Total time: 1 hour, 15 minutes
Source: Vegan for Everybody
Servings: 4
This wasn’t actually vegan because I used regular sour cream and mayo in the sauce instead of vegan sour cream and vegan mayo, but otherwise, it was vegan.
I’ve become a big fan of cauliflower. Frozen vegetable mixes don’t do any justice to any vegetables, but especially cauliflower. These, on the other hand, were delicious. Also, this is the first time I haven’t wished I hadn’t put the slaw on something, and I’m not sure if that means this slaw went really well with these tacos or if I’ve learned to like slaw.
I wouldn’t call this an easy recipe and I don’t think it turned out quite as intended, but it was fairly low-stress. The slaw and sauce were super easy, but I’ve yet to manage to cut cauliflower in a way that doesn’t make it crumble into little pieces or leave it in huge pieces, so attempting to bread the cauliflower was tricky, especially because I had twice as much cauliflower as intended because I was doubling the recipe. Most of the breading came off, but the flavor was good and we scooped the breading on the tacos alongside the cauliflower.
It’s hard to get an accurate serving size because everyone ate different amounts. This is definitely a meal where you don’t realize how full you are until you give things a few minutes, so people might have eaten less and a single recipe probably could serve four.
Testing the Test Kitchen 