It’s not really common for me to use cauliflower as a main ingredient in my recipes but recently I went to a hummus restaurant that served whole roasted cauliflower heads with big ass knives stabbed through the centre and dammit I wanted to copy them! Well I didn’t stick a big axe through the middle nor did I keep it whole, but I made cute little versions, nice and crispy with a spiced coating. These Cajun cauliflower tacos really take this cruciferous vegetable to another level.
The tacos, I actually made using sweet potato and polenta and they were so surprisingly soft and fluffy. Sadly, I’ve not written up a recipe yet for these, but I promise I will at some point.
- 100g tapioca starch
- 2 heads cauliflower cut into florets
- 2 eggs (using egg replacer/flax seed) made up with water
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp turmeric
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp cloves
- 1 tsp white pepper
- Oil to roast
- Salt to taste
- Preheat oven to 200℃.
- For the cauliflower, combine all dry ingredients together in a bowl, except cauliflower.
- Coat the florets in the egg before merging into the flour and spice blend, covering generously and evenly with the powder.
- Place on a greased baking tray, brush with oil and bake for 35 minutes, turning halfway to brown and crisp up evenly.
Pop the crunchy florets into your fluffy rounds of carb and any extra sprinkles. If you like it hot, drizzle chilli sauce over the top and enjoy your Cajun cauliflower tacos, which really are a little taste of heaven!
If you dig tacos (like pretty much everyone in this world!), then try these aubergine curry tacos for your Friday curry night feast: https://foodflaneur.com/2019/04/06/curry-night-tacos-aubergine-curry-vegan-gluten-free/.
I’d like to give a massive thanks to Liz from Shaw Simple Swaps for her inspiration in helping me create this recipe. You can find her version here: https://shawsimpleswaps.com/cajun-cauliflower-bites/.