{"id":25375,"date":"2017-06-30T05:00:25","date_gmt":"2017-06-30T11:00:25","guid":{"rendered":"http:\/\/www.blissfulbasil.com\/?p=25375"},"modified":"2021-04-27T10:46:31","modified_gmt":"2021-04-27T16:46:31","slug":"vegan-crispy-cauliflower-tacos-with-cashew-mozzarella","status":"publish","type":"post","link":"https:\/\/www.blissfulbasil.com\/vegan-crispy-cauliflower-tacos-with-cashew-mozzarella\/","title":{"rendered":"Vegan Crispy Cauliflower Tacos with Cashew Mozzarella"},"content":{"rendered":"

These vegan crispy cauliflower tacos with cashew mozzarella are a variation of this<\/a> beloved recipe. Oven-baked crispy cauliflower is folded into warm tortillas along with spoonfuls of gooey cashew mozzarella, crunchy cabbage, and fresh cilantro. A spritz of fresh lime juice sends these vegan summer tacos over the edge.\u00a0<\/em><\/strong><\/p>\n

\"Vegan
\nThis post is sponsored by Silk<\/a>. All thoughts and opinions are my own.<\/em><\/p>\n

If you've been following along here for a good chunk of time, then you might be familiar with this taco recipe<\/a> I shared nearly three years ago. The recipe quickly claimed a spot amid the top 10 on the\u00a0site and it's remained there to this very day. I've made those tacos more times than I can count, and they're always a crowd-pleaser (whether the crowd is full of veg-heads or meat lovers).<\/p>\n

It's incredibly versatile and easy, too, so I decided\u00a0to\u00a0come up with a remixed version that boasted similar mass-appeal with a fresh array of flavors.<\/p>\n

Whereas the original tacos were dressed with tangy cabbage slaw and avocado cream, this new version is decked out with gooey vegan cashew mozzarella and crunchy cabbage. The result is just as flavorful as the original and perhaps even a bit more satisfying.<\/p>\n

\"Vegan<\/p>\n

To make these vegan crispy cauliflower tacos with cashew mozzarella, you'll start by preparing the cauliflower.<\/p>\n

Add rolled oats to a food processor and pulse or process until they're ground into a coarse meal that resembles panko bread crumbs.<\/p>\n

Then, add chopped cilantro, chili powder, smoked paprika, ground cumin, garlic powder, cayenne pepper, and sea salt and pulse to incorporate.<\/p>\n

\"Crispy<\/p>\n

Transfer the oat crumb mixture to a medium shallow bowl and the cauliflower to another.<\/p>\n

In a third bowl, whisk together Silk Unsweetened Original Almondmilk, brown rice flour, and fresh lime juice to create a batter.<\/p>\n

Line up the three bowls, creating a little assembly line, and place a prepared baking pan at the end.<\/p>\n

\"Crispy<\/p>\n

Add a few pieces of cauliflower to the batter, toss to coat, and use a slotted spoon to transfer them to the oat crumb mixture, shaking off any excess batter as you go.<\/p>\n

Toss the cauliflower florets in the oat crumbs, and transfer to the lined baking pan. Repeat until all of the cauliflower is coated.<\/p>\n

Bake the coated cauliflower for 25 to 30 minutes, or until crisp and golden brown.<\/p>\n

\"Vegan<\/p>\n

While the cauliflower bakes, begin to prepare the other taco elements.<\/p>\n

Warm the tortillas, chop the cabbage, trim the cilantro, and slice the limes.<\/p>\n

Once the cauliflower florets are nearing the end of their baking time, make the cashew mozzarella. This quick homemade cashew mozzarella\u00a0is a go-to in our house, and it's also a blog go-to, having appeared in this recipe<\/a>, this recipe<\/a>, and this recipe<\/a>.<\/p>\n

To make this super simple vegan cashew mozzarella, you'll add filtered water, raw cashews, nutritional yeast, arrowroot powder, apple cider vinegar, and sea salt to a high-speed blender. Blend on high until super smooth.<\/p>\n

Then, pour the mixture into a medium saucepan and whisk over medium heat for about 5 minutes, or until thick and almost stretchy.<\/p>\n

Once all of the taco elements are ready to go, it's time to assemble.<\/p>\n

Fill each warm tortilla with a spoonful of cashew mozzarella and several pieces of crispy cauliflower. Then, top with a small handful of cabbage and garnish with cilantro.<\/p>\n

Serve the tacos warm with lime wedges for spritzing.<\/p>\n

\"Vegan<\/p>\n

 <\/p>\n

These crispy cauliflower tacos with cashew mozzarella remind me of a vegan version of fish tacos. They're crispy and flavor-packed, and the gooey mozzarella cheese offers a super comforting element that can't be beat.<\/p>\n

Be sure to finish these beauties with a generous spritz of fresh lime juice\u2014it unites the flavors and really makes these tacos pop!<\/p>\n

\"Vegan<\/p>\n

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\ud83d\udcd6 Recipe<\/h2>
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\"Vegan<\/div>\n\t
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5<\/span> from 4<\/span> votes<\/div><\/div>\n<\/div>\n

Vegan Crispy Cauliflower Tacos with Cashew Mozzarella<\/h2>\n
<\/div>\n
Oven-baked crispy cauliflower is folded into warm tortillas along with spoonfuls of gooey cashew mozzarella, crunchy cabbage, and fresh cilantro. A spritz of fresh lime juice sends these vegan summer tacos over the edge. <\/span><\/div>\n
<\/div>\n
<\/g><\/svg><\/span> Course <\/span>Bigger Bites, Handheld Bites, Tacos<\/span><\/div>
<\/g><\/svg><\/span> Cuisine <\/span>Gluten-Free, plant-based, Vegan<\/span><\/div><\/div>\n
<\/div>\n
<\/g><\/svg><\/span> Prep Time <\/span>20 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
<\/g><\/svg><\/span> Cook Time <\/span>30 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
<\/g><\/svg><\/span> Total Time <\/span>50 minutes<\/span><\/span> minutes<\/span><\/span><\/div><\/div>\n
<\/div>\n
<\/g><\/svg><\/span> Servings <\/span>12<\/span> tacos<\/span><\/span><\/div>\n\n\n\n\n

Ingredients<\/h3>

Crispy Cauliflower, Base + Toppings<\/h4>