Vegan Cauliflower Fish Tacos
Cauliflower “fish” tacos made from cauliflower and canned chickpeas
Servings Prep Time
4Tacos 15minutes
Cook Time Passive Time
25minutes 20minutes
Servings Prep Time
4Tacos 15minutes
Cook Time Passive Time
25minutes 20minutes
Ingredients
Instructions
  1. Add three quarter of a cup canned chickpeas. Home made would be better but I was lazy. Three quarter of a cup roughly chopped cauliflower, two tablespoons chickpea flour, quarter teaspoon sea salt, quarter teaspoon garlic powder and two Tablespoons aquafaba (the liquid from the canned or cooked chickpeas). Pulse until it is chopped and comes together. But not so long that you make hummus
  2. Let this mixture sit in the fridge for a few hours
  3. Then form into four fish sticks and place on a baking sheet lined with parchment paper or a silicone mat. Bake at 350 F for 25 minutes or so. 
Recipe Notes
Nutrition Facts
Vegan Cauliflower Fish Tacos
Amount Per Serving
Calories 71 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Saturated Fat 0.1g 1%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 0.1g
Sodium 261mg 11%
Potassium 123mg 4%
Total Carbohydrates 13g 4%
Dietary Fiber 4g 16%
Sugars 2g
Protein 4g 8%
Vitamin A 0.1%
Vitamin C 15%
Calcium 2%
Iron 11%
* Percent Daily Values are based on a 2000 calorie diet.