Asian Crispy Cauliflower Tacos
Crispy cauliflower is tossed with a sticky, sweet soy glaze and topped with a colorful, crunchy slaw in these delicious gluten-free tacos.
Prep Time15 minutes mins
Cook Time20 minutes mins
Total Time35 minutes mins
Course: Main Course
Cuisine: Asian
Servings: 4
Calories: 347kcal
Tacos:
- ⅔ cup rice flour or other gluten free flour
- ¾ teaspoon garlic powder
- ¼ teaspoon salt
- ⅔ cup cold water
- 1 head of cauliflower cut into florets
- ⅓ cup gluten-free soy sauce
- ⅔ cup gluten-free sweet chili sauce
- 1 teaspoon rice vinegar
- ¼ cup sliced scallions
- 8 small white corn tortillas gluten free
Slaw:
- 1 tablespoon rice vinegar
- ½ tablespoon neutral-flavored oil like safflower or peanut
- ½ teaspoon gluten-free soy sauce
- ½ teaspoon sesame oil
- ½ teaspoon honey (or agave)
- 2 cups coleslaw mix shredded cabbage and carrots
- ¼ cup cilantro leaves
Preheat oven to 450°F. Spray a sheet pan with cooking spray.
Whisk the flour, garlic powder, salt, and water together in a large bowl. Toss the cauliflower florets in the batter until coated. Transfer the cauliflower to the prepared sheet pan, letting any excess batter drip off. Spread the cauliflower out in a single layer and bake in the oven 18-20 minutes until lightly browned. Flip them over halfway through.
Meanwhile, heat the soy sauce, sweet chili sauce and rice vinegar in a large skillet. Simmer a few minutes until slightly thickened. Add the baked cauliflower to the sauce and toss to combine. Stir in the scallions.
To make the slaw, whisk the rice vinegar, safflower oil, soy sauce, sesame oil, and honey together in a medium bow. Add the coleslaw mix and cilantro and toss to combine.
To assemble the tacos, heat the tortillas and top them with a pile of crispy cauliflower and a handful of slaw. Devour!
Calories: 347kcal | Carbohydrates: 70g | Protein: 8g | Fat: 4g | Sodium: 1682mg | Potassium: 314mg | Fiber: 5g | Sugar: 22g | Vitamin A: 165IU | Vitamin C: 27.1mg | Calcium: 73mg | Iron: 1.6mg