VEGAN+LOW WASTE SPICY CAULIFLOWER TACOS🇲🇽🌮

Ingredients

• 1 medium head Cauliflower (washed, cut into bite‑size florets; leaves separated for extra crisp)
• 2 cups Stale Bread (torn into pieces, processed into fine breadcrumbs)
• 2 tablespoons Olive Oil (for coating cauliflower before breading)
• 1 teaspoon Ground Cumin
• 1 teaspoon Chili Powder
• 1 teaspoon Dried Oregano
• ½ teaspoon Salt
• ¼ teaspoon Black Pepper (freshly ground if possible)
• 3 Scallions (Green Onions) (thinly sliced, white and green parts)
• 1 Jalapeño Pepper (seeded for milder heat, diced)
• 1 Lime (juiced)
• 2 tablespoons Pepitas (Pumpkin Seeds) (lightly toasted)
• ½ cup Vegan Sour Cream (store‑bought or homemade)
• 2 tablespoons Fresh Cilantro (packed, plus extra for garnish)
• 1 tablespoon Chipotle Peppers in Adobo (finely chopped; adjust to taste)
• 8 Corn Tortillas (small, preferably Kosova brand from Siete)
• 4 Lime Wedges (for serving)

Instructions

1. Prepare the Cauliflower

   Wash the cauliflower, pat dry, and break it into bite‑size florets. Separate the larger leaves from the head and set aside for later.

   Time: PT5M

2. Make Homemade Breadcrumbs

   Tear the stale bread into chunks and pulse in a food processor until you have fine crumbs. Transfer to a shallow bowl.

   Time: PT5M

3. Combine Seasonings

   In a small bowl whisk together cumin, chili powder, dried oregano, salt, and black pepper.

   Time: PT2M

4. Coat the Cauliflower

   Place the cauliflower florets in a large bowl, drizzle with olive oil and toss to coat. Then roll the florets in the breadcrumb‑seasoning mixture until evenly covered.

   Time: PT5M

5. Air Fry the Cauliflower

   Pre‑heat the air fryer to 400°F (200°C). Arrange the coated florets in a single layer in the basket (you may need to work in batches). Air fry for 12 minutes, shaking the basket halfway through.

   Time: PT12M

   Temperature: 400°F

6. Air Fry the Cauliflower Leaves

   While the florets finish, place the larger cauliflower leaves in the air fryer basket and cook for 5 minutes until lightly crisp.

   Time: PT5M

   Temperature: 400°F

7. Prepare Scallion Salsa

   Thinly slice the scallions, dice the jalapeño (remove seeds for less heat), and combine in a bowl with lime juice, toasted pepitas, 1 tsp olive oil, and a pinch of salt. Mix well.

   Time: PT5M

8. Make Chipotle Crema

   In a blender or food processor, combine vegan sour cream, fresh cilantro, chopped chipotle pepper (or chipotle powder), and a squeeze of lime juice. Blend until smooth.

   Time: PT3M

9. Warm the Tortillas

   Heat a skillet over high flame or use an open gas flame. Quickly char each side of the corn tortillas for about 15‑20 seconds per side until pliable and lightly smoky.

   Time: PT5M

   Temperature: high flame

10. Assemble the Tacos

    Place a few crispy cauliflower florets and a leaf on each tortilla. Top with a spoonful of scallion salsa, drizzle chipotle crema, and garnish with extra cilantro and a lime wedge.

    Time: PT3M

Nutrition Facts

Calories

350

Protein

8 g

Carbohydrates

35 g

Fat

18 g

Fiber

8 g