These crispy Cauliflower Tacos are offered at Taco del Norte stands at Scotiabank Arena and BMO Field in Toronto. Chris Zielinski, Culinary Director for Maple Leaf Sports and Entertainment (MLSE) provided this recipe. “They sell really well,” he tells us. Read our two-part interview with Chris here.
Makes 3 tacos
3 – 4.5” flour tortillas (vegan)
3 oz red cabbage (shredded)
6 oz cauliflower
½ cup soy milk
2 Tbsp corn starch
1 cup canola oil (or less)
2 oz spicy Gochujang sauce
3 springs cilantro leaves
1 oz dry roasted peanuts (chopped)
Salt and pepper
Remove ripe avocado from shell, puree with lime juice, salt and as much cold water to make smooth. Chill covered until use.
Cut head of cauliflower into small florets and soak in soymilk (non-flavored) for at least 1 hour.
Take 6 small pieces of cauliflower florets and place in cornstarch. Toss in cornstarch until evenly coated. Shallow fry in a sauté pan with as much canola oil as needed so it is ½” deep and fry until golden brown. Once cooked, remove and pat dry. Season with salt, pepper and Gochujang sauce.
Quickly soften tortillas on hot grill or pan. Place tortilla shell on plate or cutting board to build.
Add 1 oz of red cabbage (or desired amount) to each taco shell. Top cabbage with 2 or 3 pieces freshly fried cauliflower. Drizzle with avocado puree. Add cilantro leaves and crushed peanuts to finish.