Name: Vegan Beer Battered Cauliflower Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 ounces of canned chipotle peppers; 3 tablespoons of aquafaba liquid from cooked canned chickpeas (or 1 flax eggs); 1 cup of dark Mexican beer (Tecate or Modelo for example); 1 cup of all-purpose flour (or garbanzo bean or gluten-free); 1 tablespoon of cornstarch; 1 teaspoon baking powder; 1/2 teaspoon of salt; Fresh ground black pepper; 1 1/4 cup breadcrumbs (if you want gluten-free use Panko); 1/2 teaspoon chili powder; 1/4 teaspoon paprika; light sprinkling cayenne pepper (optional); 1/2 teaspoon salt; Fresh ground black pepper; 3 tablespoons of fresh chopped parsley (optional but it adds a nice brightness); 1 head of cauliflower, cut into medium florets; 8 tortillas; [url href="https://ordinaryvegan.net/marinated-seitan/" target="_blank"]Cabbage slaw[/url], lime wedges, red salsa, avocado

Recipes

Vegan Beer Battered Cauliflower Tacos – Crispy Crunchy Roasted

Welcome to Ordinary Vegan’s first new recipe of 2019 – Roasted Vegan Beer Battered Cauliflower Tacos!

So happy you are joining me in this new year because I am very excited about the plant-based possibilities of the future. Here’s why!

Plant-based food continues to be the number one food trend, and more people than ever are ditching animal products in general.

Our friends in Great Britain are leading the way, and veganism has exploded by 360 % mainly because of the health and environmental benefits of veganism.

And more people than ever are paying attention to what goes on in the meat and dairy industries, and deciding they do not want to contribute to the pain and suffering of animals.

Veganism is also big business. The global non-dairy milk market and meat-alternative market will both be billion dollar markets in 2019 and growing.

So yes, I am feeling optimistic about the plant-based future.

My personal goals are to continue to provide you with all the tools you need to make your transition to a vegan diet as comfortable as possible.

Please never hesitate to reach out to me and let me know what you need. I am here to serve you and support you on your journey to improving your health, protecting the environment, and the treatment of animals

Thank you for all your support and kindness in 2018. Every time I hear from one of you, it makes my day.

Now on to food.

Vegan Beer Battered Cauliflower Tacos

I wanted to start the year with some big bold flavors and crunch, and I believe I achieved that with these vegan beer battered cauliflower tacos. Roasting these at a high heat instead of frying gives these vegan beer battered cauliflower tacos a delicious golden crunchy crisp without all the added fat.

You are welcome to fry them, but I think you will enjoy this roasted version. Serve them with a spicy red or white cabbage slaw. Garnish with fresh lime and red salsa.

Hope you enjoy these vegan beer battered cauliflower tacos as much as we did. If you love vegan tacos, you should enjoy my Vegan Cauliflower Tacos with Crispy Coconut and these Jackfruit Tacos with Roasted Tomato Salsa and Coleslaw.

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Vegan Beer Battered Cauliflower Tacos

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Total Time 45

Servings: serves 4

Ingredients Method

Ingredients

For The Batter

2 ounces of canned chipotle peppers
3 tablespoons of aquafaba liquid from cooked canned chickpeas (or 1 flax eggs)
1 cup of dark Mexican beer (Tecate or Modelo for example)
1 cup of all-purpose flour (or garbanzo bean or gluten-free)
1 tablespoon of cornstarch
1 teaspoon baking powder
1/2 teaspoon of salt
Fresh ground black pepper

Breadcrumb mixture

1 1/4 cup breadcrumbs (if you want gluten-free use Panko)
1/2 teaspoon chili powder
1/4 teaspoon paprika
light sprinkling cayenne pepper (optional)
1/2 teaspoon salt
Fresh ground black pepper
3 tablespoons of fresh chopped parsley (optional but it adds a nice brightness)

For The Cauliflower Tacos

1 head of cauliflower, cut into medium florets
8 tortillas

Garnish

[url href=”https://ordinaryvegan.net/marinated-seitan/” target=”_blank”]Cabbage slaw[/url], lime wedges, red salsa, avocado

Method

Steps

Preheat oven to 450 degrees F
Puree the chipotles and aquafaba together in a small food processor. When well blended transfer to a bowl and whisk in the beer. In a separate mixing bowl combine the flour, cornstarch, baking powder, salt and fresh ground black pepper.
Add the beer mixture to the flour mixture whisking well to avoid clumps.
Set the batter aside while preparing the other ingredients.
Combine all the breadcrumb ingredients in a medium bowl
Dredge the cauliflower in the beer batter and tap off excess. Dip the cauliflower into the breadcrumbs and cover all over.
Place the cauliflower florets on a baking sheet lined in parchment paper.
Cook for 25-30 minutes or until soft and crispy.

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21 responses to “Vegan Beer Battered Cauliflower Tacos – Crispy Crunchy Roasted”

Jan Arcaro

Hi Nancy
Always enjoy your research and sharing it.
I have a question
I am told my protein is low andI am being told to eat eggs well you know the regular fare
I have been a vegan 40 years and cannot bring myself to indulge.
Any ideas they are telling me the plant protein isnt enough for me
That ill have broken bones fall alot,oh boy

Reply
Kendall

Would it specifically have to be dark Mexican beer, I can pick some up but I was wondering what it would change about the recipe?

Reply
1. Nancy Montuori
  
  Hi Kendall – thanks for stopping by. Dark beer has flavor notes that include caramel, toffee, chocolate, and coffee. These notes add another level of flavor. With that said, any dark lager would work. Have a great day.
Elaine

What could you sub for the beer?

Reply
1. Nancy Montuori
  
  Hi Elaine – thanks for stopping by – you could do non-alcoholic beer – ginger-ale or just veggie broth. Hope that helps!
Cesare Tatarelli

Take your time with this recipe and you will be delighted. The family asks for it all the time!

Reply
1. Nancy Montuori
  
  Thank you Cesare! So happy your family likes it! Nancy
Carole

Can’t wait to prepare this dish as I could taste the combination of flavors just reading the recipe. Though not Vegan – more plant based meals, I’m planning to incorporate 1-3 Vegan meals monthly.

Reply
1. Nancy Montuori
  
  Hope you enjoy it Carole and thanks for stopping by. Also, congratulations on adding more plant-based meals to your lifestyle. Nancy
Kristine Butler

Hi- I made this recipe and liked the flavor…..but the cauliflower looked horrible! I used garbanzo bean flour and a mix of panko to make it gluten free. It came out of the oven looking like a pan of dusty charcoal. Like I said, though, it was tasty.
Any ideas on what I did wrong?

Reply
1. Nancy Montuori
  
  Hi Kristine – So sorry to hear that – I am thinking it had to be the beer you used although I don’t know why. That is the only ingredient that could change the color of the cauliflower. Glad it tasted good. Thanks for being part of our healthy community!
Neobe

We just made these and they’re fantastic and really crispy. I used mushrooms and cauliflower and the mushrooms were just as good.

Reply
1. Nancy Montuori
  
  Thank you Neobe and thanks for taking the time to share your kind words. I appreciate it and hope all is well with you! Also, I love the idea of doing mushrooms – thanks for the tip! Happy New Year! Nancy
John

Great post

Reply
1. Nancy Montuori
  
  Thank you John and thanks for stopping by! Happy New Year
Marcy

What could I use instead of the cornstarch?

Reply
1. Nancy Montuori
  
  Hi Marcy – It could be replaced with arrowroot, potato starch, or tapioca. Thanks for stopping by and I hope you enjoy the recipe.
Carol Hart

Sounds great but need the breakdown of carbs, fats, protein, fiber.
Thank you.

Reply
1. Nancy Montuori
  
  Hi Carol – Unfortunately I don’t have a breakdown of calories, carbs, fats, protein & Fiber. I could approximate but if you are being strict about this nutrition breakdown, I don’t want to estimate. You could cut back on the carbs by not using beer – beer has a lot of carbs – and maybe use vegetable broth instead. I medium head of cauliflower has approximately 11 grams of protein – so if you get four servings from this recipe – you would get approximately 2 1/2 grams of protein per serving and 3 grams of fiber.There is no added fat in this recipe. Hope that helps.
2. Patsy
  
  If you download the MyFitness Pal app you can enter this recipe manually or from the website and the app will figure out the nutrients per serving.
3. Nancy Montuori
  
  Thanks for the heads up Patsy!