Herb Crusted Cauliflower Tacos

PREP: 15 mins COOK: 35 mins TOTAL: 50 mins SERVES: 2-4

Photo by Spencer Dungy @thefieldyied Recipe by Spencer Dungy and @family of vegans


1 head cauliflower

1 head of lettuce

.5cup of alfalfa spouts

2tbs plain flour

1 tsp dried basil

1 tsp dried rosemary

1 tsp dried oregano

1/4 tsp paprika

3 tsp San Elk vegetable stock

1 tsp apple cider vinegar

1/4 cup plant mylk

1 tsp nutritional yeast


1. Preheat oven to 200ºc. Cut cauliflower into bite sized florets.

2. In a mixing bowl, combine herbs, paprika, flour, San Elk vegetable stock, nutritional yeast, plant milk and cider vinegar.

3. Coat florets in batter and place in baking tray, spaced apart. Bake in oven for 18-20 minutes. Take out and re coat in

batter then bake for a further 15 minutes.

4. Serve in flat bread or soft taco shells with lettuce, alfalfa sprouts and chilli mayo. (Chilli mayo was made with cashews,

samba oelak, lemon juice and plant mylk).

Hand Crafted         Certified Organic        Gluten Free         Lactose Free     Yeast Free   
No MSG        No Palm Products        No Additives         No Maltodextrin
Made in Australia
8 / 46 Graingers Rd, West Footscray VIC 3012
M: 0403 232 411
 E: info@sanelk.com.au