Crispy Cauliflower Tacos
Ingredients
1 cup soaked cashews
⅓ cup water
2 tablespoons lemon juice
1 teaspoon apple cider vinegar
¾ teaspoon salt
¾ cup chickpea flour
1 tablespoon chili powder
2 teaspoons garlic powder
2 teaspoons ground cumin
2 teaspoons salt
1 teaspoon smoked paprika
½ teaspoon sugar
¾ cup non-dairy milk
1 tablespoon hot sauce
nonstick cooking spray
4 cups cauliflower florets
3 tablespoons chickpea flour
2½ cups shredded red cabbage
¼ cup sliced jalapenos
¼ cup sliced green onions
¼ cup chopped cilantro
2 tablespoons lemon juice
1 tablespoon extra-virgin olive oil
½ teaspoon salt
¼ teaspoon black pepper
8 corn tortillas
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Make the cashew cream
In a blender, combine the soaked cashews, water, lemon juice, vinegar and salt. Blend on high until smooth and creamy, 2-3 minutes. Scrape into a bowl and, if desired, adjust flavor and consistency by whisking in additional lemon, salt or water. Cover and refrigerate. You can do this step in advance.
1 cup soaked cashews
⅓ cup water
2 tablespoons lemon juice
1 teaspoon apple cider vinegar
¾ teaspoon salt
blender
spatula
measuring cups
measuring spoons
whisk
small bowl
plastic wrap
Make the batter
In a large bowl, whisk the chickpea flour, chili powder, garlic powder, cumin, salt, smoked paprika, sugar, non-dairy milk and hot sauce to combine.
¾ cup chickpea flour
1 tablespoon chili powder
2 teaspoons garlic powder
2 teaspoons ground cumin
2 teaspoons salt
1 teaspoon smoked paprika
½ teaspoon sugar
¾ cup non-dairy milk
1 tablespoon hot sauce
liquid measuring cup
large bowl
Grease the June Pan
Very lightly coat the of the June Pan with nonstick cooking spray.
nonstick cooking spray
June Pan
Flour the cauliflower
Combine the cauliflower and chickpea flour in a medium bowl. Toss until the florets are coated in the flour.
4 cups cauliflower florets
3 tablespoons chickpea flour
medium bowl
Coat the cauliflower
Scoop the cauliflower out of the bowl with the dry chickpea flour, leaving and discarding any residual dry flour left in the bottom of the bowl. Add the floured florets to the bowl with the chickpea batter and toss with a spatula until each floret is completely coated in batter.
tongs
Lay the cauliflower on the June Pan
Working one at a time, scoop the florets out of the bowl and arrange them on the prepared June Pan with a little space between each piece for air to circulate. Discard leftover batter.
Roast the cauliflower
Place the cauliflower on the middle shelf of the June Oven. Roast 12 minutes, until the coating has set and the cauliflower is tender. If desired, follow onscreen instructions to continue cooking until the coating is crispy.
June Oven
Make the slaw
In a large bowl, combine the cabbage, jalapeño, green onions, cilantro, lemon juice, oil, salt and pepper. Toss to combine and side aside.
2½ cups shredded red cabbage
¼ cup sliced jalapenos
¼ cup sliced green onions
¼ cup chopped cilantro
2 tablespoons lemon juice
1 tablespoon extra-virgin olive oil
½ teaspoon salt
¼ teaspoon black pepper
large bowl
Remove the cauliflower and prepare the tortillas
When June notifies you that the cauliflower is ready, remove it from the June Oven and set aside. Confirm the number of tortillas using the button below (selecting 6 tortillas will work fine for heating 8 tortillas).
Warm the tortillas
Using tongs, carefully place the tortillas directly on the middle shelf of the June Oven. Overlapping is fine. Warm the tortillas until soft and heated through, about 4 minutes. When complete, wrap in a foil packet or place in a covered dish to keep warm.
foil
8 corn tortillas
Assemble and serve
Assemble the tacos by scooping the cauliflower into the warmed tortillas. Top with cashew cream and slaw and serve immediately.
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