Crispy Cauliflower Tacos

Directions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a shallow bowl, combine the almond flour, smoked paprika, garlic powder, cumin, chili powder, and salt. Mix well.
3. Dip each cauliflower floret into the beaten eggs, allowing any excess to drip off. Then roll the floret in the almond flour mixture, ensuring it's evenly coated. Place the coated cauliflower onto the prepared baking sheet.
4. Bake the cauliflower in the preheated oven for 20-25 minutes or until crispy and golden brown.
5. Heat a frying pan over medium heat and warm the Carbonaut Tortillas for a minute or two on each side. Transfer the warmed tortillas to a plate and cover them to keep them warm.
6. Once the cauliflower is crispy and golden, remove it from the oven. Heat cooking oil in a deep skillet or frying pan over medium heat. Carefully add the baked cauliflower to the hot oil in batches, frying for about 2-3 minutes or until they become extra crispy. Transfer the crispy cauliflower to a paper towel-lined plate to remove excess oil.
7. To assemble tacos, take a warm Carbonaut Tortilla and layer it with slaw or cabbage and top with crispy cauliflower. Add some fresh salsa, sliced avocado, and fresh cilantro leaves. Squeeze a wedge of lime over the top for extra tanginess.
8. Repeat the process with the remaining tortillas and fillings. Serve your crispy cauliflower tacos immediately and enjoy the explosion of tastes and textures!