Crispy Mango Habanero Cauliflower Taquitos
1 head of cauliflower
3/four cup mango habanero sauce *
1 tbsp avocado or olive oil
2 tbsp cornstarch
1 tsp salt
Eight corn tortillas
1/four cup chopped cilantro
half of cup vegan cheese shreds of selection
1 tbsp avocado or olive oil (for brushing)
Preheat oven to 450 F.
Reduce cauliflower into small florets, totally wash and dry them.
Add florets to a big bowl, toss them with oil, then cornstarch and sea salt.
Add mango habanero sauce, and ensure the whole lot is evenly coated.
Unfold on a lined baking sheet, and bake cauliflower for 20 minutes. Stir, then bake for one more 10 minutes.
Add cauliflower again to the bowl, and fold in chopped cilantro.
Warmth up corn tortillas for 15 seconds within the microwave. (I do 2-Three at a time)
This step makes them extra pliable and simpler to deal with. (No/much less breaking or ripping!)
Fill the tortilla with just a little little bit of cheese, and a few of the baked cauliflower. Roll it up tightly, and repeat the identical step with the remainder of them.
Brush taquitos with just a little little bit of oil, and bake them for 8-10 minutes till golden.
Fastidiously flip them over, and bake for one more 2 minutes.
I served them with some recent mango salsa.
Take pleasure in!
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