Crispy Mango Habanero Cauliflower Taquitos
Hey friends, I hope you’re all doing well! As requested I’m sharing the written instructions for the Crispy Mango Habanero Cauliflower Taquitos with you today. They’re super fun as a snack, appetizer or as a (light) meal.
Filling them with my Bang Bang Cauliflower is also really yum by the way! Happy Tuesday everyone
Crispy Mango Habanero Cauliflower Taquitos with you toda
Ingredients:
- 1 head of cauliflower
- 3/4 cup mango habanero sauce *
- 1 tbsp avocado or olive oil
- 2 tbsp cornstarch
- 1 tsp salt
Plus
- 8 corn tortillas
- 1/4 cup chopped cilantro
- 1/2 cup vegan cheese shreds of choice
- 1 tbsp avocado or olive oil (for brushing)
Method:
- Preheat oven to 450 F.
- Cut cauliflower into small florets, thoroughly wash and dry them.
- Add florets to a large bowl, toss them with oil, then cornstarch and sea salt.
- Add mango habanero sauce, and make sure everything is evenly coated.
- Spread on a lined baking sheet, and bake cauliflower for 20 minutes. Stir, then bake for another 10 minutes.
- Add cauliflower back to the bowl, and fold in chopped cilantro.
- Heat up corn tortillas for 15 seconds in the microwave. (I do 2-3 at a time)
- This step makes them more pliable and easier to handle. (No/less breaking or ripping!)
- Fill the tortilla with a little bit of cheese, and some of the baked cauliflower. Roll it up tightly, and repeat the same step with the rest of them.
- Brush taquitos with a little bit of oil, and bake them for 8-10 minutes until golden.
- Carefully flip them over, and bake for another 2 minutes.
- I served them with some fresh mango salsa.
*For a homemade sauce one check my Mango Habanero Tofu post
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Enjoy!
All credit to the right owner Alex
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