Spicy Baked Chickpea Cauliflower fritters TACO with Mango Salsa and Slaw(Vegan)
 
Prep time
Cook time
Total time
 
These mini tacos are a burst of flavors and are colorful. Easy to entertain and makes for a great lunch or dinner.
Author:
Recipe type: Entree, Appetizer
Serves: 4
Ingredients
For the Cauliflower Fritters
  • ½ head of Cauliflower
  • chickpea flour - 1 cup
  • rice flour - 2 tbsps
  • ½ red chilli powder
  • ⅓ tsp turmeric powder
  • ⅓ tsp toasted cumin powder
  • ⅓ tsp garam masala
  • pinch of baking soda
  • ½ tsp salt
  • 2 tbsp oil
  • ½ cup cup of water or a little bit more.
For the Mango-Jalapeno Sauce
  • ½ cup sweetened or plain mango puree
  • ½ jalapeno
  • small quarter onion(2 inches)
  • 2 whole garlic
  • 2 tbsp cilantro
  • ½ tsp salt
For the Cabbage-Carrot Slaw
  • ¼ head of cabbage very thinly sliced
  • 1 carrot cut to ¼ and thinly lengthwise sliced
  • ½ english cucumber or the mini cucumber cut thinly lengthwise with peel
  • ½ tsp nigella seeds
  • ½ tsp salt
  • ½ tsp sugar
  • 1 tbsp lemon juice
ASSEMBLY
  • Small Tortillas or cut the large tortillas to small ones
  • cilantro
  • jalapeno
  • crumbled feta cheese or crumbled goat or paneer
Instructions
For the Fritters:
  1. Cut the cauliflower lenghthwise to about 2 inches in length and 2 inches in width, not too small or large. Wash well and pat completely dry in a kitchen towel or paper towel and set aside.
  2. In a small mixing bowl add 1 cup of chickpea flour, ⅓ cup of rice flour, chili powder, turmeric powder, cumin powder, garam masala, baking soda and oil. Mix ½ cup of water and make it to a thick paste. When you dip the cauliflower and lift it up, the batter should not drip a lot. All the batter should be stuck to the cauli.
  3. Preaheat oven to 425 degrees for 10 minutes.
  4. Line a baking tray with aluminium wrap, top it with a rack or if you don't have it, it's totally OK to put the cauli directly on the tray. Oil the aluminium wrap a bit or the rack if you are using that.
  5. Now dip the cauliflower carefully and arrange it on the rack leaving a tiny bit of space in between each. Bake for 25 minutes or until completely done and it is golden brown.
  6. While that is baking, finely mince the jalapeno, onion, garlic, cilantro with some salt and add it to the mango puree. Mix well and set aside.
  7. In a large bowl, add the cabbage, carrot, cucumber and all the ingredients. Mix well and set aside for 10 minutes.
  8. Toast and brown the tortillas only when you are ready to serve.
Assembly
  1. Take each tortilla, top with some slaw, top it with cauliflower, a slice of jalapeno, tear up some cilantro and add some Mango sauce. Top with some cheese or omit it to keep it completely vegan.
Notes
You can keep it completely vegan by omitting the cheese.
Recipe by Food Fashion Party at https://www.foodfashionparty.com/2016/05/17/spicy-cauliflower-taco/