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I’ve said it before and I’ll say it forever, I love Mexican food. It’s so versatile and adaptable to a plant-based diet. I love a classic taco with rice, beans, and all of the veggie toppings, but it’s super fun to experiment with new flavor combinations, too. Today, I’m sharing my recipe for spicy cauliflower tacos with pineapple salsa. Roasting cauliflower and tossing it in a spicy, creamy sauce is officially my new favorite way to use our Sriracha Cheddar Cheeze Spread! Let me show you how to make these delicious beauties.
If you’ve ever made buffalo cauliflower wings, you’ll recognize the batter and bake method I outlined below. Just whisk some flour, garlic powder, salt, and water together in a big bowl – it’ll look like pancake batter. Then, pour the cauliflower florets into the batter and use a rubber spatula to coat every piece. The first few times I made buffalo cauliflower I dunked each floret in the batter individually and it was soooo time consuming. This method is way faster.
I will say, I recommend placing each battered floret on your baking sheet individually. I dumped the contents of the bowl on the sheet and the extra batter made it kind of tricky to flip the pieces at the halfway mark. Live and learn, right? At least you can benefit from my mistake!
While the cauliflower is roasting, make your pineapple salsa. You can use fresh or frozen pineapple. I used a fresh pineapple (they were on mega sale at the grocery store last week) and it was so incredibly sweet and delicious. Toss the pineapple in a bowl with the remaining ingredients and let it sit while you prep the spicy cheeze sauce. No tricks here! Just mix up a package of our Sriracha Cheddar Cheeze Spread with a few tablespoons of non-dairy milk.
I like toasting my tortillas on the stovetop to get them warm and slightly charred before serving. Totally up to you! Assemble the tacos with some lettuce, spicy cauliflower, pineapple salsa, and purple cabbage. This recipe is going to be a game changer for Taco Tuesdays in my house!
Peace.Love.Plants.
Tiffany
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View More Vegan Recipes
Spicy Cauliflower Vegan Tacos Recipe
with Pineapple Salsa
Ultimate Vegan Nachos Recipe
Vegan Mexican Pinwheels Recipe
Vegan Crunchwrap Supreme Recipe
Creamy Vegan Chili Cheese Dip Recipe
Spicy Black Bean Vegan Taquitos Recipe
Serves 4
Ingredients
- 1 cup all purpose flour
- ½ teaspoon garlic powder
- Pinch of salt
- 1 cup water
- 1 head of cauliflower, chopped into bite-sized pieces
- 1 package Plant Perks Sriracha Cheddar Cheeze Spread
- 2 tablespoons plain non-dairy milk
For serving:
- Tortillas, warmed
- Butter lettuce
- Purple cabbage, thinly sliced
For the pineapple salsa:
- 2 cups pineapple, chopped
- ⅓ cup red onion, finely chopped
- ½ jalapeño, seeds removed and chopped
- 2 teaspoons lime juice
- Small handful of cilantro leaves, chopped
- Pinch of salt
Instructions
- Preheat your oven to 350F degrees and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the flour, garlic powder, and salt. Stir in the water and whisk until smooth.
- Transfer the cauliflower florets to the bowl and use a rubber spatula to gently toss, coating the pieces in the batter.
- Working one at a time, transfer the battered cauliflower to the prepared baking sheet and bake for 35 to 40 minutes, flipping once halfway through. When done, the cauliflower should be light golden and slightly crisp.
- Meanwhile, make the pineapple salsa. Combine the pineapple, red onion, jalapeño, lime juice, cilantro, and salt in a bowl and toss to combine.
- Rinse the batter from your large mixing bowl and wipe clean. Scoop the Sriracha Cheddar Cheeze Spread into the bowl and whisk in the non-dairy milk and salt.
- When the cauliflower is done, add it to the bowl and use a rubber spatula to coat the pieces in the cheeze mixture.
- Working one at a time, heat your tortillas on the stovetop and transfer them to a plate. To serve, add a leaf of butter lettuce to each tortilla. Pile on a few pieces of spicy cauliflower and top with pineapple salsa and purple cabbage.
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peace. love. plants.
