1 head of cauliflower
3/4 cup mango habanero sauce *
1 tbsp avocado or olive oil
2 tbsp cornstarch
1 tsp salt
8 corn tortillas
1/4 cup chopped cilantro
1/2 cup vegan cheese shreds of choice
1 tbsp avocado or olive oil (for brushing)
Preheat oven to 450 F.
Cut cauliflower into small florets, thoroughly wash and dry them.
Add florets to a large bowl, toss them with oil, then cornstarch and sea salt.
Add mango habanero sauce, and make sure everything is evenly coated.
Spread on a lined baking sheet, and bake cauliflower for 20 minutes. Stir, then bake for another 10 minutes.
Add cauliflower back to the bowl, and fold in chopped cilantro.
Heat up corn tortillas for 15 seconds in the microwave. (I do 2-3 at a time)
This step makes them more pliable and easier to handle. (No/less breaking or ripping!)
Fill the tortilla with a little bit of cheese, and some of the baked cauliflower. Roll it up tightly, and repeat the same step with the rest of them.
Brush taquitos with a little bit of oil, and bake them for 8-10 minutes until golden.
Carefully flip them over, and bake for another 2 minutes.
I served them with some fresh mango salsa.