healthy af bang bang cauliflower tacos
Anytime something gets trendy –a TV show, a food, whatever –I resist it until I feel like it’s not trendy anymore. I don’t know why. But I resisted cauliflower until earlier this year when I made this fried cauliflower rice.
These tacos are as healthy as I could possibly make them, while still making them taste good. The cauliflower is super crunchy, you won’t notice that it’s baked or that the bang bang sauce is made from yogurt instead of mayonnaise. I don’t really like mayonnaise at all, and hardly use it unless I’m putting it in something as a binder. If I can get around mayo, I do.
This whole thing takes about an hour, and the breading station is a mess (pretty much like making chicken parmesan), but it’s worth it! Let’s get messy.
Total Time: 1 hour
Yield: 6 tacos
Difficulty Level: Easy
For the slaw:
12 ounces angel hair coleslaw mix
½ cup chopped cilantro
1 lime, juiced and zested
2 tablespoons red wine vinegar
2 tablespoons agave nectar
A pinch of red pepper flakes
Salt and pepper
For the bang bang sauce:
½ cup fat free Greek yogurt
4 tablespoons sweet chili sauce
6 teaspoons sriracha sauce
A pinch of salt
For the cauliflower:
½ head raw cauliflower, cut into florets
1 cup all-purpose flour
Salt and pepper
2 eggs, lightly beaten
A splash of milk
1 cup panko breadcrumbs
6 small corn tortillas
- Preheat the oven to 400 degrees Fahrenheit. Spray a stainless steel sheet pan with cooking spray, and set aside.
- Assemble the slaw by combining the coleslaw mix, cilantro, lime juice and zest, red wine vinegar, agave nectar, red pepper flakes, and salt and pepper. Toss to mix. Cover, and set in the fridge while you make the rest.
- Make the bang bang sauce by whisking together the yogurt, sweet chili sauce, sriracha sauce, and salt until well combined. Set in the fridge.
- Prepare the cauliflower. Set up a breading station as follows: one bowl with the flour, salt, and pepper whisked together; one bowl with the beaten eggs and milk; and one bowl with the panko breadcrumbs. In batches, coat the cauliflower first in the flour mixture, second in the egg mixture, and lastly in the panko. I use my hands and a spoon as necessary to get everything evenly coated. Transfer the breaded cauliflower to the prepared sheet pan. Bake at 400 degrees Fahrenheit for 25-30 minutes, rotating the cauliflower halfway through.
- Meanwhile, char the corn tortillas directly on the cooktop. Turn a burner on (high heat if it’s electric like mine). Use tongs to quickly turn each tortilla on the surface to char them. Do it one at a time.
- Finally assemble the tacos. Put some of the slaw on each tortilla, followed by the cauliflower (2 large florets per taco), a healthy drizzle of the bang bang sauce, a squeeze of fresh lime, and some more cilantro. Enjoy right away! (Avocado would be a welcome addition to these, too).