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Grain-Free Cauliflower Tacos

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Grain-Free Cauliflower Tacos

 

Serves 2 to 4

Ingredients

Cauliflower Filling

  • 1/2 cup superfine, blanched almond flour

  • 2/3 cup unsweetened almond milk

  • 2 tablespoons Plain Jane ghee, melted

  • 3/4 teaspoon sea salt

  • 1/2 teaspoon pepper

  • 1/2 teaspoons garlic powder

  • 1 teaspoon baking powder

  • 1 medium cauliflower, florets separated

Cashew Sauce

  • 1/2 cup raw cashews, soaked overnight

  • 1 Medjool date, pitted

  • 2 1/2 tablespoons gluten-free tamari

  • 2 tablespoons water

  • 1 teaspoon rice vinegar

  • 1/2 teaspoon toasted sesame oil

  • 1/4 teaspoon red chili flakes

To Serve

  • 1 head of Boston lettuce, leaves separated

  • 1 small beet, peeled and julienned

  • 1 carrot, peeled and julienned

  • Sesame seeds

  • Green onions, sliced

Directions

  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.

  2. Make the Cauliflower Filling In a medium bowl, add the almond flour, almond milk, ghee, salt, pepper, garlic powder, and baking powder. Stir to combine. 

  3. Dip the cauliflower florets into the batter. Let the excess batter drip off and place on the prepared baking sheet. 

  4. Bake for 20 to 25 minutes, until the batter is golden brown. 

  5. Meanwhile, Make the Cashew Sauce Into a high-speed blender, add the cashews, date, tamari, water, rice vinegar, sesame oil, and chili flakes. Process on high speed for 10 to 15 seconds, until smooth. 

  6. To Serve, arrange the baked cauliflower in leaves of lettuce. Drizzle with Cashew Sauce. Garnish with carrots, beets, green onions and sesame seeds.


| by Bethany Bierema