Roasted Cauliflower Tacos (Gluten Free)
These delicious tacos are vegan, gluten free & ready in a flash! Caramelized onions and roasted cauliflower add sweet & savory flavors. Top these tacos off with kick of heat from kimchi and spicy mayo!
Rice Flour Tacos (from Happy Gut Cookbook)
- 1 cup water
- 2 tsp neutral oil, like vegetable oil
- ½ tsp salt
- 1 cup rice flour
- 1 head cauliflower, with the florets trimmed off and cut into half-bite-size pieces
- 1 small onion, chopped into half-bite-size pieces
- ¼ cup extra virgin olive oil
- ½ tsp salt
- ¼ tsp ground black pepper
- ¼ tsp cayenne
- 1 tsp ground or minced ginger
- ⅓ cup sauce for topping, like spicy mayo
- ½ cup kimchi for topping
Make the Rice Flour Taco Shells
Mix together the water, oil and salt in a small saucepan. Bring everything to a boil on medium-high heat. Right before it boils, add the flour and whisk it continuously until there is no visible dry flour. Scrape the dough out of the saucepan onto a plate or a clean counter.Divide the dough in 8 even pieces. Roll each into a ball and flatten it between two cutting boards or baking sheets to create the tortilla shapes. Heat a dry skillet on medium-high heat and cook the tortillas for a few minutes on each side, until they are dry and golden. Wrap the cooked tortillas in a clean towel to keep them warm.
Make the Fillings for the Tacos
Preheat the oven to 420°F.
Cover the cauliflower florets and chopped onion with the olive oil, salt, pepper, cayenne and ginger. Spread out the seasoned cauliflower and onion on a baking sheet.
Bake for about 25 to 35 minutes, until the cauliflower is tender when pierced with a fork and the onion is caramelized.
To serve, pile on the roasted cauliflower and onion on a rice flour tortilla. Top with spicy mayo and kimchi. Enjoy!