Citrus at its best!

BBQ Maple Cauli Tacos with White Bean and ClemenGold<sup>®</sup> Sauce

BBQ Maple Cauli Tacos with White Bean and ClemenGold® Sauce


Created for ClemenGold® by @miraweiner

Serves: 4 (2 tacos per person)
Prep time: 30 minutes
Cooking/baking time: 45 minutes

Ingredients for taco filling

  • 2 large cauliflowers
  • 1 cup gluten free flour
  • 4 tbsp tapioca flour
  • 1 cup sourdough breadcrumbs
  • 1.5 cups plant based milk
  • 1-2 tsp mixed dried herbs
  • 1 tsp apple cider vinegar
  • sea salt or pink Himalayan salt and pepper to taste


Ingredients for homemade BBQ sauce

  • ½ cup sugar free tomato sauce
  • ¼ cup filtered water
  • 2 tbsp apple cider vinegar
  • 1 tbsp lemon juice
  • 1 tbsp sweetener of choice (coconut sugar / maple syrup / agave )
  • 1 tbsp wholegrain mustard
  • 1 tbsp tamari
  • ½ tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ¼ tsp coriander
  • ¼ tsp cumin
  • Few drops of liquid smoke
  • sea salt or pink Himalayan salt and pepper to taste


Ingredients for white bean and ClemenGold® sauce

  • 2 cups white beans (cannellini or haricot)
  • 4 tbsp freshly squeezed ClemenGold® juice
  • 3 tbsp freshly squeezed lemon juice
  • 2 tbsp jalapeno pickle juice
  • Sea salt or pink Himalayan salt and pepper to taste


  1. Preheat the oven to 170C.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. To make the white bean and Clemengold® sauce – place all the ingredients into a food processor or Nutribullet and blend until smooth and creamy.
  7. 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!


To serve:

8 organic corn tortillas (we used the ones from @santa_annas)
Fresh greens, rocket or micro herbs
Pickled red cabbage
ClemenGold® pieces
Pickled jalapenos
Fresh coriander