Ingredients (11)
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gluten-free flour (or sub-regular AP flour) 1 cup
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plant-based milk of choice ½ cup
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water ½ cup
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kosher salt ¼ teaspoon
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cauliflower, cut into small florets ½ head
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organic sweet corn, rinsed and drained 1 can (15 oz.)
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corn tortillas 8
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chopped cilantro ¼ cup
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shredded lettuce 1 cup
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Hidden Valley® Plant Powered Spicy Ranch, for drizzling
Steps (5)
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1
Preheat oven to 450°F. Prepare a baking sheet by lining it with aluminum foil and spraying with nonstick spray.
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2
Combine the flour, milk, water and salt in a bowl and mix well. Dip each cauliflower piece into the batter, completely covering it and then shaking off any excess batter before laying it on the foil. Repeat for all cauliflower pieces, being sure to lay them in a single layer without having them touch.
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3
Bake for 15 minutes, then flip over and bake for another 15 minutes. Meanwhile, cook the corn for approximately 6-10 minutes in a little bit oil. Let it sit and stick to the bottom of the pan periodically so that it caramelizes and gets some of that charred look and flavor.
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4
Once the cauliflower is lightly browned and slightly soft on the inside, put the pieces in a bowl with the spicy plant powered ranch and stir until completely covered.
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5
Assemble the tacos: place the cauliflower into the corn tortillas and top with a spoonful of roasted corn, lettuce, a pinch of cilantro and a drizzle of Plant Powered Ranch Dressing.
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