Crispy Cauliflower Tacos

When you’re in the mood for something delicious and satisfying but don’t want to spend all day slaving away in the kitchen, my Crispy Cauliflower Tacos are the perfect choice. They’re a quick, easy and fool-proof crowd-pleaser and, like all my recipes, are packed full of gut-loving prebiotics to nourish your insides.

Ingredients

• 500g cauliflower, fresh or frozen

• 1-2 tbs taco seasoning

• 1 cup black beans

• 1 cup store-bought salsa

• 2 cups shredded cabbage

• 2 tomatoes, cubed

• 1 avocado, cubed

• 1 handful fresh parsley or coriander

• 1/2 cup sauerkraut

• Juice of 1 lemon

• 8 corn tortillas

• Optional: Vegan Sour Cream

Steam the cauliflower until tender. Once cooked, mix through the taco seasoning until the cauliflower is well covered. Air fry for 15 minutes or bake for 20 minutes in a fan-forced oven set at 200 degrees C.

Mix the black beans and salsa together and heat on a stove top or in the microwave for 1 minute. Once done, set aside.

Combine the avocado, tomato, parsley and lemon juice together in a bowl and set aside.

In a non-stick pan, heat the corn tortillas until slightly crisp. Set aside.

When ready to assemble, layer the shredded cabbage, followed by the black bean salsa, crispy cauliflower, avo and tomato salad and top with sauerkraut and vegan sour cream if desired.

Serve immediately.

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