Crispy Cauliflower Tacos

Cauliflower tossed in a heavily spiced, chickpea flour-based batter is the star of these vegan, gluten-free tacos, while crunchy cabbage slaw and creamy cashew sauce compete for best supporting role. Make the cashew cream in advance and adjust it to whatever consistency you like--dollop-able or drizzle-able creams both work here--but for best results, use a high-powered blender.

Prep Time — 30 min
Cook Time — 17 min
Servings — 4

Ingredients

  • 1 cup soaked cashews

  • ⅓ cup water

  • 2 tablespoons lemon juice

  • 1 teaspoon apple cider vinegar

  • ¾ teaspoon salt

  • ¾ cup chickpea flour

  • 1 tablespoon chili powder

Tools

  • tongs

  • 2 large bowls

  • whisk

  • medium bowl

  • measuring cups

  • measuring spoons

  • spatula

  • small bowl

  • June Pan

  • liquid measuring cup

  • blender

  • foil

  • plastic wrap

  • June Oven