Created for ClemenGold® by @miraweiner
Serves: 4 (2 tacos per person)
Prep time: 30 minutes
Cooking/baking time: 45 minutes
Ingredients for taco filling
Ingredients for homemade BBQ sauce
Ingredients for white bean and ClemenGold® sauce
Preheat the oven to 170C.
Slice or gently break the cauliflower florets by following the natural growth pattern. In a large flat bowl combine the gluten free flour, tapioca flour, plant-based milk, mixed dried herbs, salt and pepper together until a smooth batter is formed. Add apple cider vinegar. In a separate bowl add the breadcrumbs. Dunk the cauliflower florets into the flour and milk mixture and then once fully coated into the breadcrumbs mix. Make sure the floret is properly coated.
Place the cauliflower florets onto a silicon mat or parchment paper on a baking tray and bake for 10 minutes, flip over and bake for another 10 minutes.
To make the BBQ sauce, combine all the ingredients together in a food processor or Nutribullet and blend until smooth. Pour the sauce into a pot and gently heat on the stove, stirring occasionally. You just want to allow the sauce to reduce a bit, 10-15 minutes.
Remove from the cauliflower from the oven and brush the BBQ sauce onto each cauliflower wing and bake for another 5-10 minutes until crispy. If you want to be extra decadent, you can drizzle a few drops of maple syrup over each of the florets once they have been coated in BBQ sauce and just before going back into the oven.
To make the white bean and Clemengold® sauce – place all the ingredients into a food processor or Nutribullet and blend until smooth and creamy.
Cook corn tortillas as per packet instructions and assemble your tacos! I like to start with a layer of fresh greens, rocket or micro herbs, place the cauliflower ‘wings’ on top and load with pickled red cabbage, fresh ClemenGold® pieces, pickled jalapenos and coriander leaves. Pour over the sauce and enjoy!
8 organic corn tortillas (we used the ones from @santa_annas)
Fresh greens, rocket or micro herbs
Pickled red cabbage