Oven Baked Bang Bang Cauliflower Tacos
breaded cauliflower with spicy sweet mayonnaise, cabbage, carrot and pickled shallot
Informations supplémentaires
45 min.
|
656 kcal
|
easy
|
|
Printable version
1. Setup
Preheat the oven to 450°F. Thinly slice the shallot. Grate the cabbage and carrot in the same bowl. Cut the cauliflower into medium-sized pieces.
2. Bread the cauliflower
Put the egg in a bowl and the panko in another. Season the panko with salt and pepper. Dip the pieces of cauliflower in the egg then coat with a thin layer of panko. Place on a baking sheet covered with aluminum foil. Bake in the oven for 18-20 minutes. Children can help you in this task, they will be proud of it!
3. Pickle the shallot
Place the shallot in a bowl. In a small saucepan. In a small saucepan, add 1/2 cup of water, ¼ cup of wine or cider vinegar, a pinch of salt and 1 tbsp. of sugar. Bring to a boil. Pour over the shallot and let marinate. Drain before serving.
4. Make the salad
Add a drizzle of oil, 1-2 tbsp. of cider or wine vinegar, 1 tbsp of sugar, salt and pepper to the bowl with the cabbage. Mix.
5. Mix the mayonnaise
Mix the mayonnaise with the sweet chili sauce and 1 tbsp of water.
6. Plate your dish
Heat up the tortillas to taste. Garnish with the coleslaw, cauliflower, pickled shallot, spicy sweet mayonnaise and cilantro leaves. Bon appétit!
1unitCauliflower
6unitWheat tortilla(s) 6in
2unitFresh egg
80gPanko Breadcrumbs
60mlSauce Mix (mayonnaise,sriracha)
60mlSweet Chili Sauce
100gSliced red cabbage
2unitOrganic Nantes carrot (s)
0.5unitCilantro
1unitShallot
What you need
sheet pan, bowls, grate, saucepan
656 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
110g
37%
fat
16g
25%
cholesterol
6mg
2%
fiber
12g
48%
protein
21g
saturated
4g
20%
sodium
1076mg
45%
sugar
15g
trans
1g