Crunchy, crispy, creamy – you can already tell this cauliflower and potato taco is going to be a smash hit with the kids. Baked, not fried, this stellar recipe from Veggie Don’t Bite is as healthy as you can get! Just don’t forget to blend up Veggie Don’t Bite’s tangy dill crema. It brings the whole meal together. You can also opt for bottled dressing.
Serves 8 tacos
4 cups diced red potatoes (about 2 medium potatoes)
½ head medium cauliflower, cut into thick strips (about 6 inches in diameter)
4 cups shredded cabbage
3 cups almond milk
2 tablespoons apple cider vinegar
1 ½ cups plus ¾ cup almond meal
½ cup cornmeal
½ cup ground unsalted raw pepitas
2 teaspoons cumin
1 teaspoon chili powder
1 teaspoon garlic powder
½ teaspoon Himalayan pink salt
8 soft corn tortillas
Tangy Dill Crema
1. Preheat oven to 400 degrees.
2. Combine almond milk, vinegar, and 1 ½ cups almond meal in a bowl and mix well to form a thick batter-like liquid.
3. Combine ¾ cup almond meal, cornmeal, pepitas, cumin, chili powder, garlic powder and salt and mix well.
5. Bake at 400 for 45-50 minutes, or until golden brown.
Once baked, serve on soft corn tortillas with shredded cabbage and drizzled with Tangy Dill Crema. Eat as many as you can, they are that good!
Who knew vegetarian tacos could get so tasty? Tell us what you think of this recipe in the Comments below!
Sophia DeSantis is the author of Veggies Don’t Bite, a vegan, gluten free and refined sugar free food blog targeted to all types of eaters. She is the mom of two beautiful boys and wife to an amazing husband. Her and her family live a vegan, gluten free and refined sugar free life 90% of the time because she believes that the stress of having to be perfect shouldn’t overpower the benefits that their healthy lifestyle brings. Through her website, she hopes to reach anybody interested in making a positive health change in their life.