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Tacos with Maple Cauliflower Bites and Creamy Coleslaw https://www.metro.ca/userfiles/image/recipes/tacos-bouchees-chou-fleur-lerable-salade-chou-cremeuse-10862.jpg PT10M PT40M PT50M
Cauliflower bites:Pre-heat the oven to 400°degrees.In a bowl, mix the flour and water until you get an even consistency.Season with salt and pepper.Add the cauliflower florets and mix until they are all coated.Transfer them to a baking sheet lined with parchment paper and bake in the oven for 20 minutes.While the cauliflower is in the oven, mix the syrup, oil, soy sauce, tomato paste, and spices.Remove cauliflower from oven and use a brush to cover every piece with this mixture.Bake for another 20 minutes then set aside.Coleslaw:Add the cabbage, carrots, and cilantro in a bowl.Add the vegenaise (vegan mayonnaise), water, and lime juice.Add about half of this sauce to the vegetables and mix well.Set the rest aside for the assembly.Tacos:Heat the tortillas in the oven or in a pan for about 2 minutes on each side until they are soft and hot.Add a bit of coleslaw and some cauliflower.Source: Caroline Huard-Loounie
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cauliflower bites: 1 small cauliflower, cut into florets 3/4 cup (180 mL) all-purpose flour 1 cup (250 mL) water salt and pepper to taste 3 Tbsp. (45 mL) organic maple syrup 2 Tbsp. (30 mL) olive oil 1 Tbsp. (15 mL) soya sauce or tamari 1 Tbsp. (15 mL) tomato paste 1 tsp. (5 mL) paprika or chili powder creamy coleslaw: 1/2 cup (125 mL) red cabbage, finely sliced 1/2 cup (125 mL) carrot, julienned 1/4 cup (60 mL) cilantro, chopped 2 Tbsp. (30 mL) vegenaise mayonnaise (vegan mayonnaise) 1 Tbsp. (15 mL) water juice of 1/2 lime salt and pepper to taste 8 à 12 corn tortillas
Tacos with Maple Cauliflower Bites and Creamy Coleslaw

Tacos with Maple Cauliflower Bites and Creamy Coleslaw

Rate this recipe
5 Votes
4-6
servings
0:10
Preparation
0:40
COOKING
0:50
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • cauliflower bites:
  • 1
    small cauliflower, cut into florets
  • 3/4 cup
    (180 mL)
    all-purpose flour
  • 1 cup
    (250 mL)
    water

  • salt and pepper to taste
  • 3 Tbsp.
    (45 mL)
    organic maple syrup
  • 2 Tbsp.
    (30 mL)
    olive oil
  • 1 Tbsp.
    (15 mL)
    soya sauce or tamari
  • 1 Tbsp.
    (15 mL)
    tomato paste
  • 1 tsp.
    (5 mL)
    paprika or chili powder

  • creamy coleslaw:
  • 1/2 cup
    (125 mL)
    red cabbage, finely sliced
  • 1/2 cup
    (125 mL)
    carrot, julienned
  • 1/4 cup
    (60 mL)
    cilantro, chopped
  • 2 Tbsp.
    (30 mL)
    vegenaise mayonnaise (vegan mayonnaise)
  • 1 Tbsp.
    (15 mL)
    water

  • juice of 1/2 lime

  • salt and pepper to taste
  • 8 à 12
    corn tortillas
Imprimer ma sélection

Preparation

Cauliflower bites:

Pre-heat the oven to 400°degrees.

In a bowl, mix the flour and water until you get an even consistency.

Season with salt and pepper.

Add the cauliflower florets and mix until they are all coated.

Transfer them to a baking sheet lined with parchment paper and bake in the oven for 20 minutes.

While the cauliflower is in the oven, mix the syrup, oil, soy sauce, tomato paste, and spices.

Remove cauliflower from oven and use a brush to cover every piece with this mixture.

Bake for another 20 minutes then set aside.

Coleslaw:

Add the cabbage, carrots, and cilantro in a bowl.

Add the vegenaise (vegan mayonnaise), water, and lime juice.

Add about half of this sauce to the vegetables and mix well.

Set the rest aside for the assembly.

Tacos:

Heat the tortillas in the oven or in a pan for about 2 minutes on each side until they are soft and hot.

Add a bit of coleslaw and some cauliflower.

Source: Caroline Huard-Loounie

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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