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Bang Bang Cauliflower Tacos

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Bang Bang Cauliflower Tacos

breaded cauliflower with spicy sweet mayonnaise, cabbage, carrot and pickled shallot

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
120mlLiquid Egg
200mlPanko Breadcrumbs
60mlSauce Mix(mayonnaise,sriracha)
60mlSweet Chili Sauce
100gRed Cabbage
2unitOrganic Nantes carrot (s)
1unitCilantro
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
2%
fiber 12g
48%
protein 21g
saturated 4g
20%
sodium 1076mg
45%
sugar 15g
trans 1g