Everyday cooking
Cauliflower Tacos
Cauliflower Tacos never tasted so good! Perfectly combined crispy cauliflower, sriracha sauce, Violife Creamy and Grated. Take your taste buds on a ride!
![prep time]()
Cooking time30 minutes![preparation time]()
Prep time25 minutes![servings]()
Servings4 portions
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 flavour grated
- 100 gram Violife mozzarella flavour grated
- 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 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 Flavour Grated and Violife Mozzarella flavour Grated.
- Garnish with coriander and lime wedges.
