Crispy Cauliflower Tacos with Slaw + Avocado Cream

Bite-size cauliflower florets are coated in an almond milk and brown rice flour batter, tossed in a mixture of coarsely ground oats + spices, and baked in the oven until they’re golden, crunchy, and packed with flavor. While the outside of the cauliflower crisps up, the inside becomes tender and juicy. Then, the cauliflower bites are nestled in warm corn tortillas, topped with a tangy purple cabbage slaw, and drizzled with avocado cream. The final touch is a splash of fresh lime juice, and then it’s time to bite, savor, and repeat.

For the Crispy Cauliflower:
1 small head of cauliflower or ½ a large head of cauliflower, cut into bite-size florets
1 cup gluten-free rolled oats
2 tablespoons chopped fresh cilantro
2 teaspoons chili powder
1 teaspoon smoked paprika
½ teaspoon cumin
¼ teaspoon garlic powder
¼ teaspoon ground turmeric (optional)
⅛ teaspoon cayenne pepper
1 teaspoon fine grain sea salt
1¼ cup plain, unsweetened almond milk
¾ cup brown rice flour
1 tablespoon fresh lime juice

For the Cabbage Slaw:
2 cups thinly sliced purple cabbage
¼ cup fresh lime juice
1 tablespoon apple cider vinegar
½ tablespoon agave nectar or other liquid sweetener
¼ teaspoon fine grain sea salt

For the Avocado Cream:
1 avocado
¼ cup cilantro leaves
2 tablespoons fresh lime juice
¼ teaspoon fine grain sea salt

For Serving:
12 small soft corn tortillas
lime wedges
cilantro leaves

View the full recipe at Blissful Basil →