Ingredients:
- 1 head of cauliflower, cut into bite-sized florets
- 1/2 cup all-purpose flour
- 1/2 cup cornmeal
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup vegetable oil
- 12 corn tortillas
Your favorite plant-based toppings, such as:
- Guacamole
- Cashew sour cream
- Salsa
- Pico de gallo
- Cilantro
- Lime wedges
Instructions:
- Preheat oven to 400 degrees Fahrenheit.
- In a large bowl, whisk together the flour, cornmeal, chili powder, garlic powder, salt, and pepper.
- Add the cauliflower florets to the bowl and toss to coat.
- Heat the vegetable oil in a large skillet over medium heat.
- Add the cauliflower florets to the skillet and cook, stirring occasionally, until golden brown and crispy, about 15 minutes.
- Transfer the cauliflower florets to a baking sheet and bake for 10 minutes, or until heated through.
- Warm the corn tortillas according to package directions.
- To assemble the tacos, spread a corn tortilla with your favorite plant-based toppings.
- Top with the crispy cauliflower florets and serve immediately.