These vegan crispy cauliflower tacos with cashew mozzarella are a delightful twist on traditional tacos. The cauliflower is coated in a flavorful batter and baked until crispy, then topped with fresh veggies and creamy cashew mozzarella for a delicious and satisfying meal.
Ingredients: 1 head cauliflower, cut into florets. 1 cup all-purpose flour. 1 cup plant-based milk. 1 cup breadcrumbs. 1 teaspoon garlic powder. 1 teaspoon smoked paprika. Salt and pepper to taste. 8 small tortillas. 1 cup cashews, soaked overnight. 1/4 cup nutritional yeast. 2 tablespoons lemon juice. 1 tablespoon white miso paste. 1 clove garlic. 1/2 cup water. 1 cup shredded lettuce. 1 cup diced tomatoes. 1/2 cup chopped cilantro. 1 avocado, sliced. Lime wedges for serving.
Instructions: Start by heating the oven to 400F 200C. Make a batter by mixing flour, plant-based milk, garlic powder, smoked paprika, salt, and pepper in a bowl. First, coat the cauliflower florets with the batter. Then, cover them with breadcrumbs. Put the cauliflower on a baking sheet that has been lined with parchment paper. Bake for 25 to 30 minutes, flipping it over halfway through, or until it is crispy. The cashew mozzarella should be made while the cauliflower bakes. Soak cashews in water for a while, then add nutritional yeast, lemon juice, miso paste, garlic, and water to a blender. Mix until it's creamy and smooth. In a dry skillet, warm the tortillas up until they are soft and warm. To make tacos, put crispy cauliflower on tortillas and then add diced tomatoes, chopped cilantro, avocado slices, and a dollop of cashew mozzarella on top. Enjoy it with lime wedges.