Ingredients
Crispy Cauliflower
- 1 large cauliflower, cut into florets
- 4 tbsp plain flour
- 4 tbsp plant-based milk
- 3 tsp garlic powder
- 2 tsp onion powder
- 3 tbsp smoked paprika
- 1 tsp sea salt
Vegan Lime Mayo
- 1 cup sunflower oil
- ½ cup unsweetened soy milk
- 2 tsp apple cider vinegar
- Pinch of salt
- Juice of ½ lime
Quick Pickled Onion
- 1 red onion, thinly sliced
- 2 tsp apple cider vinegar
- ½ cup water
- 1 tbsp sugar
- ½ tsp salt
To Serve
- Flour or corn tortillas
- Lettuce or greens of choice
- Sesame seeds (optional)
Servings
Yields
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Linked Recipes
Preparation
Step 1
Preheat the oven to 200°C (400°F).
Step 2
Whisk together the flour, garlic powder, onion powder, smoked paprika, salt, and plant-based milk to make a pancake-like batter. Coat the cauliflower florets evenly.
Step 3
Arrange on a lightly greased baking tray and bake for about 40 minutes, turning halfway through until crispy and golden.
Step 4
Meanwhile, prepare the pickled onions by combining the onion, vinegar, water, sugar, and salt. Let sit while the cauliflower bakes.
Step 5
For the vegan mayo, ensure the soy milk and oil are at room temperature. Blend the soy milk, vinegar, salt, and lime juice, then slowly stream in the sunflower oil until thick and creamy. Adjust with extra milk or oil if needed.
Step 6
Warm the tortillas and prepare your preferred salad toppings.
Step 7
Fill each tortilla with crispy cauliflower, greens, pickled onions, and a generous spoonful of vegan lime mayo. Finish with sesame seeds if desired and serve immediately.
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