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- 1 medium head of cauliflower, cut into florets - 1 cup all-purpose flour (or gluten-free flour for a gluten-free option) - 1 cup buttermilk (or plant-based milk with a splash of vinegar) - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - Salt and pepper to taste - Vegetable oil for frying - 2 cups shredded cabbage - 1 cup grated carrots - 2 tablespoons lime juice - 1 tablespoon sriracha (adjust for spice preference) - 8 small corn or flour tortillas - 1 ripe avocado, sliced - Fresh cilantro for garnish

Crispy Cauliflower Tacos with Spicy Slaw

Discover the delicious world of plant-based eating with our Crispy Cauliflower Tacos recipe. This dish takes the humble cauliflower and transforms it into a crunchy delight, complemented by a zesty slaw, creamy avocado, and warm tortillas. It's perfect for satisfying cravings without the meat. Follow our easy guide to make this flavorful meal, packed with health benefits like vitamins and fiber. Enjoy a guilt-free taco experience that everyone will love!
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Ingredients
  

For the Crispy Cauliflower:

1 medium head of cauliflower, cut into bite-sized florets

1 cup all-purpose flour (or a gluten-free alternative)

1 teaspoon smoked paprika

1 teaspoon garlic powder

1/2 teaspoon cayenne pepper (adjust to taste)

1/2 teaspoon salt

1 cup buttermilk (or plant-based milk + 1 tbsp vinegar for vegan)

1 cup panko breadcrumbs

Oil for frying (vegetable or canola oil)

For the Spicy Slaw:

2 cups green cabbage, finely shredded

1 cup red cabbage, finely shredded

1 carrot, julienned

1/4 cup cilantro, chopped

Juice of 2 limes

2 tablespoons mayonnaise (or vegan mayo)

1 tablespoon sriracha (adjust for spice level)

1 teaspoon honey or agave (optional for sweetness)

Salt and pepper to taste

For Serving:

8 small corn or flour tortillas

Fresh avocado slices

Lime wedges

Fresh cilantro for garnish

Instructions
 

Prepare the Cauliflower:

    - In a large bowl, combine the flour, smoked paprika, garlic powder, cayenne pepper, and salt.

      - Dip each cauliflower floret in the buttermilk, allowing excess to drip off, then coat in the flour mixture, and finally roll in panko breadcrumbs for extra crispiness.

        Fry the Cauliflower:

          - Heat oil in a deep skillet or pan over medium heat (enough to cover the bottom of the pan about 1/2 inch deep).

            - Once the oil is hot, carefully add the coated cauliflower florets in batches so they are not overcrowded. Fry until golden brown and crispy, about 3-5 minutes per side.

              - Remove with a slotted spoon and drain on paper towels. Sprinkle with additional salt if desired.

                Make the Spicy Slaw:

                  - In a large bowl, combine the green cabbage, red cabbage, carrot, and cilantro.

                    - In a separate bowl, whisk together the lime juice, mayonnaise, sriracha, and honey/agave (if using). Season with salt and pepper.

                      - Pour the dressing over the cabbage mixture and toss to combine. Adjust seasoning as needed.

                        Assemble the Tacos:

                          - Warm the tortillas in a dry skillet over medium heat until pliable.

                            - Place a generous amount of the spicy slaw on each tortilla, then top with the crispy cauliflower.

                              - Add avocado slices and more cilantro for garnish.

                                Serve:

                                  - Serve tacos with lime wedges on the side for squeezing.

                                    Prep Time, Total Time, Servings: 30 minutes | 45 minutes | 4 servings