Crispy Chipotle Cauliflower Tacos Recipe
By Leslie Durso
4 cups cauliflower florets 1 head
2 TBSP hot sauce
1 TBSP extra virgin olive oil
1/2 tsp chipotle powder
1 tsp garlic powder
1 tsp onion powder
1 1/2 tsp paprika
1 tsp cumin
1 tsp sea salt
3 TBSP corn starch or tapioca starch
1/2 cup all purpose flour or GF all purpose miz
1/2 lime, juiced
1/3-1/2 cup beer
1/2 cup plain panko bread crumbs
Black Bean layer
1 can black beans
2 cloves garlic
1/2 tsp salt
1Preheat oven to 425 degrees
2Mix all the chipotle batter ingredients together and toss in the cauliflower florets.
3Pour onto a foil lined baking sheet and bake in your oven for 20 minutes or till fork tender and crispy!
4Place ingredients for the beans in a pot and simmer for 15-20 minutes until thick.
5Half mash with a potato masher.
6Place a large spoonful of beans on a warm tortilla.
7Add a few cauliflower florets and top with fresh avocado and some lime
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I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.