CHIPOTLE CAULI WING TACOS w/ AVO CREMA!

1 head of cauliflower, broken into florets
1 ½ cup almond milk
1 cup brown rice flour
1 tsp  garlic powder
1 tsp onion powder
1 tsp of paprika
1/4 tsp sea salt
1/4 tsp ground pepper

Method:
1. Preheat oven to 185oC and line two baking sheets with baking paper.
2. Mix dry ingredients together, and then add almond milk. Stir with a whisk or fork until well combined. You want the batter thick but pourable so it can stick to the cauliflower… if it is too runny, it won’t stick.
3. Add cauliflower pieces a couple at a time to batter and coat. Shake off excess and place on baking sheet. Easiest done with a fork! Give each piece 1 inch of room.
4. Bake for 15 minutes then remove from oven. Carefully dip each cauliflower into chipotle sauce (See recipe below for sauce) then place back onto baking sheet. Bake for an additional 15-20 minutes! The second round of baking will make them extra crispy!

CHIPOTLE SAUCE
½ cup chipotle peppers (smoked jalepeno)
2 tbsp pure maple syrup
2 tbsp lime juice
2 tbsp Tamari
1 tsp garlic powder
2 tbsp water
Method :
Place chipotle peppers and all other sauce ingredients in a blender and blend on high until sauce forms.
* If you cant find chipotle peppers you can use fresh jalepeno and smoked paprika to get the firey and smokey flavour

AVOCADO CREAM
1 avocado
1/3 cup natural yoghurt
1 small handful coriander
Juice of 1 lemon
1 clove garlic, crushed
Pinch of salt
Method:
Place all ingredients in a blender and blend on high until smooth. Taste and adjust seasonings as needed.

Other ingredients:
– Corn tortillas
– Sautéed onions
– Coriander
– Lime wedges
– Sliced fresh green chilli