Oven Baked Bang Bang Cauliflower Tacos

Informations supplémentaires

45 min. | 656 kcal | easy | Spicy, Vegetarian | Printable version

1. Setup Preheat the oven to 450°F. Thinly slice the shallot. Grate the cabbage and carrot in the same bowl. Cut the cauliflower into medium-sized pieces.

2. Bread the cauliflower Put the egg in a bowl and the panko in another. Season the panko with salt and pepper. Dip the pieces of cauliflower in the egg then coat with a thin layer of panko. Place on a baking sheet covered with aluminum foil. Bake in the oven for 18-20 minutes. Children can help you in this task, they will be proud of it!

3. Pickle the shallot Place the shallot in a bowl. In a small saucepan. In a small saucepan, add 1/2 cup of water, ¼ cup of wine or cider vinegar, a pinch of salt and 1 tbsp. of sugar. Bring to a boil. Pour over the shallot and let marinate. Drain before serving.

4. Make the salad Add a drizzle of oil, 1-2 tbsp. of cider or wine vinegar, 1 tbsp of sugar, salt and pepper to the bowl with the cabbage. Mix.

5. Mix the mayonnaise Mix the mayonnaise with the sweet chili sauce and 1 tbsp of water.

6. Plate your dish Heat up the tortillas to taste. Garnish with the coleslaw, cauliflower, pickled shallot, spicy sweet mayonnaise and cilantro leaves. Bon appétit!

1unitCauliflower

6unitWheat tortilla(s) 6in

2unitFresh egg

80gPanko Breadcrumbs

60mlSauce Mix (mayonnaise,sriracha)

60mlSweet Chili Sauce

100gSliced red cabbage

2unitOrganic Nantes carrot (s)

0.5unitCilantro

1unitShallot

What you need sheet pan, bowls, grate, saucepan

656 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 110g

37%

fat 16g

25%

cholesterol 6mg

fiber 12g

48%

protein 21g

saturated 4g

20%

sodium 1076mg

45%

sugar 15g

trans 1g