Recipe by: Sous Chef Evan Castro
These healthy yet outrageously delicious cauliflower tacos pack bold flavor, satisfying crunch, and a little zesty zing! The savory spices in the taco, like smoked paprika, provide a nice contrast to the Viognier and the slight sweetness of the wine helps balance the heat of all the spices in this dish!
These are the perfect game day snack and pairs well with our 2019 Kick Ranch Viognier! The palate of the Viognier holds great tension with flavors of nectarine, white peach, and lemon zest. Making this a lively wine with nice acidity, the ideal pair for a spicy taco.
- 1 head of cauliflower
- ½ cup of panko breadcrumbs
- ½ cup of cornmeal
- 1 teaspoon of cumin
- 1 teaspoon of smoked paprika
- 1 teaspoon of garlic powder
- ¼ teaspoon of turmeric
- ½ teaspoon of kosher salt
- 1 tablespoon of coconut oil (olive oil will work in place as well)
- 1 tablespoon of butter
- 1 tablespoon of maple syrup
- 2 tablespoon of soy sauce (or tamari or coconut aminos)
- ½ tablespoon of hot sauce
- ½ head of red cabbage
- 2 limes
- 1 can of black beans
- ½ teaspoon of cumin
- 10 corn tortillas
- ½ bunch of cilantro for garnish
First, begin by preheating the oven to 400 F. After cutting your cauliflower into large to medium florets and place into a large bowl. In another bowl mix your panko, cornmeal, smoked paprika, cumin, garlic powder, turmeric, and kosher salt. In a small saucepan heat up peanut butter, maple syrup, coconut oil, and soy sauce. Heat this up until combined, about 2-3 minutes. Take the sauce and pour it all over the cauliflower and toss it all around and coat the cauliflower really well. Pour half the panko mixture into the cauliflower and toss to coat, keep adding panko until the cauliflower is well coated with panko.
Then on a sheet tray lined with either foil or parchment paper, put the panko-crusted cauliflower on and bake for 30 minutes, make sure to flip at 15 minutes during the baking process.
While those are baking get your beans in a small pot and heat them up with ½ teaspoon of cumin, let those simmer on low until hot. Then get your cabbage and cut that into thin slices, place into a mixing bowl and add the juice of one of the limes and a pinch of salt. Mix very well and let it sit for at least 5-10 minutes before using on tacos.
Once the cauliflower is cooked to assemble heat up the tortillas in a sauté pan or on a hot griddle heat them up for 1 min on each side until soft and pliable. Then add a spoonful of beans, cauliflower, and cabbage to finish, you can top these with your favorite hot sauce.