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Cauliflower Tacos with Spicy Chile Drizzle
NUTRITIONAL FACTS
Servings4
- Value
Amount per Serving | Value |
---|---|
Energy (kcal) | 620.0 |
Protein (g) | 10.0 g |
Carbohydrates (g) | 76.0 g |
Sugar (g) | 16.0 g |
Fat (g) | 32.0 g |
Fibre | 8.0 g |
Calcium | 191.0 mg |
Sodium(mg) | 410.0 mg |
Saturated Fat (g) | 4.5 g |
Trans Fat (g) | 0.0 g |
Cholesterol (mg) | 0.0 mg |
Iron | 3.0 mg |
Potassium | 657.0 mg |
Vitamin B12 |
-
4 People
Servings
-
20 Mins
Prep Time
-
8 Mins
Cooking Time
-
28 Mins
Ready In
Ingredients
- 2 cups (500 mL) shredded red cabbage
- 1 mango or green mango, cut into strips
- 1/2 cup (125 mL) chopped fresh cilantro leaves
- 1/2 cup (125 mL) Hellmann's® Hatch Chili Dressing, divided
- 1/4 cup (60 mL) Hellmann's® Vegan
- 3/4 cup (96 g) all-purpose flour
- 3/4 cup (175 mL) unsweetened almond milk
- 12 ounces (350 g) cauliflower florets, blanched
- 1 cup (60 g) panko bread crumbs
- Oil to fry
- 8 taco size flour tortillas, warmed
MADE WITH
Directions
-
Combine cabbage, mango, cilantro and 1/4 cup Hellmann's® Hatch Chili Dressing in bowl. Set aside. Combine remaining Dressing with Hellmann's® Vegan in another bowl and set aside.
-
Whisk flour and almond milk in large bowl until smooth. (Batter should be slightly thinner than pancake batter.)
-
Heat 1-in./2.5 cm oil in large deep skillet over medium-high heat.Dip cauliflower in batter, letting excess drip off. Coat in bread crumbs.
Add to hot oil and fry, turning occasionally until golden and crisp. Remove to paper towels. -
Fill tortillas evenly with slaw and fried cauliflower. Drizzle with Dressing mixture and garnish, if desired with cilantro leaves.
Chef's Tip
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