VEGAN CRUNCHY CAULI-TACOS WITH TANGY CHIPOTLE MAYO

VEGAN CRUNCHY CAULI-TACOS WITH TANGY CHIPOTLE MAYO VEGAN CRUNCHY CAULI-TACOS WITH TANGY CHIPOTLE MAYO

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Crispy Caulini:

2 x caulini punnets 
3 - 4 tablespoons hulled tahini
1/2 cup oat milk 
2 teaspoons minced garlic
1/4 teaspoon salt
1 teaspoon each smoked paprika, ground cumin, chilli powder

Chipotle Mayo:

1 cup cashews
juice of 1 lemon
2 teaspoons apple cider vinegar
2 teaspoons minced garlic
1/4 teaspoon salt
1 tablespoon chipotle sauce or spice

To serve:
1/2 cup purple sauerkraut 
1/2 cup coriander leaves, roughly chopped
1 ripe avocado, finely sliced
8 corn tortillas 
1 lemon or lime to serve, sliced

Pre-heat oven to 180 degrees celsius, fan forced (or equivalent).

Cover cashews in boiling water and set aside to soak while you prepare the caulini. For the caulini, combine all ingredients except your caulini in a bowl or jug and blend together using an imersion blender until super smooth and creamy. Coat caulini florets in the batter. Line two baking trays with baking paper. Spread the caulini out over the two trays and bake for 40 minutes or until golden and crispy. While your caulini cooks, make the chipotle mayo by draining and rinsing your cashews. Add these to a blender with 1/3 cup water and the remainder of the chipotle mayo ingredients. Blend until super smooth and creamy. (You could also use an immersion blender for this part) Heat tortillas. Either assemble tacos or, this recipe also makes a great serve yourself share meal.
Crispy Caulini:

2 x caulini punnets 
3 - 4 tablespoons hulled tahini
1/2 cup oat milk 
2 teaspoons minced garlic
1/4 teaspoon salt
1 teaspoon each smoked paprika, ground cumin, chilli powder

Chipotle Mayo:

1 cup cashews
juice of 1 lemon
2 teaspoons apple cider vinegar
2 teaspoons minced garlic
1/4 teaspoon salt
1 tablespoon chipotle sauce or spice

To serve:
1/2 cup purple sauerkraut 
1/2 cup coriander leaves, roughly chopped
1 ripe avocado, finely sliced
8 corn tortillas 
1 lemon or lime to serve, sliced

Pre-heat oven to 180 degrees celsius, fan forced (or equivalent).

Cover cashews in boiling water and set aside to soak while you prepare the caulini. For the caulini, combine all ingredients except your caulini in a bowl or jug and blend together using an imersion blender until super smooth and creamy. Coat caulini florets in the batter. Line two baking trays with baking paper. Spread the caulini out over the two trays and bake for 40 minutes or until golden and crispy. While your caulini cooks, make the chipotle mayo by draining and rinsing your cashews. Add these to a blender with 1/3 cup water and the remainder of the chipotle mayo ingredients. Blend until super smooth and creamy. (You could also use an immersion blender for this part) Heat tortillas. Either assemble tacos or, this recipe also makes a great serve yourself share meal.