Everyday cooking
Vegan Cauliflower Tacos
![cooktime]()
Cooking time30 min![preptime]()
Prep time25 min![servings]()
ServingsPortions 4
FOR THE CAULIFLOWER:
- 1 tbsp Violife creamy original
- 1 cauliflower in florets
- 1/2 cup panko breadcrumbs
- 1/2 cup cornmeal
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp garlic powder
- 1/4 tsp turmeric
- salt and pepper
- 1 tablespoon olive oil
- 1 tablespoon maple syrup
FOR THE SAUCE:
- 150 gram Violife creamy original
- 3 tbsp sriracha sauce
FOR THE CABBAGE:
- 2 cups red cabbage shredded
- juice of 2 limes
- 1/2 tsp cumin
FOR THE TACOS:
- 100 gram Violife tex-mex Style shredded
- 100 gram Violife mozzarella Style Shreds
- 8 corn tortillas
- fresh coriander to garnish
- lime wedges
- In a small bowl, mix panko, cornmeal, cumin, paprika, garlic powder, turmeric, and salt.
- In a separate bowl mix olive oil, Violife Creamy Original and maple syrup.
- Dip the cauliflower florets into the olive oil mixture and then dip into the panko mixture. Place on a lined baking tray and repeat with the remaining cauliflower.
- Bake for 30 minutes in a preheated oven at 356°F (180°C)
- In a bowl mix cabbage, lime juice and cumin and set aside.
- Meanwhile, warm the tortillas in a frying pan on both sides.
- For the sauce, mix Violife Creamy Original and sriracha sauce with a whisk and add a spoonful to each tortilla. Top with cabbage, cauliflower, Violife Tex Mex Style Shredded and Violife Mozzarella Style Shreds.
- Garnish with coriander and lime wedges.
