallow bowl or pie plate. Working in batches, dip the battered cauliflower in the panko and toss to coat.
Step 5
Arrange cauliflower 1” apart on the prepared baking sheet. Bake until lightly golden brown, 20 minutes.
Step 6
Meanwhile, make the hot sauce. Add the hot sauce, vegan butter, and maple syrup to a small saucepan over medium heat. Stir occasionally just until the butter is melted, then remove from the heat.
Step 7
Drizzle the hot sauce mixture over cauliflower, tossing to coat. Return to the oven and bake for another 10 minutes, until cauliflower is deeply golden brown and fork-tender.
Step 8
Meanwhile, make the cilantro crema. Add the ingredients to a high-powered blender and puree until smooth and creamy, scraping down the sides as necessary. Taste for seasoning, adding more salt or lime juice as needed.
Step 9
To assemble, top each tortilla with a few pieces of the crispy cauliflower, top with jicama-carrot slaw, and a drizzle of cilantro crema on top. Serve with a squeeze of lime and sliced avocado, if desired.