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- 1 head of cauliflower - 1 cup all-purpose flour - 1 cup water - 1 teaspoon garlic powder - 1 teaspoon paprika - 1 teaspoon salt - ½ teaspoon black pepper - 1 cup breadcrumbs (panko for crunch) - ½ cup mayonnaise - 2 tablespoons sweet chili sauce - 1 tablespoon sriracha - 8 small corn tortillas - 1 cup shredded cabbage - Fresh cilantro leaves - Lime wedges To make Bang Bang Cauliflower Tacos, gather your ingredients first. Start with a fresh head of cauliflower. Cut it into small florets. This gives you bite-sized pieces that are easy to handle. Next, you'll need flour and water to make the batter. Mix one cup of flour with one cup of water. This will help the coating stick to the cauliflower. Add garlic powder and paprika to give it flavor. Season the mixture with salt and black pepper. This step is important for taste. The breadcrumbs give a nice crunch. I recommend using panko breadcrumbs for extra texture. For toppings, you need mayonnaise. You can mix it with sweet chili sauce and sriracha. This will create a delicious sauce for your tacos. Warm small corn tortillas in a skillet. These will hold the tasty filling. Lastly, prepare shredded cabbage for crunch. Fresh cilantro adds a nice touch. Don’t forget lime wedges for a zesty squeeze! This mix of flavors and textures makes these tacos a treat. First, preheat your oven to 425°F (220°C). This step gets the oven ready for crisping the cauliflower. Next, line a baking sheet with parchment paper. This helps prevent sticking and makes cleanup easy. Now, cut the head of cauliflower into bite-sized florets. Aim for even sizes to ensure they cook evenly. In a medium bowl, whisk together the all-purpose flour, water, garlic powder, paprika, salt, and black pepper until smooth. This batter will coat the cauliflower and give it a nice crunch. Dip each cauliflower floret into the batter, letting the extra batter drip off. Roll each floret in panko breadcrumbs until fully coated. This panko adds extra crunch that you will love. Place the coated cauliflower florets on the prepared baking sheet. Bake for 25-30 minutes, flipping halfway through. You want them golden brown and crispy. While the cauliflower bakes, prepare your Bang Bang sauce. In a small bowl, mix mayonnaise, sweet chili sauce, and sriracha until smooth. Adjust the heat by adding more sriracha if you like it spicy. While the cauliflower is still baking, warm the corn tortillas in a dry skillet over medium heat. Heat them for about 30 seconds on each side until they are soft. Once the cauliflower is done, fill each tortilla with shredded cabbage, top with crispy cauliflower, and drizzle with the Bang Bang sauce. Finish by adding fresh cilantro leaves and serve with lime wedges on the side for a zesty kick. To get a great batter, aim for a smooth mix. Combine flour, water, garlic powder, paprika, salt, and black pepper. A thick batter sticks better to the cauliflower. If it’s too thin, add a little more flour. For crunch, use panko breadcrumbs. They make the cauliflower extra crispy. When baking, place the florets on a parchment-lined tray. Bake at 425°F (220°C) for 25-30 minutes. Flip halfway to cook evenly. Look for a golden brown color. Garnish your tacos with fresh cilantro. It adds a nice color and flavor. You can also use sliced radishes or avocado for a twist. Pair these tacos with a side of rice or black beans. They complement the flavors well. A simple salad works too for a fresh touch. Want to change the spice level? Add more sriracha to the sauce. You can also use less if you prefer it milder. For different flavors, try swapping sauces. A tangy barbecue sauce can work well. You could also use a zesty ranch for a fun twist. {{image_2}} You can make these tacos even heartier. Try adding grilled chicken or shrimp. These proteins work well with the bang bang sauce. Just season and grill your choice until cooked. Slice it up and add it to your tacos. You’ll enjoy a nice mix of flavors and textures. If you want to keep it vegetarian, use chickpeas or other veggies. Roasted chickpeas add a great crunch. You can also try zucchini or bell peppers. Simply roast or sauté them before adding to the tacos. This will keep your meal fresh and exciting. For vegan options, swap the mayonnaise with a plant-based alternative. Many brands offer vegan mayo that tastes great. To make it gluten-free, use chickpea flour instead of all-purpose flour. You can also find gluten-free breadcrumbs. These changes will help you enjoy the tacos while meeting your dietary needs. To store leftover cauliflower and sauce, follow these steps: - Let the cauliflower cool completely. - Place it in an airtight container. - Store in the fridge for up to three days. - For the sauce, transfer it to a separate container. - It also lasts for three days in the fridge. Reheating tacos can be simple. Try these methods: - Microwave: Place tacos on a microwave-safe plate. Heat for 30 seconds, check, then heat more if needed. - Oven: Preheat to 350°F (175°C). Wrap tacos in foil. Heat for 10-15 minutes until warm. - Skillet: Warm a skillet over medium heat. Cook tacos for about 2-3 minutes on each side. You can freeze some components, but not all. Here’s what to do: - Cauliflower: Freeze the baked cauliflower in a single layer. After it freezes, transfer to a bag. Use within one month. - Tortillas: You can freeze tortillas as well. Wrap them in foil and store in a freezer bag. - Sauce: Freezing the sauce is not recommended. It may change in texture when thawed. You can use several options instead of mayonnaise. Vegan mayo works well for a plant-based dish. Plain yogurt adds creaminess with a bit of tang. Sour cream gives a nice texture, too. If you want something lighter, try using mashed avocado. Each option adds its own twist to the tacos. Yes, you can prepare components ahead. Cut the cauliflower and store it in the fridge. You can mix the batter and keep it in a sealed container. Make the bang bang sauce and refrigerate it. Warm the tortillas just before serving. This saves time and keeps your meal fresh. To boost the heat, add more sriracha to the sauce. Start with a little and taste as you go. You can also mix in some crushed red pepper flakes. For an extra kick, try adding diced jalapeños. Adjust the spice level based on your taste buds. This article covered tasty Bang Bang Cauliflower Tacos. We explored the ingredients you'll need, from cauliflower to toppings. I shared step-by-step instructions to prepare the dish, ensuring the cauliflower is crispy and delicious. With tips on storage and variations, you can customize this meal to fit your needs. Enjoy experimenting with flavors, and don’t forget your favorite sides! Now, assemble your tacos and treat yourself to this fun recipe.

Bang Bang Cauliflower Tacos

Spice up your taco night with these delicious Bang Bang Cauliflower Tacos! Perfectly crispy cauliflower florets are coated in a flavorful batter and baked to golden perfection, then piled high in warm corn tortillas with fresh cabbage and a zesty homemade bang bang sauce. This easy recipe is a crowd-pleaser and perfect for vegans or anyone craving a tasty twist. Click to explore this amazing recipe and impress your guests!
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Ingredients
  

1 head of cauliflower, cut into florets

1 cup all-purpose flour

1 cup water

1 teaspoon garlic powder

1 teaspoon paprika

1 teaspoon salt

½ teaspoon black pepper

1 cup breadcrumbs (panko for extra crunch)

½ cup mayonnaise

2 tablespoons sweet chili sauce

1 tablespoon sriracha (adjust to taste)

8 small corn tortillas

1 cup shredded cabbage (purple or green)

Fresh cilantro leaves, for garnish

Lime wedges, for serving

Instructions
 

Prepare the Cauliflower: Start by preheating your oven to 425°F (220°C). Line a baking sheet with parchment paper.

    Make the Batter: In a medium bowl, whisk together the flour, water, garlic powder, paprika, salt, and black pepper until smooth.

      Coat the Cauliflower: Dip the cauliflower florets into the batter, allowing the excess to drip off. Then roll them in the breadcrumbs until they’re evenly coated.

        Bake the Cauliflower: Place the coated florets onto the prepared baking sheet. Bake for 25-30 minutes, flipping halfway through, until golden and crispy.

          Prepare the Bang Bang Sauce: In a small bowl, mix together the mayonnaise, sweet chili sauce, and sriracha until well combined. Adjust spiciness by adding more sriracha if desired.

            Warm the Tortillas: While the cauliflower is baking, warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until pliable.

              Assemble the Tacos: Once the cauliflower is done, fill each tortilla with a handful of shredded cabbage, top with crispy cauliflower, and drizzle with bang bang sauce.

                Garnish and Serve: Finish with fresh cilantro leaves and serve lime wedges on the side for an extra burst of freshness.

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4-6 tacos

                    - Presentation Tips: Serve the tacos on a colorful platter, garnished with lime wedges and additional cilantro. Consider placing a small bowl of bang bang sauce in the center for drizzling or dipping!