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Crispy Cauliflower Tacos, vegan food.

Crispy Cauliflower Tacos, vegan food.

Anita Cordoba |

Crispy Cauliflower Tacos, vegan food

This March we celebrate taco day (March 31) and that is why we share this delicious alternative way to eat a vegetarian taco. Easy and delicious recipe with mexican products. Are you ready to try this TACO RECIPE? let's do it.



Cashew Creme:

  • Blend cashew nuts in a food processor with nutritional yeast &100ml of fresh water (more if needed) to make a thick creamy consistency.

 For the batter:

  • Mix 150g flour with corona beer (or beer of choice) until the consistency of double cream and no lumps.
  • Stir in Chipotle salsa.
  • Dunk the cauliflower florets into batter until well coated.
  • Deep-fry in hot oil for approx. 2-3 mins - or until golden.
  • Remove from oil and place on kitchen paper to drain excess oil.
  • Gently fry the tortillas, then fold in half to create taco shape.
  • Place 2-3 pieces of battered cauliflower inside, drizzle over cashew creme and scatter on jalapenos.
Optional: decorate with pickled pink onions, fresh coriander, avocado slices & finely chopped gem lettuce.
Serve with salsa: Green Mexican salsa or 'Hoja Santa' salsa