Looking for an easy vegetarian weeknight dinner that packs flavour and crunch? These Kung Pao Cauliflower Tacos bring a spicy Asian fusion twist to taco night. With a bold hit of Vintage Kung Pao Sauce and oven-roasted cauliflower, this plant-based taco recipe is perfect for anyone craving something satisfying yet healthy.
Ingredients
- 1 medium cauliflower, cut into florets
- 3 tbsp SmallBatch Vintage Kung Pao Sauce
- 2 tbsp olive oil
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 8 small taco shells
- 1 cup shredded purple cabbage
- 1/2 cup diced cucumber
- 1/4 cup finely chopped green onions
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Prepare Cauliflower: Preheat oven to 400°F (200°C). In a bowl, toss cauliflower florets with olive oil, smoked paprika, garlic powder, and black pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and golden brown.
- Add Sauce: Remove cauliflower from the oven and toss with Vintage Kung Pao Sauce until evenly coated.
- Assemble Tacos: Warm the taco shells. Fill each shell with shredded purple cabbage, roasted cauliflower, and diced cucumber.
- Garnish: Top with chopped green onions and fresh cilantro.
- Serve: Serve immediately with lime wedges on the side.
