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The Best Healthy & Crispy Cauliflower Tacos with Spicy Mango Salsa

They are not even in the slightest bit boring. An explosion of falvor in your mouth from a cirps on the outside and soft on the inside baked cauliflower along with a creamy avocado sauce and a spicy mango salsa. Taco dreams coming true.

Course Appetizer, dinner, Main Course
Cuisine Mexican, texmex
Prep Time 30 Minuten
Cook Time 30 Minuten
Marinating 1 Stunde
Total Time 2 Stunden
Servings 4 servings
Calories 456 kcal

What you will need

For the cauliflower:

  • 1 head cauliflower
  • 6 tbsp ajvar
  • 2 tsp sambal olek
  • 3-4 garlic cloves
  • 2 tbsp tomato paste
  • 1 tbsp olive oil
  • 2 tbsp maple syrup
  • 2 tsp sesame oil
  • salt & pepper
  • 50 g breadcrumbs
  • oil

The rest:

  • 1 avocado
  • 200 g (plant based) yoghurt
  • 1 mango
  • 2 chilis deseeded
  • 4 spring onions
  • 1 lime
  • 2 tbsp soy sauce
  • 1 tsp maple syrup
  • 12 taco shells

Optional:

  • shredded red cabbage
  • shredded carrot
  • a splash vinegar

How to

  1. Break or cut the cauliflower into small florets. Blend all the ingredients except the cauliflower, breadcrumbs and the normal oil in a blender. Add the cauliflower to a large bowl and toss in the marinade. Let sit for at least 1 hour. The longer the better.

  2. Heat up the oven to 180°C. Take the cauliflower out of the marinade and toss them in the breadcrumbs. Line a baking tray with parchment paper and add the cauliflower on top. Drizzle with oil and make sure that every piece has some oil on it. Bake for 15-20 minutes, then turn up to 200°C and bake for 5 minutes until crispy and golden brown.

  3. IN the meantime mash the avocado and mix with the (plant based) yoghurt! Peel the mango and chop in small cubes. Add to a bowl along with the deseeded and finely sliced chili, the spring onions and the cilantro. Combine soy sauce, lime jice and maple and mix it with the rest.

  4. Optional: Toss the cabbage and carrots with a splash of vinegar and about 2-3tbsp of the avocado cream.

  5. Heat up the taco shells.

  6. Fill each taco shell with some cabbage (if making some), a few cauliflower florets, the salsa and avocado cream! Serve and enjoy!