Foodily

May 21, 2021
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To get extra crispy “fried” cauliflower, you gotta use your air fryer. This recipe is basically the vegan version of our favorite fish tacos. For the coating, you’ll need to make a milk and flour slurry first so that the panko bread crumbs stick to the florets. It’s a slightly tedious process, but while one batch of cauliflower is cooking in the air fryer you can be breading the next round.

Ingredients

For the slaw

1 c.thinly sliced red cabbage
1/2small red onion, diced
1jalapeño, minced
1clove garlic, minced
Juice of 1 lime
2 Tbsp.apple cider vinegar
Pinch kosher salt

For the cauliflower

1 1/2 c.all-purpose flour
1 tsp.chili powder
1 tsp.cumin
1/2 tsp.garlic powder
1/2 tsp.cayenne pepper
Kosher salt
Freshly ground black pepper
1 1/2 c.almond milk or other non-dairy milk
1 1/2 c.panko bread crumbs
1medium head cauliflower, cut into bite-size florets
Cooking spray

For serving

1/2 c.vegan mayonnaise
2 Tbsp.sriracha
1 tsp.maple syrup
Corn tortillas
Sliced avocado
Freshly chopped cilantro
Lime wedges

Directions

1. Step 1In a medium bowl, combine slaw ingredients. Let sit while prepping tacos, stirring every so often.
2. Step 2In a medium bowl, combine flour and spices and season well with salt and pepper. Add almond milk and stir to combine. Mixture should be thick, but still easy to dip cauliflower into. Add a little more milk if needed. Place panko into small bowl.
3. Step 3Dip florets into milk mixture, wiping any excess off, then toss in panko.
4. Step 4Working in batches, place coated cauliflower into basket of air fryer and spray with cooking spray. Cook at 400° for 15 minutes, stopping about halfway through to toss and spray with more cooking spray.
5. Step 5In a small bowl, combine vegan mayonnaise, sriracha, and maple syrup.
6. Step 6Assemble tacos: On a tortilla top with cooked cauliflower, avocado, pickled slaw, cilantro, and a drizzle of sriracha mayo. Serve with lime wedges.